pen rainbow

Tuesday, February 8, 2011

Tuesday's Cupboard—i ❤ Cheese Fondue

A Fun-Do For You & Your Sweetie

Three-Cheese Fondue with Champagne 
Serves: 2 to 4

4 tsp. cornstarch
1 T. fresh lemon juice
1-1/4 c. dry (brut) Champagne
1 large shallot, peeled & chopped

2 c. coarsely grated Gruyère cheese (about 7 oz.)

1-1/3 c. coarsely grated Emmenthal cheese (fancy Swiss cheese, about 5 oz.)
1/2 c. diced rindless Brie or Camembert cheese (about 3 oz.)
Generous pinch of ground nutmeg
Pinch of ground white pepper

1 French baguette, crust left on, cut into bite-size chunks

Be sure to remove any rind from the Brie or Camembert.  It will not melt properly, otherwise.  Mis-en-place everything else, except for the nutmeg & white pepper.
  1. Stir cornstarch & lemon juice in a small bowl until cornstarch dissolves; set aside
  2. Combine Champagne & chopped shallot in a medium-size saucepan; simmer over medium heat for 2 mins; remove pot from heat.
  3. Add all cheeses to saucepan; stir to combine
  4. Add cornstarch mixture to cheese mixture; stir to combine 
  5. Return saucepan to medium heat; stir until cheeses are melted & smooth and mixture begins to bubble (about 12 mins)
  6. Remove from heat & season with nutmeg & white pepper 
  7. Pour hot cheese mixture into the fondue pot & set canned heat to a low flame
  8. Serve with crusty bread chunks & remaining Champagne
Bon Appétit, February 2001

Troi's Strawberry & Spring Greens Salad with Walnuts, Avocado, Cranberries & Goat Cheese Crumbles
Champagne—Orange Dressing:

3 T. extra-virgin olive oil
2 T. champagne vinegar
2 t. orange juice
1-1/2 tsp. grated orange peel

1 c. rinsed & sliced fresh strawberries
2 c. Spring greens 
1/4 c. crumbled goat cheese
1/4 c. walnut halves
1 avocado, sliced & diced into 1-inch chunks
1/4 c. dried cranberries

Freshly ground black pepper
1 Pinch of Pink or Red Finishing Salt

Prep:  Put all salad ingredients into bowl; toss with dressing; add finishing salt & freshly ground pepper; gently toss before serving.