Monday, October 22, 2007

Italian Cheese Fondue

As promised, here is our favorite fondue recipe, inspired by a stint of Italian themed fondues at The Melting Pot a few months ago. We actually cooked the whole thing in the fondue pot itself this time (though you could do it over the stove top or in a double boiler). We also over came our past difficulties with the wine and it was the perfect consistency (we wound up adding half the wine half way through... I don't think that's traditional or how you're supposed to do it, but it worked if you have the kind of trouble that we did). Also, I used the grater attachment on our cuisinart. I am a genius. This is my new favorite tool; the possibilities are endless! Latkes anyone?

Italian Cheese Fondue
Serves 2

1/2 cup of dry white wine
1 heaping tsp of garlic, minced
1 1/2 cup grated Gryuere
1 1/2 cup grated Fontina
1 TBS flour
1 TBS pesto sauce
1 TBS marinara sauce
1 TBS grated Parmensan cheese
salt & pepper to taste.

crusty italian bread, cubed
apples, cubed

1) Prepare fondue pot, according to assembly directions, to make cheese fondue (this usually requires filling the main basin with about an inch of water, fitting the ceramic dish over this, lighting the sterno, and placing the basin over it on the stand). Allow water to heat for about 5 - 10 minutes.
2) Add wine and garlic. Heat until steaming (really, you want this hot... heat it over the stove first if you have to).
3) Toss cheese with flour. Slowly add cheese by the handful, whisking with a fork, until melted and combined (this should be a smooth, pliable consistency, not too liquidy or too stiff. Too much liquid? Add more cheese. Too stiff? Add warmed wine.)
4) Add pesto, marinara, parmesan, and seasonings to taste. Stir to combine.
5) Serve with bread and apples (and any other tasty dipper... salami anyone?)

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