Melty, Gooey Goodness
February 16, 2010
Last night I went to The JakeWalk to sample one of their cocktails for an upcoming Mix It Up column for Serious Eats. Given the cold weather, we naturally had the fondue. To be totally honest, part of the reason I invited friends to join me was so that I could order the fondue (and it was lovely to see you all, but THE FONDUE!!! YUM!]. This morning I got word that JakeWalk offers several types of fondue in addition to the classic Alpine-style we got last night, one of which was this delicious-looking Blue Cheese fondue:
Blue Cheese Fondue recipe:
1 clove of garlic
3/4c White wine (recomend chenin blanc)
1 T flour
6 oz gruyere (grated)
6 oz Creamy Blue Cheese. (When we make this fondue we tend to use either Fourme which is a French Blue or Roaring 40s blue, which is a creamy blue from Tasmania.
Rub the side and bottom of pan with raw garlic clove. Set garlic aside or throw away. Add the wine to pan and heat just until slow simmer. Slowly whisk in flour. Wine will begin to thicken. Make sure to remove any lumps, if sifted slow enough you wont get lumps. Continue whisking while adding half of your cheese. As cheese incorporates itself into the wine slowly add the rest. Serve with fresh and dried fruit. Apples, pears, Dried Figs, apricots, and baguette.
Doesn't that sound tasty? And, for the record, my favorite fondue to make at home is this Gruyere Fondue with Caramelized Shallots from epicurious. Sounds like it's about time to have people over for fondue!