Monday, May 19, 2008

Cheese Fondue

On Wednesday night, Caleb and I decided to spice up the evening with one of our favorite recipes—fondue. This has been “our meal” for quite some time now, since he introduced the dish to me only months after we first began dating. The recipe has evolved over time, depending on our tastes, but on Wednesday night we made the tastiest fondue yet—and it’s unbelievably simple.

The recipe is as follows:

2 Tbs. olive oil
6 cloves garlic, minced
1 block Cabot “Hunter’s Sharp” cheddar cheese, minced
½ cup white wine (preferably Chardonnay)
1 Granny Smith apple
½ loaf whole wheat, freshly baked bread, toasted
Black pepper to taste

Servings: 2-3 people
Duration: 25 minutes

Preheat the oven to 325 degrees. Slice the bread in one inch cubes and place on cooking sheet. Bake for 20 minutes or until golden brown and crunchy. In the meantime, turn fondue pot on to 250 degrees. Once warm, add olive oil and minced garlic. When garlic is golden brown, add wine and stir for one minute. Add cheese in three portions, stirring between each new addition. When the cheese is melted, turn fondue pot to “warm” (or, if you fondue part does not have such a setting, turn it off). Remove bread from the oven, slice apple into one inch cubes and serve beside the fondue.


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