Lost and Fondue
What fun. I'm surprised and pleased with the response.
Thanks to all who have made getting published such a delightful experience.
In tribute to fondue (it has a national holiday, I might as well pay tribute, right?), I'm posting one of the two fondue recipes in the book. I'll be blogging about some of the other recipes as the month goes on.
Dave from My Year on the Grill posted the other one on Tuesday.
Just in case you don't know, I've made a how-to make fondue movie, as well. Or you can watch it for fun. (see below)
What’s not to love about fondue? It’s romantic, it’s easy, it’s delish.
It’s usually made up of two or more cheeses,
heated in a caqualon, or communal pot.
GOAT CHEESE FONDUE
(from LOST AND FONDUE)
(regular or gluten-free)
¾ cup cream
8 ounces feta cheese
1 tablespoon white pepper
1 tablespoon green onion (green tips only)
1 tablespoon white wine
2 teaspoons flour OR 2 teaspoons tapioca flour (for gluten-free)
1 baguette bread OR 20-30 gluten-free crackers
Broccoli florets, steamed
Carrots, sliced raw
Celery, sliced raw
Warm the cream in a pot until hot but not burning. Use low heat. Add the goat cheese in chunks.
Stir with a whisk to prevent clotting. Add the pepper, wine, green onion tips, and flour/gluten-free flour. Stir approximately 5-7 minutes until as smooth as it can be.
Set up your plates with vegetables and bread cubes or crackers. Eat family style.
Note: The thickness of the fondue might vary. If it’s too thick, add a little cream. Too thin, add a little more cheese.
Second note: I like to snip the green tips of onions with scissors for even cuts.
Third note: To steam broccoli, perfectly every time. Bring to boil 1 cup water in a 6 quart pot with ½ teaspoon salt. Add cut up broccoli. Cover. Cook 4 minutes. Pour off boiling water. Cover again. Let sit for 4 minutes. Remove lid and rinse broccoli in cold water to stop the cooking process.