Subj : 4/11 Cheese Fondue Day 2
To : All
From : Dave Drum
Date : Wed Apr 10 2024 18:36:06
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Stinking Rose Restaurant Creamy Garlic-Spinach Cheese Fon
Categories: Cheese, Greens, Vegetables, Dips, Wine
Yield: 3 Servings
2 tb Unsalted butter
3 cl Garlic; minced
2/3 c Dry white wine
4 c (1 lb) shredded Fontina
1 1/2 c (6 oz) shredded Gruyere
2 ts Cornstarch
2 c Fine chopped spinach leaves
1/4 c Heavy (whipping) cream
Salt & fresh ground pepper
1 tb Minced fresh chives
MMMMM----------------------OPTIONAL DIPPERS---------------------------
Chilled cooked shrimp
Steamed asparagus spears
Zucchini; in matchsticks
White mushrooms
Cherry tomatoes
Stuffed or shaped pasta;
- such as rigatoni or
- ravioli, cooked al dente
Bread cubes; sourdough,
- walnut, or a buttery
- croissant
Crackers or bread sticks
In a heavy saucepan, melt the butter over medium-low
heat. Add the garlic and sauté for 2 to 3 minutes, until
it becomes golden brown around the edges. Be careful not
to overcook the garlic, or it will become bitter. Add
the wine.
In a bowl, toss the cheeses with the cornstarch to coat.
Add the cheeses to the pan, 1 cup at a time, stirring
frequently until the cheese melts before adding the next
cup. Add the spinach and the cream. Stir until the
mixture becomes creamy and smooth. Season with salt and
pepper.
Transfer the mixture to a fondue pot over low heat, or
pour into a warmed ceramic ramekin. Sprinkle with the
minced chives. Serve immediately, with your choice of
dippers.
Makes 2-4 servings
Source: The Stinking Rose Restaurant Cookbook by Andrea
Froncillo and Jennifer Jeffrey
From:
http://www.recipelink.com
Uncle Dirty Dave's Archives
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