Brie & Blue Cheese Fondue
Source of Recipe
greatpartyrecipes.com
List of Ingredients
1 pound chilled Brie cheese
2 tablespoons extra-virgin olive oil or 3 tablespoons butter
8 ounces shitake mushrooms, stemmed and finely chopped
2 shallots, minced
1 teaspoon fresh thyme, chopped, or ½ teaspoon dried
1¼ cups dry white wine
3 ounces chilled Blue cheese
2 tablespoons cornstarch or flour
Salt and pepper to tasteRecipe
Trim the rind from the Brie, discarding the rind. Cut the cheese into small pieces, place them in a large bowl and set aside in the refrigerator.
Heat the oil or butter in a large heavy saucepan; sauté the mushrooms and shallots over medium heat until tender, about 3 minutes. Add the thyme and the wine to the mushrooms and simmer. Meanwhile, remove the bowl of Brie from the refrigerator and toss with the cornstarch or flour. Crumble the Blue cheese into the bowl and toss. Gradually add the cheese to the pot, stirring, until it is melted and smooth. Season with salt and pepper (heavy on the pepper is good). Transfer to a warm ceramic fondue pot.
Serve with crusty French bread, cubed, cooked chicken cut into bite-size pieces, and your choices of blanched or raw vegetables such as asparagus, cauliflower, zucchini, and small boiled new potatoes. Serves 6.
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