member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Stella      

Recipe Categories:

    Cheese: Brie & Chive Fondue


    Source of Recipe


    Bon Appetit Recipe Yearbook 1991/posted by buny at rc

    List of Ingredients




    2 pounds chilled slightly firm Brie cheese
    2 tablespoons flour
    1 tablespoon unsalted butter
    3 tablespoons minced shallot or green onion
    1 1/2 cups fresh pink grapefruit juice
    white pepper
    1/4 cup chopped chives
    1 teaspoon minced grapefruit peel

    Recipe



    Remove rind from cheese. Tear cheese into pieces and place in a large bowl. Add flour to bowl and toss to coat cheese. Melt butter in heavy medium saucepan over medium heat. Add shallots and saute until golden, about 4 minutes. Add grapefruit juice. Simmer until liquid is reduced to 1 cup, about 15 minutes. Turn heat to medium-low. Add 1 handful of cheese to saucepan and stir constantly until cheese melts, about 5 minutes. Repeat with remaining cheese, 1 handful at a time. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over medium-low heat, stirring frequently. Thin with 2 tablespoons grapefruit juice.) Stir in chopped chives and minced grapefruit peel. Pour cheese mixture into fondue pot. Set over candle or canned heat. Serve with skewers of bread cubes for dipping. Good things to dip include pumpernickel, sourdough, or rye bread cut into 1-inch pieces, shrimp, blanched asparagus, Belgian endive leaves, baby potatoes and other raw vegetables.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |