From the Melting Pot Cookbook
serves 4-6
Ingredients:
1 1/2 t finely chopped fresh thyme
1 t finely chopped garlic
1 T unsalted butter
2 c heavy cream
8 oz Cambozola or brie cheese, finely chopped
1/4 t pepper
Directions:
Cook time and garlic in butter in small sauce pan over medium-low heat for 2 mins or til garlic is soft [don't brown garlic]. Add cream and increase temp to medium-high. Bring to simmer. Decrease heat and simmer til cream is reduced by 1/3, stirring frequently. Stir in cheese using a fork. Cook til cheese is melted, stirring constantly. Stir in pepper. Pour into warm fondue pot, keep warm over low heat.
*note: you may make this sauce a couple hours in advance, but it should be reheated very slowly to prevent separation.
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
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