Ingredients: |
Ingredients: 12 fingerling potatoes, cut in 1/2. 1 inch baby potatoes can be used
1 tab virgin olive oil
1 shallot, finelyl chopped
1 jigger dry sherry (heavy pour)
1 cup half and half
8 ounces cream cheese
1/2 cup grated Parmesan
1 cup grated Gruyere or Swiss (I used Gruyere)
1 tsp. lemon juice
1/2 tsp. grated nutmeg
1/2 tsp. black pepper
2 cup steamed broccoli florest
1 pound asparagus, trimmed of stems, tips reserved
2 Tab. fresh chives, chopped
1/2 French baguette, cubed
12 cherry tomatoes
Marinated mushrooms ( I don't use)
pickled onions ( I don't use)
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Directions: |
Directions:cover potatoes with water and bring to a boil. Simmer 10-12 minutes until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle with a little oil to keep them from discoloring and to shine them up. I put sea salt on them as well.
2. Fill a 2nd skillet or saucepan with 2 inches of water, bring to a boil. Salt the water and cover/reduce to a simmer
3. Heavy saucepan over moderate heat, add a Tab oil AND the chopped shallots. Sauce for 2-3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add the half and half and reduce heat to low. Cut cream cheese into 1 inch slices and add to the pot. Allow the cream cheese to slowly melt into the half and half, about 5 minutes. Then add both cheeses and stir until fully incorporated. Stir in lemon juice. Season with nutmeg and pepper. Transfer to a fondue pot.
4. To simmering salted water, add broccoli and cook florets, covered, 3 minutes. Remove and add to cold/ice water. I did this the day before. Cook asparagus the same.
set all vegetables/potatoes on a platter. I put the cubed french bread in a separate bowl. |
This recipe for Cheese Fondue is from