Ingredients: |
Ingredients: 2 Tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup heavy cream
Salt and Pepper
1/4 pound Cambozola Cheese, broken into pieces
1 teaspoon fresh thyme leaves
TO DIP:
Day Old Bread Cubes
Apple & Pear Slices
Asparagus Spears - blanched & then cooked in olive oil til crisp
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Directions: |
Directions:1.Fondue:: Melt butter in a skillet over medium heat. Add garlic and saute for about 1 minute. Add cream and simmer until reduced by half. Season with salt and pepper. Reduce heat to LOW: Add cheese, bit by bit, whisking as you go. As 1 piece melts, add another, until no cheese remains. Then add thyme and stir to combine.
2.Asparagus:: Fill a deep frying pan halfway full with water and bring to a boil. Add asparagus to the boiling water and add salt and olive oil; boil for 6 minutes. Remove asparagus to a sheet pan or plate to cool, and place in the refrigerator for 5 to 10 minutes. Then chop into bite-size pieces, perfect for dipping.
Roasted Asparagus alternative:: Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp. |
Personal
Notes: |
Personal
Notes: This is from Pair Restaurant in Ravenna , a Seattle neighborhood. It serves this creamy, blue-veined German cheese as a silky soup, kept warm by a tea light. (Cambozola is a cross between camembert and gorgonzola -- it's a mild, creamy blue cheese.) Dip bread or crostini, pears and apples, and veggies like asparagus. Serve with a frisee salad and glass of white wine. It is incredibly delicious!
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This recipe for Cambozola Fondue is from