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  Recipe of the month

Normandy-style fondue
Camembert cheese, 1 lb

Monterey Jack or Havarti cheese, 1/4 lb, coarsely shredded

cornstarch, 1 ½ tbsp

unsalted butter, 2 tbsp

shallot, ¼ minced

dry, hard apple cider or white wine, 1 - 1¼ cups

fresh lemon juice, 2 tbsp

Calvados or apple brandy, 2 tbsp

freshly ground white pepper, pinch

Accompaniments of your choice (i.e., crusty bread cubes, warmed cooked potato pieces, warmed cooked sausage slices, green apple slices, etc.)
Place the Camembert in the freezer for 30 minutes to firm the cheese.  Using a sharp knife, carefully cut away and discard the rind, then coarsely chop the cheese.  Toss the Camembert and jack cheeses with the cornstarch and set aside.

In a large frying pan over medium-low heat, melt the butter.  Add the shallot and sauté until soft and translucent, about 3 minutes.  Add 1 cup of the cider, the lemon juice, brandy and pepper, and bring to a low simmer.  Gradually add the cheeses, a handful at a time, and stir gently until the mixture is creamy and the cheeses are completely melted.  If the mixture is too thick, stir the remaining ¼ cup cider as needed to create a good dipping consistency. 

When ready to serve, transfer the mixture to a fondue pot (if you have one - if you don't, don't worry, just eat immediately), and place the pot in its stand in the center of the table.  Light the fuel burner according to the manufacturer's instructions and set to low heat.  Serve right away with fondue forks and the accompaniments for dipping. 



recipe by Bob & Coleen Simmons