Garlic Spinach Cheese Fondue

The Stinking Rose Restaurant Recipe

2 tablespoons unsalted butter
3 cloves garlic, diced
2/3 cup dry white wine
16 ounces shredded Fontina cheese
6 ounces shredded Gruyere cheese
2 teaspoons corn starch
2 cups finely chopped spinach leaves
1/4 cup heavy cream
salt and freshly ground black pepper
1 tablespoon minced fresh chives

Optional Dippers:
chilled cooked shrimp
steamed asparagus spears
zucchini cut into matchsticks
white mushrooms
cherry tomatoes
stuffed or shaped pasta, such as rigatoni or ravioli, cooked al dente
bread cubes, such as sourdough, walnut, or a buttery croissant
crackers or bread sticks

 In a heavy saucepan, melt the butter over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until it becomes golden brown around the edges. Be careful not to overcook the garlic, or it will become bitter. Add the wine. In a bowl, toss the cheeses with the cornstarch to coast. Add the cheese to the pan, 1 cup at a time, stirring frequently, until the cheese melts before adding the next cup. Add the spinach and the cream. Stir until the mixture becomes creamy and smooth. Season with salt and pepper. Transfer the mixture to a fondue pot over low heat, or pour into a warmed ceramic ramekin. Sprinkle with minced chives. Serve immediately with your choice of dippers.

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