Sunday, January 14, 2007

let the dipping begin

I know there are people out there who have fondue parties. Little pots of gooey goodness set here and there. You walk around and mingle while snacking. My idea of fondue is much more intimate. Fondue for 2 is the only way to go. First you have to sit side by side, on a couch, or a bench, or the floor. Somewhere your knees can touch and you have the ability to lean against each other from time to time. Do not worry about double dipping, eat the warm, soft goodies right off your dipping fork. You two will be swapping spit and doing the horizontal mambo in a few hours anyway.

This is my all time favorite fondue recipe. Gets em every time.

2 Tablespoons butter
1 big portebello mushroom, finely chopped
2 Tablespoons shallot, finely chopped
1 pound brie, trimmed of rind and cut into 2" cubes
2 Tablespoons cornstarch
1 cup white wine*

Melt butter and add mushrooms, saute 3 minutes. Add shallots and saute 1 minute more. In a bowl toss brie with cornstarch. Add wine to mushroom and shallots and bring to a simmer. Add cheese a 1/3 at a time, whisking well. Do NOT boil. Once the cheese is melted transfer to fondue pot.

Serve with lots of crusty bread, steamed potatoes, blanched asparagus and green beans.

The fondue needs to be made right before it is served, but everything else can be prepared in the afternoon. It can sit at room temperature no problem.

* white wine - I am a red wine drinker and do not always have white on hand. I do however always have champagne on hand, yes always! Champange will work just fine in place of a dry white wine.

Enjoy it, let me know how it turns out.

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