I'm sorry for the late Tasty Tuesday post. I was all over the place today and the time went faster than I could get to a computer. But, i'm back with something different we all can try, if you've never had. Being such a food monster, I was browsing through Chef Emeril's website trying to find the best dish dip to complement good food. Well, being I love to make dip with sometimes the most random condiments and eat it with the high fatty foods such as french fries, burgers, hot dogs and etc., I thought it was time to go for a light dip that you can eat with a soft healthier snack.
I came across "Fondue for You", now I've never had it before in my entire life nor do I know anyone who has tasted yet. Well, Fondue is supposed to be a light dip, for adults and children. You can eat Fondue with any small snacks or foods such as fruits, veggies, crackers and breads. It's an appetizer meal. Sounds like a quick thing to make, hopefully i'll get around to making it one day when I have some friends over. You can check how to make it and what ingredients are used after the jump. If you try it before I do, let me know how you like it :-).
INGREDIENTS
- 1/2 pound Emmentaler cheese, rind discarded, cut into small cubes (1 cup)
- 1/2 pound Gruyere cheese, rind discarded, cut into small cubes (1 cup)
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 4 ounces fresh button mushrooms, wiped clean, stemmed, and chopped (1 cup chopped)
- 2 tablespoons minced shallots
- 3/4 cup apple cider
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Crusty French or Italian bread, cut into cubes, for dipping (optional)
- Apple slices, for dipping (optional)
- Boiled new potatoes, cut into cubes, for dipping (optional)
- Pear slices, for dipping (optional)
INSTRUCTIONS
In a medium bowl, combine the cheeses and cornstarch and toss to coat evenly. Set aside.
In a heavy medium saucepan, melt the butter over medium heat.
Add the mushrooms and cook, stirring, until golden brown and most of their liquid has evaporated, about 5 minutes.
Add the shallots and cook, stirring, until soft, about 1 minute.
Add the cider, water, and lemon juice, and bring to a simmer.
Reduce the heat to medium-low and add the cheese-cornstarch mixture in 3 additions, stirring constantly and adding more cheese as the previous addition has melted.
Once all the cheese has been added, add the pepper and salt and stir.
Remove the pan from the heat.
Carefully pour the fondue into a fondue pot for serving, being sure to follow the manufacturer's instructions.
Serve hot with dipping items of choice.
YIELD: 2 cups, serving 4 to 6
In a heavy medium saucepan, melt the butter over medium heat.
Add the mushrooms and cook, stirring, until golden brown and most of their liquid has evaporated, about 5 minutes.
Add the shallots and cook, stirring, until soft, about 1 minute.
Add the cider, water, and lemon juice, and bring to a simmer.
Reduce the heat to medium-low and add the cheese-cornstarch mixture in 3 additions, stirring constantly and adding more cheese as the previous addition has melted.
Once all the cheese has been added, add the pepper and salt and stir.
Remove the pan from the heat.
Carefully pour the fondue into a fondue pot for serving, being sure to follow the manufacturer's instructions.
Serve hot with dipping items of choice.
YIELD: 2 cups, serving 4 to 6
This is my first time posting a recipe from Chef Emeril, so if you like this recipe please feel free to try some of his other recipes. You can head over to his website which you can Click Here For Chef Emeril's Website or you can Click Here For "Fondue for You" Recipe. Bon' Appetite!
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