Three Local Cheese Fondue with Roasted Apples and Butternut Squash
Serves: 6 to 8
You may use these cheeses in combination or just use one variety. Either way, this makes a fabulously traditional fondue with a local twist!
Ingredients
PreparationIngredients
Fondue
- 6 ounces Beecher's Flagship cheese, grated Add to list
- 6 ounces Mt. Townsend Trailhead Tomme, grated Add to list
- 6 ounces Appel Farms or Samish Bay Gouda, grated Add to list
- 2 tablespoons flour Add to list
- 1 1/2 cups white wine Add to list
- 1 teaspoon grated shallots Add to list
- Pinch of nutmeg Add to list
- Pinch of dried mustard Add to list
- Hot sauce to taste Add to list
Roasted apples and butternut squash
- 1 small butternut squash, peeled and cut into 1-inch chunks Add to list
- 1 tablespoon olive oil Add to list
- 1 teaspoon maple syrup Add to list
- Sea salt and freshly cracked black pepper Add to list
- 4 crisp tart apples, cored and cut into 1-inch chunks Add to list
Other options
- Brussels sprouts (Ciscoe's favorite), blanched Add to list
- Turnips or rutabagas, peeled and cubed Add to list
- Pears Add to list
- Roasted mushrooms Add to list
- Broccoli, blanched Add to list
Preparation
Fondue
Dredge the cheeses in the flour. Place the wine and the shallots in a heavy pot over medium heat and bring to a light simmer. Stir in the cheese a little at a time until the mixture is smooth and all of the cheese is melted. Add the remaining ingredients and transfer to a fondue pot or individual stoneware ramekins. Serve with crusty rosemary bread, and Roasted Apples and Butternut Squash. (See below for other dipping options.)
Roasted apples and butternut squash
Preheat oven to 425° F.
Place the squash in a small bowl and coat with half of the oil and maple syrup. Season with a little salt and pepper. Place the apples in a second bowl and repeat the process. Place the squash on a parchment-lined baking sheet and cook for 10 minutes. Add the apples to the baking sheet and cook for 10 minutes more, or until the squash is tender.
Other options
Use your imagination!
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on December 26, 2009.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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