Upside-down Cheese Fondue
Serves: Serves 6 to 8
Whether you’re creating a romantic environment for 2 or a festive party for a group, this recipe goes together in a flash and never fails to please. Instead of dipping, you arrange a colorful selection of nibbles on a plate and pour the fondue over the top. Time and money saved! For maximum impact, offer a mix of tart-sweet apples, creamy potatoes, roasted squash and bright veggies in addition to the quintessential artisanal bread.
Ingredients
PreparationIngredients
- 4 ounces Gruyere cheese, grated Add to list
- 4 ounces Old Amsterdam Aged Gouda, grated (or use any of your favorite semi-firm cheeses — our cheese specialists will be happy to help you!) Add to list
- 1 1/2 tablespoons flour Add to list
- 1 cup dry white wine Add to list
- 1 teaspoon grated shallots Add to list
- Pinch of nutmeg Add to list
- Salt and white pepper, to taste Add to list
- Accompaniments for dipping (see note) Add to list
Preparation
Toss the cheeses with the flour. Place the wine and 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 keep warm until ready to serve.
Arrange your favorite accompaniments on individual plates for each guest. Just before serving, drizzle the fondue over the top. (I like to heat the plates to keep everything at a cozy temperature.)
Accompaniments for dipping (use any combination):
- Roasted potatoes.
- Fresh apples and pears
- Roasted root vegetables
- Roasted winter squash
- Broccoli, raw or steamed
- Cauliflower, raw or roasted
- Roasted mushrooms
- Roasted Brussels sprouts
- Roasted asparagus
- Artisanal breads
Recipe by
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.
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.