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Sunday, November 22, 2015

Four Cheese Jardinière Fondue

Course Main Dishes
Prep. Time 25 mins
Cooking Time 5 mins
Yields 4 to 6 servings

3/4 cup (84 g) sharp Canadian Cheddar, grated
3/4 cup (84 g) Canadian Swiss*, in small dice
3/4 cup (84 g) Canadian Gouda*, grated
3 tbsp (45 ml) Canadian Parmesan, grated
4 tsp (20 ml) cornstarch
3/4 cup (180 ml) Pale Ale type beer
1/2 to 1 tsp (2 to 5 mL) dried dill
Pepper, to taste
1/2 cup (75 g) preserved roasted sweet peppers, diced
2 to 3 baguettes, cubed
2 to 3 sausages, cooked and sliced into rounds (optional)
4 to 8 dill pickles, sliced into thick rounds (optional)

In a bowl, mix cheeses and cornstarch.

Over medium heat, pour beer in a fondue pot and bring close to the boiling point, then reduce heat to very low. Add cheeses gradually in handfuls, stirring until melted. Keep heat low; do not boil preparation; as fondue should not be subjected to high temperatures.

Stir preparation in a figure eight motion with a wooden spoon until smooth and creamy. Blend in dill, pepper to taste, then roasted peppers.

Spear baguette cubes, sausage and dill pickle rounds with fork, dip in fondue and enjoy!

Cheese maker's note: In stores, you will find Canadian Swiss under the names of Cogruet or Mont Saint-Benoît.

Prepare recipe on the stove before placing pot on its burner.

You can also use flavoured instead of regular Canadian Gouda or replace Canadian Swiss by Canadian Brie (rind removed and cubed).

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