Whether it's for a romantic dinner or a festive party, this recipe will come together quickly and is always a crowd pleaser! You can even make it ahead of time, refrigerate it, and warm it up before serving. Pair your fondue with traditional artisan bread, or offer a mix of apples, potatoes, and veggies!
Serves 6-8
(Recipe developed by Lynne Vea)
8 ounces Gruyere cheese, grated
6 ounces Mount Townsend Creamery New Moon cheese, grated
2 ounces Mount Townsend Creamery Campfire cheese, grated
2 tablespoons flour
1 cup Washington state white wine (I love Lobo Hills Trente Cartons Riesling!)
1 teaspoon grated shallots
Pinch nutmeg
Salt and white pepper to taste
Toss the cheeses with 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 heated stoneware ramekins. Serve with as many of the following as suits your fancy!
A Few Accompaniments For Dipping:
Roasted potatoes
Fresh apples and pears
Roasted root vegetables
Broccoli, raw or steamed
Cauliflower, raw or roasted
Roasted mushrooms
Roasted brussel sprouts
Roasted asparagus
Artisanal breads
Get one, or all of these cheeses for 50% off this week only: http://www.pccnaturalmarkets.com/deals/ndnw_20120214.html
