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Love fondue, but not a fan of double dippers? Solution, my individual mini fondue servings will satisfy with a creaminess of the cheese and wine sauce. And, serving a variety of crisp colorful veggies makes for a healthier spin on the traditional fondue. The vegetables and bread can be prepared ahead, while the fondue sauce is a quick sauce prepared and served immediately. Topped with a zesty pesto cuts the heaviness of just serving an all cheese sauce.
Fondue with Sweet English Spring Peas & Garlic Scape Pesto
Sauce serves 6-8
chefgeorgehirsch.com | George Hirsch Lifestyle TV series
1 cup dry white wine
½ pound Swiss Emmenthaler or Emmental cheese, shredded
½ pound Gruyere, cheese, shredded
2 Tablespoons flour
Pinch fresh grated nutmeg and sea salt
Fresh grated black pepper
Serve with assorted crisp vegetables such as string beans, spring peas, tomatoes & slices of crusty bread
Prepare ahead an assortment of vegetables and sliced bread and arrange in small ramekins.
Mix flour with shredded cheese.
Immediately before serving, gently simmer wine in small saucepan. Add Swiss cheese, Gruyere cheese a little bit at a time until blended into wine. Keep gently stirring after each addition of cheese until completely melted. When all the cheese has melted, add nutmeg, salt and pepper. Ladle a small amount into each ramekin. Top with a small spoon of pesto. Serve immediately.
as seen on GHL Fondue with Sweet English Spring Peas & Garlic Scape Pesto
- Use well-aged or moist grating cheeses for optimum flavor and texture of sauce
- Caution: Cook at a low heat with a gentle simmer, do not boil the cheese sauce
- To avoid over stringiness of cheese, do not over stir