Tarentaise-Uplands Pleasant Ridge Blend Fondue Recipe
This tasty cheese fondue from chef Terrance Brennan makes a delightfully warm snack, lunch, or even dinner, depending on your mood.
The Martha Stewart Show, November 2009
- Coarse salt
- 1 clove garlic, stem end removed
- 1 1/2 cups shredded Tarentaise cheese (about 4 ounces), room temperature
- 1 1/2 cups shredded uplands Pleasant Ridge cheese (about 4 ounces), room temperature
- 1 tablespoon plus 1 teaspoon cornstarch
- 4 ounces dry white wine
- 1 teaspoon freshly squeezed lemon juice
- Pinch freshly grated nutmeg
- Freshly ground black pepper
- Country-style bread, cut into cubes, for serving
- Boiled fingerling potatoes, for serving
- Broccoli, blanched, for serving
- Cauliflower, for serving
- Carrots, for serving
- Kielbasa, for serving
- Cubed apples or pears, for serving
- Place 1 teaspoon salt in a fondue pot or a 2-quart heavy-bottomed stainless steel saucepan. Vigorously rub cut end of garlic over inside of pot, starting in the salt and coating the entire surface; discard garlic.
- In a medium bowl, mix together both cheeses and cornstarch until well combined; set aside.
- Add wine and lemon juice to fondue pot and bring to a boil over medium-high heat. Gradually add cheese mixture, whisking constantly, making sure each addition is melted before adding the next addition.
- Reduce heat to medium and cook for 1 minute. Season with nutmeg and pepper; remove from heat and serve immediately with bread, potatoes, and pickled vegetables.
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