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Stilton and Sauternes Fondue

Stilton and Sauternes Fondue

http://www.marthastewart.com/339028/stilton-and-sauternes-fondue
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  • Yield Serves 4 to 6 as an entre and 10 to 12 as an appetizer

Ingredients

    • 1 clove garlic
    • 1 cup Sauternes
    • 12 ounces Stilton cheese, crumbled
    • 2 tablespoons plus 2 teaspoons cornstarch
    • 2 tablespoons creme fraiche
    • Coarse salt and freshly ground pepper
    • Cubed bread, preferably walnut , for serving
    • Boiled fingerling potatoes, beef tips, cornichons, or pickled vegetables, for serving (optional)

Directions

  1. Vigorously rub the inside of a fondue pot or a 2-quart saucepan with garlic; and discard. Add the Sauternes, and bring to a boil over medium heat.
  2. Meanwhile, in a small bowl, stir to combine the Stilton and cornstarch. Once the Sauternes has come to a boil, slowly add the Stilton mixture, while whisking constantly. Be sure each addition is completely melted and incorporated before adding more. Once all of the cheese has been added, cook for 1 minute more. Whisk in creme fraiche, and season with salt and pepper. Remove from heat, and serve immediately with bread, potatoes, beef tips, or pickled vegetables, as desired.

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