Subj : 4/11 Cheese Fondue Day 1
To   : All
From : Dave Drum
Date : Mon Apr 10 2023 04:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stinking Rose Restaurant Creamy Garlic-Spinach Cheese Fon
 Categories: Cheese, Greens, Vegetables, Dips, Wine
      Yield: 3 Servings
 
      2 tb Unsalted butter
      3 cl Garlic; minced
    2/3 c  Dry white wine
      4 c  (1 lb) shredded Fontina
  1 1/2 c  (6 oz) shredded Gruyere
      2 ts Cornstarch
      2 c  Fine chopped spinach leaves
    1/4 c  Heavy (whipping) cream
           Salt & fresh ground pepper
      1 tb Minced fresh chives

MMMMM----------------------OPTIONAL DIPPERS---------------------------
           Chilled cooked shrimp
           Steamed asparagus spears
           Zucchini; in matchsticks
           White mushrooms
           Cherry tomatoes
           Stuffed or shaped pasta;
           - such as rigatoni or
           - ravioli, cooked al dente
           Bread cubes; sourdough,
           - walnut, or a buttery
           - croissant
           Crackers or bread sticks
 
  In a heavy saucepan, melt the butter over medium-low heat.
  Add the garlic and sauté for 2 to 3 minutes, until it
  becomes golden brown around the edges. Be careful not to
  overcook the garlic, or it will become bitter. Add the
  wine.
  
  In a bowl, toss the cheeses with the cornstarch to coat.
  Add the cheeses to the pan, 1 cup at a time, stirring
  frequently until the cheese melts before adding the next
  cup. Add the spinach and the cream. Stir until the mixture
  becomes creamy and smooth. Season with salt and pepper.
  
  Transfer the mixture to a fondue pot over low heat, or
  pour into a warmed ceramic ramekin. Sprinkle with the
  minced chives. Serve immediately, with your choice of
  dippers.
  
  Makes 2-4 servings
  
  Source: The Stinking Rose Restaurant Cookbook by Andrea
  Froncillo and Jennifer Jeffrey
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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