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Brie & MushrooM Fondue
Chilling the Brie beforehand is key to
cutting off the rind. Some can be removed
more easily than other rinds, so be patient.
Makes 6 to 8 servings
1½ pounds Brie
3 tablespoons cornstarch, divided
1 small shallot, peeled and halved
6 ounces mushrooms, cleaned and chopped
(quartered if they are on the larger size–
they should be no larger than 1 inch)
1 tablespoon unsalted butter
2½ cups dry white wine,* room temperature,
divided (note: you may not need all of the
cider)
1 tablespoon fresh lemon juice
1. Use a sharp knife to remove the rind from the
Brie. Cut or tear the Brie into ½-inch cubes.
Put into a large bowl and toss with 2 table
spoons of the cornstarch to fully coat.
Reserve.
2. In a food processor tted with the metal
chopping blade, chop the shallot. Scrape
down the sides of the work bowl and add the
mushrooms. Pulse until nely chopped, about
10 to 20 pulses.
3. Put the butter in the fondue pot and set to
Setting 4. Once butter is melted, add the
chopped shallot and mushrooms. Stir and
cook until the mushrooms are fully softened,
about 3 to 5 minutes.
4. Add 1 cup of the wine and 1 tablespoon of the
lemon juice and bring to a simmer (but not
boiling).
5. Once the wine begins to simmer, reduce the
temperature to Setting 3–3½. Slowly add the
cheese, about ¼ to
1
⁄3
of a cup at a time.
Use a nonstick whisk (such as a silicone
-coated one) to work the cheese into the
liquid. Once the cheese is fully melted into
the wine, gradually add more cheese, little by
little, alternating with the wine as you go,
about
1
⁄3
to ½ cup at a time. This ensures that
the consistency of the fondue will be nice and
creamy. (The wine keeps the cheese fro
separating and from becoming stringy).
6. Once all the cheese has been added (most
of the wine will be incorporated as well, but
you may have up to ½ cup remaining) make
a slurry of the remaining cornstarch and 2
tablespoons of the wine by stirring the two
together until homogenous. Add the slurry to
the fondue and whisk to fully combine. If the
fondue is too thick, whisk in additional wine.
7. Reduce the temperature to Setting 3 for
serving. The fondue should just simmer, but
never come close to boiling. Serve with cubes
of crusty bread and blanched vegetables.
*For an alcohol-free version, substitute chicken
stock plus 2 tablespoons of lemon juice for the
wine.
southwest salsa Fondue
This fondue is for those queso dip lovers. It is
perfect with a big bowl of hearty tortilla chips.
Makes 6 to 8 servings
¾ cup prepared salsa
1 pound Monterey Jack, nely shredded
½ pound sharp Cheddar, nely shredded
3 tablespoons cornstarch, divided
½ teaspoon ground cumin
1 garlic clove, peeled and halved
2 bottles (12 ounces) Mexican beer*, such
as Corona, room temperature, divided
(note: you may not need all of the beer)
2 tablespoons fresh lime juice
1. Put the salsa in a ne mesh strainer set over a
small mixing bowl. Allow to drain until thick-
ened, about 30 minutes, depending on the
type of salsa being used. Reserve.
2. Put the shredded cheeses in a large bowl and
toss with 2 tablespoons of the cornstarch and
the cumin to fully coat. Reserve.
3. Rub the bottom and lower half of the sides
of the fondue pot with the cut sides of the