Honey Blue Cheese Fondue
Serves 10
1/2 cup heavy cream
1 teaspoon cornstarch
1 teaspoon lemon juice
2 cups (about 8 ounces) Great Hill Blue or other domestic blue cheese, crumbled
3 tablespoon honey
2 tablespoon walnuts, chopped and toasted
For dipping: Fresh figs, dates, apricots and apples (or other fresh/dried fruits)
In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more. When all the cheese has been added, stir in honey.Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner. Serve immediately.
Recommended wine pairings by John Ash, Culinary Director of Fetzer Vineyards: Gewürtztraminer, Riesling, Chenin Blanc, White Zinfandel.
 The Great Cheeses of New England Media / Public Relations | Retail Marketing Copyright 2002 - 2007 |
