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An elegant fontina fondue with bits of
shiitake mushroom, artichoke hearts and shallots. Fondue turns
any occasion into a party!
and Fontina Fondue
- 4 cups (about 1 pound) shredded Fontina
1 tablespoon cornstarch
2 tablespoons butter
1 1/2 cups (about 6-ounces) shiitake mushrooms, trimmed, cleaned
and finely chopped
2 tablespoons chopped shallots
1 cup canned artichoke hearts, finely chopped
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup fresh lemon juice
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh chives, or 2 tablespoons dried chives
1/2 teaspoon salt
Freshly ground pepper to taste
- For dipping: Boiled peeled shrimp, steamed
small red-skinned potatoes, onion and herb focaccia cut in bite-size
- In a medium-size bowl toss the cheese
with the cornstarch.
- In a medium-size heavy-bottomed saucepan,
heat the butter over medium heat. Add the shiitake mushrooms
and shallots; cook 3 to 4 minutes. Add the artichoke hearts and
continue cooking 3 minutes. Stir in the wine, broth and lemon
juice. Heat until just barely simmering. Add the cheese, a handful
at a time, stirring until the cheese is melted before adding
more. When all the cheese has been added, stir in the thyme,
chives, salt and pepper.
- Transfer fondue to an enamel or ceramic
fondue pot and keep warm over a fondue burner. Serve immediately
with shrimp, potatoes and focaccia.
Makes 12 servings.
Recipe provided courtesy of the American
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