Artisanal Stilton Fondue Food
ARTISANAL STILTON FONDUE
Steps:
- Vigorously rub the clove of garlic over the entire inside surface of a Fondue Pot or a 2-quart saucepan, and then discard the garlic. Add sauternes and bring to a boil over medium heat. While the sauternes heat, toss stilton with cornstarch to combine. Once the liquid has come to a boil slowly add the Stilton and cornstarch whisking continuously. Make sure each addition is completely melted and incorporated before the next addition. Once all of the Stilton has been added cook over medium heat for 1 minute. Whisk in crème fraiche and season with salt and pepper. Remove from heat and serve immediately. SERVING SUGGESTIONS: Serve Stilton Fondue with cubed bread. Walnut bread is best, but any crusty bread will work well. Stilton Fondue may also be served with boiled fingerling potatoes, beef tips, pickled vegetables, or air-dried beef.
STILTON AND SAUTERNES FONDUE
Steps:
- 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.
- 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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