Fondue - Sonoma Gardens
Recipe Courtesy of "Fondue" by Lenny Rice & Brigid Callinan
Makes 2 Cups
Toss the cheeses with the flour in a bowl and set aside. In a fondue pot, bring the wine to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture, 1//2 cup at a time, stirring until melted after each addition. Add the rosemary, lemon zest, and lemon juice and stir until smooth. Season with salt to taste. Serve immediately.
Serve with: toasted rustic bread cubes, steamed cauliflower florets, roasted red or yukon gold potatoes, red bell pepper chunk
Beverage Suggestions: viognier, white burgundy, blanc de blancs (sparkling wine)
- 10 oz Vella Cheese Company Dry Jack Special Select, grated
- 6 oz Bellwether Farms Crescenza, cut into pieces
- 2 tablespoons all-purpose flour
- 1 cup viognier or other Rhone-style white wine
- Grated zest of 1 Meyer or Eureka lemon
- 1 tablespoon freshly squeezed Meyer or Erueka lemon juice
- Kosher salt
Toss the cheeses with the flour in a bowl and set aside. In a fondue pot, bring the wine to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture, 1//2 cup at a time, stirring until melted after each addition. Add the rosemary, lemon zest, and lemon juice and stir until smooth. Season with salt to taste. Serve immediately.
Serve with: toasted rustic bread cubes, steamed cauliflower florets, roasted red or yukon gold potatoes, red bell pepper chunk
Beverage Suggestions: viognier, white burgundy, blanc de blancs (sparkling wine)