"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, February 12, 2011

Goat Cheese Fondue (Chef Todd English)

·  For the Roux:
·  1 1/2 cups flour
·  1 1/2 cups clarified butter
·  For the Fondue:
·  5 pounds goat cheese, crumbled
·  3 quarts heavy whipping cream
·  1 1/2 cups roux
·  1 cup white wine
·  1 cup chives, cut on the bias
·  1/2 cups shallots, diced
·  2 tablespoons garlic, minced
·  salt
·  black pepper
·  2 tablespoons olive oil
·  To Finish and Garnish:
·  Toasted Figs
·  Toasted Dates
·  Toasted Chives
·  Toasted Bread
To make the roux, add the butter and flour to saute pan and cook on medium high heat, stiffing with wooden spoon. Cook until it smells nutty and has a light brown color. Store in refrigerator or at room temperature.
To make the fondue, cook shallots and garlic in olive oil for 3 minutes in a medium sauce pot and season with salt and pepper. Deglaze the pot with wine na cook for 1 minute. Add cream and cheese and bring to a boil. Once boiling, reduce heat to a simmer and place large electric mixer into pot and turn on high. While mixing and simmering, add roux to allow thickening.Once thick and smooth, remove from heat and season to taste. Garnish with toasted bread, figs, dates, and fresh chives.

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