Artisanal Stilton Fondue
- 12 oz. Stilton, crumbled
- 2 Tbsp + 2 tsp cornstarch
- 1 clove garlic
- 1 cup Sauternes
- 2 tsp creme fraiche
- salt and pepper to taste
- 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 creme 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, clove garlic, crueme fraiche, salt
Taken from www.epicurious.com/recipes/member/views/artisanal-stilton-fondue-1251354 (may not work)