Fontina Fondue with
30 minutes or fewer
Everybody loves hot dips on a holiday buffet table, so this subtly flavored
fondue is a guaranteed crowd-pleaser. Look for green, purple, and orange cauliflower varieties to add color to the dipper selection. To make ahead: Cook cauliflower in advance, combine cheese and flour, and measure out milk and hot sauce into a jam jar. Stash these prepped items in the fridge so all you need to do is warm and season the fondue just before guests arrive.
- 24 medium cauliflower florets
- 2 cups coarsely shredded fontina cheese, lightly packed (8 oz.)
- 4½ tsp. all-purpose flour
- 1⅓ cups 1% low-fat milk
- ½ tsp. mild hot sauce, such as Cholula
- 1½ Tbs. grappa (Italian grape brandy) or Kirsch (German cherry brandy), optional
- ½ tsp. freshly grated or ground nutmeg
- 1 pinch ground white pepper
- Extra-dry Italian or French white vermouth or low-fat milk, for thinning fondue (if necessary)
1. Cook cauliflower in large pot of boiling, salted water 5 minutes, or until tender. Drain, and cool. Arrange in bowl.
2. Toss cheese with flour in large bowl.
3. Bring milk and hot sauce to a simmer in saucepan over medium-low heat.
Add cheese mixture to saucepan all at once. Whisk 3 to 4 minutes, or until
cheese melts and fondue is smooth. Stir
in grappa (if using) and nutmeg. Season
with white pepper. Thin with vermouth
1 Tbs. at a time, if fondue is too thick.
4. Transfer fondue to ceramic dish set over canned heat burner. Place cauliflower next to fondue for dipping.
December 2013 p.51