GREEN BAY PACKERS INSPIRED

        WE ARE ONLY HOURS AWAY FROM THE SUPERBOWL. GET READY

Smoked Cheddar and Apple Cider Fondue

 

INGREDIENTS

1 lb smoked Cheddar cheese (finely grated)
1 cup hard apple cider
1 tablespoon fresh lemon juice
3 tablespoons apple butter (high quality-made from only apples and cider)
a few gratings of fresh nutmeg
1 1/4 tablespoons of cornstarch ground pepper to taste

DIRECTIONS

1. In a medium saucepan, heat cider and lemon juice to simmering.
2. In a mixing bowl, toss the smoked Cheddar with the cornstarch. Slowly stir into the saucepan one handful at a time. Stir in apple butter, and season with nutmeg and pepper.
3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.

Brie and Wild Mushroom Fondue

INGREDIENTS

1 lb Brie cheese (chopped)
2 tablespoons butter
1 cup dry white wine
1 cup water
1 ounce dried porcini mushrooms
8 ounces fresh shiitake mushrooms (stemmed, chopped)
2 tablespoons chopped shallots
2 tablespoons cornstarch
salt and pepper to taste

DIRECTIONS

1. In a small saucepan, bring the cup of water to a boil. Add porcini mushrooms. Remove from the heat and let stand until the mushrooms soften (about 20 minutes). Transfer mushrooms to cutting board and chop. Return to soaking liquid.
2. In a large saucepan, melt butter over medium heat. Add shiitake mushrooms and saute until tender (about 3 minutes). Add shallots and saute for a minute. Add porcini and liquid, leaving sediment from liquid behind (If necessary, strain through coffee filter to remove grit). Turn heat up to high. Simmer until liquid evaporates (about 3 minutes). Cover and Chill (can be made 8 hours ahead).
3. In a large bowl, toss brie with cornstarch. Add wine to mushrooms and bring to a simmer over medium heat. Add cheese to mushrooms by the handful until melted. Whisk until mixture is smooth. Season to taste with salt and pepper.
4. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc