Cafe Select Truffle Fondue Recipes

CAFE SELECT TRUFFLE FONDUE

Steps:

• Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and Emmenthaler cheeses and combine.
• In a separate bowl, mix together the cornstarch, cherry brandy and a little bit of water to make a "slurry" mixture.
• As the cheese starts to melt and bubble, add the slurry and stir together until piping hot and smooth.
• Top with shaved asparagus and truffle oil.

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE

Steps:

• In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened.
• Add cream and simmer, uncovered, until reduced to about 2/3 cup.
• Remove pan from heat and stir in truffle butter or oil until incorporated.
• Season sauce with salt and pepper and sprinkle with chives.
• Cut Camembert into 4 pieces and arrange on 4 plates.
• Divide warm sauce among plates, spooning it on either side of cheese.
• Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE

Steps:

• In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. Add cream and simmer, uncovered, until reduced to about 2/3 cup. Remove pan from heat and stir in truffle butter or oil until incorporated. Season sauce with salt and pepper and sprinkle with chives.
• Cut Camembert into 4 pieces and arrange on 4 plates. Divide warm sauce among plates, spooning it on either side of cheese. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.
• *available at some specialty food shops

TRUFFLE FONDUE

Steps:

• Place the diced Fontina cheese in a large bowl and cover with milk. Let rest in the fridge for several hours. In a saucepan, place the butter, egg yolks and cheese, along with all the milk.
• Place the saucepan on top of another saucepan containing boiling water (a bain marie or double broiler) and mix energetically until the cheese begins to melt. When you have a fondue with a dense, creamy consistency, remove from the bain marie.
• Keep the fondue warm and serve with the truffle scattered on top. Enjoy with plenty of grilled bread.

SWISS FONDUE

Steps:

• In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes -- either Swiss peasant bread or French or Italian.;