Red, White, and Blue Week: Blue Cheese Fondue
I love a laid-back supper — the kind of meal that comes together with very little effort and doesn’t involve a take-out menu! Perhaps that is why mon mari and I get so much use out of our fondue pot.
It was, don’t laugh, a wedding present, and it’s great because it’s electric and easy to clean. Today, I used the fondue pot to warm a rich, blue cheese fondue with walnut topping.
I served the fondue alongside a platter of baguette slices, cut veggies, and fresh strawberries for dipping. I thought the flavor combination of the strawberries with the blue cheese was really delicious — and it just so happens that the colors are red and blue! Cubed apples would be tasty too!
Blue Cheese Fondue
Makes 1 fondue pot and serves 4 people.
a generous cup of crumbled blue cheese (I used a combination of Maytag Blue Cheese and Black River Blue Cheese)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk (I used skim)
Optional: chopped walnuts, for topping
Melt the butter over medium heat on the stove-top in a medium-sized pot. Although I didn’t do it today, I usually make fondue in a pot with high sides to prevent splatters.
Stir in the flour to make a roux. A roux is equal parts of flour and fat and is used as a thickening agent. The flour is properly incorporated when the mixture looks like a flour-butter paste.
Slowly pour in the milk, a little bit at a time (about 1/4 cup or less). Use a whisk to keep the milk moving constantly to make the fondue base. Simmer the fondue base for about 5 minutes to activate the roux. Watch the fondue base carefully and stir to prevent scorching.
Crumble in the blue cheese and whisk to combine the cheese into the milk mixture, breaking up any stubborn pieces with the whisk.
Turn on the fondue pot and pour in the blue cheese fondue. Garnish the fondue with chopped walnuts, if desired. Enjoy!
- Fondue for two and carrot and dill soup (rachelrecommends.wordpress.com)