Feasting on art recipe contest

Fondue


Frank Waugh published his article “Cookery as a sport for men” in 1911. Here is one of my original recipes that just received an editor’s pick on the Food52 website this month. I am submitting it to another contest as well.

Peppered New England Thyme Fondue

• splash of olive oil
• 3 ounces finely minced shallots
• 1 teaspoon finely chopped fresh thyme leaves
• 1 ounce preferably homemade rustic applesauce (with cinnamon)
• 1/2 tablespoon dijon mustard
• 1 ounce cider vinegar
• 1/2 tablespoon maple syrup
• 1 teaspoon fresh Meyer’s lemon zest
• 1 teaspoon aleppo pepper flakes, to taste
• 4 ounces Sam Adams Boston ale
• 6 ounces finely grated aged New England cheddar cheese, Grafton 3-4 year if possible
• 2 ounces finely grated Parmigiano-Reggiano
• 1/2 tablespoon arrowroot (or flour)
• artisan bread cubes or crisp apple slices
• additional aleppo pepper flakes
1. Slowly cook the minced shallots in the olive oil in a heavy sauce pan or Dutch oven until caramelized. Stir in the thyme leaves, applesauce, mustard, cider vinegar, maple syrup, aleppo pepper and lemon zest. Using an immersion blender puree (or transfer to a blender to puree and return to the pot). Bring to a boil.
2. Stir in the beer and continue to heat.
3. Mix the arrowroot evenly in with the finely grated cheeses and add these slowly to the pot, stirring constantly until fully melted. Transfer to a fondue pot and keep warm while serving with artisan bread cubes or sliced crisp apples or whatever you like for dipping. You can offer additional aleppo pepper for those who can just never get enough.

Fondue pot


Fondue and cubed bread

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