Curry Fondue
Havarti's delicate flavor is quite subtle in this recipe. To bring it out further, use a mild Cheddar cheese.
INGREDIENTS | SERVES 3–4
- 2 fresh green jalapeño peppers
- 1 tablespoon cornstarch
- ¼ pound aged Cheddar cheese
- 1½ tablespoons kirsch
- ¼ pound Havarti with dill
- 1¼ teaspoons mild curry powder
- ½ pound Gruyère cheese
- 1 garlic clove
- 12–15 grape tomatoes, sliced
- 1¼ cups white wine
- Basic Bruschetta, cut into cubes
- 2 teaspoons lemon juice
Slice the jalapeño peppers lengthwise, remove the seeds, and chop coarsely. Dice the Cheddar and Havarti cheeses, and finely dice the Gruyère cheese. Smash the garlic, peel, and cut in half. Rub the garlic around the inside of a medium saucepan. Discard.
Add the wine to the pot and cook on low heat. Don't allow the wine to boil. When the wine is warm, stir in the lemon juice. Add the cheese, a handful at a time. Stir the cheese continually in a bowtie or sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Don't allow the cheese to boil.
When the cheese is melted, dissolve the cornstarch in the kirsch and add to the cheese, stirring. Turn up the heat until it is just bubbling and starting to thicken. Add the chili peppers. Stir in the curry powder.
Transfer to a fondue pot and set on the burner. Serve with the bruschetta cubes and the grape tomatoes for dipping. (Use dipping forks to dip the grape tomatoes into the fondue).
