Photograph by Stacey Mark Food Styling by Maggie Ruggiero Prop Styling by Heather Greene
Lust
Cheese Fondue with Vegetable Orgy
Starters from Issue 10 – Winter 2017 – Sin
Like any orgy, the more the merrier and no double dipping, please.
Gather Journal
Cheese Fondue with Vegetable Orgy
Playing with temperature can spark powerful sensations… in bed. Our alluring assortment of vegetables, suggestively splayed out on a vast bed of ice, waits to take the plunge into warm and inviting fondue. Specifically, a cheese throuple (Emmental, Comte, and Gruyère) with white wine (use a cup for the recipe and drink the rest as chaser) and a hint of anchovy; it will surely have you in heat.
makes about 1½ cups, serves 4
- ¾ lb grated cheeses (we like a combo of Emmental, Comte, and Gruyère)
- 2½ tsp cornstarch
- 1 garlic clove, halved
- 1 cup dry white wine (we like Grüner Veltliner)
- 1 tsp fresh lemon juice
- 1 tsp anchovy paste (optional)
- assorted vegetables for dipping - we like endive, Treviso, radishes, cucumbers, blanched asparagus
- toasted bread cubes
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1
Toss together the grated cheeses and cornstarch in a bowl.
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2
Rub the inside of a heavy saucepan with the cut sides of the garlic. Add wine and lemon juice to the saucepan and bring to a simmer over medium heat.
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3
Add about 1 cup of cheese into the simmering wine, stirring constantly with a rubber spatula, allowing the cheese to melt completely before adding more. Continue stirring in more of the cheese, without boiling, until it has all been added and fondue is smooth and creamy. (If fondue is too thick, add splash of wine to thin.) Stir in anchovy paste (if using) and season with salt and pepper to taste. Keep warm over low heat or in a fondue pot.
