Serves4
- Active time:20 min
- Start to finish:20 min
STEVEN OBRANOVICH, CLAIRE’S RESTAURANT AND BAR, HARDWICK, VT
March 2009
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1
baguette, cut into 1/2-inch-thick slices
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1
garlic clove, smashed
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1/4
cup
chopped scallion
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1/2
lb
cheese (2 oz each of blue cheese, mild soft goat cheese, Cheddar cheese, and washed-rind cow’s-milk cheese)
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1/4
cup
Chardonnay
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Eguipment:
4 (2-oz) ramekins
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Preheat oven to 450°F with rack in middle.
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Toast baguette slices on a baking sheet until edges are golden, about 5 minutes.
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Rub insides of ramekins with garlic clove, then discard garlic.
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Discard any inedible rind from cheeses. Cut or crumble cheeses into 1/2-inch pieces. Bring wine just to a simmer in a 1-qt heavy saucepan over medium heat. Stir in cheeses, then cook over low heat, whisking, until smooth (do not boil). Divide among ramekins.
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Serve fondue with baguette toasts.
Cooks’ note: At Claire’s the fondue is made using local cheeses such as Vermont Butter & Cheese Company Chèvre, Jasper Hill Constant Bliss, Bonnieview Mossend Blue, and Vermont Milk Company Cheddar. Seek out your own local cheeses, and be sure to use at least some goat cheese or a softer washed-rind cow’s-milk cheese in this recipe to ensure proper melting and consistency.
