Chris' Recipes

Bon Appetite!

Fondue

Written By: Chris - Dec• 10•14

One of my favorite appetizers at the Redstone American Grill is the Jerk Chicken Fondue.  Back in March, 2011 they posted their recipe prepared by the Eden Prairie, MN Head Chef Kevin on their official Blog.  Their fondue is quite simple; 6 oz. Smoked Gouda Cheese warmed slowly to 155 degrees; don’t boil, as the cheese will break and then simply pour it into a fondue pot with candle to remain warm.  They go onto explain how to prepare the Jerk Chicken too.  I was inspired to make fondue for a recent gathering because I think it’s something special.  I decided to prepare a recipe that I had observed Tyler Florence make, who’s a Chef that has several Food Network shows.  Tyler’s 43 years old now, but graduated from the College of Culinary Arts at the Charleston, South Carolina campus of Johnson & Wales University twenty years ago.  I’ve been watching him for years and like him because his recipes are generally pretty easy to follow.  My version is basically his with many of the same “dippers” that Redstone serves.  Next time I’m going for the Smoked Gouda because Swiss isn’t my favorite, but the cheese I used is what I had on hand.  

fondue redstone

Ingredients:

1/2 pound Gruyere Cheese, shredded
1/2 pound Imported Swiss Cheese, shredded
2 Tablespoons Cornstarch
1 Clove Garlic, pressed
2 Tablespoons Extra Virgin Olive Oil
1 Cup White Wine (dry is best)
1 Tablespoon Lemon Juice
1 Tablespoon Brandy
1/2 Teaspoon Dry Mustard
Pinch Nutmeg

Jerk Chicken:
6 – 8 Chicken Tenderloins, cut into bite sized pieces
1 Tablespoon Allspice
Dash Cinnamon
2 – 3 Tablespoons Brown Sugar
Red Pepper Flakes, to taste
Dash Ground Cumin
Salt & Pepper, to taste
1 – 2 tablespoons EVOO
2 Tablespoons Spicy Pepper Mix, I like Mezzetta
2 Tablespoons Scallions, sliced on a bias

Assorted dippers

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Shred cheese and gather your ingredients.  In a small bowl, coat the cheeses with cornstarch and set aside.

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Press the garlic with oil, or rub the inside of a ceramic fondue pot with the garlic and then discard.

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Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue.  Once smooth, stir in the mustard and nutmeg.

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Stir in the brandy and remove from heat.  Serve warm over a candle, or within an electric fondue pot, low.

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Arrange an assortment of bite-sized dipping foods;  I chose toasted sliced croissants and crispy pumpernickel croutons.  Made them by cubing the bread, drizzle with EVOO and sprinkle with salt before baking at 400 degrees, turning frequently for about five to ten minutes.

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I cooked pork and beef tenderloins cubed and seasoned simply with salt and pepper and Chicken.  To prepare the jerk chicken, place marinated chicken in a hot skillet with oil and cook thoroughly.  Toss the chicken with the pepper mix and scallions. Plate.  Some other suggestions are Granny Smith apples and grapes.   Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Enjoy!
Cheers!
~Chris

 

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