Porcini Fondue With Ham And Ciabatta |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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What ever happened to the Fondue Craze , anyway? This is a supurb blend of two delicious Swiss cheeses and white wine. It is so easy to make and and to serve and people just love it. I used freshly ground smoked black peppercorns in mine. Ingredients:
1 cup hot water |
1 ounce dried porcini mushrooms |
1 garlic clove, minced |
1 tablespoon plus 1 1/4 cups sauvignon blanc or other dry white wine |
2 teaspoons cornstarch |
8 ounces coarsely grated gruyère cheese (about 2 packed cups) |
8 ounces coarsely grated emmenthal cheese (about 2 packed cups) |
1 1-pound loaf ciabatta or other rustic bread, cut into 1-inch cubes |
2 pounds 1/4-inch-thick smithfeild, country or heavenly ham slices, cut into 1-inch pieces |
Directions:
1. Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop. Transfer soaking liquid to large skillet, leaving sediment behind. Add garlic and chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper.
2. Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon wine and cornstarch in small bowl. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with pepper.
3. Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.
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