Baby Spring Vegetable With Truffle Cheese Fondue Recipes

BABY SPRING VEGETABLE WITH TRUFFLE CHEESE FONDUE

Steps:

• Melt butter in a small saucepan and mix in flour. Stir for about a minute and add hot milk slowly and whisk. Allow the sauce to thicken slightly (boil for a few minutes) and strain into another saucepan. Add nutmeg, truffle oil, and both cheeses and mix over a low heat until the ingredients are well incorporated. Season to taste. Garnish with chives and fresh truffles.
• SPRING VEGETABLES: Blanch and shock the first five vegetables. On a hot grill pan, grill artichoke, bok choy and asparagus. Arrange all of the vegetables around the fondue pot and serve.

KIDS CAN MAKE: CHEESE FONDUE

Steps:

• Bring the apple juice to a simmer in a medium saucepan over medium heat. Toss the Gruyere and cornstarch in a medium bowl. Add to the simmering juice by the scant handful, whisking constantly until smooth and letting the sauce come to a boil between additions, about 30 seconds. Remove the saucepan from the heat, stir in the Parmesan and mustard and season with 1/2 teaspoon salt and a few grinds of pepper. Pour into a serving bowl, and serve with the dippers of your choice.

CAFE SELECT TRUFFLE FONDUE

Steps:

• Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and Emmenthaler cheeses and combine.
• In a separate bowl, mix together the cornstarch, cherry brandy and a little bit of water to make a "slurry" mixture.
• As the cheese starts to melt and bubble, add the slurry and stir together until piping hot and smooth.
• Top with shaved asparagus and truffle oil.