Recipe English Stilton Fondue With Apples Pears

RECIPE: ENGLISH STILTON FONDUE WITH APPLES & PEARS

Steps:

• Rub the cut edge of the garlic clove around the inside of a heavy-based fondue pan to leave a fine coating.
• Discard the rest of the garlic, pour in the cider (but keep a couple of tablespoons back) and heat to a gentle simmer.
• In a small bowl mix together the reserved cider and the flour into a smooth paste.
• Gradually add the cheese to the pan, stirring as it melts into the cider. Do not let the mixture come to a boil as it will split into oil and solids.
• Once the cheese is all melted, add and stir in the flour paste, you should see the mixture thicken.
• Just before serving whisk in the Crème Fraiche and chives. Allow to warm back up and transfer to the table to serve over an oil or gel burner to keep it hot.
• Serve with cubes of bread, apples, & pears.

STILTON AND SAUTERNES FONDUE

Steps:

• Vigorously rub the inside of a fondue pot or a 2-quart saucepan with garlic; and discard. Add the Sauternes, and bring to a boil over medium heat.
• Meanwhile, in a small bowl, stir to combine the Stilton and cornstarch. Once the Sauternes has come to a boil, slowly add the Stilton mixture, while whisking constantly. Be sure each addition is completely melted and incorporated before adding more. Once all of the cheese has been added, cook for 1 minute more. Whisk in creme fraiche, and season with salt and pepper. Remove from heat, and serve immediately with bread, potatoes, beef tips, or pickled vegetables, as desired.

ENDIVE SPEARS WITH STILTON CHEESE, TOASTED PECANS, AND SAUTEED PEARS

Steps:

• In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.
• In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.

SWISS CHEESE FONDUE WITH ENGLISH STILTON

Steps:

• Rub the garlic vigorously on the inside of a saucepot. Add the wine and bring to a boil. Turn the heat down and add the Emmenthal and the Gruyere to the pot. Heat until all of the cheese is melted, stirring slowly and continuously to prevent lumps from forming.
• In a separate bowl, dissolve the cornstarch in the kirsch and add to the cheese mixture. Season with pepper and nutmeg, and continue to stir until the fondue is smooth. Remove the fondue from the heat and transfer into a fondue pot. Add the Stilton and fold into the fondue. Install the fondue pot in its stand and light the flame.
• Serve with French bread cubes. Dip the bread in the fondue and enjoy. It is important to stir the fondue occasionally to keep it smooth.