Sweet Gorgonzola Fondue Recipes

GORGONZOLA SAUCE

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it s thickened, like a white sauce, stirring occasionally.
• Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

GORGONZOLA PASTA SAUCE

Steps:

• In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

GORGONZOLA SAUCE

Steps:

• In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

SWEET GORGONZOLA FONDUE

Steps:

• Rub cut side of garlic on inside of a large Dutch oven or a heavy-bottomed saucepan, rubbing the bottom and half way up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss Gorgonzola with cornstarch. Add a quarter of the cheese into simmering wine; reduce heat to medium, and whisk constantly until cheese is completely melted. Repeat until all cheese has been added. Whisk in cream cheese. Season with salt and pepper. Serve with crusty bread, apple cubes and grapes.

GORGONZOLA SAUCE

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

PASTA WITH GORGONZOLA AND SWEET ONION

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium high heat.
• Saute onions until golden brown, about 10 minutes.
• Stir in garlic, and cook for 2 minutes.
• Remove from heat, and stir in balsamic vinegar.
• In a large bowl, combine pasta, onion mixture, and Gorgonzola.
• Toss until evenly coated, and cheese is melted.

GORGONZOLA DIPPING SAUCE

Steps:

• Make roux first by melting butter in a small saucepan. Slowly add flour and cook, stirring constantly, until mixture has browned. Set aside to chill.
• In medium saucepan, heat oil. Add garlic and sauté a minute or two. Add milk and cream and bring to a boil. Reduce heat and simmer 10 minutes, then add cheeses and pepper.
• Cook about 15 minutes until cheeses are completely melted, stirring constantly.
• Add roux in small portions, mixing well after each addition so that roux is incorporated.
• Continue adding portions of roux until mixture is the consistency of melted chocolate. Add salt to taste.
• Serve with toasted garlic breadsticks and veggies of choice.

GORGONZOLA CHEESE SAUCE

Steps:

• Melt butter in a medium saucepan over medium-low heat. Stir in flour, then milk. When mixture begins to thicken, stir in cheese. Cook until cheese is melted and sauce reaches desired consistency. Season with salt and pepper.