Ingredients:
5 oz. Blended Cheese Mix (see below)
8 each Croutons
8 each Bread (cut in cubes about ¾” each)
Chervil & chive sticks to garnish
Cheese Blend:
1 lbs. Blue Cheese
2 lbs. Goat Cheese
2 lbs. Brie Cheese
1 qt. Cream
½ cup Cornstarch
12 fl. oz. Madiera
Procedure:
1. In a thick bottom pot, bring the cream to a simmer.
2. Make a slurry with the cornstarch and add to the cream.
3. Increase to medium heat and add the cheese slowly and be sure it completely incorporates into the mix.
4. Adjust the viscosity by adding more cheese or cream.
5. Add the Madiera.
To Plate:
1. Place fondue crock on a napkin & arrange crouton, garnish w/herbs and serve with skewers.
Recipe Type: Authentic8 each Croutons
8 each Bread (cut in cubes about ¾” each)
Chervil & chive sticks to garnish
Cheese Blend:
1 lbs. Blue Cheese
2 lbs. Goat Cheese
2 lbs. Brie Cheese
1 qt. Cream
½ cup Cornstarch
12 fl. oz. Madiera
Procedure:
1. In a thick bottom pot, bring the cream to a simmer.
2. Make a slurry with the cornstarch and add to the cream.
3. Increase to medium heat and add the cheese slowly and be sure it completely incorporates into the mix.
4. Adjust the viscosity by adding more cheese or cream.
5. Add the Madiera.
To Plate:
1. Place fondue crock on a napkin & arrange crouton, garnish w/herbs and serve with skewers.
Recipe Author: Master Chef Joel Guillon
Restaurant: Left Bank at 507 Magnolia Avenue, Larkspur, CA
Restaurant: Left Bank at Menlo Park, 635 Santa Cruz Ave, Menlo Park CA
Restaurant: Left Bank at San Jose, 377 Santana Row Suite 1100, San Jose, CA 95128
Source: http://www.leftbank.com/ask-the-chef