Goat Cheese and Rosemary Fondue
December 28th, 2011
Please do not judge this recipe by the craptastic photos that go along with it, because it is actually amazing.
I made this (and subsequently photographed it in dark light under the influence) as one of my appetizers on Christmas Night. The other appetizer I made was a massive batch of little potato pancakes with crème fraiche, lox and caviar. Basically my huge family devoured every last one (of dozens- honest to God) before I could even get a bite in edgewise. Imagine a Discovery Shark week feeding frenzy for effect.
They also used up the loaf and a half of bread I grilled to go with this fondue, and 3 sliced apples. But there was still hot, bubbly cheese left, so we basically dumped a box of crackers out on the table, and all those were dunked and eaten too. You see where I get my appetite from…
This recipe is inspired by the goat cheese fondue at Palace Kitchen in Downtown Seattle, where my husband and I “date night” almost every week. It’s my favorite go to place.
I like to add fresh rosemary to my goat cheese fondue, and sometimes luxe it up with black truffle goat cheese or a tiny touch of nutmeg (not together.)
While I do own a fondue pot, I do not know how to work it, and I guess am too lazy to learn. So basically I am just taking advantage of the pot on a stand. Then I light 1-2 votives under the pot until the cheese is hot and bubbly. Grilled bread and crisp fruit are my favorite accoutrements, but as you can tell from above- I am not picky about dipping pretty much anything in hot goat cheese fondue.
I thought I would share this with you because it would be so fun to do for New Years Eve. Whether you are having a rager, a few couples over, or it is just your little family, sometimes including a few novelties (like a fondue pot) in the celebration is enough to make it really special. *By the way- fondue pots are inexpensive for so much fun- I saw one at my grocery store for under $20.
Goat Cheese Fondue, serves 6 for an appetizer
Inspired by Tom Douglas’ Goat Cheese Fondue
-1 ½ cups Whipping Cream
-11 oz Goat Cheese
-1 sprig fresh rosemary
-Kosher salt and black pepper to taste
In a small pot, bring the whipping cream to a simmer.
Remove the pot from the heat and crumble the goat cheese into the cream. Add some cracked black pepper.
Whisk until smooth and creamy. (If it is too thick, you can add a tiny bit more cream to thin it out.) Add the sprig of fresh rosemary to the fondue and adjust the taste with Kosher salt.
Pour the fondue into a fondue pot, or small pot with a flame under it.
Serve hot with grilled bread and fresh fruit or other accoutrements.