CHEDDAR, GARLIC AND ZINFANDEL FONDUE

CHEDDAR, GARLIC AND ZINFANDEL FONDUE image

Yield 6 Servings

Number Of Ingredients 7

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12 ounces (4 1/2 cups) extra sharp Cheddar cheese (finely grated)
2 ounces (1/2 cup) Parmigiano-Reggiano cheese (finely grated)
1 cup Zinfandel (or another hearty red wine)
1 tablespoon corn starch
1 tablespoon red wine vinegar
1/4 cup roasted garlic puree (recipe below)
1/4 teaspoon hot pepper flakes

Steps:

DIRECTIONS 1. In a medium saucepan, bring wine and vinegar to a simmer over medium heat. 2. Toss the Cheddar, Parmigiano-Reggiano, and cornstarch in a mixing bowl. Slowly stir in cheese mixture in small handfuls until completely melted. Stir in roasted garlic and season with pepper flakes. 3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away. Roasted Garlic Puree DIRECTIONS 1. Preheat oven to 400 degrees. Cut 2 large garlic heads in half, while trying to keep the cloves intact. Pour a teaspoon of extra virgin olive oil over the cut surfaces and put the two garlic heads back together. 2. Wrap in aluminum foil and bake until the garlic is softened (40 to 50 minutes depending on size). Cloves should be a deep beige. Unwrap and let cool completely. 3. Squeeze garlic into a bowl, discarding the hulls. Mash with a fork until smooth. Use for seasoning for fondue or spread onto bread.