TALEGGIO FONDUE

Taleggio Fondue image

Provided by Geoffrey Zakarian

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 12

1 clove garlic
1 whole clove
1 bay leaf
1 cup chicken stock
1 1/2 cups white wine
2 tablespoons cornstarch
2 teaspoons all-purpose flour
1 pound Taleggio cheese with rind, diced
3/4 pound white Cheddar, grated
3/4 pound Gruyere, grated
2 teaspoons vodka
Dipper suggestions: baguette cut into bite-size pieces, cauliflower florets, grilled chicken cut into bite-size pieces, cherry tomatoes

Steps:

Rub the bottom and sides of a medium heavy pot with the garlic. To the pot, add the garlic, clove, bay leaf, stock and 1 cup wine. Bring to a simmer over medium heat.
In a small bowl, whisk together the cornstarch, flour and remaining 1/2 cup wine. Whisk the slurry into the pot and simmer until slightly thickened, about 2 minutes.
Reduce the heat to low and add the cheeses, working in 4 batches, making sure each batch is incorporated before moving onto the next. Whisk in the vodka. Remove the bay leaf.
Transfer to a fondue pot and serve with the baguette pieces, cauliflower florets, chicken and cherry tomatoes.