On Board in 20: Cheese Fondue with Salami and Assorted Veg
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Ingredients
  • 1 shallot
  • 1 tablespoon olive oil
  • 1 cup beer, light to medium flavoured
  • 1 lb small baby potatoes
  • 1 cup broccoli crowns
  • 1 small handful fresh asparagus, bottom 2 to 3 inches removed
  • 11 oz Gruyere cheese
  • 5 oz white cheddar cheese
  • 1 tablespoon cornstarch
  • 1 coil ham sausage (about 11 oz)
  • 1 small dry hard salami (i.e., wine chorizo)
  • Fresh fruit: grapes, apple, pear (see note)
  • 1 baguette
Instructions
  1. Fill a kettle with 1.5 cups of water and bring to a boil. Preheat 2 medium saucepans to medium-high heat (one for the cheese and one for the veg).
  2. Roughly chop the shallot and add it plus the oil to what will be the cheese saucepan. Reduce heat to medium. Sauté for 2 to 3 minutes and then add the beer, bringing to an active simmer.
  3. As soon as the kettle boils, add the potatoes and enough boiled water to just cover them. Place a lid on the pot and boil for ten minutes. After 10 minutes, add broccoli and after three more minutes add asparagus. Reducing heat slightly and keeping the lid on will increase cooking time. Ideally you want the potatoes just covered so the broccoli and asparagus sit on top, just above the water and steam.
  4. Use a food processor grate attachment or a hand grater to grate both cheeses. Toss the cheeses with the cornstarch and then gradually add the cheese to the shallot and beer pan. Use a whisk and actively stir to prevent clumping. Once the cheese has melted set the heat to low.
  5. To assemble: Drain and pat the vegetables dry with a clean, dry towel and place on the board. Add the two types of meats, cutting a few slices to get them started. Add fresh fruit like grapes, apple or pear. Tear or roughly cut some baguette and scatter around. Transfer the cheese to a fondue pot or heat-safe bowl you can place over a tea light.
Notes
The fruit can serve two purposes. One, it can be for dipping in the cheese (such as apple or pear); two, it can be a sweet palate cleanser to cut the richness of the meat and cheese (such as melon or grapes).
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-cheese-fondue-with-salami-and-assorted-veg/