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Laurentian Fondue
2013-08-06
https://www.metro.ca/userfiles/image/recipes/fondue-laurentienne-2346.jpg
PT15M
PT10M
PT25M
Rub garlic clove around inside of fondue pot.Put three grated cheeses in the pot.Pour in 1 1/4 cups + 2 tsp. (310 mL) St-Ambroise pale ale.Cook on the stove over low heat, stirring constantly until all cheese is melted.Mix cornstarch with 4 tsp. (20 mL) ale. Stir into pot.Season to taste with nutmeg and freshly ground pepper.Serve immediately with large cubes of crusty bread and vegetables.
4.5
Chef José Trottier
3
2
5
2
1 garlic clove
1 1/4 cups (315 mL) grated Mont St-Benoit cheese
1 1/4 cups (315 mL) grated Chalisberg cheese
1 1/4 cups (315 mL) grated Clos St-Ambroise cheese
330 mL St-Ambroise pale ale
1 tsp. (5 mL) cornstarch
1 pinch nutmeg
ground pepper to taste
Laurentian Fondue
4.5
cups
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
1
garlic clove
-
1 1/4 cups
(315 mL)grated Mont St-Benoit cheese
-
1 1/4 cups
(315 mL)grated Chalisberg cheese
-
1 1/4 cups
(315 mL)grated Clos St-Ambroise cheese
-
330 mL
St-Ambroise pale ale
-
1 tsp.
(5 mL)cornstarch
-
1 pinch
nutmeg
-
ground pepper to taste
Preparation
Rub garlic clove around inside of fondue pot.
Put three grated cheeses in the pot.
Pour in 1 1/4 cups + 2 tsp. (310 mL) St-Ambroise pale ale.
Cook on the stove over low heat, stirring constantly until all cheese is melted.
Mix cornstarch with 4 tsp. (20 mL) ale. Stir into pot.
Season to taste with nutmeg and freshly ground pepper.
Serve immediately with large cubes of crusty bread and vegetables.
Source :
Chef José Trottier
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
