This Valentine's day, Kenny and I made fondue. It is a quick and easy meal that is always a crowd pleaser. We halved the recipe so that there wouldn't bee too many leftovers.
1 wheel of brie
2 tablespoons corn starch
1 cup of shredded smoked gouda cheese
1 container of baby portabella mushrooms
1 shallot
2 tablespoons of butter
1 cup of dry white wine
1 baguette of crusty, french bread
1 rotisserie chicken (meat cut off the bone)
1 head of broccoli (steamed)
1. Cut the rind off the brie; rip the cheese into 1-2 inch pieces and toss with corn starch. Add the shredded gouda and toss again so the corn starch coats all of the cheese. Refridgerate until the other ingredients are ready.
2. For the french bread we get the one at Kroger where you bake it at home. Pre-heat the oven and bake the bread according to the directions on the bag.
3. While the bread is baking, cut skin off the rotisserie chicken. Use the white meat from the breast of the chicken and cut into bite sized pieces.
4. Boil water to steam the broccoli. Cover the broccoli for 1-2 minutes until it turns a bright, green color.
5. When the broccoli is done, cut up the scallion and mushrooms. Blend them in a food proccessor until they are finely minced.
6. When the bread is done baking, cut it into bite sized pieces. Set up all the food you are dipping in the cheese next to the fondue pot (bread, chicken, and broccoli). Our fondue pot is an electric one made by Cuisinart; it is non-stick and regulates heat on it's own. I highly reccomend it! I turned mine onto heat setting 4 1/2 to melt the butter. Add the mushroom scallion mixture and cook for 1-2 minutes.
7. Get the cheese out of the fridge and add in gradually, stirring with a non-stick wisk.
8.When the cheese is melted and smooth you are ready to dip your bread, chicken, or broccoli. Turn your fondue pot down (I turned mine to heat setting 3).
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