Gorgonzola Fondue with Winter Vegetables
- 18 small red-skinned potatoes, rinsed, halved
- 3 large carrots, peeled, cut lengthwise into quarters, then into 1½-inch pieces
- 18 small Brussels sprouts
- 1 small cauliflower, separated into florets
- 2 tablespoons all-purpose flour
- 1 pound chilled Brie cheese
- 12 ounces chilled Gorgonzola cheese
- 1¾ cups dry white wine
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1 crusty bread loaf (1½ pounds), cut into 1½-inch cubes
Instructions:
Fondue is a great and warming dish for winter.
- Steam the vegetables until tender, about 12 minutes for the potatoes, 10 minutes for the carrots and Brussels sprouts, and 8 minutes for the cauliflower. Arrange the steamed vegetables on a platter. Tent with foil to keep warm.
- Meanwhile, place the flour in a large bowl. Cut the rind from the Brie cheese and cut into cubes. Drop the cubed cheese into the flour and toss to coat. Crumble the Gorgonzola cheese into the same bowl; toss again to coat. Combine the wine and garlic in a heavy medium saucepan. Simmer over medium heat for 2 minutes. Reduce the heat to medium low. Add the cheese by handfuls, stirring until melted after each addition. Stir until smooth. Season with salt and pepper. Transfer to a fondue pot. Set the pot over a candle or canned heat. Pierce the vegetables with fondue forks, and dip in the cheese. Serve with the cubed bread.