Are you tired of serving the same old appetizers or struggling to find a crowd-pleasing dish? Imagine wowing your guests with a recipe that combines rustic charm and gourmet appeal. This charred leek fondue, made with Alpine cheeses and Oregon Pinot Gris, is the perfect answer. The proof is in its rich, gooey texture and deep, unforgettable flavors. Why not try this recipe today and elevate your next gathering to an exceptional dining experience?
Charred Leek Fondue
Ingredients
For the Roasted Sunchokes:
- 1.5 lb sunchokes (Jerusalem artichokes), scrubbed
- 2 tbsp Durant extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
For the Fondue:
- 1,5 cups leeks (white/pale parts only), split, washed, and sliced 1/8"
- ¼ cup shallot, finely diced
- ¼ cup butter
- 3 tbsp flour
- 1 lb total of 3 Alpine cheeses, grated (such as Emmentaler, Raclette, Gruyère, or Comté)
- 2 tsp cornstarch
- ¼ tsp salt
- ¼ tsp each of white pepper and freshly grated nutmeg
Instructions
Step 1: Roast the Sunchokes
- Preheat your oven to 375°F.
- Trim any dark spots off the sunchokes, then slice them ½ inch thick.
- Toss the slices with olive oil, salt, and pepper.
- Spread the sunchokes in a single layer on a parchment-lined baking sheet.
- Roast for 20 minutes or until they are lightly browned and fork-tender. Serve hot.
Step 2: Prepare the Fondue Base
- In a medium sauce pot, melt the butter over medium heat. Add the sliced leeks and diced shallots. Cook until very soft, stirring frequently, but avoid browning the mixture.
- Stir in the flour and cook for 1-2 minutes to remove any raw flour taste.
Step 3: Incorporate the Wine and Cheese
- Gradually add the Oregon Pinot Gris, stirring constantly. Bring the mixture to a gentle simmer and cook until thickened, about 4 minutes.
- Toss the grated cheeses with cornstarch to prevent clumping. Gradually add the cheese to the sauce, about â…“ lb at a time, stirring until smooth before adding more.
- Once all the cheese is melted, season with salt, white pepper, and freshly grated nutmeg.
Step 4: Serve and Enjoy
- Transfer the fondue to a fondue pot to keep it warm and gooey.
- Serve with the roasted sunchokes, toasted bread, roasted potatoes, or even Olympia Provisions frankfurters for dipping.
Tips for Perfect Charred Leek Fondue
- Selecting Wine: Oregon Pinot Gris is recommended for its crisp acidity and fruity notes, but any dry white wine will work well.
- Cheese Variations: Experiment with different Alpine cheeses for a unique flavor profile.
- Pairings: Try pairing the fondue with fresh vegetables like roasted carrots or broccoli, or include pickles for a tangy contrast.
This charred leek fondue recipe combines the earthy sweetness of roasted sunchokes and the creamy indulgence of melted cheese for a dish that’s both elegant and comforting. Perfect for cold evenings or special occasions, it’s bound to be a hit with your family and friends.