Recipe #2346
Laurentian Fondue
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
4 1/2 cups (1,125 L)
servings
servings
| Category: | Fondues et raclettes |
| Subcategory: | Fondues |
| Source: | Chef José Trottier |
Wine & food pairing
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Recipe ingredients
- 1 garlic clove
- 1 1/4 cups (300 mL) grated Mont St-Benoit cheese
- 1 1/4 cups (300 mL) grated Chalisberg cheese
- 1 1/4 cups (300 mL) grated Clos St-Ambroise cheese
- 1 1/4 cups + 2 Tbsp. (330 mL) St-Ambroise pale ale
- 1 tsp. (5 mL) cornstarch*
- 1 pinch nutmeg
- Freshly ground nutmeg to taste
Preparation
Rub garlic clove around inside of fondue pot.
Put three grated cheeses in the pot.
Pour in 1¼ 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.
Suggestion
Occasion: Valentine Day
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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