Blushing Cheese Dip Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
As you dip the roasted beets into this delicate fondue, it will gradually turn pink. The cheese stays molten and creamy for a long time--this recipe, adapted from executive chef Jason Berthold of San Francisco's Monsieur Benjamin, is a fondue breakthrough
Ingredients
- 3 small red beets, trimmed and scrubbed
- About 1/2 tbsp. extra-virgin olive oil
- Kosher salt and pepper
- 3/4 pound small Butterball or fingerling potatoes
- 1 red- or pink-skinned apple
- 2 heads Belgian endive
- Lightly toasted bread, cut into cubes
- Fondue
- 1/2 cup plus 1 tbsp. dry white wine
- 1 small shallot, thinly sliced (about 3 tbsp.)
- 1 small garlic clove, thinly sliced
- 5 sprigs fresh thyme, plus several leaves for sprinkling on fondue
- 1 bay leaf
- 5 whole white peppercorns
- 1/4 cup whole milk
- 1 1/2 tablespoons cornstarch
- 3/4 teaspoon kosher salt
- 1/2 teaspoon sugar
- 6 ounces fresh mild goat cheese, crumbled
Instructions
- At least 2 hours before serving, preheat oven to 375 °. On a small foil-covered baking sheet, rub beets with about 1/2 tbsp. oil and sprinkle generously with salt and pepper. Bake until a knife point slides in without resistance, about 1 1/2 hours. Let cool until warm, then rub off skin with paper towels. Cut into wedges, drizzle with a little more oil, and set aside in a small serving bowl.
- While beets are cooking, put potatoes in a pot, cover with water, add salt to taste, and bring to a boil. Lower heat and simmer until potatoes are tender, 15 to 20 minutes. Drain and set aside.
- Make fondue: In a small saucepan over medium-low heat, combine wine, 1/4 cup water, the shallot, garlic, thyme sprigs, bay leaf, and peppercorns. Simmer gently, uncovered, until liquid is reduced to 1/2 cup, about 5 minutes.
- Strain through a fine-mesh sieve into a measuring cup and discard solids. Return seasoned wine to saucepan and bring to a simmer over medium-low heat.
- Meanwhile, in a bowl, whisk together milk, 1/4 cup water, the cornstarch, salt, and sugar. Whisk milk-cornstarch mixture into simmering wine. Bring to a boil, whisking constantly, until it thickens, 2 to 3 minutes. Reduce heat to low and add cheese, whisking until smooth. Season to taste with salt and keep warm.
- To serve, cut apple into thin slices and separate Belgian endive into leaves. Slice any large potatoes in half and arrange everything, along with bowl of beets, on a platter. Pour fondue into a small deep baking dish, sprinkle with thyme leaves, and set on platter.
- Make ahead: Beets, up to 3 days, chilled. Fondue, up to 2 days, cooled at room temperature, then chilled with a piece of plastic wrap pressed directly onto surface of fondue. Rewarm in a saucepan over low heat, whisking constantly.
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