Bonaparte Fondue

By dmg9548

"Mixed with mushrooms and apple cider, this earthy and rich fondue will warm everyone right up. Serve with a sufficient quantity of blanched asparagus tips, bread cubes, and tiny new potatoes, cooked and halved for dipping."

Ingredients

• 1 cup boiling water
• 2/3 ounce dried shiitake mushrooms
• 3 tablespoons butter
• 2 shallots, finely chopped
• 1 (500 gram) package Bonaparte cheese,chilled
• 2 tablespoons cornstarch
• 1 cup apple cider or light white wine
• 2 teaspoons garlic, minced
• 1 pinch white sugar (optional)

Preparation

Step 1

In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the re-hydrated mushrooms, return to the soaking liquid and set aside.

In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil.

In a bowl, toss the Bonaparte cheese with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.

Heat the mixture to just below boiling. It should be nice and smooth but not too thick. Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness.

Serve in a fondue pot with the bread and vegetables for dipping.