SPANISH CAVA FONDUE
Norman Van Aken ©2012
Yields: 4 Cups
1 1/2 Spanish onions, peeled and cut into medium slices
4 ounces of butter
2 jalapenos, stems and seeds discarded, thinly sliced
1/4 Cup Roasted Garlic
1/4 Cup flour
375 ml. of Spanish Cava Sparkling wine
1 Cup light chicken stock
2 cups heavy cream
3 ounces Manchego, grated
1 1/2 ounces Cabrales cheese, crumbled very small (or other blue cheese)
Kosher salt and cracked white pepper, to taste
Heat a large, heavy‑bottomed saucepan on medium low heat. Add the butter and when it is melted add the onions and jalapeño. Cook till just translucent only a few minutes. Add the roasted garlic and cook about 6 minutes, stirring often.
Sift the flour over the onion mixture and stir evenly with a wooden spoon, being careful not to let the flour stick and scorch. Cook about 2 minutes, stirring constantly. Now add the wine slowly, stirring and cook 1 minute. Add the stock and reduce by half, 15‑20 minutes, stirring occasionally. Now add the cream and reduce it about 15 minutes. This should coat the back of the spoon.
Combine the cheeses in a large bowl. Strain the cream mixture onto the cheeses and whisk well. Season to taste.
To serve, put the warm cheese mixture into a warm bowl or a fondue pot. Pass the bread and enjoy.
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