Blue Cheese Fondue! Say it’s so!!

By Susie Timm, Head Cheese

A few weeks ago I dined at one of my favorite places: Cafe ZuZu at the Hotel Valley Ho.

I was with a friend who had not been there in years. He remarked they had the very best blue cheese fondue he’d ever had.

We asked Executive Sous Chef Sean Currid where this menu item was and he sheepishly said he took it off the menu.

Luckily, he redeemed himself when he sent me the recipe the following day!

Thank you Sean!

Blue Cheese Fondue (courtesy of the Hotel Valley Ho’s Cafe ZuZu)

Yield: Approx. 1-1/2 cups

2 cups                  Heavy cream

1 each                  Shallot, chopped

2 cloves                  Garlic, chopped

4 Tbsp.                  Unsalted butter

¼ cup                  Maytag Blue cheese

Kosher salt and freshly ground black pepper to taste

Procedure:

1. Combine cream, shallot and garlic in a medium saucepan.  Reduce over medium high heat by ½ (to 1 cup); strain.

1. Add butter and boil an additional 4 minutes; transfer to a blender.

1. Add blue cheese and puree.  Season with salt and pepper (be careful, the blue cheese is already salty) and strain.  Serve warm.

1. Serve with your favorite chip or vegetables.