山羊奶酪汤

大厨Todd English独创的上演奶酪汤，推荐和干无花果、枣、富士苹果片、烤面包片一起做为开胃菜食用。

用料:

• Unsalted butter, 6 Tbsp.
• All-purpose flour, 6 Tbsp.
• Shallots, 2 Tbsp. chopped
• Garlic, 2 tsp. minced
• Olive oil, 2 tsp.
• Dry white wine, 1/4 cup
• Heavy cream, 3 cups
• Goat cheese, 20 oz. crumbled
• Kosher salt, 3/8 tsp.
• Freshly ground black pepper, 1/8 tsp.
• Fresh chives, 1/4 cup thin diagonal slices

佐料: toasted bread cubes, dried fig slices, dried date slices, Fuji apple slices

制作过程:

• 1. Melt butter in a small heavy skillet over low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes or until mixture is light brown and has a nutty fragrance. Remove from heat
• 2. Sauté shallots and garlic in olive oil in a medium saucepan over medium heat 3 minutes or until tender. (Do not brown.) Gradually add wine, stirring to loosen particles from bottom of pan. Gradually stir in cream and cheese. Bring to a boil; reduce heat, and simmer 1 minute or until cheese melts. Stir in flour mixture. Cook, stirring constantly, 3 minutes or until smooth and thick. Remove from heat. Stir in salt and pepper
• 3. Transfer fondue to a fondue pot. Sprinkle with chives. Serve with bread cubes, figs, dates, and apple slices. 6 cups (about 12 servings)

注意: A creamy Gorgonzola or Cambozola makes a great alternative to goat cheese.

旧: California Gewürztraminer