BLUE CHEESE FONDUE
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Serves 4 as a meal, 8-10 as a snack
2 C HEAVY CREAM
1# BLACK RIVER BLUE CHEESE, crumbled
2 T CORNSTARCH
¼ C WATER
½ - 2 T LEMON JUICE, to taste
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Place the heavy cream in a medium sized saucepan set over medium heat, stirring occasionally until it comes to a simmer. Add blue cheese and stir until melted. Bring back to a simmer. In a small bowl dissolve cornstarch in water and whisk into blue cheese mixture until thickened. Add lemon juice to taste and salt and pepper. Remove from heat and serve with dippers.
ASSORTED ‘DIPPERS’
1 ½# BROCCOLI, cut into florets, suitable for dipping
6 T OLIVE OIL, divided
1# LOAF SOURDOUGH BREAD, cut into 2” cubes
4 ½# BEEF TENDERLOIN , trimmed
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Place the broccoli florets on a large sheet pan and drizzle with 3 T olive oil. Season with salt and pepper. Bake at 425 degrees for 15-20 minutes or until desired tenderness.
Place the bread cubes on a large baking sheet and drizzle with 2 T olive oil. Bake at 425 degrees for 10 minutes.
Let the beef tenderloin come to room temperature by setting it out on the counter on a sheet pan for 30 minutes. Heat a large flat top skillet over medium high heat. Drizzle 1 T olive oil over the skillet and season the tenderloin with salt and pepper. Sear the meat until it turns a dark brown color, about 4-5 minutes per side. Roast on a large sheet pan at 450 degrees for 22 minutes. Remove from the oven and let rest for 20 minutes to let all of the juices redistribute. Slice and serve with fondue.
2 C HEAVY CREAM
1# BLACK RIVER BLUE CHEESE, crumbled
2 T CORNSTARCH
¼ C WATER
½ - 2 T LEMON JUICE, to taste
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Place the heavy cream in a medium sized saucepan set over medium heat, stirring occasionally until it comes to a simmer. Add blue cheese and stir until melted. Bring back to a simmer. In a small bowl dissolve cornstarch in water and whisk into blue cheese mixture until thickened. Add lemon juice to taste and salt and pepper. Remove from heat and serve with dippers.
ASSORTED ‘DIPPERS’
1 ½# BROCCOLI, cut into florets, suitable for dipping
6 T OLIVE OIL, divided
1# LOAF SOURDOUGH BREAD, cut into 2” cubes
4 ½# BEEF TENDERLOIN , trimmed
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Place the broccoli florets on a large sheet pan and drizzle with 3 T olive oil. Season with salt and pepper. Bake at 425 degrees for 15-20 minutes or until desired tenderness.
Place the bread cubes on a large baking sheet and drizzle with 2 T olive oil. Bake at 425 degrees for 10 minutes.
Let the beef tenderloin come to room temperature by setting it out on the counter on a sheet pan for 30 minutes. Heat a large flat top skillet over medium high heat. Drizzle 1 T olive oil over the skillet and season the tenderloin with salt and pepper. Sear the meat until it turns a dark brown color, about 4-5 minutes per side. Roast on a large sheet pan at 450 degrees for 22 minutes. Remove from the oven and let rest for 20 minutes to let all of the juices redistribute. Slice and serve with fondue.
