cheddar tomato fondue
via epicurious
serves 4
2/3 cup finely chopped drained canned tomatoes
2 garlic cloves, lightly crushed
2 tablespoons unsalted butter
3 tablespoons dry white wine
1 tablespoon cornstarch
12 oz Cheddar, coarsely grated (3 cups)
Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute. Discard garlic. Add Cheddar by handfuls, stirring until completely melted. Serve in a fondue pot set over a flame.
accompaniments:
1/3 loaf of french bread, cubed
1/2 head of cauliflower, blanched or steamed
2 chicken and apple sausages
4 white new potatoes, cubed
1/2 pound mushrooms, halved
Coat potatoes and mushrooms with olive oil and season with salt, pepper, and herbs de provence. Spread out potatoes in a single layer and roast at 425 for 20 minutes. Flip with spatula, add mushrooms and roast for another 25 minutes.
