In honor of National Fondue Day, Executive Chef Cenobio Canalizo of Michael Jordan’s The Steak House N.Y.C. shares his recipe for for one of their best selling appetizers - Toasted Garlic Bread with decadent Gorgonzola Fondue.
Yields 5 Cups
3 Cups Heavey Cream
6 Ounces Stilton Cheese, Crumbled
8 Ounces Imported Gorgonzola, Crumbled
2 Ounces Roux
¼ Cup White Onions, Diced
4 Cloves Garlic, Sliced
2 Sprigs Fresh Thyme, Chopped
Kosher Salt & Ground White Pepper to Taste
Roux: Heat 2 ounces of butter until melted and then whisk in 2 ounces of all-purpose flour. Cook the roux for two minutes, remove from heat and reserve warm.
In a thick bottomed sauce pot, sauté onions and garlic in a tablespoon of blended oil, until lightly brown. Add heavy cream and bring to a boil. Whisk in the gorgonzola and stilton cheeses. After the mixture returns to a simmer, whisk in the roux a little at a time until a slightly thick sauce is made. Remove from heat and reserve.