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Goat-Cheese-Fondue_021219
Goat-Cheese-Fondue_021219

Ingredients

  • 1 clove garlic, minced or pressed
  • 1/3 cup dry white wine
  • 1/2 cup heavy cream
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon coarsely ground black pepper (or to taste)
  • 1 bunch chives, minced
  • 3 tablespoons fresh tarragon, finely chopped
  • Potatoes, fruit and vegetables for dipping

Goat Cheese Fondue

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Serves:
2-4

Recipe by Laura Chenel chef Jacquelyn Buchanan, 2015.

Ingredients

  • 1 clove garlic, minced or pressed
  • 1/3 cup dry white wine
  • 1/2 cup heavy cream
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon coarsely ground black pepper (or to taste)
  • 1 bunch chives, minced
  • 3 tablespoons fresh tarragon, finely chopped
  • Potatoes, fruit and vegetables for dipping

Instructions

1. In a small saucepan over medium heat, add the white wine and garlic. Bring to a simmer and add the heavy cream.

2. Stirring the cream mixture, add the fresh goat cheese. Turn the heat down to low and stir until cheese is fully melted. Do not use high heat as fresh goat cheese becomes grainy at that temperature.

3. Add the salt and pepper to taste. Remove the goat cheese mixture from heat.

4. Serve with steamed fingerling potatoes, bread, fruit, vegetables or cornichons.

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