Jackson-Triggs Entourage & Niagara Gold Cheese Fondue
Executive Chef Tim MacKiddie's exceptional fondue recipe is a combination of our award-winning Niagara Gold and Swiss Gruyère cheese.
INGREDIENTS
1 ¼ cups (300mL) Jackson-Triggs Entourage Brut
4 cloves garlic, minced
3 tbsp (45g) butter, divided
2 tbsp flour
¾ cup (200mL) milk
2 cups (200g) Niagara Gold, grated and lightly dusted with cornstarch
2 cups (200g) Gruyere, grated and lightly dusted with cornstarch
Salt and pepper to taste
1. In a medium sauce pot, melt 1 tbsp of butter over medium heat.
2. Add in the minced garlic and sauté for 30 seconds.
3. Add in the Jackson-Triggs Entourage Brut and simmer until reduced by ½.
4. When reduced, pour your wine reduction into a separate container and reserve.
5. Return the sauce pot to medium heat, add in the remaining 2 tbsp of butter and melt.
6. Once the butter begins to bubble, whisk in flour, and cook for about 5 minutes, stirring constantly to avoid sticking.
7. Remove the pot from the heat and let cool for 5 minutes (this will allow your flour and butter mixture to cool slightly and will prevent any lumps from forming).
8. Next, whisk the wine reduction and milk into the flour mixture.
9. Return the pot to medium heat and whisk constantly until the mixture reaches a simmer.
10. Add the cheeses and stir until they are melted.
11. Season with salt and pepper to taste.
Transfer cheese fondue mixture to a fondue pot set, and enjoy with dippers like cubed bread, thick cubes of cured meats, roasted baby potatoes.