Recipes

Bintje Potato and Aged Cheddar Fondue

David Barzelay

Chef/Owner

Lazy Bear

San Francisco
Calif.
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Menu Price: 
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Food Cost: 
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Yield: 
40 servings
Ingredients: 
160
g
White Wine
1
each
Garlic Clove, Halved
12
g
Salt
80
g
Meyer Lemon Juice
660
g
Bintje Potatoes, Peeled, as Fresh as Possible
624
g
Heavy Cream
41/2
g
Low-Acyl Gellan
300
g
Aged Cheddar, Chopped
1
Combine wine, garlic, salt, lemon juice and potatoes in a vacuum-seal bag, seal on high and cook in simmering water for 45 minutes, or until potatoes are tender enough to purée.
2
Remove from water, open bag and discard garlic and nearly all liquid in bag. Purée potatoes, adding cream to blender until mixture is smooth.
3
With blender running, sprinkle in gellan and mix on high for 10 seconds, or until fully incorporated.
4
Pour contents of blender into a pot and bring to a boil, stirring constantly so that bottom doesn’t burn. Without cleaning blender jar, put Cheddar into blender.
5
Once potato-cream mixture comes to a full rolling boil, pour it back into blender and, working very quickly, blend together until smooth. Add salt to taste. Reserve warm until needed or chill and reheat.
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