Fondu au Fromage à l’Alexander, a cherished French delicacy, takes the beloved concept of cheese fondue to new heights of culinary excellence. This indulgent dish combines the richness of melted cheese with the luscious flavors of Alexander sauce, a classic French creation that incorporates cream, mushrooms, and shallots. As the cheese fondue bubbles invitingly, you’ll find yourself immersed in a communal dining experience where warm baguette slices and assorted dippers are lovingly coated in this decadent mixture. In this article, we will explore the art of preparing Fondu au Fromage à l’Alexander, unlocking its flavors and presenting a luxurious and unforgettable culinary adventure.
INGREDIENTS
For the Cheese Fondue:
- 1 pound (450g) Gruyère cheese, grated
- 1 pound (450g) Emmental cheese, grated
- 1 clove garlic, peeled and halved
- 1 1/2 cups dry white wine
- 1 tablespoon cornstarch
- 1 tablespoon Kirsch (cherry brandy), optional
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
- Baguette slices, for dipping
- Assorted dippers: blanched vegetables, apple slices, boiled potatoes, and more
For the Alexander Sauce:
- 11. 1 cup heavy cream
- 1 cup white button mushrooms, thinly sliced
- 1/2 cup shallots, finely chopped
- 1/4 cup dry white wine
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- Salt and white pepper, to taste
INSTRUCTIONS
Let’s embark on the journey to create Fondu au Fromage à l’Alexander:
Preparing the Cheese Fondue:
- Begin by rubbing the inside of a fondue pot with the cut halves of the garlic clove. This imparts a subtle garlic flavor to the pot.
- Pour the dry white wine into the fondue pot and heat it gently over low heat. You want it to be hot but not boiling.
- Gradually add the grated Gruyère and Emmental cheeses to the wine, stirring constantly in a figure-eight motion until the cheese melts and the mixture becomes smooth and creamy.
- In a separate small bowl, dissolve the cornstarch in the Kirsch (if using). This helps prevent the cheese from separating as it melts. Add this mixture to the cheese fondue and continue stirring.
- Season the fondue with freshly ground black pepper and freshly grated nutmeg to taste. These spices add depth and complexity to the flavor profile.
- Once the cheese fondue is smooth and well combined, adjust the heat to keep it warm and bubbling. Be careful not to overheat or boil the mixture, as this can cause the cheese to become stringy.
Preparing the Alexander Sauce:
- In a separate skillet, melt the unsalted butter over medium heat. Add the finely chopped shallots and sliced mushrooms, sautéing them until they become soft and fragrant, typically for about 4-5 minutes.
- Sprinkle the all-purpose flour over the mushrooms and shallots. Stir constantly for 1-2 minutes to create a roux, which will thicken the sauce.
- Pour in the dry white wine and let it simmer for a few minutes, allowing the alcohol to evaporate and the flavors to meld.
- Slowly pour in the heavy cream while stirring continuously. Reduce the heat to low and let the sauce simmer gently until it thickens, which should take about 5-7 minutes. Stir frequently to avoid lumps.
- Season the Alexander sauce with salt and white pepper to taste. Remember to taste and adjust the seasoning according to your preference.
Bringing It All Together:
- Place the prepared Fondu au Fromage (cheese fondue) and Alexander sauce side by side on your dining table, both kept warm.
- Serve the cheese fondue with baguette slices and an array of assorted dippers, such as blanched vegetables, apple slices, and boiled potatoes.
- Dip your chosen dippers into the melted cheese and savor the harmonious combination of flavors. Don’t forget to ladle a spoonful of Alexander sauce over your cheese-dipped delights for an extra layer of indulgence.
Fondu au Fromage à l’Alexander is a celebration of cheese, camaraderie, and indulgence. As you gather around the bubbling fondue pot, you’ll experience the delight of dipping and sharing, creating memories that last a lifetime. This French cheese fondue extravaganza is a culinary masterpiece that combines the traditions of Swiss cheese fondue with the decadence of Alexander sauce. Enjoy the enchantment of Fondu au Fromage à l’Alexander!
