|
| |
| Fingerling Potatoes and Goat Cheese Fondue |
| If fingerling potatoes are unavailable, you may substitute other small potatoes such as red bliss. |
| 2 pounds fingerling potatoes (30 to 40) |
| 8 ounces soft goat cheese, room temperature |
| 1/2 teaspoon coarsely ground black pepper |
| 1 bunch chives, finely chopped |
| 3 tablespoons finely chopped fresh thymeleaves |
| 3 tablespoons finely chopped fresh tarragon leaves |
| 3 tablespoons finely chopped fresh flat-leaf parsley |
| 1 bunch chervil, for garnish |
| 1. Place fingerling potatoes and salt in a large saucepan with enough cold water to cover |
| generously. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until potatoes |
| are tender, about 15 minutes. Remove pan from heat, and drain potatoes in a colander. Transfer |
| potatoes to a platter; set aside. |
| 2. Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place |
| over a pan of simmering water. Warm mixture, stirring until it is very smooth, 5 to 7 minutes. |
| Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley. Place in the bowl of a |
| small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated