Fondu Bruxelloise

This is a simple recipe to make even if there are several steps involved.  The cheese mixture can be made in advance as it needs to cool anyway. Then, it is cut in small pieces, breaded, and fried until crispy.  I like to serve it with a green salad. Or, sometimes, I’ll serve it as a first course along with an interesting accompaniment such as a tomato jam or a salsa. Trader Joe’s Corn and Chile salsa works beautifully.

Ingredients:

¼ cup (1/2 stick) unsalted butter

¼ cup all-purpose flour

1/8 teaspoon salt

Pinch of freshly grated nutmeg

Pinch of ground red cayenne pepper

Pinch of freshly ground black pepper

2 ½ cup milk, at room temperature

3 egg yolks, at room temperature, beaten to blend

2 ½ cups shredded Gruyère or Comté cheese

1 egg

1 Tablespoon milk

1 cup cracker crumbs

Vegetable oil (for frying)

Cooking instructions:

1.       Melt butter in heavy 2 ½- quart saucepan over medium low heat.

2.       Add flour and whisk until golden, 4 to 5 minutes.

3.       Blend in salt, nutmeg, and peppers. Remove from heat.

4.       Pour in milk, whisking constantly to prevent lumping.

5.       Return pan to heat, bring to boil and whisk until very thick, about 5 minutes.

6.       Mix heaping spoonful of sauce into yolks, then gradually whisk yolks back into sauce.

7.       Reduce heat to low and stir until further thickened, about four minutes.

8.       Add cheese and stir until melted and consistency of thick honey, 3 to 4 minutes.

9.       Let fondu cool.

10.   Grease a 9- or 10-inch square baking dish.

11.   Pour cooled fondu into prepared pan and smooth top with spatula, forming a layer about 1/2 - inch thick.

12.   Cover pan with plastic wrap and refrigerate for 2 hours or overnight.

13.   Just before serving, cut chilled fondu into 1-inch squares. 

14.   Mix egg with remaining 1 Tablespoon milk in small bowl to blend.

15.   Spread cracker crumbs on a large plate.

16.   Dip fondu squares into egg mixture, then into crumbs to coat entire surface.

17.   Pour oil into 6-inch skillet to depth of 1 ½ inch and heat to 375⁰F.

18.   Using a slotted spatula, fry fondu one square at a time until golden brown, about 5 seconds on each side; do not overcook or fondu will melt completely.

19.   Drain on paper towels.

20.   Serve immediately with a lightly dressed, mixed green salad.

Servings: 8

Wine recommendations:  White Bordeaux, Chenin Blanc, Sauvignon Blanc, Pinot Bianco, Beaujolais, or Merlot.