Winter White Fondue

Ashton Keefe’s Winter White Fondue
Serves 4-6

Few things hit the spot more than fondue and since old is new again, we love this elegant but retro “winter white” fondue. Get create and use some of your favorite white vegetables that sometimes don’t get the love they deserve, we are particularly fond of fennel, cauliflower, parsnips, and white radishes. Use and enjoy with a slightly oaky and chilled Chardonnay to marry the unctuousness of the cheese.   

1 tablespoon extra virgin olive oil
1 shallot, minced
1 cup chardonnay
1 tablespoon apple cider vinegar
1 tablespoon corn starch
1 lb. assorted cheese such as sharp white cheddar, brie, gruyere, or parmesan
2 lb. assorted white vegetables cut into bit size pieces, such as parsnips, cauliflower florets, white radishes, or fennel
1 loaf olive bread, thinly sliced or cubed

In a small skillet, heat the olive oil over medium heat and sauté the shallot until it’s translucent, 3 to 4 minutes. Add the wine and allow it to reduce by about half. In a small bowl, combine the vinegar and corn starch to make a paste and stir it into the shallot and wine mixture.

Stir in the cheese and reduce the heat to low. Using a wooden spoon or whisk, continually whisk cheese until shiny and fully melted. Transfer to a fondue pot or keep warm in your saucepan until ready to serve.

Arrange vegetables and bread and serve with fondue while warm.