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Recipe info
Category: Ethnic
Rating: 0.00
Contributor: weezie
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Goat Cheese and Roasted Garlic Fondue
Didi Emmons, author of "Entertaining for a Veggie Planet" (Houghton Mifflin), writes that you don't need a fondue pot to make this, but "if you want one, spend a Saturday afternoon cruising local thrift shops - I bet you'll find a few specimens in eye-catching flame-orange enamel and even a copper one now and again." Lacking such a find, Emmons suggests using a small, heavy casserole dish or a cast-iron skillet; the fondue, which will be thick, will stay warm for 30 minutes or so even without being set over a flame. Thin with a little milk if desired.

2 large heads of garlic, plus 1 clove garlic, minced

1 tablespoon extra-virgin olive oil

Kosher salt to taste

1 cup heavy cream

11 ounces fresh, creamy goat cheese (seenote)

1 rounded teaspoon minced fresh herbs, such as rosemary, sage and thyme

Freshly ground black pepper, to taste

1 French baguette, cut into cubes


1. Preheat oven to 375 degrees. Peel outer skin from upper halves of garlic heads. Arrange heads, root ends down, in a small baking dish, just large enough to hold them in a single layer. Add water to reach about 1/4 up the sides of the garlic heads and drizzle them with the olive oil. Sprinkle with salt, cover tightly with foil and roast until garlic is soft, 35 to 40 minutes. Remove foil. If all water has evaporated, add 1 to 2 tablespoons more and continue to roast, uncovered, for 5 to 10 minutes. Let stand until cool enough to handle.

2. In a medium saucepan over medium heat, heat cream and minced raw garlic. Bring to a boil, then reduce heat to low. Squeeze roasted garlic cloves out of their skins and into the cream mixture. It will be somewhat lumpy. Whisk in the goat cheese a little at a time, stirring with a fork until smooth. Add herbs and season with salt and pepper. (This can be made up to 3 days ahead, stored in an airtight container, and reheated, stirring frequently, in a small flameproof casserole dish.) Serve with the cubed baguette and skewers for dipping. Use a trivet to protect the table from the fondue pot. Makes 6 to 10 servings.

Note: If you are spending a day on the North Fork and you stop at Garden of Eve in Riverhead, you could continue on eastward to Mattituck to visit Catapano Dairy, where cheese is made from the milk of the goats that live there.
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