Murray’s Summer Fondue
Murray’s Summer Fondue
Grilled veggies with a cheesy dip Let’s get dipping! We’ve created an easy, cheesy fondue that’s perfect for summer grilling and warm-weather gatherings. For the dip, we combined three fan-favorite cheeses to mix up a smooth, bright blend: Raclette, a classic French melter with a bold, fruity profile; Fontina, a classic Italian table cheese; and Challerhocker, a crunchy cheese with a butterscotch-like profile. Whipped together with a hint of spice and paired with grilled vegetables, this seasonal fondue is a guaranteed crowd-pleaser.
Murray’s Summer Fondue
Grilled veggies with a cheesy dip - Prep Time : 15 min
- Cook Time : 15 min
- Total Time : 30 min
- Serves 6
Ingredients
- ⅓ lb. Challerhocker
- ⅓ lb. French Raclette
- ⅓ lb. Ciresa Fontina Fontal
- 2 Tbsp. Murray’s Italian EVOO, 750 mL
- 1 cup Pilsner-style beer
- 1 Tbsp. Corn Starch
- 2 tsp. Sir Kensington’s Dijon Mustard, 11 oz.
- 1 dash Worcestershire sauce
- 1 tsp. Paprika
- 1 Tbsp. Garlic, minced
- ½ tsp. Lemon juice
- 1 dash Sea salt
- 1 Baguette
- 1 bunch Broccoli rabe
- 2 Russet potatoes
- 2 Zucchini
- ½ lb. Cremini mushrooms
Directions
- Clean the russet potatoes thoroughly and slice into wedges. Place in the microwave on high for 3 minutes or parboil.
- Cut zucchini into coins. Clean and de-stem the cremini mushrooms. Clean the broccoli.
- Toss each vegetable in a bowl with olive oil and salt. Set aside.
- Shred each of the three cheeses and toss in a bowl with the cornstarch. Set aside.
- Prepare a charcoal grill with direct and indirect heat zones. Allow the grill to reach at least 350 degrees.
- Set cast iron skillet over direct heat zone and add beer. Close the lid and wait until the beer has started to boil.
- Add the cheese mixture to the beer, one handful at a time and stir in a figure eight pattern to incorporate. Allow each handful to completely melt before adding more.
- Stir in the mustard, Worcestershire, paprika, minced garlic and lemon juice. Season with salt.
- Once all ingredients have been fully incorporated and fondue is silky smooth, slide the cast iron skillet over to the indirect heat zone.
- While you cook the vegetables, occasionally give the fondue a stir once and a while to keep the mixture homogeneous.
- Prepare the grates over the direct heat zone by oiling them.
- Evenly distribute the vegetables across the direct heat zone grate and grill until tender and browned on both sides.
- Remove to a serving platter and sprinkle with extra sea salt.
- Slice the baguette and place briefly over the direct heat zones to brown lightly.
- Serve hot fondue with grilled vegetables and slices of grilled baguette.
Showing 1-21 of 24
Murray's Italian EVOO 750ML
$27.00/Each
Fallot Smooth Dijon Mustard 7.4 oz
$5.00/Each
Spring Brook Farm Reading
$25.00/Lb
Murray's Cave Aged Gruyère
$27.00/Lb
Jasper Hill Farm Alpha Tolman
$31.00/Lb
Murray's Fondue Mix 14oz
$18.00/Each
Murray's Fondue Blend 6oz
$9.00/Each
New York State White Cheddar 6 months
$10.00/Lb
Murray's Sopressata Salami 6oz
$18.00/Each
Murray's Genoa Salami 6oz
$18.00/Each
Murray's Calabrese Salami 6oz
$18.00/Each
Red Bear Holy Cow! Beef Salami 8oz
$18.00/Each
Maple Leaf Smoked Gouda
$13.00/Lb
Maple Leaf Red Wax Gouda
$13.00/Lb
Trois Petits Cochons Cornichons 12oz
$7.00/Each
Rip Rap Bakery Sea Salt Crackers 6 oz
$10.00/Each
Rip Rap Bakery Seeded Crackers 6 oz
$10.00/Each
Firehook Sea Salt Cracker 5.5oz
$8.00/Each