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Wednesday, December 19, 2012

Spinach Artichoke Fondue with Snow Crab

Recipe adapted from Cuisine at Home, Nov/Dec 2012 Issue

2 cups shredded fontina cheese

½ cup shredded Asiago

1 Tbs. cornstarch

2 Tbs. unsalted butter

5 oz. frozen chopped spinach, thawed and squeezed dry

2 cloves garlic, minced

½ - 1 tsp. red pepper flakes

½ tsp. anchovy paste

¼ tsp. freshly grated nutmeg

 ½ cup white wine

½ cup chicken broth

4 oz. cream cheese, softened and cubed

½ cup chopped artichoke bottoms, drained well

1 tsp. freshly squeezed lemon juice

1 cup cooked snow crab

Toss fontina and asiago cheese together with cornstarch.  Melt butter in a large sauce pan over medium heat; add spinach, garlic, red pepper flakes, anchovy paste, and nutmeg; cook until garlic softens, about 1 minute.  Add wine and broth; bring to a simmer.  Whisk in cheese mixture, a handful at a time, letting each handful melt fully before adding more.  Whisk in cream cheese cubes and stir until cubes melt.  Stir in artichokes, lemon juice and crab; season to taste with salt and pepper, then transfer to a warm fondue pot and serve with assorted breads, vegetables, sliced apples, pretzels, and crackers.  Makes approx. 3 cups.
Now You're Cookin',
Chef Alli