CHEDDAR FONDUE WITH CHILES AND CUMIN
At his restaurant, Tabla, the chef Floyd Cardoz used Aleppo pepper in a number of dishes, often blended with cayenne and chiles from India and New Mexico. Its mild, rich heat was in the pan-roasted lobster glazed with Goan curry and in the tomato curry sauce served with a raviolo of spinach and sheep's milk ricotta. It even found a place in this warm Cheddar fondue with cumin.
Provided by Amanda Hesser
Categories appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a heavy saucepan, heat oil and cumin until fragrant. Add butter and heat until melted, then stir in flour. Cook, whisking, until thickened. Slowly add milk and cream, whisking constantly until smooth, and bring to a boil. Slowly whisk in cheese, then chile and Aleppo pepper. Season with salt and pepper. Serve with flatbread or croutons.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 43 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 23 grams, Sodium 503 milligrams, Sugar 3 grams, TransFat 1 gram
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