Brie Wheel Fondue with Wacky Dippables

Who doesn’t remember their first trip to The Melting Pot?

We ordered the traditional fondue with the garlic & white wine and a separate pot with Wisconsin cheddar & beer. I remember undercooking the beef, on purpose, by an unsafe margin. That, and being so full that I felt sick for the next three days.

I’m going to eat like a goldfish if you put a pot of boiling cheese in front of me – I will eat until I explode.

But all that aside, I loved it. I recognize that as an American food chain, the dippers are going to have to appeal to just about everyone. Enter the beef, chicken, shrimp, slices of bread, pasta, crackers, broccoli, asparagus and mushrooms. And don’t forget – you can get the ahi tuna and lobster platter for an extra $7.50!

This is dandy for a family with picky eaters, and me for that matter – but I wanted to do something unconventional here. Which was essentially an exercise in me imagining all the foods I want to, but haven’t yet smothered in cheese.

The dippers I made here are the weird cousins of the family, but each has an element that balances out the heaviness of the cheese – the char of the peppers, sharpness of the pickled shallots, crunch of the ramen noodles, acidic tang from the chips, and the hot dogs and corned beef are there because… I mean, doesn’t that sound good?

And the cheddar-fried green tomatoes are just overkill, and I know it.

A wheel of brie (or in this case, cube) is the perfect, money-saving solution for those of us who are fondue pot-less – because it comes in its own pot!

I don’t know about you, but I love wheels of cheese. I’m looking into serving pasta like they do at Cacio e Pepe in New York, where they mix the oozy pasta inside a cheese wheel.

I’d also wear a cheese wheel as a hat.

I hope you have a “fun”-due time making this – now eat up! 😊

I N G R E D I E N T S  &  D I R E C T I O N S

Serves 2 – 4 as an hors d’oeuvre or light dinner.

F o r  t h e  F o n d u e

I N G R E D I E N T S

  • 1 wheel brie
  • 1 clove garlic, finely minced

D I R E C T I O N S

  1. Cut into the brie wheel (or cube) around the edges, leaving the outside rind and being sure you don’t cut through the bottom of the wheel (this will ensure the melted cheese doesn’t escape).
  2. With a spoon, remove the cheese and put into a microwave-safe bowl, being sure to discard the top of the rind. This will not melt well. Fold in the minced garlic.
  3. Heat the cheese in the microwave for 1 minute and thirty seconds on high heat, immediately pouring the cheese into the brie mold. Plate the fondue wheel in the center of a large platter, circling with the dippers.
  4. Serve while the cheese is bubbling hot!

F o r  t h e  W a c k y  D i p p a b l e s

  • Charred Shishito Peppers, recipe below
  • Pickled Shallots, recipe below
  • Cheddar-Fried Green Tomatoes, recipe below
  • Corned beef, cubed
  • Cooked hot dogs, cut into pieces
  • Uncooked ramen noodles, broken into chunks
  • Salt & Vinegar Potato Chips, recipe below

F o r  t h e  C h a r r e d  S h i s h i t o  P e p p e r s

I N G R E D I E N T S

  • 1 bunch Shishito peppers

D I R E C T I O N S

  1. Put the Shishito peppers in a very hot skillet. Allow peppers to char, turning a few times in the pan. The entire process should take 5 to 7 minutes.

F o r  t h e  P i c k l e d  S h a l l o t s

I N G R E D I E N T S

  • 10 small shallots
  • 1 cup red wine vinegar
  • 2 tablespoons salt
  • 2 tablespoons sugar

D I R E C T I O N S

  1. Peel the skins of the shallots, removing the ends. Cut the shallots in half and put in a bowl.
  2. Heat the vinegar, salt and sugar in a small saucepan until the salt and sugar has dissolved. Pour over the shallots, and let sit at room temperature for at least 30 minutes.

F o r  t h e  C h e d d a r – F r i e d  G r e e n  T o m a t o e s

I N G R E D I E N T S

  • 1 large green heirloom tomato
  • 1 cup shredded cheddar cheese
  • 1 egg
  • 1 / 4 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil

D I R E C T I O N S

  1. Combine the flour, salt and pepper and put in a shallow bowl. Whisk the egg in a shallow bowl. Set aside.
  2. Shred the cheese and put in a shallow bowl. Set aside.
  3. Slice the tomato. Set aside.
  4. In a line, dip the tomatoes in the flour mixture, then the egg mixture, then the cheese mixture, being sure to press down the cheese so it sticks to the tomato on both sides.
  5. Add olive oil to a non-stick pan, and sautee the cheesy tomatoes on medium heat until the cheese begins to brown. With a metal spatula, flip the tomato, letting the cheese brown on the other side.
  6. Remove from the pan and cut each tomato in half.

F o r  t h e  S a l t  &  V i n e g a r  P o t a t o  C h i p s

I N G R E D I E N T S

  • 1 large Yukon gold potato
  • 2 cups white distilled vinegar
  • 4 cups canola or vegetable oil
  • 2 tablespoons kosher salt

D I R E C T I O N S

  1. Slice the potato with a mandoline, placing the slices in a large bowl with the vinegar. Let sit at room temperature for at least 30 minutes.
  2. Heat the canola or vegetable oil in a large shallow pan. To test the oil, put a slice of the potato in the oil. When it bubbles and starts to fry, add the rest of the potato slices.
  3. Fry on medium-high heat for about 5 minutes, until the chips are golden brown. Remove to a plate lined with paper towels, and sprinkle immediately with salt.

6 thoughts on “Brie Wheel Fondue with Wacky Dippables

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