I think I actually fell out of my chair when I read the words: Havarti Horseradish Fondue.
I love havarti. Horseradish is pretty awesome in my book. And fondue totally and completely kicks ass. I mean its freaking melted cheese you get to dip things in. And call it dinner! How can that NOT be a winner?
Anyway, the original recipe comes from Michael Symon from the Food Network. He suggests serving this with Rib Eye, but I’m going to tell you to not stop there. We paired it with a Rib Eye but also some grilled Portobello mushrooms and it was awesome on those too. And I’m pretty sure it would be great on chicken, or even an old boot.
Ok, I’m kidding on the last one.
I departed slightly from the recipe when making this at home, so I will link both Symon’s and Pinch my Salt’s recipes below.
Havarti Horseradish Fondue
*Serves 2- 4 as a dipper
- 8 oz havarti, grated – about 2 cups
- 1 small shallot, minced
- 1 small garlic clove, minced
- 2 teaspoons EV olive oil
- 2 teaspoons of white wine vinegar
- 1 pint heavy cream
- 2 tablespoons prepared horseradish, squeezed dry*
- 2 tablespoons fresh chives, snipped
- Salt and pepper, to taste
* I would suggest adding the horseradish little by little until you reach your desired flavor level.
1. Over low heat in a medium sauce pan add EVOO, shallots, and garlic. Sauté for a minute or two until shallots are translucent. Add vinegar and reduce by half, stirring occasionally.
2. Add cream and let it reduce by half. This takes a looong time. About 25 -30 minutes for me. Stir occasionally.
3. Once cream is fully reduced, remove from heat and whisk in cheese slowly. Add horseradish (to taste) and chives. Add salt and pepper as needed.
4. Serve warm with your favorite grilled meat or vegetable.
Thoughts: This fondue is fantastic. It’s creamy from the havarti and has a nice kick from the horseradish. It would be perfect for a special occasion meal, or if you have a friend or two over for dinner that you want to impress. I will definitely be making this again.
Pinch My Salt