Cheese Fondue @ La Crepe Nanou
Ingredients
- 1 stick butter
- 2/3 cup flour
- 3/4 cup hot milk
- 4 oz. shredded Morbier or Gruyere cheese
- 8 oz. smoky, lean sliced ham, chopped coarsely
- 1 cup shiitake mushrooms, chopped coarsely
- 1/2 cup dry white wine
- 1 cup small shrimp, peeled and deveined
- 2 oz. brandy
- 10 sprigs fresh parsley, leaves only, chopped
- 1/2 tsp. fresh tarragon, if available (otherwise omit)
- 1/4 tsp. salt
- Generous pinch cayenne
- 12 small puff pastry shells
Instructions
- 1
Melt the butter over medium-low heat in a saucepan. Stir in the flour to make a blond roux. When you see the first hints of browning, remove from the heat and whisk in the hot milk to form a béchamel. (It will have the texture of mashed potatoes.)
- 2
Stir the cheese into the hot béchamel and set aside.
- 3
In a second skillet, heat the ham until it begins to steam, then add the mushrooms and wine. Bring the mixture to a boil and cook until mostly dry.
- 4
Add the shrimp and cook until they turn pink. Lower the heat, add the brandy, and let it mostly boil away.
- 5
Stir the shrimp and ham mixture, the parsley, and the tarragon into the béchamel. Add salt and cayenne.
- 6
Spoon the sauce into the puff pastry shells and place on a baking sheet. Bake the shells in a preheated 400-degree oven for about two minutes, and serve immediately.