WIBW.com Mobile Site >> More >> Recipes
Spinach Artichoke Fondue with Snow Crab
This recipe is adapted from Cuisine at Home, the most recent November/ December 2012 Issue, and was prepared live by Chef Alli on 13 News at 4 last Wednesday.

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.

WIBW.com Mobile Site Home


Gray Television, Inc - Copyright 2002-2012 - Powered by Gray Interactive Media