Make your fondue with a good Cheddar, like this delicious Extra-Sharp Cheddar from Oregon’s Tillamook Cheese cooperative. You can find it locally or at iGourmet.
June 2009 |
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Recipes: Pairing Hors d’Oeuvres With Gourmet Tortilla Chips & Cocktails
A Sophisticated Twist On A Classic Snack Food
Page 1: Cheddar Fondue & Potato Chive Tortilla Chips With Microbrew Ale
Overview
Good tortilla chips are always welcome at a party. But there is so much more to tortilla chips than salsa, guacamole and Margaritas. To celebrate their four new tortilla chip flavors, Food Should Taste Good, a company that specializes in gourmet flavored corn chips, (so good, they were a NIBBLE Top Pick Of The Week—read our review), has glamorized chips and dips by hiring a top French chef, Florent Tourondel of New York City’s BLT Market, and his team, to create party fare, combining the flavored chips with gourmet dips and cocktail recipes.
We attended a party with four “tasting stations”: The recipes are in this article, and you can even make an entire pairing party from the chips, dips and beverages. There’s every level of sophistication, from a cheese fondue with amber ale to cinnamon s’mores with a cappuccino cocktail!
This is Page 1 of a four-page article. Use the links below to navigate through all the recipes.
Cheddar Chive Fondue
For a twist on this classic cheese dish, go for Cheddar instead of traditional Swiss cheeses. Bring additional bite with Tabasco sauce; if you and your crowd really like it hot, add some diced jalapeños. As a dipper, try Food Should Taste Good’s Potato & Chive Tortilla Chip. This unique flavor is a real winner—a classic potato and chive flavor married to a pure corn chip. Pair it with a microbrew amber ale for a super party pleaser.
Yields 1 cup dip.
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Ingredients
- 1 bag Potato & Chive tortilla chips
- 1 cup Cheddar cheese, shredded
- 1/2 cup heavy cream
- 1 tablespoon fresh chives, chopped
- Tabasco sauce, to taste
- Salt and pepper to taste
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Preparation
- If you don’t have a double boiler, create one: In a small saucepan, bring 1-1/2 cups water to a boil. Place a small bowl on top of the saucepan, making sure there is space between the bottom of the bowl and the boiling water.
- Combine cheese and cream in the bowl and stir until fully melted. Once melted, add chives, Tabasco, salt and pepper.
- Serve warm with Food Should Taste Good Potato & Chive chips. Ideally, place over a brazier or warming candle as shown in photo.
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Microwbrew
We paired the Cheddar Fondue and Potato & Chive chips with Spring Fling Ale from Long Island’s Blue Point Brewing Company. A perfectly balanced amber ale with subtle flavors of honey and nut, it hit the spot with the Cheddar, potato and chive flavors. Your favorite microbrew amber ale can easily substitute. See our Beer Glossary for the different types of beer and ale.
Go To Page 2: Cinnamon S’Mores & Cappuccino Cocktail
Return To The Recipe Index Above
Recipes courtesy 2009 BLT Market. All rights reserved. Other material
Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their individual owners.
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