Italian Fontina ‘Fonduta’
The classic Italian-style fondue, crafted with this week’s silky duck eggs.
Ingredients:
8 ounces Fontina-style cheese, cut into ½-inch pieces
1/4 cup milk
1/4 cup heavy cream
3 tablespoons unsalted butter,
cut into tablespoon-size pieces
1 duck egg yolk
Sea salt and fresh ground pepper
Method:
1. In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes. Whisk in the butter and egg yolk and cook over low heat, stirring, until very smooth, 3 minutes longer. Remove from the heat and season lightly with salt and pepper.
2. Transfer the fonduta to a warmed serving bowl or fondue pot and sprinkle with additional sea salt, if desired.
Winter Comforts Recipes
As last week’s frosty temps and snow sightings have been followed by a string of gray and drippy days, now is the time to cozy up to this week’s lineup of warm-and-wonderful offerings—rich, flavorful risotto accented with earthy mushroom duxelles and baby Shiitake mushrooms, plus Gruyère cheese bread, farm-fresh eggs and a vibrant produce selection that includes micro pea shoots, rainbow beets and pink Cipollini onions. Also complemented by crème fraîche and Fontina, plus an appealing blue cheese dressing, this lovely winter’s meal begs to be eaten fireside, tucked in your favorite chair, with a glass of wine in hand.
Here are a few recipe ideas for the week:
Duxelles & Baby Shiitake Mushroom Risotto
Mixed with our own duxelles and then topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.
Italian Fontina ‘Fonduta’
Serve this classic Italian-style fondue with crudité and warm crostini, or with a poached fresh-farm egg on top!
Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.
Micro Greens & Pea Shoots Salad with Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery micro greens and sweet micro pea shoots.
Warm Roasted Beets with Curry Spices
This heavenly side dish is fragrant with warm spices; a must-try for a chilly winter’s night.
Roasted Pink Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.
The Perfect Egg Recipes
Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—housemade duxelles, Challah bread, Fontina-style cheese and cultured butter kissed with gray sea salt—plus a bevy of fresh produce and recipe ideas, this box will help you craft the perfect egg.
Here are a few recipe ideas for the week:
Fontina ‘Fonduta’ with Duck Eggs
Serve this classic Italian-style fondue with crudité and warm crostini for an enticing appetizer.
Poached Duck Egg Salad with Frizzled Leeks
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with frizzled leeks.
Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.
Challah Bread French Toast
This lovely, light French toast gets an extra boost of flavor from this week’s duck eggs!
Duxelles Pasta with Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and fried duck eggs.
Fried Duck Eggs Over Roasted Root Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Ricotta Apple Cake
Fresh ricotta adds a light, airy touch to this classic Italian apple cake.
Fontina ‘Fonduta’ with Duck Eggs
Serve this classic Italian-style fondue with crudité and warm crostini for an enticing appetizer.
Ingredients:
1/3 pound Fontina-style cheese, cut into ½-inch pieces
1/2 cup milk
1/2 cup heavy cream
6 tablespoons unsalted butter, cut into tablespoon-size pieces
2 duck egg yolks
Sea salt and fresh ground pepper
Toasted bread crostini, for dipping
Assorted sliced vegetable crudité, for dipping
Optional:
Poached duck eggs
Thinly shaved fresh truffle
Method:
1. In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes. Whisk in the butter and egg yolks and cook over low heat, stirring, until very smooth, 3 minutes longer. Remove from the heat and season lightly with salt and pepper.
2. Transfer the fonduta to a warmed serving bowl or fondue pot and sprinkle with additional sea salt, if desired. Serve immediately with the toasted ciabatta. Also delicious served in individual bowls with a poached duck egg in the center of each. Optional: add thinly shaved fresh truffles on top.
