Revisiting my classic fondue recipe this week, I am adding aleppo pepper, shallots, and thyme to come up with a new recipe. I like the way the spices and herbs bracket the cheeses. I am combining a wonderful Grafton cheddar with a parmesan reggiano. This fondue offers a subtle tangy sweet and sour balance with a little kick from the pepper...maybe this is a desperate try to wake up New England during this waaay too long winter...really it is high time for a change. - Sagegreen —Sagegreen
Test Kitchen Notes
Sagegreen has come up with a fabulous new twist on classic fondue with her Peppered New England thyme version. All the wonderful things about classic fondue remain intact, with the additional notes of thyme, shallots, aleppo pepper, cinnamon applesauce and maple syrup giving it a whole new (England) meaning. I tested it twice; once cleaving to the original recipe, and the second time around giving it a bit of Brooklyn by using an ale from a local microbrewery instead of the Sam Adams and a fine aged New York State cheddar in place of the Grafton. It was equally yummy! —wssmom
Slowly cook the minced shallots in the olive oil in a heavy sauce pan or Dutch oven until caramelized. Stir in the thyme leaves, applesauce, mustard, cider vinegar, maple syrup, aleppo pepper and lemon zest. Using an immersion blender puree (or transfer to a blender to puree and return to the pot). Bring to a boil.
Stir in the beer and continue to heat.
Mix the arrowroot evenly in with the finely grated cheeses and add these slowly to the pot, stirring constantly until fully melted. Transfer to a fondue pot and keep warm while serving with artisan bread cubes or sliced crisp apples or whatever you like for dipping. You can offer additional aleppo pepper for those who can just never get enough.