It’s a quick and easy recipe for lazy nights or when you are expecting guests. Pair it with red wine and you are good to go.
2 shallots, peeled and finely chopped
sea salt and freshly ground black pepper
a couple of sprigs of fresh thyme or marjoram (if they are not available, dried ones are fine)
400g Cheddar cheese
400g Gruyere cheese
150g blue cheese
1 cup whipped cream
2 tablespoons buttermilk
¼ cup hot water
To make homemade crème fraîche: combine whipped cream and buttermilk. Mix well and place in a jar. Let it stand at room temperature for 8-24 hours or until the mixture has thickened. Stir well and refrigerate. Use within 10 days.
*If buttermilk is not available, you can make a substitute: mix a cup of milk with a tablespoon of vinegar or lime juice. Let it stand for 5 minutes.
In a pan, fry the shallots and herbs until soft. Season it with salt and pepper. Cook for 5-10 minutes.
In a saucepan, put an inch or two of water and boil. Put a bowl in the pan with water so that it functions as a double boiler. You can use one if it is available.
In the bowl, transfer the leeks and herbs, pour in cider. Mix in the cheeses and stir until melted. Stir in the crème fraîche then ¼ cup hot water to loosen the mixture a little. Add salt and pepper if desired.
Serve with croutons, bread sticks and roasted/steamed vegetables.
Photo Courtesy Of:scaredy_kat