Recipe from the Food Network
- 6 fingerling potatoes, cut in half or 12 (1-inch) baby potatoes
- 1/2 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 shallot, finely chopped
- 1/2 jigger dry sherry
- 1/2 cup half-and-half
- 4 ounces cream cheese
- 1/4 cup grated Parmesan
- 1/2 cup grated Gruyere or Swiss
- 1/2 teaspoon lemon juice
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup broccoli florets
- 1/2 pound asparagus, trimmed of stems, tips reserved
- 1 tablespoons fresh chives, snipped or chopped
- 1/2 French baguette, cubed
- 6 cherry tomatoes
Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stove. Salt the water, replace the cover and reduce heat to simmer.
To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallot. Saute shallot for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with nutmeg and black pepper. Transfer cheese sauce to warmed fondue pot or place saucepan over wire rack and burning candle.
To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.
Arrange the items for dipping on a large serving platter. Set out fondue forks or bamboo skewers for dipping.
Per serving: 898 calories; 44 g fat (25 g saturated fat; 44 percent calories from fat); 90 g carbohydrates; 118 mg cholesterol; 989 mg sodium; 34 g protein; 9 g fiber.