We are one week and a day away from THE DAY!
Being that both of our families live within a fifteen mile radius, Mr. Pedantic and I will be doing another double Thanksgiving this year and I am absolutely not complaining. How do I eat two, full Thanksgiving dinners? The same way I pack a suitcase - just keep stuffing it in until it no longer zips. Or, wear leggings! Even better.
This year, I am all about the appetizers. First I gave you my spin on the classic cheese ball and now we are tackling fondue. It is a cheese-fueled dive into the past.
Full disclosure, I do not own a fondue pot.
When we first moved into our little abode everyone told me I had so much cabinet space. Little did they know of the struggles of a food blogger.
My kitchen wares and props now fill one kitchen, one massive shelving unit, and half of a closet. Hence the reason why I have not yet bought a fondue pot.
The thing is, it is not really necessary as long as you have some form of insulated serving dish. Now, if you plan on leaving this appetizer out for hours on end then the formal apparatus might be in order, but in my family, cheese sauce never lasts that long.
I wanted to spruce up my delicious, but colorless cheese sauce with a relish. Nothing brings more color or flavor to the table than pomegranate.
This relish is so bright and flavorful, and the sharp acidity of the pomegranate and orange juice cuts through the richness of the brie to create the perfect bite!
This picture is important because I am pretty sure this was the one and only time that I did not burn my crostini.
The relish wins extra points because it can be made a day in advance. Just be sure to stir in the toasted pecans last so they maintain their crunch.
I kind of want the whole bowl of fondue to myself...
BRIE FONDUE WITH POMEGRANATE RELISH
for the pomegranate relish
- 2 cups pomegranate arils (about 2 medium pomegranates)
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons orange juice
- 1/2 teaspoon sea salt
- 1 cup unsalted pecan halves
Place pomegranate arils, parsley, orange juice, and sea salt in a medium bowl and toss to combine. Refrigerate for thirty minutes, or overnight.
In the meantime, place pecans in a medium skillet and toast over medium heat, shaking often. Toast for about five minutes; until fragrant. Remove from heat and chop roughly.
Cook's Note: After prepping the pecans, prepare the fondue and crostini and finish the relish last.
Just before serving, stir the chopped pecans into the chilled pomegranate mixture.
for the crostini
- 2 large french baguettes, sliced into 1/2-inch slices
- olive oil
Set your oven to the broiler setting and line two large baking sheets with parchment paper.
Lay the sliced baguettes out onto the prepare baking sheets and brush with olive oil. Place under the broiler for 3-5 minutes, until golden brown and toasted. Serve at room temperature.
for the fondue
- 1 lb triple cream brie
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 2/3 cup dry, white wine
- 2 cups whole milk, warmed to 100 degrees F.
Prepare the brie by removing the rind with a sharp knife and discarding. Cut the brie into cubes and set aside.
Place butter in a a 3-quart saucepan and melt over medium high heat. Once the butter has melted, whisk in flour, ground mustard, salt, and nutmeg. Cook, whisking often, for about 2 minutes; until just golden in color.
Whisk in white wine and cook for 1 minute. Add the warm milk and continue to cook, whisking often, until the mixture has reached a slow boil and has begun to thicken. The consistency should be that of a thin custard. Remove from heat and whisk in the prepared brie. Whisk until very smooth and pour into a fondue pot or insulated serving dish. Serve immediately alongside pomegranate relish and crostini. Enjoy!