Here's something new! Our friends at Serious Eats want you to try lightening up for spring with fondue. The twist? Switch out a bunch of the cheese for puréed white beans. They say that the white beans help make the fondue "extra thick and silky without needing additional cheese. What about this? Has anyone tried fondue with beans?
More from Serious Eats below, including maple bacon lollipops and a wasabi fire alarm ...
• Maple Bacon Lollipops!!! - Made with sustainable, organic, cured bacon and organic Vermont maple syrup, too...
• Best Irish Cheese Farmhouses in County Cork - In honor of St. Patrick's, the best cheese in Ireland's County Cork.
• Doughnut Muffins: Two Great Breakfast Foods in One - Carb heaven!
• Wasabi Fire Alarm For the Deaf - This is just a short link and note at Serious Eats, but we found it really interesting.
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low fat cheese with pureed beans as a cheese fondue -- sounds awful. and heavy.
amazingly, I heard a cardiologist here in Switzerland recommending cheese (in moderation) as very healthy. cheeses from the 'alpages', the alpine summer grazing grounds, are high in omega 3 fats, which are very heart-healthy (and which the western diet is far too low in) and so are actually very good for you. he was explaining that the alpage cheese was the key way a land-locked country such as Switzerland gets omega-3 in the national diet.
moral of the story? to make your fondue healthy, buy really, really good alpage cheese (usually raw milk cheeses) and not just regular Gruyère, Appenzeller, Emmenthaler, or Vacherin Fribourgeois
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Do people eat so much fondue that they need to lighten it up? I feel like it's one of those special occasion-y treats that should be eaten unadulterated. It is after all bread dipped in cheese...
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