Thursday, March 31, 2016

Buffalo Ghost Cheesy Fondue Recipe

1 cup Chef William Creations Buffalo Ghost Hot Sauce
1 lb. cream cheese
8 oz. or 2 cups shredded swiss cheese
8 oz. or 2 cups shredded cheddar cheese
8 oz. crumbled bleu cheese
1 tsp. celery salt
1 cup heavy cream
¼ tsp. nutmeg
1 cup Castel Grisch Chardonnay-Riesling (more if needed)
Crackers for dipping

  • In a large non-stick pot, add the Buffalo Ghost Hot Sauce and then break pieces of cream cheese into the hot sauce. Sprinkle the Swiss over the cream cheese, blend in, then add the cheddar.
  • Blend in the crumbled bleu and season with celery salt, add cream then blend in. Stir vigorously for 2 minutes and add nutmeg and wine.
  • Once completely blended transfer to a fondue pot and enjoy!

Castel Grisch Chardonnay-Riesling
Visit Castel Grisch Winery during the event
to try the Buffalo Ghost Cheesy Fondue,
made with Chef William's locally-produced

Love wine and cheese? (Who doesn't?!)
Check out the Spring Wine & Cheese Weekend along the Seneca Lake Wine Trail, combining the classic tastes of wine and cheese into one delectable weekend. As you take a self-guided tour around beautiful Seneca Lake, stop in to any of the 30-plus participating wineries to taste delicious wines paired with a different cheese-themed dish. Experience the impact that food has on the taste of wine, choose your favorite pairings, and pick up a few bottles of wine and some local cheese to take home with you!

Tickets are $40 for the whole weekend and can be purchased here. For a $5 discount, use coupon code "FLWC" at checkout.

Click here for the full Spring Wine & Cheese Weekend recipe book.

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