Creole Boiled Brabant Potato Basket & Double Gloucester Fondue
- 10 pounds Idaho® Potatoes #2
- 1/2 cup Creole Seasoning
- ½ cup Crème Fraiche
- 2 dried bay leaves
- 1 ½ cups Gruyere Cheese, shredded
- 2 cups Cotswold Double Gloucester Cheese, shredded
- 2 Tablespoons Corn starch
- 1 cup dry white wine
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 1 garlic clove
- Kosher Salt
- Fresh Black Pepper
- 1 zucchini, 5 inches in diameter
- 1 fluid ounce rice vinegar
- In a medium-size bowl, combine the two cheeses and toss with the cornstarch
- Rub the inside of a fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in the lemon juice and kirsch.
- Add a handful of cheese at a time to the wine mixture, and stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Add the cream and continue stirring until the cheese is completely melted, bubbling gently and has the appearance of a light, creamy sauce. Season to taste with pepper
- Remove the pot from the heat and place over an alcohol safety burner set on a table. Adjust the burner flame so the fondue continues to bubble gently.
- Use apple corer to peel the outside of the potato. Try to keep the skin in one long shoelace style piece. Soak the potato skin strings in a water/vinegar mixture (1 quart of water to 1 Tablespoon rice vinegar) 4 hours - overnight.
- Drain potato string from water. Take a Zucchini and start wrapping the potato string around one end overlapping so there are no gaps between each layer. Use a toothpick to hold potato string in place so it doesn’t start to unwind once wrapped. When finished wrapping the string should take up about 4-5 inches of the zucchini end.
- Deep Fryer at 350°F. Slowly place the string wrapped zucchini end in the fryer, holding one end with a pair of tongs so you do not burn your hand with splash back from the fryer. Fry for 60 seconds, pull out of fryer and let rest for 30 seconds on a paper towel while still holding then gently slide the newly made potato basket off the end of the zucchini. Set aside for plating.
- Peel Idaho Potatoes, Square off the outside and ends with a knife, cut potato into 1/2 inch x 1/2 inch squares and transfer to a container of water/vinegar mixture (see above ratios) for 4 hours-overnight.
- Drain Brabant cut potatoes and add to Stockpot. Cover potatoes with water 2 inches above potato line. Add Creole seasoning to pot along with bay leaves. Set on stove and heat on high. Cook for roughly 15-25 minutes depending on the size of stockpot and how quick the water begins to boil. Brabant potatoes are finished when you can smash them between your thumb and index finger.
- Drain Brabants and transfer to a sheet tray. Cool down for 5-10 minutes.
- Once Cooled Slightly, fry in a deep fryer at 350°F for 1-2 minutes. Take out of fryer and toss with desired amount of salt and pepper.
- On plate add a pushed layer of Crème fraiche then place the potato basket on top to prevent from moving. Place 8-12 Fried Brabant potatoes in the basket then serve with Fondue. (Optional: Add sprig of parsley and a pinch of creole seasoning to plate for garnish)