Soft Garlic Breadsticks with Cheddar-Whisky Fondue

Feb 14

Feb 14 Soft Garlic Breadsticks with Cheddar-Whisky Fondue

Sauces and Fillings, Breads / Buns / Rolls

A cheesy love-story post for Valentines Day. My first date with Dan was just supposed to be a quick drink at Luna Park (a popular but now closed Los Angeles restaurant/bar), but as we talked and talked, cocktail hour turned into dinner hour. Still not wanting to seem too “committed” to the evening – this is L.A. after all – we ordered cheese fondue from the appetizer menu. Presumably pre-cut food symbolized no second date obligation? Clearly flawed thinking since it’s over six years later and we’re now happily married with 2 fur babies and a Peloton. I guess the moral of the story is beware of fondue!

For Valentines Day this year I made an attempt at recreating that first date meal with a decadent, cheddar whisky fondue and homemade delicious, buttery soft and chewy garlic breadsticks. (Practically, the breadsticks work pretty well if you don’t have a proper fondue set and they stand up nicely to the melty cheese.)

Soft Garlic Breadsticks with Cheddar-Whisky Fondue Recipe:

Yield:
14 breadsticks, 2 cups fondue

Difficulty:
Easy

Ingredients:

For the dough:

267 ml (1 cup plus 2 tablespoons) warm water, 80-100° F
1 ½ tsp instant yeast
2 TBSP granulated sugar
3 TBSP unsalted butter, melted and cooled
1 ¾ tsp kosher salt
454 grams bread flour

For the breadstick topping:

2 TBSP unsalted butter, melted
¼ tsp garlic powder

For the Fondue:

½ cup dry vermouth (or other dry white wine)
12 ounces extra sharp cheddar, grated or shredded
¾ TBSP cornstarch
¼ tsp garlic powder
2 TBSP whiskey
Salt and pepper to taste

Instructions:

Make the breadsticks:

In the bowl of a stand mixer fitted with the paddle attachment, combine all of the dough ingredients until a rough ball forms. Switch to the dough hook, increase speed to medium, and knead the dough for 7 minutes, or until smooth.

Lightly spray the ball of dough with oil, turning to coat all sides, then cover the bowl with plastic wrap and let it rest in a warm place until the dough has doubled in size, about 1 ½ hours.

Divide the dough into 14 portions (approximately 60 grams each). Roll each piece of dough into a 7-inch log. Place the dough logs onto parchment-lined baking sheets, 7 on each sheet, cover, and let rise until doubled in size, about 1 hour. While the shaped breadsticks rise, preheat the oven to 400° F.

Bake for 12 minutes, or until golden brown. I bake one sheet at a time for an even bake, the baking sheet with the logs that I shaped first goes in the oven first. Combine garlic powder and melted butter while the breadsticks bake. Brush the breadsticks with the butter garlic mixture as soon as you’ve removed them from the oven.

Toss the shredded cheese, garlic powder and cornstarch together in a bowl and set aside

In a medium size heavy bottom saucepan, preferably enamel like this one to help avoid sticking, and the vermouth and bring it to a simmer. Add handfulls of cheese to the wine, stirring and letting it melt completely. Repeat until all cheese has blended with the wine. Add whisky, salt and pepper and continue to stir until bubbling. Serve with breadsticks, veggies, apples, salami, etc.