Fondue is inarguably both delicious and fun to eat. Here’s an alternate version of this fun wine-infused recipe that is friendlier to those with food allergies. Before you get started on this recipe, here are a few tips to ensure you end up with the most delicious fondue possible.

1. Measure everything. Often in cooking it’s okay to estimate or season with your heart. In this recipe though, consistency is key and for that you need accurate measurements of all the ingredients.
2. Soak your cashews for easy blending. If you have a high-powered blender, you can get away with not soaking your cashews, but for a quicker and guaranteed creamy texture, soak your cashews at room temperature overnight or for at least 30 minutes in boiling water.
3. Don’t skimp on the dippers. This fondue is creamy and flavorful, but a good fondue experience is all about the dippers. We recommend: sweet peppers, bread, pickles, apples, mushrooms, blanched asparagus, pretzels, radishes, and cherry tomatoes, but the list is practically endless.
4. Stick with a DRY Chardonel. Even if you tend to prefer sweeter wines to sip on, stick with a dry Missouri Chardonel for this recipe as it works better to give that cheesy flavor.

Ingredients:

1 cup raw cashews

¾ cup cooked potato (approximately 1 medium potato)

½ cup dry Missouri Chardonel

½ cup chopped onion (approximately ½ a small onion)

1 clove garlic, chopped

½ tablespoon olive or avocado oil

¾ cup unsweetened dairy-free milk

1 tablespoon lemon juice

1 teaspoons sea salt

½ teaspoon ground mustard

3 tablespoons nutritional yeast

Instructions: 

1. Add your peeled and chopped potatoes to a pot of boiling water. Cook for 15-20 minutes or until soft.
2. Add the oil to a small skillet and sauté the chopped onion on medium heat until soft and translucent, about 5 minutes.
3. Add the chopped garlic to the onions and sauté for an additional 1-2 minutes.
4. Add the Chardonel to the pan with the onions and garlic. Cook until reduced slightly, 3-5 minutes.
5. When the potatoes are finished cooking, drain them and measure out ¾ cup into your blender.
6. Add all the ingredients into your blender and blend on high until creamy and smooth.
7. Taste and add more salt to taste if needed.
8. If your fondue is a little thinner than you’d like, add back to a pot on the stove and let simmer stirring frequently until it has thickened to your preference. If you are using a traditional, lit fondue pot, this step is unnecessary.
9. Serve with lots of delicious dippers and enjoy with friends!

Cheese and wine are an amazing pairing and this deliciously dairy-free alternative to the traditional fondue is a wonderful way to enjoy the pairing without the pain. Cheers to fondue for everyone!

The process that occurs after grapes are harvested and before wine is enjoyed in your glass is quite extensive. From ripening grapes to bottling and labeling finished wines, here is a simplified visual to illustrate the many steps that take place throughout the winemaking process. We appreciate the hard work winemakers put in to bring fabulous Missouri wines to the table.

Cook with color and add a burst of flavor to your favorite mix of fresh vegetables with this wine reduction sauce made with Missouri Norton. Change up this combination of vegetables to suit your palate.

For the roasted vegetables:

We used the following ingredients, but feel free to switch things up and use your favorite fresh veggies.

• ½ large red onion
• 2 bell peppers
• 3 small zucchinis
• 3 yellow squash
• 3 – 5 potatoes
• 2 shallots
• 6 – 10 plum tomatoes
• 5 tbsp avocado oil
• 1 sprig rosemary
• Sea salt and black pepper to taste

Norton Wine Reduction:

• 1 tsp unsalted butter
• 1 shallot, minced
• 1 c Norton
• 1 c vegetable stock or broth

Instructions:

1. Preheat oven to 425°F.
2. Prep vegetables to desired size based on your preferred taste and texture. Place in a large bowl and drizzle with avocado oil, add salt, pepper and rosemary.
3. Spread vegetables evenly over 2 large baking sheets and avoid crowding.
4. Roast for 20 minutes, tossing vegetables and rotating pans once. Remove rosemary once complete. Transfer vegetables to desired dish and set aside.
5. Begin wine reduction while vegetables are roasting. Over medium heat, melt butter in a small saucepan and add shallots.
6. Sauté shallots for several minutes until aromatic. Add Norton and vegetable stock.
7. Bring pan to a boil and reduce by half. Simmer until desired consistency is achieved.
8. Carefully pour reduction over vegetables. Add seasoning to taste and enjoy!

Add some color and Norton to the dinner table with this recipe. Start cooking with Missouri wine and share with us on social media @missouriwine.