New Potatoes with Goat Cheese and Marjoram Fondue

This light fondue is made with sabayon, a frothy custard that gets whisked in a bowl over the pot of simmering water used to cook the potatoes. The fondue is silky, slightly tangy and sublime with the warm potatoes--or even with chunks of bread.

 

Slideshow: Delicious, Quick Side Dishes

 

  • Total Time:
  • Servings: 4
KEY: Summer, Fast - Column, Easter, Father's Day, Thanksgiving, Appetizers/starters, Side Dishes, Fast, Vegetarian, Dinner

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Ingredients

  • 1 pound tiny new potatoes (1 inch round), scrubbed
  • Kosher salt
  • 2 large egg yolks
  • 3 tablespoons half-and-half
  • 3 tablespoons dry white wine
  • 1 tablespoon coarsely chopped marjoram
  • 5 ounces crumbled fresh goat cheese (1 cup)
  • Freshly ground pepper

How to make this recipe

  1. Put the potatoes in a medium saucepan and cover with water. Add 2 tablespoons of kosher salt and bring to a boil. Cook over moderate heat until tender, about 15 minutes. Using a slotted spoon, transfer the potatoes to a plate.
  2. Meanwhile, in a medium stainless steel bowl, whisk the egg yolks with the half-and-half, wine and marjoram. Set the bowl over the pot of simmering water and cook, whisking constantly, until the mixture is frothy, tripled in volume and thickened, about 3 minutes. Add the goat cheese and whisk until smooth and creamy. Season the fondue with salt and pepper and transfer to 4 ramekins. Serve with the potatoes.
Contributed By Published August 2005

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