{"id":3955,"date":"2011-11-03T13:18:52","date_gmt":"2011-11-03T21:18:52","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=3955"},"modified":"2012-03-16T17:32:42","modified_gmt":"2012-03-17T00:32:42","slug":"pommes-sur-canape-mont-dor-fondu-avec-pommes-de-terre-mont-dor-fondue-with-fingerling-potatoes","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/pommes-sur-canape-mont-dor-fondu-avec-pommes-de-terre-mont-dor-fondue-with-fingerling-potatoes","title":{"rendered":"pommes sur canap\u00e9 : Mont d\u2019Or fondu avec pommes de terre (Mont d\u2019Or fondue with fingerling potatoes)"},"content":{"rendered":"

\"Cheese<\/a><\/strong><\/span><\/em><\/p>\n

pommes sur canap\u00e9 :<\/strong><\/span><\/em>
\n Mont d\u2019Or fondu avec pommes de terre<\/strong><\/span><\/em>
\n(Mont d\u2019Or fondue with fingerling potatoes)<\/strong><\/span><\/p>\n

I like to play with words almost as much as I like to play with food. \u201c<\/span>Pommes sur canape<\/span>\u201d<\/span><\/em> is my own jeu de mots<\/em><\/span> (play on words). In French, pommes<\/span> (<\/em>or pommes de terre<\/em><\/span>) means potato while canap\u00e9<\/em><\/span> is French for both a couch and an appetizer. Accordingly, \u201c<\/span>pommes sur canap\u00e9<\/em><\/span>\u201d means both \u201ccouch potato\u201d and “potato appetizer.” I thought of this silliness as I placed my annual order for the seasonal treasure Mont d\u2019Or <\/em><\/span>and it is the combination of the two that brings us this week\u2019s simple pleasure: Mont d\u2019Or fondu avec pommes de terre<\/em><\/span> (Mont d\u2019Or<\/em><\/span> fondue with fingerling potatoes).<\/span><\/span><\/p>\n

 <\/p>\n

\"Couch<\/a>

couch potatoes<\/p><\/div>\n

Mont d\u2019Or<\/em><\/span> (\u201cmawn DOR\u201d) is a raw cow\u2019s milk cheese available for a very limited time in the fall, generally mid-October though November. If you appreciate cheese, as I do, you know it is a gastronomical treasure. Mont d\u2019Or<\/em><\/span> comes from Mont d\u2019Or<\/em><\/span> (golden mountain) which lies in France and Switzerland both of whom make this cheese. The Swiss version is \u201cVacherin Mont d\u2019Or<\/em><\/span>\u201d and often made from pasteurized milk. The French version, \u201cMont d\u2019Or<\/em><\/span>\u201d or \u201cVacherin du Haut Doubs<\/em><\/span>\u201d is made only from unpasteurized milk. It gained A.O.C. status in 1981. <\/span><\/p>\n

Mont d\u2019Or<\/em><\/span> is pressed in a mold and ripened in cellars on spruce planks. The rind is washed with brine as it ages. The result is a creamy and buttery soft goodness. The taste is warm with grassy freshness and a hint of woodsy earthiness. Mont d\u2019Or<\/span><\/em> is such a treat that it is generally eaten out of the spruce wheel with nothing more than a teaspoon. It is also commonly enjoyed as a fondue accompanied by potatoes (popular in the ski lodges in the Alps). \u201cFondue,\u201d from the French past-tense verb \u201cfondu\u201d<\/em><\/span> for \u201cmelted,\u201d is generally a combination two to three cheeses (i.e., Beaufort<\/em>, Emmentaler, Comt\u00e9, Gruy\u00e8re, Jarlsberg, Gouda, Asiago) melted with a liquid (i.e., white wine, kirsch, beer, mustard, or cognac) to give the cheese a smoother, thinner consistency. Sometimes garlic, truffles, shallots, mushrooms, and even lobster or spices are added to the cheese melange. What cheese is used depends upon the region. In Normandy, for example, they use Norman cheeses (i.e., Camembert, Pont L\u2019Eveque<\/em><\/span>) with some Calvados and mushrooms. In the Northern Italy, fondue (\u201cfonduta<\/em><\/span>\u201d) is made with Fontina cheese, buttermilk, egg yolks, and white truffles. <\/span><\/p>\n

When it comes to Mont d\u2019Or<\/em>,<\/span><\/span> I am a purist. Mont d\u2019Or<\/em><\/span> needs nothing else to make it more fondue like nor should the delicate and layered flavor be masked or diluted by any other ingredients. In my opinion, save the brandy and even the truffles for a less extraordinary and rare cheese. Mont d\u2019Or<\/em><\/span> is perfect, just as it is.<\/span><\/p>\n

I wrote the recipe using potatoes. However, if you are not on the ski slopes and want something a little lighter, fresh fruit and vegetables pair nicely with the cheese. My personal favorites include: endive leaves, apples, Asian pears, Bosc pears, raw mushrooms, and golden cauliflower florets. You do not need a fancy fondue set just use wooden skewers or cocktail forks and serve the cheese straight out of the spruce wheel. Or, enjoy Mont d\u2019Or<\/em><\/span> alone with a teaspoon as you would sip a rare brandy. It is that good. Mont d\u2019Or<\/em><\/span> can be purchased on the internet and a select few cheese shops in Los Angeles. It is available right now in fromageries throughout Paris. <\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit ! <\/span><\/em><\/p>\n

LM<\/span> <\/p>\n

 <\/p>\n

 <\/p>\n

\"Pommes<\/a><\/em><\/span><\/strong><\/p>\n

Mont d\u2019Or fondu avec pommes de terre<\/em>
\n(Mont d\u2019Or fondue with fingerling potatoes)<\/span><\/span><\/strong><\/p>\n

stats: <\/span><\/span><\/p>\n

serves 8-10 <\/span><\/p>\n

what you need<\/span><\/span>:<\/span><\/span><\/p>\n

fondue<\/span><\/span>
\n<\/span>1 wheel Mont d\u2019Or<\/em><\/span> (or Vacherin du Haut Doubs<\/span><\/em> or Vacherin Mont d\u2019Or<\/span><\/em>)<\/span><\/p>\n

potatoes<\/span><\/span>
\n1 tablespoon olive oil<\/span>
\n24 new fingerling potatoes or baby new potatoes<\/span>
\nsel de Gu\u00e9rande<\/em> (as needed)<\/span><\/p>\n

other sides<\/span><\/span>
\nMutsu apple, cored and sliced<\/span>
\nPink Lady apple, cored and sliced <\/span>
\nAsian pear, cored and sliced <\/span>
\nBosc pear, cored and sliced <\/span>
\nendive leaves, core removed <\/span>
\nCrimini mushrooms, quartered <\/span>
\ngolden cauliflower florets, blanched<\/span><\/p>\n

how to:<\/span><\/span><\/p>\n