Sunday, March 25, 2012

Fondue Time!

Fondue...promoted as a Swiss national dish by the Swiss Cheese Union in the 1930's and became popular in North America in the 1960's and since then has formed into many different types of exciting fondue.  I don't think it has ever gone out of style, sure it was very popular decades ago, but how could good food really go out of style.  I have served it at serveral events over the years and many of my clients and their guests have enjoyed it.

 So far, I've served chocolate fondue with strawberries, pound cake and cookies; the classic Swiss fondue made with Gruyere and Emmental cheeses served with cubes of bread and lastly I've made a wonderful Bleu cheese fondue served with grilled Rosemary steak skewers, broccoli and cherry tomatoes.  There's always something "campfire" like when you see a little cooking pot over a flame, I think it brings the kid out of us that we reminisce of being outdoors and cooking food on a stick over the fire.  Whatever the memory, there's nothing
like warm, gooey cheese that you smother your food in and then pop it in your mouth....good times!

Some photos of various Fondue's that I have served following a classic cheese fondue recipe, enjoy!

 Cheese Fondue

Garlic Cloves, Cut in Half
1 cup
Dry White Wine*
1/2 lb
Gruyere Cheese*, Shredded
1/2 lb
Emmenthaler Cheese*, Shredded
1 tbsp
Lemon Juice
1 tbsp
2 tbsp
1/2 tsp
1/2 tsp

*You should have a little more wine and cheese on hand to adjust the consistency if needed. Add more cheese if it's too liquid, add more wine if it's too thick.

1. Rub the garlic inside the fondue pot then discard.

2. Pour the white wine and lemon juice into the pot and turn on the burner on the stovetop.

3. Let the wine and lemon juice warm up without boiling.

4. Reduce heat and add the shredded cheese.

5. With a wooden spoon, mix well and stir regularly.

6. Dilute the cornstarch in the Kirsch, and add remaining ingredients to the pot.

7. Add pepper to taste.

8. If the mixture is too hard, add wine. If the mixture is too soft, add cheese.  Transfer      fondue pot to the table, and keep warm over the fondue pot warmer.

9. Dip bite size pieces of bread or vegetables.

10. Let the freshly dipped pieces cool off for a few seconds, then enjoy and repeat but no double-dipping!

Note: Italian or French bread (baguette) makes excellent dippers when cut into small pieces. You can also try mild green or red peppers, zucchini slices, steamed broccoli or cauliflower or whatever else you're in the mood for.

Tip: If you ask your guests to make a figure 8 while dipping, this will ensure that the cheese mixture gets constantly stirred.

Bleu Cheese Fondue with Skewered Rosemary Steak, Roasted Potatoes and Brocolli

Cheese Fondue

Monday, March 19, 2012


Simple table-scapes are this dinner, we used cut orchids in clear glass vases with taper candlesticks, simple but effective.  Never let flowers, candles or decorative accents take center stage on your table, good food and conversation takes the center stage! Don't forget that! Another hint from your caterer next door...shhhhh, the butler did

Roasted Salmon with Pumpkin Seed Cilantro Pesto

Roasted salmon with pumpkin seed cilantro pesto, paired with a melange of roasted seasonal squash with pomegranate seeds and wild mushroom risotto.....Always fresh and always relevent! Butler For Hire Catering is sure to please with mouth watering, innovative and delicious cuisine for today's sophisticated palette! YUM, YUM! contact us today for catering in the San Francisco Bay Area

Petite Chocolate Pot De Creme

Petite Chocolate Pot De Creme is always a crowd pleaser, I think it's ALWAYS necessary to feed your sweet tooth at any party! This thick, rich chocolate custard is baked slowly in a water bath to give it a rich, dense texture that will dance on your taste buds....Call Butler For Hire Catering @ and you too can tell your friends that "The Butler Did It"! Always creative, innovative and inspiring gourmet catering for anytime of the year.

Beef with Artichoke Pesto on Rye!

Beef Tenderloin and Artichoke Pesto on rye toasts...this was a big hit at a cocktail party that I catered on Saturday. For great catering in the San Francisco Bay area please contact Joseph @ Butler for Hire Catering

Duck Confit on Potato Pancake with Cherry Sauce

Duck Confit on Potato Pancake with Cherry Sauce....made a perfect hor d'ouevres passed by my servers at a birthday party recently! You too can enjoy this fabulous item and others by having Butler For Hire cater your next affair!  Catering in The San Francisco Bay Area