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

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