| Fondue Food Facts 101: |
Basic Cheese Fondue
Ingredients
1 garlic clove, split lengthwise
1 cup white wine
12 oz Gruyre cheese, grated (about 4 1/2 cups)
4 oz Emmental cheese, grated (about 1 1/4 cups)
1 1/2 Tbs. cornstarch
3 tbsKirsch
Freshly ground black pepper to taste
Instructions:
- Rub a fondue pot with cut side of the garlic halves. Pour
wine into the fondue pot. Heat over medium heat until the
wine is very hot, but not boiling.
- Meanwhile, toss grated cheeses with 1 tablespoon cornstarch in a medium-sized bowl.
- Dissolve remaining cornstarch in the Kirsch.
- Gradually add the cheese mixture a small handful at a time, to the hot wine, stirring continuously with a wooden spoon.
- Wait until the cheese is completely melted before adding another handful.
- When all the cheese has been added and is melted,
stir in Kirsch mixture. Cook, stirring
continuously, just until cheese bubbles and
the mixture is creamy - about 7 minutes.
- Stir in pepper to taste.
- Remove from stove; place over fondue base. Serve with
cubes of crusty bread, apple and pear slices.
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Beef Fondue
Ingredients
1/2 lb piece sirloin steak
4 cups chicken stock, preferably homemade
4 slices ginger
l tbs. soy sauce
4 carrots, sliced diagonally
3 stalks bok choy
1 leek
15 snow peas
10 mushrooms
Purchased dipping sauces, such as
peanut, teriyaki with chili flakes, hoisin
or hot mustard
Instructions:
- Freeze steak for 30 minutes to firm slightly.
- Put chicken stock and ginger slices into the pot of an electric fondue; bring to a boil on the stove, reduce heat and simmer very gently for 15 minutes.
- Remove from heat and add soy
sauce.
- Put carrots into boiling water and cook 3 minutes, until
slightly tender. Drain. Cut stalks of bok choy into l-inch
pieces and cut leaves into wide slices. Wash thc white part of
the leek, then cut into 2-inch pieces. Then cut the pieces in
half lengthwisee and separate.
- Remove partially frozen steak from freezer and cut into
paper-thin slices. Arrange beef and vegetables on a platter.
- Return fondue pot to heat; bring chicken stock to a boil.
- Transfer pot to fondue base set at high heat. Dip beef and
vegetables into broth until cooked about 30 seconds to 1%
minutes; then dip into sauces.
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Cheese Fondue Appetizers
Ingredients
Vegetable oil for frying cheese (about 4 cups)
3/4 1b gouda or edam cheese
1 cup all purpose flour
Generous pinch of nutmeg
Beer Batter Ingredients:
l cup all-purpose flour, sifted
ltsp baking powder
ltsp salt
1/2 cup beer
2 eggs, lightly beaten
Instructions:
- Pour oil into electric fondue pot until it is about 2 inches
deep. Heat the oil on stovetop over medium neat until it
reaches 375F on a deep-fry thermometer. If you do not have a
suitable thermometer, test the oil's readiness by dropping a
cube of bread into it. The bread should turn golden brown after
10 seconds.
- Place fondue pot on its base, and make sure the
oil stays hot at a constant temperature.
- Meanwhile, cut cheese into 3/4-inch cubes (no larger); set
aside.
- Stir flour and nutmeg together in a bowl, add cheese to
flour; toss to coat. Shake off excess flour from cheese; set
cheese aside on a plate.
- Prepare batter by putting flour, baking powder and salt into
a medium-sized bowl, gradually beat in eggs and beer until
batter is smooth.
- Use a fondue fork to spear cheese, then dip
in batter and allow excess batter to run off.
- Dip battered cheese into hot oil and cook for about 60 seconds, or until batter crisps, puffs and turns golden.
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Chocolate Fondue
Ingredients
6 oz. bittersweet chocolate, finely chopped
4 oz. semisweet chocolate, finely chopped
1 cup whipping cream
1/4 cup corn syrup
1 tsp. vanilla
Strawberries, pineapple, apple, kiwi and banana chunks,
orange segments, cubes of pound cake or angel food
cake, pieces of candied ginger for dipping
Instructions:
- Put chopped chocolate, whipping cream and corn syrup into fondue pot.
- Cook mixture on the stovetop over low heat, stirring frequently until the chocolate has melted and the mixture is smooth.
- Remove from heat, stir in vanilla.
- Place fondue pot over base; serve warm with assorted dipping fruit and cubes of pound cake.
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Swiss Fondue
Ingredients
1 lb. swiss cheese
1 1/2 lbs. gruyere cheese
1/2 bottle dry white wine.
2 cloves garlic
3 Tbs. flour
1 shot of kirschwasser (cherry brandy)
French bread, cut in cubes and left to dry for 2-3 hours.
Instructions:
- Grate cheese, toss with the flour and set aside.
- Rub garlic vigorously on bottom of skillet or chafing dish, add wine and heat until little tiny bubbles are visible, but not boiling.
- Add cheese a handful at a time, and stir in each until melted in.
- When cheese is all melted , add shot of kirschwasser and blend in.
- Transfer to fondue pot and serve.
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Fondue Food Facts 101
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