Fondue

Fondue to most people is a fad that is long over, something you dabble with at a small party or one of many appetizers at a buffet. To my family it is more than that. We believe fondue is a meal - not an occasional, twice a year kind of thing, but something reoccurring on the menu. We love fondue.  Having a Fondue pot  (or two or four) is not unusual at all. Was I ever surprised when I moved away that people in general do not have a fondue pot. Many haven't even experienced any kind of fondue.

There are a few different kinds of fondue. A meat fondue, where oil or chicken broth is boiled so different meats can be cooked in it to the individuals taste. For this, the sauces you serve with the meal will determine the success of the meal. A cheese fondue which is some sort of blend of cheeses melted in wine, in which you dip bread cubes. This is the type of meal my family means when they say fondue for dinner. The last type is dessert fondue, usually made of melted chocolate with dippers of fruit or cake.  If you're feeling adventerous, you can serve a dinner of all three, but be aware there's considerable prep work.

Below some Fondue recipes  to enjoy.

Meat Fondue:

Use either a pot 2/3 cup of oil or condensed chicken stock. You'll want a thermometer to check the temp unless you have an electric fondue pot to maintain the temp at about 350. The oil cooks quicker and is more common, but I have tried the stock/bouliion approach and had reasonable success. The meat takes much longer to cook in the broth though, so keep that in mind.

I take some lean beef, a pork chop or two, some boneless chicken breast, some shrimp & some bread and chop it into small pieces, about 1 inch square (bite sized.) If you're feeling ambitious, you can cut small squares of mozzerella,  dip in egg and breadcrumbs twice to make a firm coating, and use them as Cheese boites with the meat. Then you want sauces for everyone to try.

Sauces I have used straight from the bottle are BBQ sauce, Teryaki Sauce, Ranch Dressing, spagetti sauce and Honey. I make a garlic butter sauce from scratch. I also combine lime juice with dijon mustard with a  bit of scallion in it for my lime-mustard sauce. Pretty much anything yoou like to top meat with is good for a sauce.

Classic Cheese Fondue:

12 ounces Swiss cheese,  and 4 ounces Gruyere cheese, shredded
1 and 1/2 tsp cornstarch
1 clove garlic
1 TBSP Lemon Juice
1 cup vermouth or white wine (champagne or chablis are both good)
Loaf of french bread (Baguettes are best)
I have also served small cooked ham cubes for dippers.**
Combine Cheeses and cornstarch in bowl. Cut bread into 1 inch cubes, with a crust on every piece.

Rub cut clove of garlic on inside of pot. Combine Vermouth & lemon juice in pot over medium heat til bubbles form on bottom of pot. Do NOT allow to boil.  Slowly add handful of cheeses to pot. Stir continuously until cheese is completely melted, then add another handful of cheeses. After all the cheese has been incorporated and is melted, transfer to fondue pot and place over sterno heat. Spear bread cubes with fondue fork, piercing crust last. Dip bread in cheese (a figure 8 is best to keep the pot stirred) and enjoy.

Chocolate Fondue:

Dippers cut into Bite sized pieces such as: Strawberries, cherries, bannas, oranges, pound cake, marshmallows, angel cake, melon, apples and even pretzels.

6 1-ounce squares of unsweetened chocolate
1 1/2 cups of sugar
1 cup of light cream
1/2 cup of butter
1/8 teaspoon of salt
3 tablespoons of creme de cacao or orange flavored liqueur

In saucepan, melt chocolate over low heat. Add sugar, cream, butter, and salt. Cook, stirring constantly, about 5 minutes or until thickened. stir in Liqueur. pour into fondue pot and place over burner. Spear you choice of goody on fork and dip away in sauce.

CHEESE-SOUR CREAM FONDUE

6 slices bacon 

1/4 cup minced onion 

2 teaspoons all-purpose flour

1 pound sharp process American cheese, shredded (4 cups)

2 cups dairy sour cream

1 teaspoon Worcestershire sauce

In saucepan fry bacon till crisp; drain, reserving 1 tablespoon drippings. Crumble bacon; set aside. Cook onions in reserved drippings till tender but not brown. Stir in flour. Add remaining ingredients. Cook over low heat, stirring constantly, till cheese is melted.

Pour into fondue pot. Top with bacon. Place over fondue burner. Spear dipper with fondue fork; dip into fondue. Makes 6 to 8 servings.

Suggested dippers: Hard rolls, rye bread, mushrooms.

Crab-Cheese Fondue

To make Crab-Cheese fondue:

Shred together 8 ounces of processed american cheese and 8 ounces of natural cheddar cheese.
Heat over low heat 3/4 cup of milk. melt cheese in milk by slowly adding a handful of cheese at a  time until melted. Stir in 2 teaspoons of lemon juice. add about 8 ounces of crab meat until well mixed. (canned is fine)

Transfer pot to fondue burner. Suggested dippers for this would be  French bread cubes, cherry tomatoes and  cooked artichokes.

Fondue Italiano

1/2 pound ground beef
2/3 jar of spaghetti sauce
12 ounces Cheddar cheese (about 3 cups)
4 ounces Mozzarella cheese
1 tablespoon cornstarch
1/2 cup Chianti
Italian bread cut into bite sized pieces
.
Brown ground beef in a saucepan and drain off excess fat. Stir in spaghetti sauce. Add cheese gradually, stir over low heat until the cheeses are melted.  blend cornstarch and wine, add to cheese mixture. Cook and stir until thickened and bubbly. Transfer to fondue pot and transfer over heat source. Spear bread cube with fondue fork. Dip in mixture, swirling to coat.

If fondue becomes too thick, add a little warmed Chianti. Serves about 6.

Beer - Cheese Fondue

Ingredients:
1 small clove garlic, halved
3/4  cup beer
8 ounces process Swiss cheese shredded (2 cups)
4 ounces sharp natural Cheddar cheese, shredded (1 cup)
1 tablespoon all-purpose flour
dash bottled hot pepper sauce

Rub inside of heavy saucepan with cut surface of garlic; discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, till mixture is thick¬ened and bubbly. (Do not allow mixture to be¬come too hot.) Stir in hot pepper sauce.


Transfer to fondue pot; place over fondue burner. Spear dipper with fondue fork; dip into fondue, swirling to coat. (If mixture becomes too thick, stir in a little additional warmed beer.)

Dippers: french bread, ham, boiled potatos