Fondue, the French term for "melted," is a traditional Swiss
dish in which morsels of bread, fruit, or meat are dipped in
a communal pot of simmering melted cheese. Originally fondue
was devised as a way to use old cheese and stale bread. This
wonderful dish comes in a variety of styles and offers a fun
and festive way to entertain.
FONDUE MANNERS
For cheese fondue, spear a piece of bread on a fondue fork
and dip it into the pot of hot cheese. Coat it and remove it
from the cheese, but hold it over the pot for a few seconds
to drip and cool — then eat. Try not to touch the fork with
your lips or tongue, because it goes back in the pot.
The same etiquette goes for dessert fondue.
For a meat fondue, plunge a speared piece of meat into the
hot oil to cook. When it looks as if it's done to your re-
quirements, the meat is removed to a plate and eaten with a
regular fork while your next piece is cooking. Accompanying
the meat fondue is usually a choice of sauces; put these
sauces on your dinner plate with either a ladle or serving
spoon. Then, with your knife, push some sauce onto the dinner
fork you've used to spear the meat.
COOKING TIPS
* The addition of alcohol to fondues lowers the boiling point
so that cheese proteins will not curdle, but take care not
to boil it.
* Heat cheese mixtures slowly so the cheese does not become
rubbery.
* When multiplying fondue recipes for larger crowds, remember
there is less surface area to evaporate liquids, so you will
not need as much as double the liquid of the original recipe.
* Sparkling cider, apple juice, or champagne may be substitu-
ted for white wine in fondue recipes.
* Use a good quality cheese in cheese fondues.
* Fresh herbs, roasted garlic, sauteed minced onions, tomato
paste, and mustard are all excellent flavorings for cheese
fondues.
* For fondue that is too thick, increase the heat, add a
little wine, and stir vigorously.
* For fondue that is too thin, continue to stir fondue until
thickened.
* Metal pots are better for oil-fried fondues or hot-pots,
while ceramic is good for cheese and chocolate.
* A crockpot may be used to keep cooked fondue warm.
* Wine or hot black tea are recommended accompanying beverages
for fondue. Some diners claim that drinking water with fondue
makes the cheese congeal in the stomach causing digestion
problems.
* Leftover fondue may be used as a topping for potatoes or
vegetables. Refrigerate, chop, and add to omelets, frittatas,
or scrambled eggs.
CHEESE FONDUE
Emmental and Gruyere are the most commonly used cheeses in a
classic fondue, but Appenzeller, Comte, Beaufort, Tete de
Moine, and Hoch Ybrig — all relatively low in moisture — also
work fine. Not every fondue recipe calls for cornstarch, but
it keeps the cheese and wine from separating.
As an additional treat, when you're almost done eating the
fondue, leave a thin coating of cheese on the bottom of the
pot. Lower the flame and allow the coating to turn into a
brown crust, then break it into pieces and share it with your
guests. The crust is considered a delicacy in Switzerland.
1 garlic clove, halved crosswise
1 1/2 cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère, coarsely grated (2 cups)
Rub inside of a 4-quart heavy pot with cut sides of garlic,
then discard garlic. Add wine to pot and bring just to a
simmer over moderate heat.
Stir together cornstarch and kirsch (if using; otherwise,
use water or wine) in a cup.
Gradually add cheese to pot and cook, stirring constantly in
a zigzag pattern (not a circular motion) to prevent cheese
from balling up, until cheese is just melted and creamy (do
not let boil). Stir cornstarch mixture again and stir into
fondue. Bring fondue to a simmer and cook, stirring, until
thickened, 5 to 8 minutes. Transfer to fondue pot set over a
flame.
What to dip
•Cubes of French bread
•Cubes of apple and pear
•Roasted potatoes
•Julienned raw red bell pepper
•Blanched broccoli florets
What to drink
*Dry white wine such as dry Riesling or Sancerre
*German lager or Saison-style ale
*Farmhouse cider
*Fino Sherry
Makes 6 servings.
Gourmet
February 2005
TOBLERONE DARK CHOCOLATE HONEY-ALMOND FONDUE
Cheese fondue originated in Switzerland, but chocolate fondue
was a New World recipe created in 1964 by Konrad Egli, a
Swiss-born chef working at New York's Chalet Swiss restaurant.
Zurich's Toblerone chocolate works well in the dish, because
its honey-nougat blend echoes the honey and almond flavoring
that are also in the recipe.
6 tablespoons whipping cream
3 tablespoons honey
2 3.52-ounce bars Toblerone bittersweet chocolate or 7
ounces semisweet chocolate, chopped
1 tablespoon kirsch (clear cherry brandy)
1/4 teaspoon almond extract
Assorted fresh fruit (such as whole strawberries, 1-inch-
thick slices peeled banana, peeled pear wedges and orange
segments)
Bring cream and honey to simmer in heavy medium saucepan.
Add chocolate; whisk until melted. Remove from heat.
Whisk in kirsch and extract. Pour fondue into bowl; place
on platter. Surround with fruit. Serve with skewers.
Serves 4 to 6.
Bon Appetit
December 1997
