Fondue

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