By Lenny Rice
Even if it'¬?s the 1st path or the complete menu, fondue is the right celebration nutrients or informal corporation dinner: it offers an quick topic; the little prep wanted is completed good upfront; and it'¬?s sure to create a leisurely, comfortable surroundings. From Northern California'¬?s wine and cheese nation comes Cowgirl Creamery'¬?s head cheesemonger Lenny Rice and culinary teacher Brigid Callinan with a set of 50 fondue recipes combining the joys of the seventies craze with the advanced tastes of ecu tradition-all in a single fondue pot. You'¬?ll locate recipes for tried-and-true classics made with conventional in addition to artisanal cheeses, novel spin-offs on favourite flavors like pizza and French onion soup, and chocolate and caramel cakes that may continue the tea lighting fixtures burning lengthy and vibrant. and will a melted pound of cheese or chocolate no longer be cause adequate, you'¬?ll additionally locate deliciously inventive accompaniment and beverage pairing feedback guaranteed to motivate a go back to blessedly simple and real fondueReviews"Anyone who already loves fondue, or who desires to airborne dirt and dust off the previous fondue pot and placed it to paintings, must discover a reproduction of this little e-book. it's going to revolutionize your fondue aspirations."-Oakland Tribune
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Extra resources for Fondue
Scandinavians say that their conventional liquor, aquavit (from the Latin aqua vitae, water of life), will magically make room on your belly for extra scrumptious nutrition; so in the event that your visitors crave one other dip of this fondue, make sure to have the bottle of aquavit on the prepared. 1 pound Jarlsberg, grated 2 tablespoons all-purpose flour 1 cup unoaked or calmly oaked chardonnay five juniper berries ½ teaspoon caraway seed ½ teaspoon kosher salt 2 tablespoons aquavit Toss the cheese with the flour in a bowl and put aside. In a fondue pot, mix the wine, juniper berries, caraway seed, and salt and convey to a simmer over medium-high warmth. reduce the warmth to medium-low and enable the pot sit down for 10 mins, then get rid of and discard the juniper berries. upload the cheese mix to the pot, ½ cup at a time, stirring to soften after each one addition. upload the aquavit and stir until eventually tender. Serve instantly. Makes three cups SERVE WITH: toasted black, darkish rye, or pumpernickel bread cubes • purple or Yukon gold potatoes, steamed or roasted • steamed cauliflower florets • roasted beets • apple chunks • pear chunks BEVERAGE feedback: white Burgundy • pilsner or lager beer • pinot blanc CHEESE NOTES: a gentle Swiss-style cheese initially made within the Norwegian county of an identical identify, Jarlsberg has a candy, nutty style and massive abnormal holes. Jarlsberg is commonly to be had within the usa, but when you can’t locate it, test Swiss, Comté, or Gruyère. Ski Haus certain We by no means get bored of the classics. This simple, very conventional fondue is often successful. while you’re all the way down to the dregs on the finish of the fondue occasion, here’s a tenet from our buddy and Swiss-Austrian fondue guru Mark Dommen, chef at San Francisco’s One industry eating place: while the fondue is sort of long past yet you continue to have a few gasoline left, upload an entire egg or to the great sticky cheese and stir lightly till the egg is determined yet nonetheless tender. 1 pound cave-aged Gruyère, grated 2 tablespoons all-purpose flour 1 clove garlic, halved lengthwise 1 cup sauvignon blanc or different dry white wine 2 tablespoons kirsch 1 egg (optional) Toss the cheese with the flour in a bowl and put aside. Rub the interior of a fondue pot with the reduce aspects of the garlic, then position the items within the pot. upload the wine and produce to a boil over medium-high warmth. reduce the warmth to medium-low and upload the cheese blend, ½ cup at a time, stirring till melted after every one addition. upload the kirsch and stir to mix, then upload the egg and stir until eventually simply cooked via. Serve instantly. Makes 2½ cups SERVE WITH: toasted rustic bread cubes • apple chunks • pear chunks • roasted or steamed purple potatoes • various pickles BEVERAGE feedback: dry riesling • sauvignon blanc • pinot noir CHEESE NOTES: Gruyère is a flexible vintage and one of many cheeses utilized in conventional Swiss fondue (the different is Emmental). Its nutty, a bit of fruity taste and dense, soft texture make it excellent for fruit and cheese trays, grilled cheese sandwiches, quiche, and, after all, fondue.