The word fondue comes from the French word fondre and it means
to melt or to blend. They should have named it after the French
word for outstandingly delicious but even that would be
limiting. There are so many varieties and types of fondues out
there that perhaps one word really can't describe it.
I'm sure you've probably heard of or even tried cheese fondue.
It was popular in the 70ies. If you weren't around back then,
maybe you got a fondue pot as a wedding present and have been
meaning to try it. Or maybe you have never tried it at all.
Whatever your background, this guide will show you the basics
of cheese fondue and hopefully get you excited to experiment
with the many other varieties such as hot oil, broth or dessert
fondues.
Cheese fondue originated in the alps at the end of winter when
food supplies were low. Farmers would use what they had on hand
to feed their families. Cheese, bread and wine were usually all
that was available. So they threw the wine and cheese in a pot
and dipped their bread in there and waited for Spring.
So why is fondue popular again? It's not because people are
having a hard time finding food during the winter. Supermarkets
took care of that problem. No, fondue is popular again because
it's fun and delicious. A fondue party is a great way to have a
dinner party. All the prep can be done before the guests arrive
and the host can enjoy the meal and their company without
running back and forth from the kitchen to the dinner table.
Okay, so lets get you cooking. First thing you'll need to try
fondue is a fondue pot. The electric fondue pots are best for a
beginner. Just plug them in, set the temp and you're all set.
There are also ceramic pots and metal pots that you could use
but you can't cook hot oil fondue in a ceramic pot and the
metal pots aren't great for cheese fondue. The electric fondue
pots are the most versatile and they are even made dishwasher
safe now.
Classic Cheese Fondue. is the first recipe you should try. When
people talk about fondue this is what they are talking about.
Remember to use the real Gruyere and Emnenthaler cheeses and
not some swiss from the supermarket. You'll taste the
difference and so will your guests.
Classic Cheese Fondue
1/2 lb Emnenthaler Cheese (shredded)
1/2 lb Gruyeye (shredded)
1 clove Garlic
2 cups Dry White Wine
1 tbs Lemon Juice
2 tbs Flour
3 tbs Kirsch (also known as Kirschwasser - cherry brandy)
1/4 tsp White Pepper
Nutmeg and/or Paprika to taste
Rub the inside of the fondue pot with the garlic clove - add
clove to pot or disgard it (your choice)
Heat up the White Wine & Lemon Juice - should be hot but do not
boil
Reduce heat to low and slowly add cheese while stirring
Slowly add remainder of ingredients while stirring
To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.
Fondue Tips & Traditions:
* If the fondue is too hard add more wine
* If the fondue is too soft add more cheese
* Have your guests stir in a figure eight pattern each time
they dip something
* Tradition says that if the item you're dipping comes off of
your fork:
--- Men: Next round of drinks is on you
--- Women: You must kiss the man to your left
* Make up your own traditions. The ones above are outdated and
sound a little chauvinistic to me.
* Cold drinks are not usually served.
* The traditional drink for fondue is hot tea or the wine that
you used to cook with.
* Ignore the rules and serve Merlot. It goes great with cheese
fondue.
Anthony Tripodi is the webmaster of
GoFondue.com - The Home of Fondue. For more information about
fondue including recipes, ideas and equipment, visit
http://www.gofondue.com
