| Fabulous Fondue |
From "Ask DIY"
episode ADI-311 |
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Some say fondue is back in style ... but really, was it ever not? Pull out your fondue pot and join entertainment expert Jeanne Benedict as she offers up a few ideas you'll be delighted to dip into! Classic Cheese Fondue Ingredients: 2 cups white wine
20 oz. cheese (jarlsberg, gruyere)
1/4 cup flour Steps: - Bring two cups of wine to a boil over low heat.
- In a bowl, shred 20 ounces of cheese (half jarlsberg, half gruyere) and toss with 1/4 cup of flour. The flour will act as a thickening agent and also keep the cheese from clumping.
- Once the cheese is completely coated in flour, begin adding mixture by the handful to the boiling wine. Stir this until cheese is melted (figure A). Continue adding cheese, stirring continuously over low heat for five minutes -- or until the cheese becomes creamy (figure B).
- Open a fresh can of fuel, light it carefully (figure C), then place the lid of the can back on top so that it's partially covering the opening; this will help keep the flame low as the fuel burns. Pour the cheese / wine mixture into your fondue pot and set it on the base over the flame.
Safety Note: Always use fresh canned fuel for your fondue. Old fuel can be dangerous.
Quick Tip: For a fondue party, present your vegetables in a unique way. A kale-lined cornucopia basket with the vegetables "spilling out" onto the table (figure D) is one stylish, convenient option. Cover the area under the container with cloth napkins. To prop up the cornucopia and give it a gentle tilt, Benedict places a small bowl beneath the back end. Hot Artichoke Dip Mix together about one cup shredded Swiss cheese, a cup of chopped artichoke (from a can, packed in spring water), approximately one cup grated parmesan and a cup of mayonnaise over low heat. Then, simply pour the mixture in your fondue pot -- here, Benedict uses a vintage-style model (figure E) -- and place it over a low flame. (To ensure a perfect consistency, heat the artichoke dip for about 15 minutes before guests arrive.) Serve with cubed bread pieces. Spectacular Settings Another option for an eye-catching presentation of veggies: fill a decorative ice bucket about two-thirds to the top with crushed ice, then arrange the vegetables in concentric circles on top. In the center of the circles, add a "mini-centerpiece" with a Belgian endive: simply cut off the stem (figure F), pull the sides out to create a fan / basket shape, then fill in between the pieces with cherry tomatoes (figure G). And if you're looking for something fantastic to do with fruit, look no further: this beautiful "pineapple" (figure H) is carved from a watermelon and detailed using a linoleum knife. Strawberries, pineapple wedges and other cubed fruits (all ideal for dessert fondues) are speared on toothpicks and placed along the edge of the "basket" for the perfect finishing touch. Chocolate Fondue Fondue chocolate comes in solid form; always be sure to buy a good-quality chocolate. Melt it over a double-boiler, adding a bit of butter, paraffin wax or oil to achieve smoothly, creamy results (figure I). Stir slowly, mixing well. For extra flavor, throw in a shot of liqueur or peppermint extract. (Note: Don't use chocolate chips for fondue -- they won't melt to the right consistency.) Final Tip: Since many fondue sets come with only six fondue forks, you may find yourself running short -- but not to worry: simply use some skewers as extras.
RESOURCES :
Skewer It!: 50 Recipes for Stylish Entertaining
Model: 0811828158
Author: Mary Corpening Barber
Chronicle Publishing Company
Website: www.chroniclebooks.com
Fondue and Hot Dips
Model: 1558672540
Author: Joanna White
Bristol Publishing Enterprises
San Leandro, CA 94577
Fax: 510-895-4459
The Art of the Cocktail Party : The Complete Guide to Sophisticated Entertaining
Model: 0452272351
Author: Leslie Brenner
Fast Appetizers
Model: 1580080499
Author: Hugh Carpenter
Fondue: The Essential Kitchen Series
Model: 9625939385
Author: Robert Carmack
(2001)
Tuttle Publishing
Boston, MA 02109
Phone: 617-951-4080
Fax: 617-951-4045
Website: www.tuttlepublishing.com
A Favorite Recipe Collection: Over 200 Recipes Including Appetizers, Beverages, Dessert ...
Model: 0517147750
Author: Ocean Spray Cranberries, Inc.
(1995)
Crescent Books (division of Random House Value Publishing)
New York, NY 10022
Retro Recipes: Appetizers
Model: 1840721979
Author: Carla Capalbo
(2000)
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