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Kate Heyhoe

Kate's Global Kitchen

by Kate Heyhoe

 

Mother's Day Gift Ideas: Fondue

 

Say "I'm Fond of You" with Fondue!

Fondue is back in style, and I've got a couple of gift suggestions for your mom: a fondue pot and cookbook.

The Chantal Brushed Stainless Steel 5 Function Fondue set makes an ideal gift. It's designed for dipping strawberries, biscotti, and other sweets into a pot of thick, irresistible melted chocolate. It's also excellent for cheese fondues or serving hot dips of meat and vegetables. In fact, it's perfect for all types of fondues, plus includes a double boiler and mixing bowl as well. Fondue set

For main course fondues on a budget, try the Chantal Enamel-On-Steel 2-Quart Classic Fondue Set or the smaller Chantal 3-Cup Ceramic Fun Fondue Set

Rick Rodgers' book Fondue (William Morrow) has everything from classic cheese fondue to such delights as Smoky Cheddar and Apple Cider Fondue and Sukiyaki Hot Pot, as well as dessert fondues using ingredients like chocolate, coconut and peaches. I've included his recipe for Tiramisu Mascarpone Fondue, inspired by the classic Italian dessert, and his Classic Swiss Three-Cheese Fondue below. Surprise your mom with these recipes cooked by you in her new Chantal fondue set—she'll be so happy! Buy the book for more recipes, and to get your mom further inspired, show her the White Chocolate & Raspberry Swirl Fondue recipe.

Happy Mother's Day!

Kate Heyhoe
The Global Gourmet

 

Mother's Day Fondue Ideas

  • Tiramisu Mascarpone Fondue
  • Classic Swiss Three-Cheese Fondue
  • About the Book: Fondue
 

Tiramisu Mascarpone Fondue

Makes 4 to 6 servings

The world has fallen in love with tiramisu—the Venetian dessert of ladyfingers, espresso, and mascarpone cheese. Here, I've made a sweet cheese fondue for dipping crisp Italian ladyfingers (savoiardi, available at Italian food stores) and summer fruit like juicy strawberries and peaches. There are a couple of things to watch out for in this recipe. First, use sweet, not dry, Marsala wine—the dry is used only for savory dishes, and this is a dessert. Also, be sure not to overcook the mixture once the egg yolks have been added, or the yolks will curdle. An instant-read thermometer will help gauge the right temperature.

What to dip:

Crisp Italian ladyfingers(savoiardi)
Large, whole strawberries, with stems attached
Ripe peaches, cut into wedges

1 teaspoon instant espresso powder (see Note below)
1 tablespoon boiling water
1 (17-ounce) container mascarpone cheese
1/4 Cup confectioners' sugar
2 tablespoons sweet Marsala wine
2 teaspoons cornstarch
3 large egg yolks, at room temperature
Finely chopped bittersweet chocolate, for serving

1. In a small bowl, dissolve the espresso powder in the boiling water. In the top part of a double boiler over simmering water, combine the espresso liquid, the mascarpone, confectioners' sugar, Marsala, and cornstarch, mashing with a rubber spatula until the mascarpone has melted and the mixture is smooth.

2. In a medium bowl, whisk the egg yolks to combine. Gradually whisk in about 1/2 cup of the warm mascarpone mixture. Whisk the egg yolk mixture into the mascarpone mixture. Whisking constantly, cook until the fondue is hot and thickened (an instant-read thermometer will read 180F) about 2 minutes.

3. Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner. Place the chopped chocolate in small, individual bowls. Serve immediately, with the dipping ingredients of your choice, allowing guests to dip their fondue-covered food in the chocolate before eating.

Note: Instant espresso powder is available at Italian food stores and many supermarkets. If necessary, substitute 1-1/2 teaspoons regular instant coffee powder, but it won't have the espresso's deep-roasted flavor.

From:
FONDUE
Great Food to Dip, Dunk, Savor, and Swirl
William Morrow & Co.; 1998;
$14.00/Hardcover
Recipes reprinted with permission.

 

Classic Swiss Three-Cheese Fondue

Makes 4 to 6 servings

Swiss cheese shops combine different shredded cheeses to make their own proprietary fondue mixes. This version uses three of Switzerland's greatest cheeses: Gruyere for its full flavor, Emmentaler for nuttiness, and Appenzeller for sharpness. If you can get only one or two of these cheeses, don't worry—use about 1 pound (trimmed weight) of whatever you can get, and make your own house blend. It will still be delicious.

What to dip:

Crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes      (leave a piece of crust on each cube)
Cooked chicken breast, skin and bone removed, cut into bite-sized cubes
Cooked garlic sausage or knockwurst, cut into bite-sized wedges
Boiled new potatoes
Asparagus spears, broccoli florets,
     or cauliflower florets, prepared for dipping

1 garlic clove, peeled
1 cup dry white wine
1 tablespoon fresh lemon,juice
8 ounces Gruyere cheese, rind trimmed and discarded, and shredded (about 2-1/2 cups)
8 ounces Emmentaler cheese, rind trimmed and discarded, and shredded (about a 2-1/2 cups)
3 ounces Appenzeller cheese, cut into small cubes (about 1/2 Cup)
4 teaspoons cornstarch
1 tablespoon kirsch
A few gratings of fresh nutmeg
Freshly ground pepper, to taste

1. Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.

2. In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.

3. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.

French Gruyere Fondue:
Substitute an additional 11 ounces Gruyere cheese, rind trimmed and removed and shredded (about 3-1/4 cups) for the Emmentaler and Appenzeller cheeses, and Cognac or brandy for the kirsch.

Fondue Dijonnaise:
Stir 1-1/2 tablespoons Dijon mustard into the fondue. Substitute Cognac or brandy for the kirsch.

American Swiss Cheese Fondue:
Domestic Swiss cheese is not as fully matured as imported Swiss cheese, but it can make a fine fondue. Substitute 1 pound domestic Swiss cheese, cut into tiny cubes, finely shredded, for the Gruyere, Emmenthaler, and Appenzeller cheeses.

Wine-Free Fondue:
Substitute 1/2 Cup chicken stock, preferably homemade, and 1/2 Cup milk for the wine. Do not add the lemon juice until the chicken stock and milk have come to a simmer.

From:
FONDUE
Great Food to Dip, Dunk, Savor, and Swirl
William Morrow & Co.; 1998;
$14.00/Hardcover
Recipes reprinted with permission.

 

FONDUE

Great Food to Dip, Dunk, Savor, and Swirl

by Rick Rodgers

FONDUE

Like a movie star of a certain age, fondue made a big splash, went into retirement, and is now making a comeback with a vengeance.

It's time to clean out your kitchen cupboards. Past the electric popcorn popper, the Melitta coffeemaker, and the alfalfa seed sprouting jar, way in the back, under the ruined doilies, is your fondue pot. Take it out and dust it off. It doesn't matter that the enamel color is 70's olive green; the nostalgia factor makes it even better. Fondue is back.

Leaping into modern times with its easy preparation, its ability to adapt to "modern" ingredients, and its party—creating atmosphere, fondue is perfect 90's food. Rick Rodgers has covered all angles in FONDUE Great Food to Dip, Dunk, Savor, and Swirl (William Morrow & Co.; 1998; $14.00/Hardcover). There are the cheese or chocolate recipes from the past like Classic Swiss Three-Cheese Fondue and Classic Chocolate Fondue, but there are also new variations reflecting 90's cuisine. At your next party go Mediterranean with Italian Fontina and Porcini Fondue or nouvelle California Artichoke, Red Pepper, and Monterey Jack Fondue or South of the Border with Mexican Fondue with Chorizo or comfy with Peanut Butter and Milk Chocolate Fondue.

For those special times when calorie counting is thrown to the wind, try fondue Bourguignonne. Here small pieces of meat, poultry or fish are deep fried in a communal pot and served with dipping sauces. Discover Pork Fondue with Southwestern Chipotle Mayonnaise, Chicken Fondue with Quick Bearnaise Sauce, or Turkey Fondue with Cranberry-Lime Mayonnaise.

If watching your calories is important, there is a chapter for you. Asian hot pots are meat, seafood, and vegetables cooked in a communal broth. Rick gives such recipes as Shabu-Shabu with Sesame Dipping Sauce from Japan, Classic Chrysanthemum Hot Pot from China, Vietnamese Beef "Fondue" with Rice Vinegar Stock and Anchovy-Pineapple Sauce, and Mongolian Lamb Hot Pot with Spicy Dipping Sauce.

Fondue is perfect for small dinner or lunch parties and especially appropriate for apres-ski get-togethers. Serve fondue with a simple salad and cool drink--Rick suggests beer or wine—and you have a fast, hardy, fun meal that everyone will be talking about.

FONDUE
Great Food to Dip, Dunk, Savor, and Swirl
William Morrow & Co.; 1998;
$14.00/Hardcover
Information provided by the publisher.

Buy Fondue

Fondue Tips and White Chocolate & Raspberry Swirl Fondue

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This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Kate Heyhoe. All rights reserved.

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This page modified January 2007


 

 
 

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