FONDUE-THE PERFECT MEAL FOR A COLD NIGHT
When menu planning in winter we tend to overlook one of the quickest, easiest and most fun dinners—FONDUE. An excellent light meal in summer, on a cold (snowy?) night it’s satisfying, comforting and infinitely cheering, because by its very nature, eating it brings people together.
The first time I fully appreciated the simplicity, charm and versatility of fondue I was, appropriately, a houseguest in Switzerland. The evening I arrived , after a glass of wine before the fire, the hostess asked her husband to heat up the two ceramic pots sitting on the sideboard and me to help her carry in dinner. Intrigued, I followed her into the kitchen, where she took a bowl of blanched vegetables, and another of chicken tenders threaded ribbon style on skewers from the refrigerator and placed them on a tray with a large loaf of bread. Then she led me into “The Cold Room” off the kitchen, where she cut a large wedge from a gigantic wheel of Swiss cheese.
By the time we returned to the den, the pots were heated, one holding white wine and the other wine and cider. Into the latter, my hostess put some sprigs of fresh rosemary and the chicken to cook while she prepared the cheese fondue, which we ate by dipping chunks of bread and the vegetables. When the chicken was gone, the broth was ladled into cups to wash down the meal.
It was delicious, but dessert was still to come. The hostess rinsed out the liner from the pot which held the chicken, poured in little cream, added chunks of both dark and light chocolate and a stick of cinnamon. She put the liner back in the pot, melted the contents over low heat, and produced a platter of fresh fruit. We ate the chocolate dipped fruit while sipping coffee and brandy; the perfect end to a wonderful dinner; a dinner that I always remember as being the most comfortable, stress free yet truly gourmet meal I have ever eaten.
I’ve included my Swiss friend’s recipe below. Perhaps it’s the fact that I know it’s authentically Swiss, possibly it’s the lingering amazement of how quickly dinner was made, as well as cleared with so little fuss that night, but I’ve tried many cheese fondue recipes since and there are many using different cheeses, but none seem as easy, foolproof or tasty as this.
As for the meat fondue, there are many recipes for that as well. Frequently they recommend using oil for part or all of the liquid. I, personally, have found that oil is far messier, or should I say greasier? The drips can burn, are harder to clean, the flavors don’t merge as well in the cooking liquid and it can taste the food.
Pizza sauce is another alternative suggestion for the fondue and I can understand its appeal, especially for children, but I find it rather limited in its options. It’s a more casual dish, lacking the versatility of being served at different types of functions or accepting of a large variety of dippers. However, it would definitely have a place at a Super Bowl party as well as a family meal, is more economical than cheese or ordering a pie and easier than trying to make one.
An alternative way to combine meat and fondue, aside from serving the meat as dipping options is to stir about ½ – 1 cup shredded meat into the fondue a few minutes before serving. It’s a great way to use up leftovers. However, it must be in small enough pieces to cling to the dippers with the cheese.
The same holds true for adding vegetables into the fondue, spinach, canned artichokes hearts and kale are favorites. They should be cooked, in about the same amounts as the meat and of a texture and shape that will meld into the melted cheese and cling to the dipper.
I really would recommend a Fondue Pot, but any fondue can be made on a stove top and served over a candle to keep it warm. If you have to use a stove, lift the saucepan regularly to prevent clumping and stir frequently over the candle to prevent sticking to the sides of the pot. Crock pots can keep a fondue warm but take too long to make one.
Instant Pots are better but have to be watched carefully. Use the sauté function to keep the fondue hot enough for dipping and turn the sauté function on and off while serving to keep the fondue from scorching. However, keeping the Instant Pot on the warm function instead of on the sauté function can prevent the fondue from staying at the right consistency for dipping.
RECIPES
A True Swiss Fondue: Serves 4
EQUIPTMENT: A Fondue Pot – or 2 Qt. Saucepan you can take to the table, and a candle to keep the food warm.
Fondue forks
INGREIDENTS:
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed
6 Tbs. flour
1 garlic clove cut in half
4 cups dry white wine
6 Tbs. brandy
Dash salt
Ground nutmeg
Ground black pepper
Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese melts, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and when made at the table, everyone can watch.
Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken, ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even pieces of sturdy fruits like apple, pear, fresh pineapple or banana . The list goes on and on and on.
Three Cheese Fondue
1 cup shredded Swiss cheese
1 cup shredded Gouda cheese
1 cup shredded Gruyère cheese
4 tablespoons cornstarch
1 1/2 cups dry white wine
1 tablespoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon nutmeg
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1 teaspoon Dijon mustard
Pour all of the cheese into one medium bowl. Using your hands, mix the cheese with the cornstarch until the cheese is evenly coated.
Pour the wine, minced garlic, and lemon juice into your Instant Pot. Set the Instant Pot to the sauté function on the normal setting. Stir the ingredients to combine them.
When the wine mixture is hot, add the cheese mixture. Allow the cheese to melt, and then stir in the mustard and nutmeg. Serve immediately.
Meat Fondue: 4 servings will require about 2 lbs. total—mixing meats is fine.
2 lbs.chicken tenders-or strips of breast
2 lbs. raw peeled shrimp
2 lbs. London broil
2 lbs. sturdy fish steak not fillets-Tuna, Marlin, Salmon
Skewers
1quart of liquid, wine, broth, or juice appropriate to choice of meats best if a mixture of 2 or more.
Chutneys or sauces to accompany the meats for dipping.
It’s easier to have the meat placed on the skewers before presenting for cooking. These meats cook at different speeds and mixing them could cause problems. Leave the shrimp whole. Cut the fish in chunks. Seafood can be prepared with one or more pieces per skewer. Thread the chicken strips ribbon style on the skewers.
For the London broil: Freeze the meat, then sear it quickly in a very hot pan, under a high broiler or best in a high fire on a grill to get a char on the outside, but make sure it’s still raw in the center. This can be done well in advance. If not using at once, return to the freezer. About 2 hrs. before serving, remove from the freezer and allow to thaw slightly. This is the best way to cut it in thin, even strips which can be threaded, ribbon style on the skewers. It can then be cooked to desired doneness in the hot broth.
To serve, heat the liquid with any seasonings you choose, to bubbling. Have the filled skewers ready and allow people to put them in the pot and leave them until done. I often put markers on the table so people can mark their skewers and check for doneness, especially for the beef.
The finishing touch is to dip the cooked meat in a sauce before eating.
Blue Cheese and Brie Fondue
3 Tbs. butter
2 Green onions sliced thin
4 large Shiitake mushroom caps diced
½ tsp. dried thyme
1 ¼ cups dry white wine
1 Tbs. cornstarch
1lb.Brie-rind removed in small dice
3oz.crumble blue cheese
Salt and pepper to taste
In a large pot over low heat, melt the butter. Add the green onions and mushrooms and cook until soft. Add the thyme and wine and let the mixture simmer. In a medium bowl, mix the cornstarch with the pieces of Brie. Add the blue cheese into the bowl and mix. Gradually incorporate your cheese mixture into the pot, one handful at a time. Once the cheese has melted, transfer the mixture into your fondue pot. Carefully light the burner. Add salt and pepper to taste and dip your pieces of bread and other dippers into the delicious cheese.
TIP: Make sure to keep stirring the cheese.
Blue and Cream Cheese Fondue
½ cup dry white wine
8 oz.. cream cheese
8 z. Monterey Jack Cheese shredded
4 oz. crumbled blue cheese
Salt and pepper to taste
In a pot over low heat, mix the wine and cream cheese until the cream cheese is fully melted and creamy. Gradually add the Monterey Jack cheese and mix thoroughly. Once the Monterey Jack is melted, add the blue cheese crumbs. Transfer the mixture into your fondue pot. Carefully light the burner and adjust the heat to maintain the cheese fondue warm but not too hot. Dip your pieces of bread and other dippers into the cheese.
Here are a few dippers that you can use with these fondue recipes:
Crusty Bread
Slices of Ham
Cooked or raw Chicken
Slices of beef
Cubes of fish or shrimp
Raw vegetables
Steamed or roast vegetables
Apples, avocado, radishes
Cooked Potatoes-roast or fried are nice
Tortellini
Use your imagination and have fun!
