The Fondue Cookbook by Gina Steer
Did you know that if you accidentally drop a piece off the fondue fork into the pot, you should either kiss all the guests or drink a whole glass of wine? This is just one of the traditions associated with eating fondue that is revealed in this fabulous cookbook. So, share the fun and impress all your friends by inviting them to a themed dinner party … because in case you didn’t know, whether traditional or innovative, fondue has made a come-back!
This lavishly illustrated cookbook contains more than 100 recipes ranging from classic cheese fondues to ideas for meat, fish, poultry and vegetable fondues. Amongst my favourites are the Crispy Scampi, Seafood and Cheese, Apricot and Mint Lamb and Pork and Peanut fondues. There are also suggestions for a variety of accompaniments, from dips – such as Blue Cheese dressing and Green Mayo – to more exotic sauces like Quick Satay, Green Tomatillo and Tomato Deviled or Madeira. There is even a section devoted to salads made using a diverse variety of ingredients, like Avocado and Mango, Sauerkraut, Mixed Chinese Greens, Chilled Ratatouille, Spiced Rice, Tabbbouleh or Red Bean and Pepperoni … there is something to suit every taste!
The introduction gives us the history of fondue (Switzerland’s national dish), and I discovered that the word, fondue, comes from the French word fondre, meaning to melt or blend. Another fondue fact I learnt was that traditionally fondue was made with Gruyere and Emmentaler cheeses, although over the years the dish has been adopted by different countries and new variations created.
Melted cheese is only one decadence this book offers. How about Fondue Bourguinonne, famous in France, in which strips of prime steak are cooked in hot oil, then dipped in a savory sauce? The Asians have a version of this (recipe also in the book), using a Mongolian hot pot to cook the food in a fragrantly flavoured broth. Other variations consist of vegetables or meat dipped in Japanese-style tempura batter and cooked in sizzling oil. Indeed, it is amazing how many ways there are of using your fondue pot for cooking.
And why stop at savoury recipes? Leave room for the sumptuous desserts: White Chocolate and Toffee Swirl fondue is sure to make your mouth water; luscious Velvety Chocolate fondue is always a favourite, although Nutty Milk Chocolate and Maple and Cinnamon are a close second. Try the delectable Brandied Orange or Blackcurrant Cream fondues, or my personal favourite, the scrumptious Creamy Mallow Fondue, made with berries, marshmallows and cream.
The Fondue Cookbook offers endless bits (or should I say bites?) of information on how to achieve the best fondue possible: the crust formed on the base of the pot is actually considered the greatest delicacy of the entire meal; traditionally cold drinks are avoided while eating fondue; meat and fish should be dried before cooking in hot oil to prevent food spitting; bread used for dipping should not be too fresh or it will crumble in the fondue…
Fancy a food-lover’s fuss-free fondue frenzy? Dip into The Fondue Cookbook! You will not be disappointed.
Published by ?lan press, Quintet Publishing Ltd. Available from Amazon.com for around $13.00/€8.80
If you’re out to impress
Brie and Lobster Fondue
Serves 4
? stick butter
4 shallots, peeled and chopped
2 tbsp white all-purpose flour
1 ½ cups fish or chicken broth
2 cups ripe French Brie
2/3 cup heavy cream
8 oz cooked lobster meat, flaked
2 tbsp lemon juice
Tabasco sauce to taste
Freshly ground black pepper
1 tsp paprika
1 tbsp chopped fresh parsley
Dippers: scallops, prawns, asparagus, break sticks
Salads: Tossed Green or Artichoke Heart
* Melt butter in fondue pot. Gently saut? shallots for 10 minutes, or until soft. Sprinkle in flour and cook for 2 more minutes.
* Gradually add broth, stirring throughout until mixture thickens, then simmer for 4 minutes.
* Discard unwanted rind from Brie and cut into cubes. Stir into the fondue with cream. Continue to cook, stirring until mixture is smooth.
* Stir in lobster meat with lemon juice, Tabasco, black pepper and paprika. Heat through.
* Carefully place over lit burner, stir in chopped parsley and serve with dippers and salads.
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Nathalie J. Kyrou © 2007
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