There’s something perfect about fondue. It’s melted cheese and that in itself is a perfect thing. However, fondue seems to be more than simply melted cheese. It requires dipping. One gets to use long forks or sticks rather than the generic fork. And let us not forget there are the dippers. Cheese fondue usually has vegetables and crusty bread. Chocolate fondue dippers typically include fruits and treats such as marshmallows and candies. Then there’s the main course fondues that are made of infused oils or my favorite red wine and beef broth. Whatever fondue you choose, the basic elements are the same: a pot of something hot, and delicious items to dip into said pot of hot stuff.
Many think fondue is a fancy treat reserved for special occasions, but to this, I say nay. Fondue is perfect for any day. The idea of melted cheese and dippers dates back to the early 1800s in Switzerland. During the winter when food became scarce and folks were living off their stores from the harvest, they would take chunks of cheese and melt it with wine or beer. There always seemed to be wine or beer available. The Swiss definitely have great priorities. Stale bread and whatever vegetables they could find, mostly root vegetables, were then dipped into the cheese. The dish soon became quite trendy in the United States and now there are restaurants dedicated to fondue. I am thankful for these eateries. I love me some melted cheese.
To have a simple fondue dinner one does not need to invest in a fondue pot. In fact, I have three of them and love them all, but they have been held captive in our storage unit since we moved into the boutique apartment and I now make fondue in a sauce pan and keep it warm in a small crock pot I purchased for about five dollars.
This can be a fun family or party dish, or a romantic dinner. It has endless possibilities. For this recipe, I chose a simple cheese fondue because of all the different kinds, it’s my favorite. To me nothing tops melted gooey cheese. The bonus is dipping bread into it. Carbs and cheese – two of my favorite food groups.
Chocolate fondue is also quite easy and I suggest melting a Toblerone candy bar with a bit of heavy cream. This makes for a delicious fondue with little to no work. All you will need are the dippers of your choice. I prefer strawberries and bananas and The Captain enjoys pineapple.
Having said that, he does agree with me that the cheese is the best. On occasion I have prepared a three course fondue dinner for my girlfriends, which is a lot of fun.
This week I present a recipe that is remarkably easy and a whole lot of fun to eat: Cheese Fondue. Whatever type of fondue you try, I encourage you to have fun with it. This is a great dish for kids to help make and they will enjoy eating it as well. Throw in your favorite dippers and cheese and you’ve got a wonderful meal for a Tuesday night.
Until next time…
Eat and enjoy,
Midgi
CHEESE FONDUE
1 cup Swiss Cheese
1 ½ cup Gruyere cheese
1 tablespoon Dijon mustard
¼ cup wine
2 cloves garlic, minced
1 shallot, finely minced
1 tablespoon flour
Dippers:
Crusty bread, cubed
Celery
Small carrots
Cauliflower
Broccoli
Apples
Pears
Cut the fruit and vegetables into bite sized pieces. Set aside.
In a medium sauce pan, bring wine to low simmer. Add garlic and minced shallot. Remove from heat.
Toss cheese in flour and then slowly add to broth, stirring consistently. Continue adding cheese and stirring well until it is all in the pot. Stir in mustard and remove from heat.
Carefully pour into fondue pot, small crock pot or enjoy straight from your saucepan.
• Kelly Moore, a.k.a. Midgi, writes and cooks from Juneau. Visit her blog, www.mealswithmidgi.com, for additional stories and recipes. She may be reached at midgi@mealswithmidgi.com.
