Fondue

By Lou Seibert Pappas and Alison Miksch

Stir up some fun at your next gathering with this delightful collection of fondue recipes, featuring cheese fondue, entrée fondues, and dessert fondues.

Whether served at festive gatherings or intimate dinners, fondue is a party dish guaranteed to deliver fabulous flavors and fun. Bestselling author Lou Seibert Pappas offers recipes that are easy to make and fabulously delicious. Traditionalists will revel in cheese fondues such as Bagna Cauda and Tuscan Cheese Fondue. Entrée options include Filet Mignon and Shrimp Fondue or Beach Lover’s Fish Pot. Best of all, the host can enjoy the time spent with family and friends, as the cooking is done right at the table. So, without ado, get ready to dip, swirl, and delight in Fondue!

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Nov 16, 2012
• ISBN: 9781452124711

Book preview

fondue

By Lou Seibert Pappas

Photographs by Alison Miksch

Text copyright © 2005 by Lou Seibert Pappas.

Photographs copyright © 2005 by Alison Miksch.

All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging-in-Publication Data available.

ISBN: 978-1-4521-2471-1

Food styling by William Smith

Prop styling by Leslie Siegel

Photography assistance by Jada Voght

Food styling assistance by Matthew Vohr

Chronicle Books LLC

680 Second Street

San Francisco, California 94107

Thanks and appreciation to the following for providing the beautiful cookware and serving ware photographed for this book: Chantal Cookware Corporation (chantal.com), Chocolate Bar (chocolatebarnyc.com), Home & Haven (homehavennyc.com), Jonathan Adler (jonathanadler.com), La Cafetière (lacafetiere.com), Pearl River (pearlriver.com), Williams-Sonoma (williams-sonoma.com).

Cointreau is a registered trademark of Cointreau Corporation, Frangelico is a registered trademark of Giorgio Barbero & Figli S.P.A., Grand Marnier is a registered trademark of Société des Produits Marnier-Lapostolle, Guittard is a registered trademark of Guittard Chocolate Company, Inniskillin is a registered trademark of Inniskillin Wines, Inc., Kahlúa is a registered trademark of The Kahlúa Company, Pernod is a registered trademark of Pernod Ricard, Scharffen Berger is a registered trademark of SVS Chocolate LLC., Valrhona is a registered trademark of Valrhona S.A.

www.chroniclebooks.com

ACKNOWLEDGMENTS

What a joy to experience the skilled talents of two Chronicle editors: Laurel Leigh, a creative gem with copy and layout, and Leslie Jonath, a devoted pro in conceiving and managing many book projects. And many thanks, also, to Jonathan Kauffman for the smooth copyediting.

With many thanks to Cathy Priest, a great cook, as well as Sharon Armstrong and Joan Bower, other Kappa Kappa Gamma alumnae friends, for their enthusiastic testing. An additional thank-you to cooking class members Tong Sun Kobilka, Rhoda Daner, Lisa Skinner, and Yiva Risano. And a grateful thanks to Claire Stewart Kostic and Sandy Stewart Stevenson for their inspiration as I crafted menus.

TABLE OF CONTENTS

INTRODUCTION

CELEBRATORY MENUS

Equipment

Safety Guidelines

Techniques

Serving Fondue

Etiquette

CHEESE FONDUES

Classic Swiss Cheese Fondue Neuchâteloise

Scotch Highland Fondue

Lobster Gruyère Fondue

Jarlsberg-Crab Fondue

Bavarian Beer Fondue

Norman Cheese and Apple Fondue

Fonduta

Dutch Caramelized Onion–Smoked Gouda Fondue

Tuscan Cheese Fondue

Mexican Green Chile Fondue

Queso Fundido

Welsh Rarebit

Bagna Cauda

Oregon Fruit Harvest Buttermilk Fondue

ENTRÉE FONDUES

Filet Mignon and Shrimp Fondue

Beef Bourguignonne Fondue

Beef Teriyaki Fondue

Greek Island Lamb Fondue

Lamb Curry Fondue

Shabu-Shabu

Asian Duck and Vegetables in Broth

Chinese Steamboat

Hawaiian Pork Fondue

Indonesian Turkey or Pork Saté

Beach Lover’s Fish Pot

Scallop, Shrimp, and Fish Fondue

Salmon Dinner in a Pot

Japanese Tempura, Fondue Style

Seafood Fondue

Chicken and Baby Vegetables in Broth

SAUCES

Chutney-Curry Sauce

Horseradish–Sour Cream Sauce

Blender Hollandaise Sauce

Béarnaise Sauce

Tomato Cocktail Sauce

Sour Cream–Dill Sauce

Aioli

Rémoulade Sauce

Sesame-Cilantro Sauce

Soy-Wasabi Sauce

Chile-Peanut Sauce

Ponzu

Tarragon-Mustard Mayonnaise

Basil Pesto

Teriyaki Sauce

Sun-Dried Tomato–Balsamic Sauce

Yogurt Sauce with Mint, Cilantro, or Oregano

Thousand Island Sauce

DESSERT FONDUES

Chocolate-Orange Fondue

Classic Chocolate Fondue

Cappuccino Fondue

White Chocolate–Almond Fondue

Chocolate-Hazelnut Fondue

Chocolate-Peanut Fondue

Caramel-Pecan Fondue

Butterscotch Fondue

Blackberry-Balsamic Fondue

Candied Ginger, Lemon, and Cream Cheese Fondue

Raspberry Fondue

INDEX

TABLE OF EQUIVALENTS

INTRODUCTION

FONDUES ARE BACK IN STYLE. THIS POPULAR DISH OF THE 1950S AND ’60S has been rediscovered for intimate entertaining with flair.

The word fondue may derive from the French word fondre—meaning to melt. The French-speaking canton of Neuchâtel in Switzerland is often credited with creating the original cheese-and-wine fondue in the sixteenth century. One legend suggests that the dish originated during fighting between Protestants and Catholics, who reached common ground after the two created a communal dish together, one side providing the bread and the other the cheese. However, mentions of fondue have been found in court records from 1,000 years ago. In fact, a prototype of fondue using wine, goat cheese, and barley can be found in Homer’s Iliad.

What commenced as a simple Swiss peasant dish, created out of necessity, has spawned countless variations. The fondue repertoire now encompasses vegetable, seafood, and meat fondues cooked in broth or oil, as well as elegant dessert fondues.

These fondues present diners with options that suit the trend toward lighter, more healthful dining. A fondue party can satisfy vegetarians and meat fanciers alike. The cooking medium can be hot, fat-free broth. The wide range of sauces presented with each recipe allows for personal creativity in the menu.

Served on celebratory occasions, fondue creates a special closeness and congeniality as guests share a communal pot and everyone participates in the meal. At holiday times, fondues are ideal. Many families and groups of friends carry on a tradition of serving fondue