Market basket: Need an easy-going evening? Get out the fondue
Those of us who grew up in the '60s understand the allure of fondue. It’s enjoyed an occasional reemergence every now and then, but is back as a fun occasion creation. Whether it’s an unusual appetizer, a light dessert or a relaxed entrée, fondue is a great way to slow down to a seasonal fall pace at the table.
Fondue is the French word meaning “melted” and dates back to the 18th century. If you want a course or a meal that is served and eaten at a leisurely pace, this is your answer. It centers around a pot where the cheese sauce, dessert sauce or oil is heated and guests take care of themselves with long two-pronged forks. In short, it’s terrific for conversation and a laid back, easy-going evening.
Cheese fondues have a basis of either Gruyere and/or Emmentaler. I have experimented with other cheeses, but continue to go back to these two tried-and-true varieties. They won’t let you down.
Purchase the cheese in block form and grate it yourself. After doing so, a toss of a tablespoon or so of cornstarch helps it maintain a nice stable consistency. A general rule is to use 1-1/2 cups of white wine for every 2 cups of grated cheese.
Oil fondue really extends the party because each guest cooks their own vegetables, beef, poultry, pork or seafood. This is especially handy for cubes of beef where each might prefer a different level of doneness for the end product. These are typically served with a variety of prepared sauces for enhancing after cooking.
A dessert fondue usually falls to chocolate or white chocolate and will likely include a liqueur. It can be used with pieces of toasted cake or slices of fruit for dipping. No matter which or every type you select, your meal will be a nice change.
You asked for it
Madeline Collins of Fort Wayne asks, “Every time I add sour cream to a heated dish, it seems to break apart. Any advice?”
Madeline,
Use crème fraiche instead, which is much more stable and will give you the creamy results you need. Make your own by adding 1/4 cup of buttermilk and a tablespoon of lemon juice to a cup of heavy cream. Cover and allow it to sit at room temperature for 8 hours to thicken. Then refrigerate if desired or use immediately.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com
This article originally appeared on Nashville Tennessean: Market basket: Need an easy-going evening? Get out the fondue
