Fond of Fondue? Trending again.

Amid all the spring celebrations…
also celebrating Cheese Fondue.
Something creamy and cheesy seems an elixir for any holiday excess.
Cheese Fondue has history…steep as the Alpine region of its origins. There’s also a wondrous website dedicated to the art of dipping called: Fondue Bits fonduebits.com
Originally  “fondue” is derived from the French “fondre” (“to melt”)  Fondue Bits indicates that “fondue” was created of necessity amid harsh Alpine winters. Often snowed in, villagers had to store provisions which were usually quantities of cheeses and breads. Nor did such pantry keep well…drying and hardening.  However, amazing discovery to melt the cheese and dip the bread. A custom that became regional tradition–until it also became regional fare. A tradition that became tested and tweaked and infused with endless creativity.
The Menu Shoppe has it covered… fondue “finds”…
Great for daily specials listed handsomely on our LED Board. Or develop a Fondue Special. Consider our  Wire Menu Holder for artful display. Nifty for gastropub fare.
Fondue Bits also suggests several  preparation tips. Did you know that the boiled crust at the bottom of the pot is considered a delicacy and known as “la courte” or “la religuese”.  Nibblers are encouraged to pry it out for extra gustatory delight.
Another tip suggests to use a worthy wine, since the essence can be telling. Thusly a worthy wine can enhance the fondue fare.  And then to sip the same wine with the snack.
From Fondue Bits, discover an authentic classic best Cheese Fondue.
Traditional Cheese Fondue
½ lb grated Gruyere cheese (rind removed)
1/2 lb grated Emmentaler cheese (rind removed)
1 clove garlic
1 cup dry white wine
1 tablespoon fresh lemon juice
3 ½ teaspoons cornstarch
1 tablespoon kirsch (optional)
pepper and nutmeg to taste
Rub the inside of a medium saucepan with the peeled garlic clove. Throw away the garlic. Add the wine and lemon juice and bring to a simmer over medium heat.  In a medium bowl, mix the Gruyere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don’t let it boil. Season with the nutmeg and pepper. Stir in kirsch (optional). Transfer to a cheese fondue pot and keep warm with burner. Serve immediately.
…and then, other sophisticated renditions…
perhaps elegant for garden parties, showers or spring weddings.
Three-Cheese Fondue with Champagne
2 cups coarsely grated Gruyère cheese
(about 7 ounces)
1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
1 1/4 cups dry (brut) Champagne
1 large shallot, chopped
1 tablespoon fresh lemon juice
4 teaspoons cornstarch
Generous pinch of ground nutmeg
Pinch of ground white pepper
1 French-bread baguette, crust left on, cut into cubes
Stir cornstarch and lemon juice in small bowl until cornstarch dissolves–set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.
…or something rustic and robust…
Whiskey-Cheese Fondue
1 pound extra-sharp cheddar cheese, shredded
1/2 pound Monterey Jack cheese, shredded
3 tablespoons whiskey
1 cup dry white wine
2 tablespoons cornstarch
2 garlic cloves, halved
Salt and freshly ground pepper
Crusty bread, breadsticks and carrot sticks, for serving
In a bowl, toss the cheddar and Jack cheeses with the cornstarch. Rub the garlic cloves on the inside of a saucepan, then discard. Add the wine to the saucepan and bring to a simmer. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions. Add the whiskey and stir just until the fondue begins to bubble, 3 minutes. Season with salt and pepper–serve hot with bread, breadsticks and carrots.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in appetizer, bistros, bread, cheeses, LED Specials Board, National Food Holiday, presentation and tagged , , , , , , . Bookmark the permalink.

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