Fondue makings no recipe
Source of Recipe
"Fabulous Fondues" by Fred Kerner (Sterling, $11.95)
List of Ingredients
Low heat desirable with cheese fondue
Fondue pots come in two varieties: ceramic for cheese and chocolate, and stainless steel for broth and oil. They sit on a stand over a canned fuel burner (like Sterno) or a votive candle, or come with electric
burners.Various meats, seafoods, poultry and vegetables can be used for a fondue, says Elaine Mast, chef at the Swiss Haven restaurant n Greenwood Village, where she serves rice with the fondue. High-fat fondues such as cheese and chocolate need low heat, while the broth and oil fondues used to cook meat require near-boiling temperatures.
Cast-iron, glazed porcelain pots work for all types, says Renee Behnke, president of Sur La Table, the country's largest seller of fondue pots.
Recipe
Fondue fixes
Heat cheese fondues over very low temperature or they will become stringy.
If the fondue gets lumpy or separates, put the pot back on the stove and whisk in 1/2 teaspoon cornstarch. If not much is left, make a paste of cornstarch and about 2 ounces wine, and whisk into the cheese.
If the cheese becomes too thick, thin it with warm - not cold - liquid.
Place small bowls of sesame, caraway or coriander seeds for rolling the cheesy bread in.
For meat fondues, use separate plates for the raw and the cooked.
The Swiss swear by a glass of kirsch to aid in digestion.
Etiquette
Spear the "dipper" with the long fork, swirl it in the pot and remove to your plate. Do not eat directly from the pot, as you may burn your mouth. Some say to remove the bread or meat from the fondue fork and switch to a dinner fork. This is not necessary among intimates, but party guests would probably rather not share germs.
If you drop your "dipper" you must kiss your neighbor, or the host, says George Mast of the Swiss Haven. Or buy the next round of drinks.
The brown crust of cheese at the bottom of the pot is called the "luck of the pot" and goes to the one who has not dropped anything into the pot.
Only one person at a time may dip into cheese fondue. With a meat fondue, several forks will fit.
Finger bowls with warm water and a slice of lemon are a nice touch.
Dunkables
For cheese:
Apples
Artichoke hearts
Any kind of bread - bagels, pita, nan
Broccoli
Carrots
Cauliflower
Celery
Cherry tomatoes
Cucumber or eggplant, sliced thick
Tortillas
Mushrooms
New potatoes, boiled
Pepper strips
Radishes
Sausages
Zucchini
For broth:
Any of the above, except the breads
For dessert:
Any fruit, fresh, canned or dried
Angel food, sponge or pound cake
Doughnuts
Ladyfingers
Marshmallows
Muffins
Pretzels
Cookies
Sweet bread
Waffles
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