Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.
Rediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are stirred into today's fondue pot. This is great food that is simple to make and perfect for entertaining.
If you love the classic cheese version, try dipping cooked shrimp or artichoke hearts into Italian Fontina and Porcini Fondue; or vegetables and apples into Gorgonzola, Port, and Walnut Fondue. Dunk focaccia or Italian salami into Sun-Dried Tomato Pizza Fondue, bite-sized cubes of bread or even chicken breast into Classic Swiss Fondue, made with three cheeses for a deliciously authentic masterpiece.
Meat lovers will go for Fondue Bourguignonne, where chunks of table-fried meats (or poultry or fish) are dipped into a variety of quick-to-make sauces. Serve boneless leg of lamb with Balsamic Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise.
Many Asian cuisines have their own versions of fondue that are popular choices for communal meals. Known as hot pots, they're an exotic mix of ingredients in a special savory stock. Try the famous Japanese version, Shabu-Shabu, with paper-thin slices of beef and a sesame dipping sauce, or the Classic Chrysan themum Hot Pot, composed of a variety of meats and fish to be dipped in a soy-sherry sauce.
For the confirmed dessert fanatic,nothing will please the palate more than sweet and rich tastes from your fondue pot. The choices are intoxicating-fresh strawberries, pineapples, and cherries, and chunks of pound cake can be swirled into Classic Chocolate Fondue. A sinful concoction of peanut butter and milk chocolate is made to be savored with bananas or brownies. And who can resist dipping a cookie or two in Venetian Espresso Fondue?
Intense in taste and flavors, innovative in form and preparation, fondue is the way we want to eat today.
Rick Rodgers is the author of more than twelve cookbooks, including Mr. Pasta's Healthy Pasta Cookbook, On Rice, and 50 Best Stuffings and Dressings. He travels extensivety as a cooking teacher and consultant in the food business. He lives in the New York City area.
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Sun-Dried Tomato Pizza Fondue
Pizza is right up there with fondue as one of America's most fun-to-eat and delicious foods, so a pizzaflavored fondue seems in order. Focaccia, the Italian flatbread, is the perfect dipping ingredient, as it resembles a topping-less pizza crust.
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1/2 cup finely chopped sun-dried tomatoes (not oil-packed) or sun-dried tomato salad bits
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed hot red pepper flakes
1 cup dry white wine
12 ounces mozzarella cheese, shredded (about 3 cups)
4 ounces sharp Provolone cheese, shredded (about 1 1/2 cups)
2 ounces freshly grated Parmigiano-Reggiano cheese (1/2 cup)
1 tablespoon cornstarch
1. In a medium, heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook, stirring often, until translucent, about 4 minutes. Add the sun-dried tomatoes, garlic, oregano, basil, and hot pepper flakes. Stir until the garlic is fragrant, about 1 minute. Add the wine and bring to a simmer.
2. In a medium bowl, toss the cheeses with the cornstarch. Stir the cheeses, a handful at a time, into the saucepan, stirring until the first addition is melted before adding another. Let the fondue come to a bare simmer, but do not boil.
3. Transfer to cheese fondue pot and keep warm over a fondue burner. Serve immediately, with the dipping ingredients of your choice.
Pizza Fondue witholives: Stir 1/2 cup finely chopped pitted black Mediterranean olives into the fondue.
makes 6 to 8 servings
The Original Toblerone Fondue
Here it is, the fondue heard round the world. The crunchy bits of nougat and hazelnuts in the Toblerone bar really do add something to this chocolate fondue. The original recipe (circa 1966) calls for Cognac, but lately I use the hazelnut liqueur, Frangelico, or even hazelnut-flavored coffee syrup.
2/3 cup heavy cream
4 (3 1/2-ounce) bars Toblerone, finely chopped
1 tablespoon Cognac or Frangelico liqueur
1. In a medium, heavy-bottomed saucepan, bring the cream to a simmer over medium heat. Remove from the heat and add the chopped Toblerone bars. Let stand until the Toblerone softens, about 3 minutes. Add the Cognac and whisk until smooth.
2. Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner. Serve immediately, with the dipping ingredients of your choice.
makes 4 servingsFondue. Copyright � by Rick Rodgers. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.