Fondue: Great Food to Dip, Dunk, Savor, and Swirl

Fondue: Great Food to Dip, Dunk, Savor, and Swirl

by Rick Rodgers

Paperback

$15.00

Product Details

ISBN-13: 9780060006242
Publisher: HarperCollins Publishers
Publication date: 11/28/2001
Pages: 160

Read an Excerpt

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 servings

Fondue. Copyright � by Rick Rodgers. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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