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Publication: I'm Not Martha
Fondues and Fon-dont's.

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          I'M NOT MARTHA - Tuesday, March 20, 2007

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Hi! I'm Lizzy!!  and I'm not Martha!!!

The weather is warming up.  Crazy wild swings in temperature. 
Warm one day and bitter the next.  My grammy would have said 
that it's pneumonia weather.  she didn't have a clear under-
standing of bacteria and viruses but she was right about how 
an up and down thermometer can mess with our health.

Last weekend the temperature dropped abruptly and everyone 
felt the chill. So I took a look in the larder to find just 
the right thing to make all feel warm and loved.  Fondue! 
We all sat around the table and had a wonderful time making 
little piggies of ourselves...warmed by friendship and food.

Fondue, the French term for "melted," is a traditional Swiss 
dish in which morsels of bread, fruit, or meat are dipped in 
a communal pot of simmering melted cheese. Originally fondue 
was devised as a way to use old cheese and stale bread. This 
wonderful dish comes in a variety of styles and offers a fun 
and festive way to entertain.

There are cheese fondues...the plural looks very funny doesn't 

And meat fondue; the meat is cooked in boiling oil.  And for 
dessert the fondue is usually made with chocolate.  Yummmmmy!

P.S. If you're interested we now have a forum. You can post 
comments on this and recent issues at... Not Martha forum


For cheese fondue, spear a piece of bread on a fondue fork 
and dip it into the pot of hot cheese. Coat it and remove it 
from the cheese, but hold it over the pot for a few seconds 
to drip and cool — then eat. Try not to touch the fork with 
your lips or tongue, because it goes back in the pot.

The same etiquette goes for dessert fondue.

For a meat fondue, plunge a speared piece of meat into the 
hot oil to cook. When it looks as if it's done to your re-
quirements, the meat is removed to a plate and eaten with a 
regular fork while your next piece is cooking. Accompanying 
the meat fondue is usually a choice of sauces; put these 
sauces on your dinner plate with either a ladle or serving 
spoon. Then, with your knife, push some sauce onto the dinner 
fork you've used to spear the meat.


* The addition of alcohol to fondues lowers the boiling point 
 so that cheese proteins will not curdle, but take care not 
 to boil it.

* Heat cheese mixtures slowly so the cheese does not become 

* When multiplying fondue recipes for larger crowds, remember 
 there is less surface area to evaporate liquids, so you will 
 not need as much as double the liquid of the original recipe.

* Sparkling cider, apple juice, or champagne may be substitu-
 ted for white wine in fondue recipes.

* Use a good quality cheese in cheese fondues.

* Fresh herbs, roasted garlic, sauteed minced onions, tomato 
 paste, and mustard are all excellent flavorings for cheese 

* For fondue that is too thick, increase the heat, add a 
 little wine, and stir vigorously.

* For fondue that is too thin, continue to stir fondue until 

* Metal pots are better for oil-fried fondues or hot-pots, 
 while ceramic is good for cheese and chocolate.

* A crockpot may be used to keep cooked fondue warm.

* Wine or hot black tea are recommended accompanying beverages 
 for fondue. Some diners claim that drinking water with fondue 
 makes the cheese congeal in the stomach causing digestion 

* Leftover fondue may be used as a topping for potatoes or 
 vegetables. Refrigerate, chop, and add to omelets, frittatas, 
 or scrambled eggs.

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Emmental and Gruyere are the most commonly used cheeses in a 
classic fondue, but Appenzeller, Comte, Beaufort, Tete de 
Moine, and Hoch Ybrig — all relatively low in moisture — also 
work fine. Not every fondue recipe calls for cornstarch, but 
it keeps the cheese and wine from separating.

As an additional treat, when you're almost done eating the 
fondue, leave a thin coating of cheese on the bottom of the 
pot. Lower the flame and allow the coating to turn into a 
brown crust, then break it into pieces and share it with your 
guests. The crust is considered a delicacy in Switzerland.

1 garlic clove, halved crosswise
1 1/2 cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère, coarsely grated (2 cups)

Rub inside of a 4-quart heavy pot with cut sides of garlic, 
then discard garlic. Add wine to pot and bring just to a 
simmer over moderate heat.

Stir together cornstarch and kirsch (if using; otherwise, 
use water or wine) in a cup.

Gradually add cheese to pot and cook, stirring constantly in 
a zigzag pattern (not a circular motion) to prevent cheese 
from balling up, until cheese is just melted and creamy (do 
not let boil). Stir cornstarch mixture again and stir into 
fondue. Bring fondue to a simmer and cook, stirring, until 
thickened, 5 to 8 minutes. Transfer to fondue pot set over a 

What to dip
•Cubes of French bread
•Cubes of apple and pear
•Roasted potatoes
•Julienned raw red bell pepper
•Blanched broccoli florets

What to drink

*Dry white wine such as dry Riesling or Sancerre 
*German lager or Saison-style ale 
*Farmhouse cider 
*Fino Sherry

Makes 6 servings.

February 2005


Cheese fondue originated in Switzerland, but chocolate fondue 
was a New World recipe created in 1964 by Konrad Egli, a 
Swiss-born chef working at New York's Chalet Swiss restaurant. 
Zurich's Toblerone chocolate works well in the dish, because 
its honey-nougat blend echoes the honey and almond flavoring 
that are also in the recipe.

6 tablespoons whipping cream
3 tablespoons honey
2 3.52-ounce bars Toblerone bittersweet chocolate or 7 
 ounces semisweet chocolate, chopped
1 tablespoon kirsch (clear cherry brandy)
1/4 teaspoon almond extract
Assorted fresh fruit (such as whole strawberries, 1-inch-
thick slices peeled banana, peeled pear wedges and orange 

Bring cream and honey to simmer in heavy medium saucepan. 
Add chocolate; whisk until melted. Remove from heat. 
Whisk in kirsch and extract. Pour fondue into bowl; place 
on platter. Surround with fruit. Serve with skewers.

Serves 4 to 6.

Bon Appetit
December 1997

If you get that last cold evening and have cheese in the 
fridge...give fondue a try. There's always good conversation 
around the communal pot.


Questions...Comments...? email Lizzy

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