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Kate Heyhoe

Kate's Global Kitchen

by Kate Heyhoe

 

Fondue Two

 

Summertime means casual dining and fondue is the ultimate casual meal. Enjoy the evening air on the patio with a fondue pot of melted cheese, simmering stock or for dessert, a sweet dip and summer fruits.

Fondue Tips

Fondue pot
  • Protect the table: the fondue burner may be just hot enough to damage sensitive surfaces. Place the burner on a hotpad or cutting board.
  • Protect the tablecloth: fondue sauces taste wonderful, but they do drip. Give each person a plate and use a tablecloth that is washable, wipe-able or one you don't mind getting soiled. Or, use fanciful paper placemats or a pretty paper table cloth that are disposable.
  • Preheat the pot: cook the basic fondue on the stove first. While it's heating, warm the fondue pot by pouring boiling water in it. When ready to serve, pour the water out, dry the pot and fill with the heated mixture.
  • Don't burn your mouth: fondue forks can get hot, especially when using a hot-oil based fondue. Warn kids and guests in advance so they don't burn their lips or tongues.
  • Regulate the burner heat: chocolate fondues and cheese fondues can scorch over a burner whose flame is too high. Adjust the heat early to prevent scorching. If the heat ends up being too low, reheat the pot on the stove then return it to the table over a higher burner flame.
 
Here's a refreshing summer dessert recipe from Rick Rodger's inspiring book, Fondue:

White Chocolate and Raspberry Swirl Fondue

Makes 6 to 8 servings

Red raspberry purée swirled into ivory white chocolate creates a show-stopping, marbleized look. Also, the acidic raspberries help to balance the sugariness of the white chocolate. Because of white chocolate's inherent sweetness, I prefer to serve this with tart fruits or not-too-sweet cookies like biscotti.

1 (6-ounce) basket fresh raspberries
1 cup heavy cream
1 pound high-quality white chocolate, finely chopped

What to dip:

Biscottis Large whole strawberries with stems attached
Ripe peaches or nectarines, pitted and sliced
Raspberries
Bananas, cut into bite-sized pieces
Ripe pineapple, pared, cored, and cut into bite-sized wedges

1. Set aside about one-third of the raspberries for dipping into the finished fondue. In a blender or a food processor fitted with the metal chopping blade, purée the remaining raspberries. Strain the purée through a fine-meshed wire sieve into a small bowl, rubbing the purée through the sieve with a rubber spatula. Discard the seeds. Set the strained purée aside.

2. In a medium, heavy-bottomed saucepan, bring the cream to a simmer over medium heat. Remove from the heat and add the white chocolate. Let stand until the chocolate softens, about 3 minutes. Whisk until smooth.

3. Transfer the fondue to a ceramic fondue pot or chafing dish and keep warm over a burner. Drizzle the raspberry purée over the fondue. Swirl a knife through the purée to create a marbleized effect. Serve immediately, with the reserved raspberries and other ingredients of your choice for dipping.

From:
FONDUE
Great Food to Dip, Dunk, Savor, and Swirl
William Morrow & Co.; 1998;
$14.00/Hardcover
Recipes reprinted with permission.

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This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Kate Heyhoe. All rights reserved.

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This page modified January 2007


 


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