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Catherine's Kitchen

Catherine Manning

Fondues, or tabletop cooking

The Story of Fondue

The story of Fondue, originated in Switzerland, when villagers were isolated in the long winter months and were forced to rely on cheese, wine & bread. As the cheese became dry, they would use a thick earthenware pan, called a "caquelon" to melt it in the wine, so that the cheese melted slowly to prevent it becoming stringy. They would then dip their chunks of bread and have a cheap, but yet substantial meal. The word fondue comes from the French word fondre which means "to melt."

A Fondue party is a really enjoyable and casual way to entertain, especially in Barbados, when we don’t have to worry about being isolated and the long winter months!!! All the hard work is done ahead of time, leaving the hostess to enjoy her guests company.

There are a many different types of fondues, using meat, fish, cheese and also dessert fondues, the classic of course, being cheese.

There are a number of cheeses that can be used to make fondues, the usual being Swiss Emmental and Gruyere. However, Camembert, Cheddar, Danish Blue, Mozzarella, and Gouda, just to name a few, can also be used with great success. A dry white wine is generally used with cheese, to cook and drink, (and of course kirsch) though everyone has their favorites and choices are endless.

Cheese naturally, formed the original fondue, but opened doors for all sorts of different ideas, using a variety of meats, seafood, chicken, duck, chicken livers, vegetables and fruit, sauces and of course Fondue pots. When using meat, i.e.: Beef, Pork, Lamb, Veal etc. it is important to use a good quality cut, because of the quick cooking time in hot oil, though some things, like Chicken and Seafood, for example, can be cooked in a good simmering stock.

Fondue evenings can be simple or elaborate, depending on whether you decide you want to have your guest’s wander and ‘dip’ or sit and ‘eat’, also of course the number of pots that you have. Whichever way, the safety factor of hot oil, extension cords for hot pots etc. are very important, and great care should be taken.

SIMPLICITY, is a cheese fondue with chunks of French bread, vegetables and bamboo skewers, so that guests can wander and dip at will, keeping in mind that it has to be kept warm and when ‘dipping’ the bread should actually be stirred in the cheese, hoping of course that you don’t lose it!! Don’t forget the napkins.For those with a sweet tooth, there are dessert fondues, using fruit or cake for dipping.

ELABORATE, is when you want to be fancy, it’s more work, but it can be fun, especially when the company is good and so long as no fights break out as to whose piece of meat that was that got lost in the oil or whose fork was green or red!! This would be a ‘sit down’ fondue, the number of fondue pots would depend on the number of people and menu. Whether you want both oil and stock and also, the pots have to be easily accessible to all guests, don’t want to lose any vital parts due to ‘off course’ forks.

Choose your menu, meat, chicken, seafood, vegetables, and plan accordingly. Prepare everything ahead of time and arrange on platters, cutting meat etc. into bite size pieces, but not so small that they disappear when they cook. (chill) Know your guests, whether they eat meat or only fish or whatever and allow at least 8oz. Meat/fish per person, maybe a bit more for big eaters. Have your accompaniments ready, dips, salad, potato skins, fried rice or whatever you decide. Set table accordingly with pots, individual table settings, eating fork, differently coloured fondue forks, plates, glasses, dips etc. at the last minute, heat your oil and stock on stove and transfer to your lit fondue pots and have everyone ready to start eating. Depending on your pot, you might have to reheat the oil on the stove at some stage. Remember that if you overload the fondue pot, the oil will not keep its heat as long, so 4 people to one pot, is probably a good estimate. By the way, PLEASE DO NOT TAKE YOUR FONDUE FORK FROM THE POT AND PUT IN YOUR MOUTH, THAT IS DEFINITELY ‘PAIN’.

Fondue Pots

There are many different types of fondue pots , each include a pot, a stand and a burner for cooking or keeping the fondue mixture hot and usually include utensils., not always available in Barbados. If you don’t have one, an electrical deep fat "chip fryer" can be used as well, it’s not as authentic, but certainly more controllable with regard to temperature, but becareful not to ruin the non-stick surface with the forks, use a basket and becareful not to trip over the cord.

The enameled cast iron pot is best for keeping oil hot, but maybe used for cheese or dessert as well, so long as the heat is kept low, but otherwise the metal or pottery pots are best for cheese with the small pots being good for dessert.

When preparing a cheese fondue, it should be done slowly over a very low fire, don’t hurry the process, or you will overcook the mixture.

Recipes

Classic Cheese Fondue

• 1 clove garlic, halved
• 250ml(8fl.oz/1 cup) dry white wine
• 1 tsp. Lemon juice
• 250g (8oz./2 cups) grated Gruyere
• 250g (8oz./2 cups) grated Emmental
• 2 tsp. Cornflour
• 2Tbs. Kirsch
• Pinch of pepper & grated nutmeg.
• Cubes French Bread.

Rub inside of pot with cut garlic.

Pour in white & lemon juice & heat gently until bubbling. Reduce heat to low and gradually stir in grated cheese with a wooden spoon, then continue to heat until cheese melts, stirring frequently. In small bowl, blend cornflour & Kirsch, stir into the cheese and continue to cook for 2/3 minutes until thick and smooth, stir frequently, do not allow to boil. Season with pepper & nutmeg and serve with bread.

11/2 cups of Cheddar may be substituted for the Emmental & dry Sherry for the Kirsch, also 2tsp. Curry powder may be added for a different flavour.

Oil Fondue

Prepare different cuts of meat, chicken, fish, seafood or vegetables on a plate, all cut in bite size pieces, allowing about 8oz. meat per person. There a variety of meat that can be used, including lamb & pork, duck, tenderloin, meat balls, the choice is endless. Have several different dips to accompany them. Heat your oil very hot on the stove and then transfer carefully to fondue stand, try not to have too many pieces of meat in the pot at one time, as it lowers the heat faster, you may have to reheat on the stove at some stage. Serve with salads of choice.

Dips

Horseradish Sauce

• 5ld.oz/2/3 cup double cream
• 1 Tbs. grated Horseradish
• 2 spring onions chopped
• salt & pepper
• chopped chive to garnish.

Whip cream till soft peaks form then stir in remaining ingredients and chill, garnish with chive.

Mustard Sauce

• 3 tsp. Dijon mustard
• 2/3 cup think sour cream
• 3 Tbs. Mayonnaise
• salt & pepper
• crushed mustard seed or wholegrain mustard to garnish

Put all ingredients in bowl and mix till smooth. Season with salt & pepper and garnish with mustard or wholegrain mustard.

Spicy Oriental.

• 2Tbs. Soya sauce
• juice of half a lemon
• 2 fresh green chillies chopped
• 1 clove garlic crushed
• 2 tsp. Sesame Oil.

Put all ingredients together & chill

Avocado Dip

• 1 ripe Avocada
• 2tsp. Lemon juice
• 2/3 cup thick sour cream
• 1tsp. Grated onion
• salt & pepper
• slice of lemon to garnish.

Mash flesh of avocada with lemon juice, stir in rest of Ingredients and chill.

Chocolate nut Fondue

• 12oz, Swiss chocolate with nuts
• 1 cup/8oz. double cream
• 2Tbs. Brandy or Rum
• Fresh fruit to serve.

Break up chocolate, in pot, add cream & heat gently, stirring all the time until chocolate melts, Stir in brandy or rum and leave over burner to keep warm

Cath