posted
A few months ago, due to an aquired coupon, I took my wife to an overly expensive little fondue restaurant, where we and some friends spent the evening dunking bread in cheese, shrimp in hot oil, and best of all, fresh fruit, brownies, and even chuncks of cheesecake in a wark dark chocolate sauce.
Mmmmmmmmmmm.
It was worth the second mortgage.
Our anniversary was Saturday so I swore to repeat the experience at home. I went in search of a fondue set, and found almost nothing. Finaly, at famous, I found two. One was desert only, the other was $75. I got the desert only fondue set, though my wife may be scheming t get a full set by this summer.
My question to you is, are there any fondue experts who can tell me the best recipe for melted chocolate, or other fondue delicacies I can use on a fuller set when I get one?
Posts: 11895 | Registered: Apr 2002
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posted
Fondue is fundue. I have two sets and love them. I usually search for recipes online for mine. My favorite is a chocolate with orange liqueur in it.
Triple chocolate fondue recipe
1 lg BAR SEMI-SWEET CHOCOLATE 1 pk SEMI-SWEET CHOCOLATE CHIPS OR CHUNKS 1/4 c TRIPLE SEC 3/4 c HEAVY CREAM Melt in double broiler, microwave, or over very low heat stirring frequently to prevent scorching. Should be very creamy but not soupy.
Posts: 416 | Registered: May 2005
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But fondue pots are not necessarily fondue pots. Some of the dessert ones are meant to be used just with a candle or low heat sterno, which is fine for keeping melted chocolate warm for dipping but will not keep oil hot enough to cook meat. They could probably also be used for cheese fondue.
I have a cheese fondue recipe I like, I'll see if I can dig it up when I get home. Posts: 7954 | Registered: Mar 2004
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I have a meat fondue pot, to be used with oil. I have a cheese fondue pot. I have a dessert fondue pot. The dessert one is the only one we've gotten around to using, and the chocolate wouldn't stay soft and scorched on the bottom. I simply melted the chocolate...didn't occur to me to use a recipe that would stay creamy. DUH!
At least, I THINK I have a cheese fondue pot. I can't remember what it looks like, so maybe I don't.
Posts: 2880 | Registered: Jun 2004
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Just an interesting tidbit. If you get a stovetop that works by magnetic induction (as opposed to a gas or electric element that work by radiation of heat), then you SIGNIFICANTLY decrease the risk of burning your cheese/chocolate on the bottom of the pot.
These stovetops are AWESOME. Boil a pot of water in about 5 minutes, don't burn fondue, easy to clean. Basically, it heats the magnetic pot (no aluminum cookware, sorry!) directly, rather than creating a heat source that then radiates up and out. So you can actually put a paper towel down underneath the pot, turn it on full blast, have the paper towel absorb all the splatters, and simply pick it up when you're done. Of course, the glass picks up heat from the pot, but cools very quickly. Crazy stuff.
Posts: 1099 | Registered: Apr 2005
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It would definitely be a lot cheaper to use a double boiler. Induction cooktops are pretty pricey.
Posts: 5948 | Registered: Jun 2001
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I use Alton Brown's cheese fondue recipe. In the televised demonstration, he used an electric skillet for the preparation, which works well for me. He also noted that you can use other spices than the curry powder according to your preference.
I'll also note I've seen fondue sets at Target for $20-25, but I'm sure they're the low-heat sterno variety, and probably not suitable for oil/meat.
"Fondue Vudu":
1 clove garlic, halved 1 (12-ounce) bottle hard apple cider 2 tablespoons lemon juice 1 tablespoon brandy Pinch kosher salt 5 ounces (2 cups) Gruyere, grated 5 ounces (2 cups) Smoked Gouda, rind removed, grated 1 tablespoon plus 1 teaspoon cornstarch 1/4 teaspoon curry powder Several grinds fresh ground black pepper
Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.
Posts: 3826 | Registered: May 2005
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posted
If you get one for oil/meat, I would recommend only getting the electric variety. My family foundues every New Year's Eve and when I was a child we had the kind with only the flame below. Not only is it more hazardous but it struggles to maintain the temperature high. (My brand is Westbend can't remember if that's a Canadian brand or not but I've had it for around 10 years and it still works like a charm). (Thanks P.C. for the brand being from WI)
I would think that an electric fondue pot would work well with the cheese recipe that Sterling mentioned above (and also any chocolate recipe) since you can use a low heat setting (it's very similar to an electric skillet with the degrees on the dial) I would just stir it often.
posted
West Bend-brand small electrics and cookware are manufactured in West Bend, WI (or overseas, depending upon the specific unit).
Posts: 4753 | Registered: May 2002
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posted
Let me give you a hint: check garage sales (especially of people who live in an area where they may have been likely to get married in the 70's.) Around here, you see fondue sets and/or pots at about every third garage sale, for less than $15.
Posts: 21182 | Registered: Sep 2004
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Products manufactured in my state and used elsewhere are sort of a point of pride for me. I enjoy seeing a Kohler faucet in someone's house or someone from out of state talking up New Glarus or Leinenkugel's beer. I like it when I can share that with other people too.
Posts: 4753 | Registered: May 2002
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posted
I used to have a bunch of old fondue pots that I bought at yard sales years ago... it was something of a family joke, and I don't remember ever actually USING them.
I make a "bread pot fondue" every year for Christmas. For years I struggled to find round loaves of bread to use, but for the last 10-15 years, I've just made my own.
Mix all these together:
1/2 pound grated sharp cheddar 8 oz cream cheese 8 oz sour cream 1 can diced green chiles 2-3 chopped green onions Can also add diced ham if desired
Hollow out a round loaf of French bread, being careful to keep the outer crust intact. Spoon the fondue mixture into the loaf and cover with the top. Wrap in foil (or not - I do sometimes. It may heat faster, I don't know) and bake in a 350 oven for about an hour. Serve with bread from center, crudites, more bread. We usually end up eating the bowl as well.
Posts: 2069 | Registered: May 2001
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quote:Originally posted by Bob_Scopatz: I was with you right up to the Leinenkugel. Can't stand that stuff.
Well, what have you had? Leinie's Red is good. Most people like the Berry Weiss and Honey Weiss, though I'm not the biggest fan. I also like the Northwoods Lager. I've never had their "regular" beer and I've been meaning to try their seasonal beers.
Posts: 4753 | Registered: May 2002
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quote:Originally posted by Primal Curve: Bando, wouldn't it be better to use a double boiler?
Well SURE, if all you're interested in is the fondue, of COURSE the double boiler would be best.
But if you're in the market for a new cooktop, I'd at least CONSIDER the benefits that an induction cooktop could give you. More even heat, faster, safer (cools quickly so prevents burns), easy-to-clean.
Also, it's a bit cheaper if you look at purchasing directly from a company outside the U.S. Right now, all the domestic products are prohibitively expensive. My folks, however, just got one from a German company that is VERY nice, but still economic.
Posts: 1099 | Registered: Apr 2005
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quote:Originally posted by Primal Curve: Bando, wouldn't it be better to use a double boiler?
Well SURE, if all you're interested in is the fondue, of COURSE the double boiler would be best.
So maybe you should preface your point with that information whilst replying to a post in a thread about fondue!Posts: 4753 | Registered: May 2002
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