Seven Tips | Category: | Editorials (Brad Smoliak) | | Published Date: | 01/04.2005 | |
CommentsBrad’s Seven Tips for Fabulous Fondues
1. Cut all food products the same size to ensure everything cooks evenly.
2. Do all preparation ahead of time so you can sit with your guests during dinner (if you’re serving cheese fondue, have plenty of extra bread or veggies cut up).
3. If you are serving a variety of meats, make sure each one has its own dish to prevent cross contamination. Never put raw meat and fresh vegetables in the same dish.
4. Make sure your guests don’t put raw and cooked meat on their plates at the same time. Have a small separate plate to hold the raw product before doing the fondue.
5. Buy the freshest, best quality ingredients you can.
6. Beyond breads, consider different things for dipping like warm baby potatoes, raw mushrooms, broccoli, cauliflower. 7. Put your watch away—fondue dinners are meant to be long, slow and relaxed.
Traditional Cheese Fondue
500 g (1 lb) shredded Gouda cheese
300 mL (1 1/4 cup) traditional ale, or a hearty traditional ale or some other good flavoured beer
1 garlic clove
5 mL (1 tsp) flour mixed with 10 mL (2 tsp) water
salt, pepper and nutmeg to taste
2 loaves day old bread cut into cubes for dipping
Rub a heavy earthenware dish with the garlic clove. Add the beer and season with salt, pepper and nutmeg. Bring the mixture to a gentle simmer, then add the cheese and whisk for 5-10 minutes, or until the cheese is melted; add the flour mixture and continue to whisk. Do not allow mixture to boil, and keep at just below the simmer point. Dip, sip and smile!
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