Fondue Night: The Chocolate Course

Tips for perfect chocolate bliss:

• Splurge on a really high-quality chocolate. It is the star of the dish. You won't regret it. Lindt and Ghirardelli bittersweet chocolate are both excellent choices that can be found in most grocery stores.
• Keep the heat low so that your chocolate doesn't scorch - When you transfer to your fondue pot, a votive candle works better than the fondue burner.
• Make sure your saucepan and your fondue pot are clean and dry before you begin.
• If you don't have a fondue pot, then a double boiler works great (see pics).

Spike it up with by stirring in one or more of the following choices:

• Kahlua
• Amaretto
• Frangelico (this is what we used in the fondue pictured here)
• Grand Marnier and freshly grated orange zest
• Creme de Menthe
• Kirsch and cherry preserves
• Chambord
• Dark rum
• Bourbon
• Flavored coffee syrups also work well for flavoring kid-friendly fondue
• Chopped nuts
• Coconut flake

It's so much fun to experiment with different dipping ingredients. Use whatever your favorite fruit, baked good, or candy might be. Here are some of my favorite dipping ideas:

• Pound cake cut into bite-sized cubes
• Large whole strawberries
• Bananas, cut into bite-sized slices
• Pineapple cut into bite-sized chunks
• Raspberries
• Cherries, with the stems attached
• Chocolate, sugar, or shortbread cookies
• Cheesecake cut into bite-sized pieces
• Mandarin oranges, separated into sections
• Marshmallows
• Peppermint sticks
• Brownie bites

Classic Chocolate Fondue

3/4 cup heavy cream
12 ounces high-quality bittersweet chocolate, finely chopped
1-2 tablespoons cognac, brandy, or other liqueur

In a medium-sized heavy saucepan, heat the cream until very hot but not boiling. Remove from heat and pour in the chopped chocolate. Let stand until chocolate is completely melted, about 3 minutes. Pour in the liqueur and whisk mixture together until smooth.

Transfer to fondue pot or small chaffing dish, keeping warm over gentle heat. Serve immediately with fruit, cake, and other dipping choices!

Fondue Night: The Cheese Course

We invited some friends over for a fondue party on Saturday night. I looooove fondue - it's fun and interactive and festive! Here are some tips and a recipe for classic swiss fondue that has been adapted from Fondue: Great Food to Dip, Dunk, Savor, and Swirl by Rick Rodgers.

Experiment with different types of breads and meats for dipping ingredients. Here are some of my favorites:

• french bread, cubed, with crust attached to each cube
• pumpernickel bread
• artisan bread, with lots of grains
• sliced granny smith apples
• garlic sausage, cooked and sliced into bite-sized pieces

Here are some tips for achieving the perfect cheese fondue:

• Melt your cheese gradually to ensure a smooth fondue.
• Stir constantly as you are adding the cheese, making sure to reach every corner of your pot to prevent clumps from forming.
• Pre-heat your fondue pot before you transfer your fondue from your stove to the pot.
• Allow the fondue to gently bubble so that the cornstarch cooks, but don't allow it to come to a full rolling boil because you will risk curdling the fondue.

Classic Swiss Fondue

Adapted from Fondue: Great Food to Dip, Dunk, Savor, and Swirl by Rick Rodgers

1 garlic clove, peeled
1 cup dry white wine (a nice California Sauvignon Blanc is the best)
1 tablespoon fresh lemon juice
8 ounces Gruyère cheese, shredded (about 2 1/2 cups)
8 ounces Emmentaler cheese, shredded (about 2 1/2 cups)
3 ounces Appenzeller cheese, cut into 1/2" cubes (about 1/2 cup)
4 teaspoons cornstarch
1 tablespoon kirsch (optional)
A pinch of nutmeg, freshly grated
Freshly ground pepper, to taste

Rub the garlic glove over the inside of a medium-sized heavy saucepan, coating the whole pan with the oils of the garlic. Pour the wine and lemon juice into the pan and over medium heat bring to a very light simmer.

Place the Gruyère, Ementaler, and Appenzeller cheeses in a medium mixing bowl. Sprinkle cornstarch over the cheeses and toss to coat the cheese.

Add the cheese to the simmering wine about 1/2 cup at a time, stirring until each addition is almost completely melted before adding the next. The fondue should bubble gently, but do not allow it to fully boil. When all the cheese has been melted, then add the kirsch, nutmeg, and pepper. Transfer this mixture to your fondue pot, keeping the mixture warm over gentle heat. Serve immediately with cubed bread, veggies, apple slices, and/or sausage.

Fondue Troubleshooting:

• If your fondue is too thin, then add 1 cup extra shredded cheese and stir it into the mixture.
• If your fondue is too thin and you don't have extra cheese, then mix 1 tablespoon of cornstarch with 1 tablespoon of your cooking liquid (the wine) and add this mixture gradually to the fondue while it is still on the stove. Stir constantly and continue to add the cornstarch mixture until the desired consistency is reached.
• If your fondue is too thick, then warm some extra wine in a seperate saucepan and stir gradually into the fondue, until the desired consistency is reached.
• If fondue is lumpy or gritty, then add 1 tablespoon of lemon juice or vinegar and whisk stiffly until the mixture is smooth.
• If the fondue separates, then return to the stove over medium heat and whisk constantly until the mixture is smooth and incorporated. This should not happen if your guests swirl the fondue as they dip.