The Daily Southerner, Tarboro, NC

Food

May 22, 2013

Great fondue

TARBORO — My husband and I love to entertain. We also love fondue. I have 4 or 5 fondue pots. I use them regularly. Some of them I have had for a long time.

Fondue began as a way to use up old, hardened cheese. The original fondue was cheese with wine. You then dipped hardened pieces of bread into the mixture. In America, the 1950's was the height of the fondue craze. However, it appears to be making a comeback.

There are several ways to fondue. You can make the dessert fondue and I have a great chocolate fondue recipe below. Another fondue option is to have a cheese fondue for a starter before the meal or at a party.

The last fondue option is to make the main course the fondue. With this option you can use either wine, a broth or oil for the fondue. I alternate usually between the broth and the oil. Sometimes I use peanut oil and sometimes I use canola oil. I don’t generally use vegetable oil because it has a lower smoke point.

The first recipe is my wine fondue. The important thing to remember is to use a good white wine. Never cook with a wine that you wouldn’t serve to guests. It doesn’t have to be expensive but it does have to be a table wine. You can play with the spices to find the taste that you like.

The second recipe is a wonderful one. It smells great and tastes great. We love mushrooms at our house. I use them a lot so this is a favorite. You can also dip sausage chunks or hot dogs in this one.

The third recipe is an easy cheese fondue. Use it as an appetizer or with finger foods at any gathering. You have to cook it slowly so that you don’t burn the cheese; otherwise it’s an easy recipe to make.

The last recipe is most everyone’s favorite. The chocolate fondue. Who doesn’t love chocolate fondue? It’s tasty and beautiful. If you have several items to dip, it’s an instant hit. You can use angel food cake, strawberries, grapes, pound cake or anything else that would taste good with chocolate and will stay on the skewer.

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