The Fondue Bible Review – A Trip Back in Time as The Dinner Party Modernizes (Recipes)

AddThis Social Bookmark Button

The Fondue Bible, from Robert Rose Publishers and author Ilana Simon, modernizes the lost art of fondue parties with more than 200 easy to create recipes in six different categories from mouth-watering main dish to decadent desserts.

Fondue cooking, which was once very fashionable waned over the years until recently when with the explosion in the art of culinary creation became all the rage. Culinary Arts, culinary television, culinary talk shows helped infuse a new generation of Fondue devotees drawn by the simplicity of preparation and party pleasing results.


Best of Bridge Weekday Suppers Cookbook Review - An Expansive Guide to Quick, Easy, Tasty Meals (Recipes)

The Fondue Bible opens with the essentials and a little history on the origins. Fondue takes on many forms, from speared meats cooked in boiling oil to cheese and spice combinations for breads and cooked meats, to dessert fondues with a myriad of fruits dipped in a variety of sauces like chocolate, caramel and raspberry.

The introduction also includes the type of Fondue pot to use for each of the four main sections of recipes, Cheese, Oil, broth and chocolate. Utensils, fondue fables and the perfect beverage to accompany the meal.

After the introduction The Fondue Bible provides a simple ‘new to fondue menu” for first timers the recipes are quick, easy, and guaranteed to add the Wow factor when the guests arrive.

After this brief menu, The Fondue Bible sections into the four main categories providing a brief “helpful hints” before moving into the recipes. The Cheese Fondue section contains 45 unique recipes for creating creamy, sweet, smoked spicy and blended combinations of Cheeses.

The Oil fondue section, which many consider the original use, provides recipes for lamb, chicken, turkey, pork, beef, and seafood. Moroccan Meatballs, Hawaiian Pork, Spicy Southern Fried Chicken Nuggets, and Classic Beef Bourguignonne are just a few of the more than forty pages of recipes in the oil section.


The Cheesecake Bible Second Edition Review - A Revelation of Heavenly Treats (Recipes)

Broth Fondues, which are relatively new to the Fondue family of cooking, utilizes the idea of seasoned cooking through boiling the desired entrée in prepared stock. Broth Fondue also syncs with many Asian style broth based noodle cooking. The recipe section begins with the broths than move into main dishes such as Jamaican Spiced Beef Hot Pot, North African Beef Fondue, Orange Pork Tenderloin, Scallop Bundles and Scallop a la Coquilles St Jacques with 67 pages of broth fondue recipes the section appears to be a favourite of the author.

Dessert fondues are the final section. Recipes utilizing chocolate fused with every flavour from Butterscotch to Pomegranate and even sour cream, as well as white chocolate, rocky road, maple walnut with fruit or cake to dip make up the last 42 pages of The Fondue Bible.

Below are three sample recipes – Pizza Fondue, Raspberry Fondue and Dijon Rosemary Lamb Fondue


Tiny House Cooking Book Review – Well Planned Small and Hearty Gourmet Meals (Recipes)

Pizza Fondue - This fondue was a big hit with my teenage sons — they especially liked the addition of some different dippers to the cheese fondue experience.

Serves 4

12 oz     mozzarella cheese, grated           375 g

1 oz        Parmesan cheese, freshly grated               30 g

1 tbsp   all-purpose flour               15 mL

2              cloves garlic, minced       2

3⁄4 cupdry white wine  175 mL

2⁄3 cupdrained canned diced tomatoes150 mL

1 tbsp   balsamic vinegar              15 mL

1 tbsp   chopped fresh basil         15 mL
                (or 1 tsp/5 mL dried)

1 tbsp   chopped fresh oregano 15 mL
                (or 1 tsp/5 mL dried)

1.            In a bowl, combine mozzarella, Parmesan and flour; mix well to coat cheese with flour. Set aside.

2.            In a large saucepan, combine garlic and wine; bring to a simmer over medium heat. Reduce heat to medium-low.

3.            Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.

4.            Stir in tomatoes, balsamic vinegar, basil and oregano; cook, stirring, until tomatoes are heated through, about
2 minutes. Transfer to fondue pot and serve immediately.

Make ahead

Grate mozzarella and Parmesan and combine in a bowl; refrigerate until needed.

Serve with…Cubes of crusty French bread, wedges of focaccia, breadsticks, pepperoni and salami cubes, cooked sauces.

Raspberry Fondue - For a lighter consistency, purée half of the raspberries before adding to saucepan.

Serves 4 to 6

14 oz     frozen raspberries in light syrup, thawed 425 g            

2 tbsp    corn-starch         25 mL

2 tbsp    cold water           25 mL

1.            In a sieve over a bowl, drain raspberries, reserving 1 cup (250 mL) syrup. In another bowl, whisk together corn-starch and water until dissolved.

2.            In a saucepan over medium heat, warm reserved syrup for about 3 minutes. Add dissolved corn-starch and continue heating for 2 minutes or until thickened.

3.            Remove from heat. Stir in raspberries; mix well. Transfer immediately to dessert fondue pot over candle flame.

4.            Spear a piece of cake with fondue fork and dip in fondue.

Make ahead

Prepare to end of Step 2. Cool, then refrigerate. Reheat in microwave on Low until heated (about 1 to 2 minutes) or over low heat in saucepan on stove. Stir in raspberries and transfer to fondue pot.

Cut up dippers.

Serve with - Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.


Impromptu Friday Nights Review – Michelin Rated Brilliant; Easy to Follow Reference Guide with Recipes

Dijon Rosemary Lamb Fondue

Marinade

1⁄4 cupDijon mustard   50 mL

2 tbsp   white wine vinegar          25 mL

1 tbsp   chopped fresh rosemary               15 mL

1 tbsp   dried onion flakes            15 mL

1 tsp      garlic powder    5 mL

                Salt and freshly ground black pepper to taste

1 lb         loin or leg of lamb, cut into 1-inch (2.5 cm) cubes              500 g

                Oil for fondue

1.            Marinade: In a bowl, combine mustard, vinegar, rosemary, onion flakes, garlic powder, salt and pepper. Mix well.

2.            In a shallow casserole, pour marinade over lamb, tossing to coat well. Cover and refrigerate for at least 1 hour.

3.            In a saucepan, heat oil to 375°F (190°C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.

4.            Spear lamb cube with fondue fork and fondue for 1 to 2 minutes or until cooked to desired doneness.

Tip

Fresh rosemary takes this fondue up a notch. If it is not available, use 1 to 11⁄2 tsp (5 to 7 mL) dried rosemary.

Make ahead

Complete to the end of Step 2. Refrigerate until needed.

Serve with - Tzatziki, gremolata, roasted red pepper dip.

 

Recipe credit: Courtesy of The Fondue Bible Second Edition by Ilana Simon 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold. Image credit: Colin Erricson

Haute Tease

  • Fake Bake Review: The Miracle of the Perfect Tan in Minutes

    AddThis Social Bookmark Button

    The difference between twenty somethings and thirty something girls, a genuine Sex In the City junkie could recite the differences without hesitating with one of the key differences, of course, baking with oil on the Hamptons Beaches.

     
  • Beltway Insider: Homeland Showdown; Putin Critic Assassinated;Qatar Concerns; ISIS, Jihad John

    AddThis Social Bookmark Button

    President Obama and Washington's Republicans, led by House majority leader John Boehner (R-OH), waged the first real battle for control as the Department of Homeland Security funding remained in question as the bill full of immigration provisions gained funding for one week.

     
  • News: Which State Has the Biggest Drug Overdose Problem

    AddThis Social Bookmark Button

    According to Centers for Disease Control and Prevention (CDC), deaths caused by drug overdose have hit an all-time high in the United States, jumping 7% in just one year and killing over 40,000 Americans in 2014.

     
  • Hooligan Sparrow, from Director Nanfu Wang, Wins Big on Chinese Child Rape/Sex Crimes Documentary

    AddThis Social Bookmark Button

    Hooligan Sparrow, from first time Director Nanfu Wang, tells the story of four girls raped by their principal and a sex trade worker who fights to exchange her trade so that no other children would be raped.

     
  • Terror Truck Attack In Lower Manhattan Leaves Eight Dead; More than a Dozen Injured

    AddThis Social Bookmark Button

    New York City's Tribeca neighborhood was the scene of horror and terror as a lone wolf terrorist made a deliberate turn onto a walk/bike lane plowing through pedestrians and bicyclists leaving bodies scattered along the Hudson River promenade.

     
  • Girl, 10, Loses Life Saving Two Toddlers

    AddThis Social Bookmark Button

    Kiera Larsen, a vibrant and heroic ten year old, was tragically run over by an SUV as she and two younger children, whom she saved, played in the driveway of the family’s country home in Lakeside, California.

     
  • AKA Doc Pomus Review - Pure, Classic Solid Gold

    AddThis Social Bookmark Button

    “A.K.A. Doc Pomus,” from Clear Lake Historical Productions, presents a tribute to one of music’s great song writers who’s skill at writing rock, ballads and blues ended up influencing songwriters, musicians and lovers for decades.

     
  • STOKER, From Fox Searchlight Pictures and Director Park Chan-Wook, Delivers a Daring, Mind Bending,Thriller

    AddThis Social Bookmark Button

    STOKER, a twisted psychological thriller, from FOX Searchlight Pictures, Indian Paintbrush and Korean Director Park Chan-Wook recently held its Los Angeles Media Day at the SLS Beverly Hills.

     
  • Stript Wax Bar - Stripping the Competition Bare

    AddThis Social Bookmark Button

    Katherine Goldman and Eric Schimmel are the owners of Stript Wax Bar, the sexy new boudoir dedicated to the art of waxing, located on trendy W. 3rd street in West Hollywood, California.

     
  • Jake Gyllenhaal Talks Source Code

    AddThis Social Bookmark Button

     SOURCE CODE, the mind bending DEPARTMENT OF DEFENSE experimentation adventure, from SUMMIT Entertainment and Vendome Pictures starring Jake Gyllenhaal and directed by Duncan Jones opens everywhere Friday, April 1, 2011.

     
  • Gifts Guaranteed to Please a Trend-Loving Teen

    AddThis Social Bookmark Button

    Let’s be honest, today’s trend-focused teens can be hard to please. Sure, well-intended gifters can play it safe and go the gift card route but, in addition to these cards being decidedly boring to receive, they’re also easily lost and often forgotten.

     
  • Weed Nations: The Top Pot-Loving Countries

    AddThis Social Bookmark Button

    Marijuana legalization has been a political issue in the United States for some time, and while it remains illegal in most states, others have softened their stance in recent years with Colorado and Washington leading the way.

 

Login Form