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

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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.


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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.


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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


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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.


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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

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