Whether a romantic evening for two dipping delicacies by relight, game night with friends or appetizers for a fullblown party, fondues are fun. Fun, as long as you have the right recipes and advice from those who have already experimented with melting cheeses and chocolates.
Rather than traditional individual fondue pots with ames or sterno burners lit beneath, I wanted to experiment with recipes for crock pots. A three-pot crock pot with individual heating controls can be purchased for between $26 and $76 and is ideal for preparing and serving two types of cheese fondue and a chocolate fondue. Not only would it be easier to regulate the heat versus a ickering ame, limited storage space requires versatility and a crock pot is multi-purpose. Imagine game day with smoky sausages in barbecue, meatballs in gravy and a queso kept warm at your ngertips, all prepared in the same round server.
My initial foray into fondue was a comedy of “fond” don’ts, so let’s talk about those rst. After three hours of prep, heating, whisking, more whisking then enlisting help with whisking, it became apparent that the recipes I had chosen had some aws. If the recipe suggests warming the grated cheese in the crock pot before introducing the liquid either cool or hot into the softened mass of cheese, pick a new recipe.
After an emergency call to my dear friend, chef Carolyn Manning of Blue Southern Comfort, she clearly identi ed the problems.
“The cheese should be introduced to the liquid slowly in handfuls blending between each to get a smooth consistency. The liquid should be warm when the cheese is added but not hot. If the liquid is too hot to touch, the cheese may seize up and refuse to blend in with the liquid.”
This happened to my rst batches.
After adding the simmering liquid to the warmed cheese mass, it became a molten blob that refused to blend. No manner of whisking worked. Even when we increased the heat and succeeded in melting the mass of cheese into the broth, once it cooled slightly to an edible temperature it immediately clumped. However, if I had strained the molten cheese lumps from the cheese and wine broth that had blended, it would’ve made a tasty cheese soup.
So what will work? Select recipes that allow you to prepare the fondue in a sauce pan then introduce it to the warmed crock pot. Choose cheeses that melt easily with a naturally creamy consistency. And when selecting wine or beer for the base, always chose something you would enjoy sipping. Not only will the recipe be better, but you can enjoy the rest of a glass while you are blending the cheese.
For a hearty cheddar beer fondue, combine 8 ounces of grated cheddar cheese, 8 ounces of grated Swiss cheese, 2 tablespoons of all-purpose our, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a bowl and set aside. In a saucepan, pour in one 12 ounces of amber or black lager beer and bring to low simmer over medium heat. Slowly introduce handfuls of the cheese mix and blend until it is all incorporated smoothly. Cut one garlic clove in half and rub on bottom and sides of .5 quart crock pot interior, set heat to low. Pour blended cheese/beer mixture into warming crock pot, add a few shakes of hot sauce if desired, and stir. This fondue is perfect for dipping meats, shrimp, crusty breads and vegetables.
For a delectable dessert, this chocolate supreme fondue can be prepared directly in the crock pot. Turn the heat setting for a .5 quart crock pot to low. To the crock add 9 ounces of semi-sweet chocolate morsels, 3 ounces of milk chocolate morsels and 2 ounces of unsweetened chocolate, chopped. Sprinkle in 1/4 cup of powdered sugar, then pour in 7 ounces of evaporated milk. Cover and let cook on low, stirring periodically. After 30 minutes add 1 teaspoon of vanilla, stir thoroughly. At this point, for a custom fondue avor a tablespoon of liqueur or extract, such as orange, amaretto or rum could be added. Check for taste, adjusting chocolate if necessary, then cook for 10 more minutes. Prepare a plate of dipping items like cake, pretzels and fruits such as fresh cherries, strawberries and bananas, then you are ready to serve.
With so many recipes available using a combination of wines and beers with a variety of cheeses, there is something to suit most tastes. You may also use one of the three crocks to heat hot oil to cook tidbits of meat in the French Fondue Bourguignon-style or seasoned broth for Asian-style Fondue Court Bouillon. Of course, if you’re fond of eating more than experimenting, you can always call Carolyn at Blue Southern Comfort, located at 1173 Louisiana Ave., for private lessons or a catered fondue party.
Lynn Laird is a writer, fine artist and selfprofessed bon vivant living in Bossier. With “Flair for Cooking,” she seeks out interesting ingredients and techniques to help make everyday meals just a touch more fabulous. She can reached at flairforcooking@gmail. com.
