Fashion is notorious for its retro looks, and now epicureans are following their lead as fondue makes a comeback. Whereas a year ago, one had to search high and low for a fondue pot, today the city’s more selective retailers are stocking the latest must-have kitchen accessory right, left and center.
Fondue – from the French word fondre, meaning to melt – refers to French Swiss communal dishes shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). Cheese fondues are the best-known kind, but there are several other possibilities for the contents of the pot and what is used for dipping.
Fondue etiquette standards range from the practical to the amusing. Some consider it rude to allow one s lips or tongue to touch the fondue fork. With meat fondues one should use a dinner fork to remove the meat from the dipping utensil. The no double-dipping rule applies here – once a taste has been taken of a dipped morsel it should not be returned to the pot.
For the person who loses their bread or meat in the fondue, the consequences can range from buying a round of drinks to incessant teasing. An old “penalty for those who dropped their bread in the pot would be to kiss a friend of their choice. Though, this may lead to too many “accidents . For those who did not lose any pieces, the prize is the crispy layer of cheese at the bottom of the pot. This delicacy is called La Religieuse. Just before the pot is finished, with a low heat, let the thin layer of the cheese become crisp like a cracker, and hand it out to the winner.
Admittedly, fondue is not ideal for the typically large social gatherings us Cairenes are famous for. If, on the other hand, you want to invite a few friends over – actually, we’re talking one to two couples – for an intimate, casual dinner then fondue is ideal.
It’s easy to prepare so the hostess can actually enjoy spending time with her guests. It’s fun. And, last but definitely not least, it’s simply delicious.
Traditional cheese fondue (serves 4)It’s important to choose the correct type of cheese for making a fondue. Each type varies in fat and moisture levels, and consequently will react to the heat differently. Emmental and Gruyere are particularly good for melting and have a smooth, creamy consistency.
1 clove of garlic, halved150 ml dry white wine1 teaspoon lemon juice300 grams Emmental cheese, grated300 grams Gruyere cheese, grated1 tablespoon cornflour3 tablespoons kirsch (or wine)pinch of white pepperpinch of ground nutmegpinch of paprikacubes of French bread, to serve
1. For a delicate, savory flavor, it’s traditional to rub the inside of the fondue pot with a piece of cut garlic before adding the wine. 2. Over a medium-low heat, pour the wine into the pot and heat gently.3. Gradually add the grated cheese – stirring in a figure-of-eight motion – until it’s combined with the wine.4. As the cheese melts in the hot wine, add the lemon juice. The acidity helps melt the cheese thoroughly. 5. To thicken the fondue, blend the cornflour with the Kirsch and add to the mixture when it begins to bubble. 6. Continue to cook gently for 2-3 minutes. Season with pepper, nutmeg and paprika.7. Transfer the fondue pot to the dining table and keep warm over a burner.8. Serve with cubes of French bread, and dip in.
Keep an eye on the fondue as your dipping. If the consistency becomes too thick, add a little warmed wine. Or, if it’s too thin, add cornflour.
If you’re not feeling traditional, try dipping with cubes of salami or prawns. Or, for a lighter variation, use raw vegetables.
The cheese dip is not light, but to make sure your guests don’t go home hungry serve a large salad on the side, sautéed vegetables, and a selection of cold meats.
Fondue Bourguignonne (serves 4)For a flavorsome, tender cooked meat fondue choose a good quality cut of meat. Fillet or sirloin are traditionally used.
750 grams fillet steakoil for deep frying
1. Cut the fillet into 1-2 cm cubes, and arrange on individual plates.2. Half-fill the fondue pot with the oil, and heat on the bot to 190 degrees Celsius (or until a cube of bread browns in 30 seconds). 3. Transfer the fondue pot to the table and keep warm over a burner.4. Each person can then cook their steak in hot oil. Depending on how rare or well done they like their meat, the length of cooking time will vary.
Don’t let the meat fall to the bottom of the pot as it can stick. Be careful not to overfill the pot as the oil may bubble up and overflow.
Serve with a selection of dipping sauces, green salad, and a basket of French bread. If you want to make sure your guests have a hearty meal at the end of a long day, serve some roast potatoes and sautéed vegetables on the side.
Dipping sauces:
Salsa verdeBlend 2 tablespoons capers, 4 gherkins, 2 garlic cloves, 4 tablespoons olive oil, 4 tablespoons white wine vinegar, 2 tablespoons chopped parsley, a pinch of sugar, and salt and pepper to taste.
Horseradish sauceMix 1 tablespoon freshly grated horseradish, 2 tablespoons lemon juice, a pinch of sugar, 150 ml sour cream, and salt and pepper to taste.
Mustard sauceMix together 1 small onion – finely chopped – 150 ml mayonnaise, 1 tablespoon French mustard, ½ teaspoon cayenne pepper, and salt and pepper to taste.
