The Fondue Cookbook [antikvár]

I; ' , 1' ¦ ' I;- INTRODUCTION When you think of informal and convivial ways to entertain guests, a fondue party immediately springs to mind. The word fondue comes from the French fondre. nneaning 'to melf or 'to blend', as originally this Swiss national dish was made with cheese nnelted in wine. Fondues have recently-had a resurgence of interest, and its easy to see why. A fondue is an easy dish to serve at a casual lunch or dinner party, where it can be used either as a main course or a dessert (or even both). Sauces and accompaniments can be as few or as many as you like. Since most of the preparation can be done in advance, you can have more time to spend with your guests. And because so many ingredients lend themselves to fondue-making, you can create a diverse range of dishes, both savoury and sweet. History and Traditions There are many stories about the origin of fondue, but the one told most often attributes its invention to isolated villagers hving in Alpine regions who, during a long, harsh winter, subsisted on what they had to hand - cheese (that grew harder and harder), homemade bread (that became stale) and wine. They christened the dish fondue au fromage. The first fondues were made with Emmental and Gruyere cheese and were cooked in a heavy earthenware pan called a caquelon, which ensured that the cheese melted slowly and did not become lumpy or stringy. This creamy mixture was eaten with skewered pieces of French bread. Later, other dishes were derived from the traditional cheese fondue: these included fondue bourguignonne (from the French beef bourguignonne from Burgundy), a meat-based fondue that is cooked in stock or in hot oil, and dessert fondues, which are often but not exclusively made with chocolate and a liqueur. The Chinese also have their own version of fondue. Introduced to the Far East by the Mongols in the fourteenth century, their fondue was originally made with mutton, bourguignonne-sty\e, in a fondue pot over a special charcoal burner that is incorporated into it. Nowadays strips of meat (beef and pork), slices of chicken, pieces of fish and chicken stock are used. There are a number of traditions associated with eating a fondue. The Swiss prefer to drink Kirsch or Chasselas, a dry white wine, with their cheese fondues, and share among all the guests -the delicious cheese crust that is left in the pot. They then serve grilled sausages and crisp apples or pears for the next course. Another Swiss custom is the forfeit: if a woman drops a bread cube into the fondue, she has to kiss all the men; if a man drops the bread cube, he has to buy a bottle of wine for each guest. And if anyone drops a bread cube for a second time, he or she must host the next fondue party.