Fondue: Home Cookin'

November 23 2007 - 11:06 PM

When you get fondue pots for gifts, it’s a waste to watch them sit on the shelves.  And, of course, you can get fondue at a restaurant.   Geja’s is quirky and interesting, but their decor and menu are stuck in 1975, and while I like the decor in a time warp, it’s a challenge getting excited over tartar sauce and shrimp cocktail.  Melting Pot looks like it has an interesting menu, but it has too much of a shopping-mall chain feel to it.

So why not have a fondue party?   So for starters I went over to my favorite shop, Pastoral.  And no, they’re not paying me to say this.  Seriously.

A key ingredient, I found from a friend of mine, is Appenzeller
cheese (actually Comte’ which according to the owner is the French
version of the same cheese), which inflatable water park gives a nuttiness and acidic tang to
the traditional Emmentaler, which is Swiss cheese to you and me, and
Gruyere.  My bottle of kirsch, which I only use for fondue, was used to
break up the cheese and give a nice hint of cherries.  And to top
things off, dipping cheese fondue must be done with chopped up French
baguettes.

The mid course, oil fondue, was served with beef tenderloin, pork
tenderloin, scallops, and shrimp.  Not many of my guests ate the pork,
and lucky for me, because I marinated the tenderloin in lime juice with
chili powder, cardamom, and cumin, whcih breaded to seal in the
flavor.   Yum, the pork won!

The best part was saved for last, with Belgian Callebaut dark
chocolate fondue mixed with creme fraiche, served with strawberries and
bananas.

So hasn’t anyone figured this out?  Where can one go, other than
leaving their house, beside the sterile confines of the Melting Pot?
Well I can make you up some fondue if you bring over a bottle of
Petrus, followed by Chateau d’Yquem for dessert.

Comments