Cheesemonger + Fondue Pot = Yum!
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Fondue is back! That's right - that era of Fondue pots filled with tempting melted cheeses or chocolates has made a resurgence. In the first of several upcoming Fondue focused cookbooks this fall, Lenny Rice, the head cheesemonger at Cowgirl Creamery, and culinary instructor Brigid Callinan provide us with a collection of fifty recipes in their cookbook "Fondue". Cheese fondues take center stage here. Rice and Callinan use mainstream cheeses such as cheddar, Gouda and Jarlesburg as well as more intriguing cheeses such as Cambozola, Cowgirl Creamery Red Hawk, and P'tit Basque to create a wide assortment of Fondues for all occasions. The simple and straightforward recipes include suggestions for what treats to serve with the fondue along with beverage pairings and informative descriptions of the cheeses. One example is "Ye Olde English Pub Special", recipe below, which combines English ale with English Cheshire cheese to celebrate the "crowning achievements of English cuisine". Lenny and Brigid also provide a handful of dessert fondue recipes with temptations such as Chocolate Raspberry, Caramel Latte, and Chocolate Hazelnut with Frangelico fondues. If you're looking for a theme for an upcoming party or simply seek to once again use that long-ago packed fondue pot with tempting cheese or chocolate fondues take a look at Fondue.
Ye Olde English Pub Special
Reprinted with permission from Fondue by Lenny Rice and Brigid Callinan. Copyright (c) 2007 Ten Speed Press, Berkeley, CA. www.tenspeed.com
There is no better place on earth to drink beer than a dark, cozy British pub. Some tasty pub grub washed down with a sturdy ale is the ideal antidote to the damp English winter. This fondue is a salute to the crowning achievements of English cuisine: beer and cheese.
- 1 lb red Cheshire or sharp Cheddar, grated
- 2 Tbl all-purpose flour
- 1 cup English or Scottish ale
- 1 tsp kosher salt
Toss the cheese with the flour in a bowl and set aside. In a fondue pot, add the ale and salt and bring to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture, ½ cup at a time, stirring until melted after each addition. Serve immediately.
Makes 2 ½ cups
Serve with: Irish soda bread cubes, toasted whole grain and rustic bread cubes, assorted crackers, apple chunks, pear chunks, cooked British bangers (sausages) cut into bite-sized chunks, or boiled red or Yukon gold potatoes.
Beverage Suggestions: Ale or stout, sauvignon blanc, or tawny port.
Cheese Notes: Cheshire is a Cheddar-style English cheese whose sharp, savory flavor comes from the abundant salt deposits in the areas where the cattle graze. The addition of annatto, a natural coloring for cheese derived from the seeds of the achiote tree, gives red Cheshire its rich hue. This cheese makes a beautiful, deep reddish-orange fondue.
Whether it's the first course or the entire menu, fondue is the perfect party food or casual company dinner: it provides an instant theme; the little prep needed is done well in advance; and it's guaranteed to create a leisurely, cozy atmosphere. From Northern California's wine and cheese country comes Cowgirl Creamery's head cheesemonger Lenny Rice and culinary instructor Brigid Callinan with a collection of fifty fondue recipes combining the fun of the seventies craze with the complex tastes of European tradition - all in one fondue pot. You'll find recipes for tried-and-true classics made with traditional as well as artisanal cheeses, novel spin-offs on favorite flavors like pizza and French onion soup, and chocolate and caramel desserts that will keep the tea lights burning long and bright. And should a melted pound of cheese or chocolate not be reason enough, you'll also find deliciously creative accompaniment and beverage pairing suggestions sure to inspire a return to blessedly uncomplicated and authentic fondue.
"Fondue" is available at Amazon.com
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.