Perfect Fondue — Meatless Monday by Maria Russo in Holidays, Recipes, February 4th, 2013
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If you’re stuck in a dinner rut, try introducing simple, comforting fondue to your weekday recipe repertoire. Packed with deliciously soft, creamy cheeses, Food Network Magazine‘s Perfect Fondue (pictured above) recipe is a must-try for both first-time fondue makers and experienced cheese-melters alike.
The beauty of this recipe is that you get to pick what cheese is used based on your tastes and the ingredients you have on hand. If you have cheddar left over from game-day nachos, use that, but if you happen to be cooking for a cheese monger, it may be best to melt a creamy Brie or Gouda instead. No matter which cheese — or combination of cheeses — you choose, just add it to a garlic-rubbed saucepan simmering with white wine and lemon juice and finish with a few tablespoons of flour. This binding flour will help thicken the fondue and ensure that the end result is deliciously thick and creamy. Served alongside an array of dippers like crusty bread, fresh or roasted vegetables, grilled polenta and French fries, this 10-minute recipe is the ultimate in complete, go-to dinners. Although a fondue pot may add to the wow factor of presentation, it’s not necessary to pull off a successful dish; a standard slow cooker set to low will do the job just as well. To maintain a meatless meal, skip the meaty dippers like meatballs and prosciutto.
For an extra-special weekday treat, serve Iron Chef Alex Guarnaschelli’s Chocolate Fondue, a 15-minute dessert made with semisweet chocolate, a splash of dark rum and a sprinkle of cinnamon for subtle warm spice. Like the cheese fondue, this indulgent mixture requires no fancy equipment; just melt the ingredients in a pan and serve warm with a mix of your favorite dippers like sweet strawberries and raspberries, salted pretzels, bananas and dried apricots.