fondue for the modern table
Nowadays, many of us no longer take the time to gather together around the dining table. But fondue promises to change that. An iconic party dish of days gone by, fondue has recently staged a comeback, and busy cooks are discovering that this time-honored communal dish is an easy, fun way to reconnect with family and friends.
Cheese fondue has been eaten in Switzerland for centuries, but it wasn’t until the 1960s and 1970s that it became a popular party dish in the United States. The traditional oil fondues of France and broth-based meat and seafood hot pots of Asia arrived on American tables not long after. Like many of our favorite dishes, these communal pots have humble origins, often sustaining peasant families through hard times. Today, they are viewed as creative, festive ways to entertain.Included in this book are recipes for some of the best-known fondues and hot pots, like Classic Swiss Fondue (page 13), Beef Fondue with Creamy Horseradish Sauce (page 53), Shabu-Shabu (page 62), and Bittersweet Chocolate Fondue (page 73). Other recipes are inspired by flavors borrowed from kitchens around the world, like Manchego Fondue with Piquillo Peppers, Toasted Garlic & Paprika (page 26), Marinated Ahi Fondue with Wasabi Dipping Sauce (page 45), and Mexican Chocolate Fondue with Orange Essence (page 80).With the proper equipment and the highest-quality ingredients, fondues can be among the easiest and most successful dishes to cook for weekday suppers or company dinners, and you’ll find tips on choosing both in the following chapters. Also, preparing your own dippers will add a special touch to your meals. Turn to pages 88 to 91 to discover fast, tasty recipes for homemade Tortilla Chips, Grilled Apples, Polenta Cubes, Churros, Sugar Twists, Caramel Corn Clusters, and more. And no matter which fondues and dippers you serve, your communal-pot meals are guaranteed to delight everyone at the table.