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 fondueReviews"Anyone who already loves fondue, or who wants to dust off the old fondue pot and put it to work, needs to find a copy of this little book. It will revolutionize your fondue aspirations."-Oakland Tribune
To read more about Fondue, Lenny Rice or Brigid Callinan please visit Crown Publishing Group at www.crownpublishing.com.
Original Title
Irish Brown Soda Bread Recipe from Fondue by Lenny Rice and Brigid Callinan
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 fondueReviews"Anyone who already loves fondue, or who wants to dust off the old fondue pot and put it to work, needs to find a copy of this little book. It will revolutionize your fondue aspirations."-Oakland Tribune
To read more about Fondue, Lenny Rice or Brigid Callinan please visit Crown Publishing Group at www.crownpublishing.com.
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 fondueReviews"Anyone who already loves fondue, or who wants to dust off the old fondue pot and put it to work, needs to find a copy of this little book. It will revolutionize your fondue aspirations."-Oakland Tribune
To read more about Fondue, Lenny Rice or Brigid Callinan please visit Crown Publishing Group at www.crownpublishing.com.
Ten Speed Press TX825.R53 2007 PO Box 7123 641.8’1—dc22 2007010652 Berkeley, California 94707 www.tenspeed.com Hardcover ISBN-13: 978-1-58008-889-3 Hardcover ISBN-10: 1-58008-889-9 Distributed in Australia by Simon and Schuster Australia, in Canada by Ten Speed Printed in China
Press Canada, in New Zealand by Southern First printing, 2007
Publishers Group, in South Africa by Real 1 2 3 4 5 6 7 8 9 10 — 11 10 09 08 07
Books, and in the United Kingdom and
Europe by Publishers Group UK.
Cover and text design by Chloe Rawlins
Prop styling by Natalie Hoelen Food styling by Kim Konecny Food styling assistance by Julia Scahill Photography assistance by Akiko Seki and Harumi Food styling on page 96 and on the hardcover edition cover by Karen Shinto dBrown Irish dd Sodad d Bread dddd An extremely unadventurous eater as Preheat the oven to 400ºF. Grease a baking a child, Brigid remembers her visits to sheet or line it with parchment paper. In family in Ireland as an exercise in trying to a large bowl, combine the flours, wheat convince her parents that she could live germ, oats, brown sugar, 1 tablespoon of off Cadbury Fruit and Nut bars, ginger ale, the salt, and baking soda and toss to mix and brown bread with Kerrygold butter. well. Add the butter pieces and rub into Although her parents didn’t see eye-to- the flour mixture with your fingers until the eye with her on the first two, brown bread mixture resembles coarse meal. Make a was always plentiful, delicious, and parent well in the center of the flour mixture and approved at every meal (the butter was pour in the buttermilk. Stir with a wooden negotiable). Few breads require so little spoon or rubber spatula until a soft, sticky effort in return for such a satisfying payoff. dough forms. Wet your hands slightly and Brown bread is actually better after it has gather the dough into a ball. Place it on sat for several hours, so you might want to the prepared baking sheet (if making two make it a day before you plan to serve it. smaller loaves, divide the dough into two balls and place 3 to 4 inches apart on 2 cups unbleached all-purpose flour the baking sheet), shaping it into a uniform 2 cups whole wheat flour round loaf. Press on the top of the loaf /2 cup toasted wheat germ 1 to flatten it slightly. Bake until the loaf is golden brown on top and resists gentle /2 cup old-fashioned oats 1 pressure when pressed, 50 to 60 minutes. 2 tablespoons brown sugar Allow the bread to cool completely on a 1 tablespoon plus 2 teaspoons kosher salt cooling rack before cutting. Store the bread 2 teaspoons baking soda at room temperature wrapped in a kitchen 4 ounces cold unsalted butter, towel to preserve the crust or in a freezer cut into pieces bag for a softer loaf. The bread will keep 21/2 cups buttermilk for several days at room temperature. Makes one 2-pound or two 1-pound loaves 108 • Fondue