PEGGY FALLON is the author or coauthor of eight cookbooks, including Great Party Fondues, and has contributed to dozens more as a recipe developer, tester, and editor. She currently develops recipes for clients including Dean & DeLuca, Kendall-Jackson Winery, Dacor appliances, Pacific Coast Farmers' Market Association, and The Barbecue Industry Association, among others. Fallon developed the recipes for Nuts, which was named Best Cookbook of the Year by Food & Wine magazine, and served as recipe consultant for the award-winning Mayo Clinic Williams-Sonoma Cookbook. She has also owned and operated her own catering company and has taught at numerous cooking schools.

Great Party Fondue

By Peggy Fallon

John Wiley & Sons

Copyright © 2008 Peggy Fallon
All right reserved.
ISBN: 978-0-470-23979-7

Chapter One

CHEESE fondues

classic SWISS FONDUE

It's always risky to call a recipe "classic," since the most popular, time-tested dishes can be made in a variety of ways. But the three cheeses used here are indeed the great cheeses of Switzerland, and they make a fine fondue. Cubes of crusty French or Italian bread are the traditional accompaniment for dipping, but assorted vegetables and crisp apple slices make a nice addition.

* Makes about 5 cups; 6 to 8 main-course or 12 to 14 appetizer servings

1 pound Gruyre cheese, shredded

3/4 pound Emmenthaler (Swiss) cheese, shredded

1/4 pound Appenzeller cheese, shredded or cut into small pieces

1 1/2 tablespoons cornstarch

1 large garlic clove, crushed with the flat side of a knife

1 1/2 cups dry white wine

2 teaspoons fresh lemon juice

2 tablespoons kirsch (cherry eau-de-vie)

Dash of freshly grated nutmeg

Dash of cayenne pepper

1 In a large bowl, toss the shredded Gruyre, Emmenthaler, and Appenzeller cheeses with the cornstarch to coat.

2 Rub the inside of a large saucepan with the garlic and discard. Pour the wine and lemon juice into the pan and cook over medium heat until hot but not boiling. Reduce the heat to low and gradually stir in the cheese mixture, letting each addition melt before adding more. Stir in the kirsch and cook for 2 minutes longer. Season with the nutmeg and cayenne.

3 Transfer to a fondue pot, preferably ceramic or enameled cast iron, and serve at once. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.

BRIE FONDUE with crab and champagne

A New Year's celebration would be the perfect time to present this lavish fondue, which is as easy as it is elegant. The most time-consuming part is trimming the rind from the cheese. (Although edible, the rind will not melt completely, and it lends an unpleasant flavor to fondue.) If you have any flat, leftover champagne, use it here. Look for a young, fresh Brie with few striations in the rind and no smell of ammonia. Serve with bread cubes or sticks, tiny roasted artichoke hearts, Belgian endive leaves, steamed fingerling potatoes, or asparagus spears.

* Makes about 3 1/2 cups; 8 to 10 appetizer servings

1 1/2 tablespoons unsalted butter

2 tablespoons finely chopped shallots

1 tablespoon all-purpose flour

1 1/4 cups brut champagne or sparkling wine

1 tablespoon fresh lemon juice

1 pound Brie cheese, well chilled, rind removed, cheese cut into small cubes

8 ounces crabmeat, drained well and picked over to remove any shell or bits of cartilage

Dash of cayenne pepper

Salt

1 tablespoon minced fresh chives

1 In a medium saucepan, melt the butter over medium heat. Add the shallots and cook, stirring occasionally, until softened but not browned, 1 to 2 minutes. Stir in the flour and cook, stirring frequently, for 1 to 2 minutes, without allowing it to color. Whisk in the champagne and lemon juice. Bring to a boil, whisking until thickened and smooth. Reduce the heat to low and simmer for 2 to 3 minutes.

2 Gradually stir in the Brie, letting each addition melt before adding more. Stir in the crab and cayenne. Season with a dash of salt if needed.

3 Transfer to a fondue pot, preferably ceramic or enameled cast iron, and sprinkle the chives over the top. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.

CREAMY MANCHEGO FONDUE with smoked paprika

Pimentn de la Vera is a paprika made from sweet red peppers naturally smoked over oak fires. If you can't find the authentic item, commercial spice lines now carry a generic smoked paprika. Dip cubes of ciabatta or walnut bread into this fondue along with chunks of smoked chorizo, thinly sliced serrano ham, jarred pickled vegetables, fresh or dried figs, and tiny roasted new potatoes. In keeping with the Spanish theme, set out bowls of Marcona almonds and olives for nibbling.

* Makes about 3 cups; 4 main-course or 8 to 10 appetizer servings

1 pound manchego cheese, shredded

1 tablespoon cornstarch

1 large garlic clove, crushed with the flat side of a knife

1 1/4 cups light cream or half-and-half

1 tablespoon fresh lemon juice

1 tablespoon brandy or dry sherry

1/2 to 1 teaspoon sweet or bittersweet pimentn de la Vera or other smoked paprika

Salt and freshly ground black pepper

1 In a large bowl, toss the cheese with the cornstarch to coat.

2 Rub the inside of a large saucepan with the garlic and discard. Add the light cream to the pan and warm over medium heat, watching carefully, until hot but not boiling. Reduce the heat to low and gradually stir in the cheese mixture, letting each addition melt before adding more. Season with the lemon juice, brandy, smoked paprika, and salt and pepper to taste.

3 Transfer to a fondue pot, preferably ceramic or enameled cast iron, and serve at once. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.

BLUE FONDUE with a kiss of cognac

Well, the fondue here isn't really blue, but the cheese is. Look for a good artisanal blue, such as one of our wonderful American artisanal blue cheeses, like that made in California by the Point Reyes Farmstead Cheese Company. An all-blue fondue would be too intense; cream cheese and light cream take off the edge. For the cream cheese, it's better to use the bulk type sold in the deli section than the packaged kind. Buffalo wings would be a natural accompaniment here. Other dippers might include Asian pear slices, dried figs, celery sticks, cherry tomatoes, oven-roasted mushrooms, crisp hearts of romaine lettuce, cubes of cooked ham, and, of course, crusty bread cubes.

* Makes about 3 1/2 cups; 8 to 10 appetizer servings

1 large garlic clove, crushed with the flat side of a knife

1 cup light cream or half-and-half

2 tablespoons cognac or brandy

1 tablespoon cornstarch

1 pound blue cheese, crumbled

8 ounces cream cheese, preferably the bulk variety, cut into bits

1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves

Cayenne pepper

1 Rub the inside of a medium saucepan with the garlic and discard. Add the light cream to the pan and warm over medium heat.

2 In a small bowl, whisk together the cognac and cornstarch until well blended. Whisk into the warm cream. Bring to a boil, stirring, until smooth and slightly thickened, about 3 minutes. Reduce the heat to low and gradually stir in the blue cheese and cream cheese, letting each addition melt before adding more. Stir in the thyme and cayenne to taste.

3 Transfer to a fondue pot, preferably ceramic or enameled cast iron, and serve at once. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.

GOUDA AND CHEDDAR fondue

Children love to dip, and things only get better when gooey cheese is involved. Instead of wine, this fondue gets its sparkle from apple cider, making it totally kid friendly. For small children unable to maneuver long forks or resist the lure of an open flame, it's best to ladle small portions of fondue into individual ramekins. As they dip their bowls clean, an adult can ladle warm refills from the fondue pot. Serve this with pita triangles, bread sticks, pretzels, baby carrots, broccoli florets (also known, for picky eaters, as "little trees"), apple slices (tossed in a little lemon juice to prevent darkening), and dried apricots.

* Makes about 4 cups; 4 to 6 main-course or 10 to 12 appetizer servings

1 pound young Gouda cheese, shredded

8 ounces natural cheddar cheese, shredded

1 1/2 tablespoons cornstarch

1 1/2 teaspoons powdered mustard, such as Colman's

1 1/2 cups unsweetened apple cider or apple juice

1 1/2 tablespoons fresh lemon juice

Dash of freshly grated nutmeg

1 In a large bowl, toss the Gouda and cheddar cheese with the cornstarch and powdered mustard to coat.

2 In a medium saucepan, heat the apple cider and lemon juice until hot but not boiling. Reduce the heat to low and gradually stir in the cheese mixture, letting each addition melt before adding more. Season with the nutmeg.

3 Transfer to a fondue pot, preferably ceramic or enameled cast iron, and serve at once. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.

JALAPEO JACK fiesta fondue

What this Southwestern-style fondue may lack in sophistication, it makes up for in Wild West flavor. A generous hit of tequila blends with cayenne for a perfect kick. It's ideal with margaritas on the patio in summer, or in front of the television during fall football games. Try dipping chunks of cooked chicken breast, sausage, meatballs, or shellfish, or any combination of crisp vegetables. Instead of bread cubes, consider serving warm flour tortillas or sturdy corn chips.

* Makes about 5 1/2 cups; 6 to 8 main-course or 12 to 14 appetizer servings

2 pounds pepper Jack cheese, shredded

2 tablespoons cornstarch

2 bottles (12 ounces each) beer, preferably Mexican

1 large garlic clove, minced

1/4 teaspoon cayenne pepper

1/3 cup tequila

1 In a large bowl, toss the shredded cheese with the cornstarch to coat.

2 In a large saucepan, combine the beer, garlic, and cayenne. Cook over medium heat until the beer is heated through and begins to bubble around the edges. Reduce the heat to low and gradually stir in the cheese mixture, letting each addition melt before adding more. Stir in the tequila and cook, stirring, for 1 minute longer.

3 Transfer to a fondue pot, preferably ceramic or enameled cast iron, and serve at once. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.

CHEDDAR CHEESE fondue

Sometimes simplicity speaks louder than embellishment. In this recipe, natural cheddar cheese-which is cream colored rather than dyed orange-is combined with beer and only a few other ingredients for a surprising burst of silky goodness. Try to remember to open the beer about an hour ahead of time, to reduce the amount of foam; flat beer is preferable for this recipe.

* Makes about 5 cups; 6 to 8 main-course or 12 to 14 appetizer servings

2 pounds aged cheddar cheese, shredded

2 tablespoons cornstarch

1 teaspoon powdered mustard, such as Colman's

2 tablespoons unsalted butter

2 cups beer

1 teaspoon Worcester-shire sauce

1/4 teaspoon hot pepper sauce

1 In a large bowl, toss the cheese with the cornstarch and powdered mustard to coat.

2 In a large saucepan, melt the butter in the beer over medium-high heat. Bring to a boil, reduce the heat to low, and gradually stir in the cheese mixture, letting each addition melt before adding more. Stir in the Worcestershire and hot sauce.

3 Transfer to a fondue pot, preferably ceramic or enameled cast iron, and serve at once. Regulate the heat underneath the pot, if possible, to keep the fondue warm, not hot.

FONTINA FONDUE with fennel and olives

Fennel's subtle anise flavor and the pleasant bite of olives complement the nuttiness of mild fontina and Gruyre, and provide a nice textural element. Here I've used Italian Cerignola olives, which are large and meaty, but any green olive will do. If the fennel bulbs you purchase still have fresh feathery fronds attached, chop and reserve a tablespoon or so to garnish the top of the fondue. Raw fennel stalks can be used for dipping, along with cubes of plain focaccia or other Italian bread, squares of firm polenta, Belgian endive leaves, sliced salami, bites of cooked boneless chicken breast, roasted whole cremini mushrooms, and broccoli florets.

* Makes about 4 cups; 4 to 6 main-course or 10 to 12 appetizer servings

1 tablespoon unsalted butter

2 small fennel bulbs (about 1 1/4 pounds total), trimmed, halved, and thinly sliced

Salt and freshly ground black pepper

8 ounces Italian fontina cheese, shredded

8 ounces Gruyre cheese, shredded

4 teaspoons cornstarch

1 cup dry white wine

1/4 cup Cerignola or other brine-cured green olives, pitted and chopped

1 tablespoon Italian grappa, brandy, or fresh lemon juice

1 In a large skillet, melt the butter over medium heat. Add the fennel and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Season lightly with salt and pepper.

2 Meanwhile, in a large bowl, toss the shredded fontina and Gruyre cheeses with the cornstarch to coat.

3 In a large saucepan, warm the wine over medium heat until hot but not boiling. Reduce the heat to low and gradually stir in the shredded cheese mixture, letting each addition melt before adding more. Stir in the cooked fennel, the olives, and the grappa, and cook for 1 minute longer.

4 Transfer to a fondue pot, preferably ceramic or enameled cast iron, and serve at once. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.

MOZZARELLA SURPRISE marinara fondue

This simmering pot of tomato sauce may look ordinary, but curious diners who swirl bits of bread deep into the pot will be rewarded with a gooey bonus of mozzarella cheese. Not the rubbery stuff found on delivery pizza, mind you, but the ethereal luxury of fresh whole-milk mozzarella. Look for it in cheese shops, Italian delis, and well-stocked supermarkets. Serve the fondue with crusty Italian bread cubes, bread sticks, firm polenta squares, skewers of cooked tortellini or ravioli, oven-roasted whole mushrooms, or fried zucchini.

* Makes about 4 cups; 4 to 6 main-course or 10 to 12 appetizer servings

3 tablespoons extra virgin olive oil

1 small onion, finely chopped

1 tablespoon tomato paste

2 garlic cloves, minced

1 can (28 ounces) crushed tomatoes with basil

1/2 cup full-bodied dry red wine, such as zinfandel

1/2 teaspoon salt

1/4 teaspoon crushed hot red pepper

1/8 teaspoon sugar

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

8 ounces fresh mozzarella cheese, cut into 1/2-inch pieces

1 In a large nonreactive skillet, warm the olive oil over medium heat. Add the onion and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add the tomato paste and garlic and cook, stirring, for 1 minute.

2 Stir in the tomatoes with their juices, the wine, salt, hot pepper, and sugar. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the marinara sauce is slightly thickened, 8 to 10 minutes. Add the basil and parsley. Season with additional salt if needed.

3 Scatter the pieces of cheese evenly over the bottom of a fondue pot, preferably ceramic or enameled cast iron. Pour the marinara sauce over the top. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.

TRUFFLED JARLSBERG and wild mushroom fondue

Norway's Jarlsberg cheese is mild and buttery. Here I've boosted its flavor by adding a bit of Parmesan, to be sure it stands up to the woodsy flavors of wild mushrooms, and, for the final touch of umami, a drizzling of fragrant truffle oil. Serve this rich-tasting fondue with crusty bread cubes, tiny roasted new potatoes and artichoke hearts, cubes of firm polenta, Belgian endive leaves, or assorted raw vegetables.

* Makes about 3 1/2 cups; 4 to 6 main-course or 8 to 10 appetizer servings

3 tablespoons unsalted butter

12 ounces fresh wild mushrooms, such as shiitake, porcini, morels, or chanterelles, or a combination of wild and cultivated cremini or white mushrooms, finely chopped (see Note)

2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 pound Jarlsberg cheese, shredded

1/4 cup freshly grated Parmesan cheese

4 teaspoons cornstarch

1 cup dry white wine

1 tablespoon fresh lemon juice

1 teaspoon black or white truffle oil

1 In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they give off their liquid and begin to brown, 5 to 7 minutes. Season with the thyme, salt, and pepper.

(Continues...)

Excerpted from Great Party Fondueby Peggy Fallon Copyright © 2008 by Peggy Fallon. Excerpted by permission.
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