A fondness for fondue
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McClatchy Newspapers (MCT) - Who doesn't like melted cheese?
Highlights
McClatchy Newspapers (www.mctdirect.com)
10/28/2008 (1 decade ago)
Published in Home & Food
My kids, that's who. They eat their weight in cheese sticks every day, but the minute I _ gasp! _ melt cheese, they turn up their noses.
"It smells stinky, Mommy," the 4-year-old said.
"Why isn't it orange?" the 6-year-old wanted to know.
"I want a sandwich," they declared in unison.
This is particularly disappointing because I chose a recipe, called "Fondue For You," for my children. It's from a show Emeril did on cooking for kids. Or with kids. Or having kids cook for you. Or something.
Whatever the theme, fondue was the most kid-friendly thing on the menu. Among Emeril's other offerings supposedly geared toward children: green beans with almonds and herb-crusted halibut fillets called "Mommy's Fish Sticks."
Parents know kids don't eat these things, no matter what we call them. Sure, we are supposed to serve green beans and fish to our children in hopes that someday _ say, the 50th time "Mommy's Fish Sticks" turn up on their plate _ they will finally accept them as an alternative to Goldfish crackers and SpongeBob yogurt.
Who are we kidding? We don't even like green beans and fish sticks. At least I don't. But I do like fondue. And I had hoped my children would, too.
Shopping for this dish was painful. The cheese alone cost nearly $20. Preparation was no picnic. It took forever to dice and grate the cheese.
Making the dish seemed easy. I melted the butter and sauteed the shallots. But once I had added the cheese in batches, and it had all melted, I wondered if the fondue was done. I had expected something along the lines of cheese sauce. What I had was cheese soup.
I was afraid the fondue would separate if I cooked it longer, so I poured some of it into a small saucepan and put that in a larger pot of warm water and carried it to the table. (We don't have a fondue pot). We served it with boiled potatoes, chunks of bread, apples and pears for dipping.
One bite and I was hooked. The fondue may have been watery, but it was rich and flavorful. I couldn't get enough.
My kids refused to try it, but they did make a meal of potatoes, bread and fruit. That's a lot healthier than the melted cheese I was trying to get them to eat.
Still, I'm disappointed. I hoped that, just once, we would all eat the same thing for dinner. I guess I can always serve cheese sticks.
___
Fondue For You
Serves: 4 to 6
This recipe is from www.foodtv.com.
Ingredients:
16 ounces Emmentaler or Swiss cheese, rind discarded, cut into small cubes
16 ounces Gruyer, rind discarded, grated
2 tablespoons cornstarch
4 ounces unsalted butter
4 tablespoons minced shallots
1˝ cups apple cider
˝ cup water
2 tablespoons fresh lemon juice
˝ teaspoon salt
1 teaspoon freshly ground black pepper
For dipping:
Crusty French or Italian bread, cubed
Apples slices
Boiled new potatoes, cubed
Pear slices
Instructions:
In a medium bowl, toss the cheeses with the cornstarch to coat.
In a heavy medium saucepan, melt the butter over medium heat. Add the shallots and cook, stirring, until soft, one minute. Add the cider, water and lemon juice and bring to a simmer. Reduce the heat to medium-low and add the coated cheese in three additions, stirring constantly and adding more cheese as the previous addition has melted. Once all the cheese has been added, add the salt and pepper and stir.
Remove from the heat and carefully pour into a fondue pot for serving, and following the manufacturer's instructions.
Serve hot with dipping items of choice.
___
AT A GLANCE
Here are some tips on selecting ingredients from "Great Party Fondues," by Peggy Fallon (Wiley, $16.95).
BREAD: Buy a good, chewy French or Italian loaf that will withstand the heat of the fondue and the density of the cheese. Cut into bite-size cubes with a serrated knife, leaving the crust intact.
CHEESE: Buy the best cheese you can find. Taste a sample to be sure you like it a lot, and avoid pre-grated cheese.
CHOCOLATE: Purchase large chunks of good-quality chocolate with high cacao content. Don't use semisweet chocolate chips; they will not provide the silky texture or intense flavor of premium chocolate.
CORNSTARCH: A small amount will keep the cheese from separating when heated and keeps the fondue smooth.
FISH AND SHELLFISH: Fresh is everything.
KIRSCH: For cheese fondue, a bottle of good imported kirsch is a long-term investment, as it is used sparingly.
MEAT: Bright red, fresh smelling, glossy meat is a must. Buy the most tender boneless cut. It should be lightly marbled.
OIL: Peanut oil will withstand the highest heat without smoking.
VEGETABLES: Blanch asparagus, broccoli, carrots and cauliflower for a minute or two.
WINE: Use a crisp, acidic wine, like one from Switzerland. California chardonnays are too rich or oaky.
___
© 2008, The Modesto Bee (Modesto, Calif.).
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