Saturday, January 1, 2011

NEW YEAR'S EVE FONDUE PARTY

     We've started a new family tradition in our house, and it began last night with the most delicious and fun fondue party.  I was so sure I already owned a fondue pot, but after looking everywhere in our cluttered basement, it was nowhere to be found.  Luckily without too much hassle a pretty decent pot was purchased, along with a smaller ceramic dessert fondue pot, and we were ready to roll!  I've only had fondue twice in my life, one year my mother made cheese fondue, and the other time our neighbour made the kind with hot oil.  Both times were very yummy, so I was excited to try it out for myself.  Fondue parties don't have to be too much work, but as you can probably see from this blog, I love to feed people and entertain so I made many of the accompaniments from scratch because it's fun for me.  The cheese fondue is made from Gruyere and Emmenthal cheeses melted with some white wine and thickened with cornstarch and lemon juice.  You can dip all kinds of things into this gooey and stringy delight, including the spread we had last night of crusty homemade bread, steamed broccoli and cauliflower, fingerling potatoes, cherry tomatoes, and strips of red and yellow peppers.  I was happy to have an opportunity to open up and share a jar of my homemade dill pickles to eat with the fondue, along with some mammoth garlic stuffed olives.  
     For dessert I baked a few yummies to dip into the chocolate fondue.  My favorite Maple Shortbread, Maple Almond Biscotti and the star of the night, mini Orange Vanilla Cakes.  We also feasted on a selection of dippable fruits including bananas, pears, clementine segments, and pineapple.  It was a real treat to buy these precious imported fruits for this special occasion.  This meal was so much fun I can't wait until next year to do it again (if I can wait that long!)
CHEESE FONDUE
Serves 4 adults as a main course

9 cups grated Gruyere and Emmentaler cheeses, organic if available (about 1 1/2 pounds)
1 1/2 cups dry local, organic white wine
1 organic clove garlic, sliced in half
2 Tbsp organic cornstarch
2 Tbsp organic lemon juice, fresh squeezed
1/4 tsp organic nutmeg, grated fresh
freshly ground black or white pepper
Optional accompaniments:  cubed bread, breadsticks, steamed small potatoe wedges, bell pepper strips, blanched broccoli and cauliflower, seared scallops, steamed shrimp, whole cherry tomatoes, olives, pickles, apple slices, pear slices

Method:  Rub the inside of the fondue pot with the garlic, then discard the cloves.  In a saucepan over medium-low heat, bring the wine to a bubble and then begin whisking in the cheese by the handful, until melted and combined.
     In a separate bowl, whisk the lemon juice with cornstarch until the starch is dissolved.  Stir this into the cheese, whisking until it is smooth and bubbling.  Season with pepper and nutmeg.  Transfer to the fondue pot and set over the flame.  Serve immediately.
CHOCOLATE FONDUE
Serves 5-6 as dessert

3/4  pound organic chocolate chips
1 cup organic whipping cream
Optional accompaniments:  strawberries, banana, pineapple, dried fruit, shortbread, cake, biscotti, orange segments, homemade marshmallows, cherries, mango, melon, apple, pear, candied ginger

Method:  Set a bowl over lightly simmering water.  Stir in the chocolate and cream, stirring occasionally until chocolate is melted and the mixture is smooth.  Transfer to the fondue pot set over a flame.  
MINI ORANGE VANILLA CAKES
Makes 5 mini loafs (2 1/2 cups batter)

3/4 cup organic whole wheat pastry flour
3/4 cup organic unbleached white pastry flour
3/4 Tbsp aluminum and GMO free baking powder
1/4 tsp sea salt
1/4 cup organic vegetable oil (sunflower, safflower)
1/4 cup local maple syrup
1/4 cup organic brown rice syrup (or more maple)
3/4 cup organic whole milk
1 tsp pure organic vanilla extract
1Tbsp organic fresh orange juice
zest of 1 organic orange

Method:  Preheat oven to 350*.  Grease the pans with vegetable oil.  In a large bowl, sift in, then combine the dry ingredients, including the zest.  In a smaller bowl, whisk the wet ingredients together.  Add the wet to the dry, whisk gently until smooth.  Pour into the pans and bake for 15-20 minutes, or until lightly golden.  Transfer pans to a rack and allow to cool before removing from pans.

WHOLE WHEAT MAPLE SHORTBREAD 
 Makes about 12-15 cookies

1/2 cup organic whole wheat flour
1/2 cup organic unbleached flour
1/3 cup organic brown rice flour
1/4 cup local maple sugar
1/2 cup organic unsalted butter


Method:  Preheat oven to 350*.  Sift all dry ingredients into a bowl and rub in the butter. Roll into small balls, pressing down on them with your palm to flatten them a bit, placing on a parchment lined baking sheet.  Bake at 350*for about 15 minutes or until just slightly golden.
MAPLE ALMOND BISCOTTI

1  cup organic whole wheat pastry flour
1/2 cup organic unbleached white pastry flour
1/2 Tbsp aluminum and GMO free baking powder
1/4 tsp sea salt
1/2 cup organic almond slivers
1/4 cup organic vegetable oil
1/3 cup local maple syrup
1/2 tsp pure organic vanilla extract
1/2 tsp pure organic almond extract

Method:  Preheat oven to 350*.  Line a baking sheet with parchment paper.  Sift and mix together the dry ingredients, then stir in the almonds.  In a separate bowl, whisk together the wet ingredients.  Stir the wet into the dry and then form into two logs, 2 1/2" in diameter.  Bake until golden around the edges, about 30 minutes.  Allow to cool and then slice into thin diagonal 3/4" slices.  Bake for another 15 minutes.

1 comment:

  1. We were honoured to share this feast with your family and it was the best fondue we've ever had!! My favourite dippers were the potatoes, mmmmmmm :-) Thanks so much.

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