Fond o' Fondue?

I'm a fan of fondue, too. As I was writing about satisfying your Retro-Chic Fondue cravings with Beemster cheeses and their unique cooperative, I stumbled upon this recipe from Chef Jason Bond. Also included here is a second fondue recipe from our friends at Beemster.  Happy dipping!

Jason Bond’s Classic Fondue in the French Style

One of my favorite chefs in Boston is Jason Bond at the Beacon Hill Hotel and Bistro, where they've just started Fondue Sundays. I've enjoyed many wonderful meals in the warm bistro, usually with some delicious heritage breed pork or sustainable seafood. He knows how to take good local food and turn it into something sublime. Richard Auffrey, The Passionate Foodie, Dale Cruse of Drinks are on Me, and I attended a South African wine pairing dinner that was wonderful. Read about it here on Richard's blog, Beacon Hill Hotel and Bistro South African Wine Dinner.

Ingredients:

  • 2 grinds white pepper, from a mill

  • 5 passes fresh grated nutmeg

  • 2 ounces Berghof Bio Appenzeller, grated

  • 2 ounces Laguiole, grated

  • 2 ounces Gruyere du Fort, grated

  • 1 tsp Kirschwasser

  • 1/2 Tablespoon cornstarch

Description:

Make a slurry with the Kirschwasser and the cornstarch. It should be thick, but pourable.

Use more or less Kirschwasser to get a consistency you like.

Set at the ready, next to the stove.

In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg.

Bring to a boil and add the grated cheese all at once. Whisk over heat
until the cheese has melted.

Whisk in your slurry, a little at a time, until the fondue has a pleasant texture.  Adjust the seasoning and serve hot.

 

Vlaskaas Fondue

Main course for 4 persons

Preparation time: 45 minutes

Ingredients:

 

  • 1 small onion

  • 1 piece garlic

  • 1 cup of white wine

  • Vlaskaas   (21 ounces)

  • 20-50 big shrimps, peeled

  • 1 whole wheat bread or 4 Panini

  • ½ tablespoon ground coriander

  • 1 ¼ cups skimmed milk

  • 1 ½ tablespoon of butter

  • 3 tablespoons of flour

  • (4 tablespoons cognac)

 

Preparations:

Pull the shrimp out of their package and thaw out if necessary.

Let the milk cook together with the onion (cut in 4 pieces) and the garlic. Let simmer for 15 minutes. Remove the onion and garlic from the milk. In the meantime grate the Vlaskaas.

Cut the bread in 1 inch cubes or ½ inch slices.

Grind the coriander in small pieces/powder.

Melt the butter in the fondue pot.  In the pan in which the garlic and onions were heated, slowly mix the flour into the garlic/onion milk while stirring. Then pour the mixture into the fondue pot while stirring and let simmer for 1-2 minutes.

Add the grated cheese little by little while continuing to stir.  Let the cheese melt while stirring.  Pour in wine while continuing to stir.  Once an even texture is regained throughout the fondue mix in the cognac and continue to stir. Continue to heat fondue until ready to serve. Scatter the gournd coriander on top of the fondue pot before serving.

Serve:

Put the bread or shrimp on the table near the fondue and dip into the fondue. Serve with white wine or beer.

Tip:

Serve the fondue with a salad of fresh fruits; like apple, banana, orange, grapes, and pineapple.

 

Did you know?

  • Beemster Polder is an award-winning, sustainable dairy cooperative, hundreds of farmers' making fantastic cheeses from special milk. Cows graze on organic grass which grows in unique blue sea clay. Please read: Fondue Adds Retro-Chic to Entertaining.

  • I interviewed cheese Guru Terrance Brennan for the magazine Culture: the Word on Cheese. Click here to read it on Picholine's website: From Cave to Cart to Cooking.

  • Other cheesy posts here at the Leather District Gourmet include:  What Time is it? Time for Cheese. Interview with Chef Matt Jennings, Prince of Porc and Cheesemonger extraordinaire. In that post, he shares tips for building a good cheeseboard.

  • Fondue is often described as Swiss in origin, developed, it's said, to use up stale bread and old cheese when the mountainous paths were too snowy to pass. For an interesting and well-researched piece see, Peter Hertzmann's article here, including Brillat-Savarin in the original French, with translations. See Dana Mccauley's Topline Trends for a lively discussion of of fondue.

What about you and fondue?

Do you prefer sweet or savory fondues?

Do you think they're a full meal or a course?

Have you eaten fondue in a restaurant?