back to basics

Fondue is a great option for a party because most of the preparations can be done ahead of time, leaving you and your guests time to enjoy the party while the food cooks in front of you. Fondue can also make a cozy evening for two. For a dinner party, you may opt to have a fondue party and serve cheese fondue, a main course of fondue, and a dessert fondue. For two, you may focus on one type of fondue to highlight.

The traditional cheese fondue includes a combination of Gruyere and Emmentaler cheese, as well as a dry white wine or hard cider, and a splash of Kirsch. To make cheese fondue, you will need the following ingredients:

10 oz dry white wine or hard cider

6 oz Gruyere

6 oz Emmentaler

2 T cornstarch

1 T Kirsch

½ tsp freshly grated nutmeg

1 clove garlic

fondue pot/cauldron

Dippers:

Sliced granny smith apples (squeeze lemon juice over them to prevent browning)

Baby carrots, asparagus, broccoli and cauliflower flowerets

Cubes of bread (Italian bread or baguette, pumpernickel)

Instructions:

1. Cut the garlic clove in half and rub over the inside of the fondue pot, discard.

2. Shred the cheeses using a box grater or food processor and toss well with cornstarch.

3. Heat wine in the cauldron over low to moderate heat until it reaches a simmer. Drop a handful of cheese in and stir in a figure 8 pattern until mixed. Add another handful of cheese, and continue to mix and add cheese until combined. Add Kirsch and stir to combine, season with nutmeg, stir, and serve with Dippers.

The main course fondue is a great option for entertaining because everything can be prepared ahead of time. It’s common to use either a soup stock or oil to cook the meat in; some people prefer the flavor of the oil, others like the lightness of a soup stock. Vegetable or chicken stock won’t impart quite as much flavor as beef stock, and can be good choices.

In advance you will want to prep the meats, which can include tenderloin, sirloin, shrimp, chicken, and even lobster. Cut the meats into bite-size pieces, peel and devein the shrimp; keep each meat in a separate bowl. For non-meat eaters, keep a supply of fresh ravioli on hand. You’ll want to have dipping sauces on-hand for the meats; you can prepare these in fondue trays or small bowls ahead of time. Suggestions include blue cheese dressing, cocktail sauce, teriyaki sauce, steak sauce, pesto, and a garlic butter sauce. For the fondue event, simply heat the stock in the cauldron until it simmers, and skewer the meats or ravioli and place in the cauldron until cooked through.

Lastly, there’s the dessert fondue. Chocolate fondue consists of chocolate and heavy cream, with dippers such as fresh fruit and angel food cake. A dessert fondue is not the place to skimp on the quality of chocolate; with so few ingredients, be sure to buy good quality chocolate. To make chocolate fondue, you will need:

1/2 c heavy cream

8 oz chocolate (bittersweet or semi-sweet preferred, can use quality milk chocolate), chopped

Optional: can add 2 T liqueur, such as Frangelico, Grand Marnier, or Framboise

Dippers: strawberries, sliced bananas, sliced kiwi, pear slices (use lemon juice to prevent browning), bite-sized pieces of angel food or pound cake

Instructions:

Bring cream to a simmer in the cauldron over moderate heat. Reduce heat to low and add chocolate, whisk until combined. Remove from heat and add liqueurs, whisk until combined. Serve with dippers.

Sit back and enjoy yourself; adults and children alike will have a wonderful time with a fondue dinner.

Pizza may possibly be the perfect food. Children and adults both love it, and it can be served in a variety of ways that cover most food groups: bread, dairy, vegetables, meats, and even fruit.

The Italians believe that good pizza is all about the crust. There should not be an overabundance of toppings, because that would detract from the bread, which is the star. It’s up to you if you want to follow this philosophy, but either way, you can take your pizza to the next level by making it from scratch. It’s more affordable than delivery and tastes infinitely better than a frozen pizza and most delivery options. Making a pizza crust from scratch is easier than it sounds, and it really doesn’t take much more time than waiting for the delivery driver. For the dough, you’ll need:

3/4 c warm water (110 degrees)
1 package dry yeast
2 tsp honey
1 1/2 T extra virgin olive oil
2 cups all-purpose flour, divided
1 tsp salt

First, combine the water, yeast, honey, and olive oil in a large mixer bowl. Allow it to sit for five minutes so the yeast can proof. Add 1 ½ cups of flour and the salt, and mix with a dough hook on a low speed. Gradually add the remaining flour as the dough will absorb it (you may no need it all). Knead for about 7 minutes. Turn the dough out on a floured board and knead by hand a dozen times. Put the dough into a large, oiled bowl and roll the dough around until it’s well-coated. Cover it with a kitchen towel and allow it to sit for 30 minutes while you prepare the toppings. After 30 minutes, divide the dough into two balls and roll out each on a floured board into 8 inch rounds.

Brush the dough with olive oil, and top with your favorite cheese and toppings. Bake on a sheet pan coated with cornmeal at 475 F for 8-12 minutes, or until the crust is golden brown around the edges and the cheese is bubbling. Always allow the pizza to rest at room temperature for 5-10 minutes before cutting into it; this allows the juices to go back into any vegetables on the pizza, preventing a soggy crust after cutting, and allows the flavors to further develop.

You can turn making pizzas into a family event, or even a pizza party with your friends. Have about eight different precut toppings available, such as sliced red onions, caramelized onions, sliced red and yellow bell peppers, olives, pepperoni, sausage, pineapple, figs, and sauteed mushrooms. Offer a mozzarella, fontina, parmesan, feta, and even goat cheeses. The possibilities are endless.

While a good pizza crust is delicious when simply brushed with olive oil and topped with mozzarella, salt, and pepper, you can offer even more different combinations by offering sauces. Go beyond the traditional tomato sauce with an alfredo, garlic oil, or pesto.

Play around with the basic dough recipe to make it your own. Add some chopped herbs, garlic, or grated parmesan when mixing the dough. Enjoy the process of making your own dough, of making the crust the star of the pizza, just as the Italians do.