The Costco Connection - December 2018

“There is a whole world of fondue that goes way beyond cheese.”

; HALLIE HARRON Place all ingredients in a medium-size fondue pot (or the top of a double boiler over simmering water). Heat over a very low setting,
stirring frequently, until the chocolate has melted. Serve fondue
over low heat with graham crackers, sugar cookies, shortbread
and madeleines as dippers. Makes 6 servings.

Heat the wine, cream, garlic, flour, mustard and nutmeg in a large fondue pot over low heat. When the mixture begins to boil, simmer for 5 minutes or until very slightly thickened.

Stir in the cheeses and the liqueur, and season with pepper. Heat, stirring frequently to keep the mixture from sticking to the bottom.

When the cheese has melted and the mixture is thick and creamy, serve, being sure to keep the heat setting at the lowest level.

Makes 6 servings.

Recipes adapted from the book Not Your Mother’s Fondue, by Hallie Harron (Harvard Common Press, 2010).

8 oz bittersweet chocolate, chopped (or substitute chocolate chips)

1 (8-oz) package cream cheese, softened and cubed

1 cup heavy cream ; cup sugar ; cup hazelnut liqueur

1 Tbsp pure
vanilla extract
Graham crackers,
sugar cookies,
shortbread and
madeleines, for
dipping

1 cup dry white wine ; cup heavy cream

2 garlic cloves, minced

1 Tbsp all-purpose flour

2 tsp dry mustard Pinch of nutmeg

8 oz Gruyère cheese, cubed

8 oz Emmenthal, Jarlsberg or Gouda cheese, cubed

2 Tbsp cherry liqueur Freshly ground black pepper, to taste

Classic Swiss Cheese Fondue

While a stoneware or cast-iron caquelon

(fondue dish) was originally used for fondue, “today we have heavy, wide, fairly shallow metal or earthenware pots in basically the same shape as the classic pot,” says Harron.

Long-stemmed fondue forks are used to securely spear ingredients for dipping.

When going for a dip, keep in mind that losing the contents of your fork into the pot traditionally earns you a lighthearted penalty, such as buying a round of drinks or giving a kiss to one of your table mates. Depending on the fondue, be sure to keep it warm or hot by reheating it over the stove or arranging over a portable burner.