How do you do fondue?

KAREN WIGHT

September brings three Wight family birthdays. That’s a lot of

celebration in one month.

Our tastes are as varied as our personalities, but the one thing

we agree on is that a fondue dinner makes any occasion fun and

delicious. After all, with a pot of melted chocolate and a platter of

fruits and goodies, how can you go wrong?

There are fondue brews for appetizers, main courses and desserts.

Can you get too much of a good thing? Yes, but the path to gluttony

is glorious.

The main requirement for fondue is a fondue pot -- a special

appliance that needs a heat source, such as a candle, Sterno or

electricity. The heat can be regulated to keep the contents warm

enough to cook with or simply melted for dipping.

If your kitchen lacks this vital mealtime entertainment element,

you can find a fondue pot at most department or specialty cooking

stores. Sur la Table carries a variety of electric and Sterno fondue

pots. Cuisinart makes a three-quart brushed stainless steel electric

model with an adjustable temperature control that is handy. Le

Creuset offers a Sterno setup in a variety of cool colors and All

Clad also makes a fondue set that includes long-handled forks for

cooking.

Target gets bonus points for having an attractive fondue pot at a

great price. Rival’s electric stainless steel fondue maker has a

nonstick cooking surface and temperature control that make it a

bargain at $29.99. For that price, you can get one for appetizers,

main course and dessert.

Is there a trick to good fondue? Not really. Quality ingredients

and a good recipe are the only requirements. Try using grape seed oil

if you choose to fry your entrees. It can withstand high temperatures

without burning or smoking and has a nice flavor that is compatible

with all other spices.

From our house to yours -- happy dipping.

CLASSIC CHEESE FONDUE

1/2 lb. Emmenthaler or Swiss cheese (shredded)

1/2 lb. Gruyere (shredded)

1 clove garlic

2 cups dry white wine

1 tablespoon lemon juice

2 tablespoons flour

3 tablespoons Kirsch

1/4 teaspoon white pepper

Nutmeg and/or paprika to taste

Directions: Rub the inside of the fondue pot with the garlic --

add the clove to pot or discard it. Heat the white wine and lemon

juice, but do not boil. Coat the shredded cheese with the flour; this

will help bind the ingredients together. Reduce the heat to low and

slowly add the cheese while stirring. When the cheese begins to melt,

add the remainder of ingredients and continue to stir.

If fondue is too loose, add more cheese. If fondue is too stiff,

add more wine.

To dip: Italian bread (or any crusty bread) cut into bite-sized

cubes and vegetables such as broccoli, cauliflower, carrots and bell

peppers.

BASIC CHOCOLATE FONDUE

8 ounces premium chocolate (chopped)

1 cup whipping cream

2 teaspoons Grand Marnier (optional)

Directions: Over a low temperature or flame, heat cream until

warm, but do not boil. Slowly add chocolate while stirring. The

mixture will become smooth. Stir in liqueur.

To dip: Strawberries, bananas, apple slices, pound cake, angel

food cake, pretzels, pineapple chunks and marshmallows (fingers

optional).

ASIAN HOT POT FONDUE WITH BROTH

5 cups beef broth

2 green onions (chopped)

2 garlic cloves (minced)

About 5 shiitake mushrooms (chopped)

2 tablespoons cilantro (chopped)

2 tablespoons ginger root (minced)

2 tablespoons soy sauce

Directions: Bring beef broth to a boil and add green onions,

garlic, mushrooms, cilantro, ginger and soy sauce. Simmer for 15

minutes.

To dip: Strips of beef or chicken, pot stickers, broccoli,

peapods, and bok choy.

Recipes courtesy of gofondue.com.

* KAREN WIGHT is a Newport Beach resident. Her column runs

Thursdays.