Fondue Facts for Your Next Party

Historically, I have been a disaster at doing fondue.  One time the pot broke the other time I think I just blocked it out of my memory.  Nevertheless, the effort and fellowship one fun.  Well, not sending someone out to get a new meal.  Here are some facts that may help in cheese purchase and being mindful of temperature.

Fondue (French pronunciation: ​[fɔ̃’dy]) is a SwissFrench, and Italian dish of melted cheese served in a communal pot (caquelon) over a portable stove (réchaud), and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s but its origins stem from an area that covers Switzerland, France (Rhone Alps) and Italy (Piedmont and Aosta valley).

Since the 1950s, the name “fondue” has been generalized to other dishes in which a food is dipped into a communal pot of hot liquid: fondue_zum_sechstenchocolate fondue, in which pieces of fruit are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil.

Preparation

Cheese fondue consists of a blend of cheeses, wine and seasoning. To prepare the caquelon it is first rubbed with a cut garlic clove.White wine, cheese, and often kirsch are added and stirred until melted. A small amount of cornstarch or other starch is added to prevent separation. The mixture is stirred continuously as it heats in the caquelon.

When it is ready, diners dip cubes of bread speared on a fondue fork into the mixture.

Temperature and la religieuse

A cheese fondue mixture should be kept warm enough to keep the fondue smooth and liquid but not so hot that it burns. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun). It has the texture of a cracker and is almost always lifted out and eaten.

Below is a listing of Best Cheeses for fondue.  Over the years people have also become very creative with what food can be dipped in the fondue.

Swiss

  • Neuchâteloise: Gruyère and Emmental.
  • Moitié-moitié (or half ‘n half): Gruyère and Fribourg vacherin.
  • Vaudoise: Gruyère.
  • Fribourgeoise: Fribourg vacherin wherein potatoes are often dipped instead of bread.
  • Innerschweiz: Gruyère, Emmental and sbrinz.
  • Appenzeller: Appenzeller cheese with cream added.
  • Tomato: Gruyère, Emmental, crushed tomatoes and wine.
  • Spicy: Gruyère, red and green peppers, with chili.
  • Mushroom: Gruyère, Fribourg vacherin and mushrooms.

French alpine

  • Savoyarde: Comté savoyard, Beaufort, and Emmental.
  • Jurassienne: Mature or mild Comté.

Italian alpine

Chocolate is also a very popular fondue choice.

Info from Wikipedia

 

Zesty Jumbo Shrimp with Lime Cilantro Coleslaw

Chef Jay Jones is one of our favorite contributing chefs.  Visit him on facebook for tempting recipes.  This looks like a way to get a party started:

Ingredients:

For Shrimp

  • 2 lbs Jumbo Shrimp cleaned and deveined and cooked
  • 4 cups of your favorite zesty Italian dressing
  • 2 tbsp cayenne pepper

For Coleslaw

  • 3 lbs shredded cabbage or 3 bags of coleslaw mix
  • 1 cup lime juice
  • ½ cup chopped cilantro
  • ½ cup shredded carrot
  • 4 tbsp salt
  • 4 tbsp pepper
  • 2 tbsp crushed red pepper flakes

Equipment
Two large mixing bowls

Preparation
Add shrimp to bowl
Add dressing
Add cayenne pepper
Toss shrimp in bowl
Cover with plastic wrap and put in refrigerator

In separate bowl
Add coleslaw mix
Add remaining ingredients
Coat cabbage
Cover bowl with plastic wrap and set aside 1 hour
Toss cabbage every 30 minutes

For service
Mound Cabbage in center of platter or bowl
Arrange shrimp around the outside
Enjoy

(See Instructions)

Visit Chef Jay Jones on Facebook

Ultimate Awards Party Menu Recipes

Golden Globes, American Music Awards, Grammy Night and the Oscars are among the biggest event nights not just for the stars going to glamorous but millions more people take the time to gather for celebration.  As we root for a our favorite singer, rapper, actor or movie we munch and sip the night away.  A great way to plan your menu especially when it comes to film award shows is by genre.  One year MCCN took a suggestion from a commenter about the concept of an Avatini.  We searched for Blue Martini recipe and named it the Avatini of course of one of the most celebrated films of the year.  In 2011 True Grit presents an opportunity to pull out a gourmet shrimp and grits recipe.  In the social Network Justin Timberlake orders a round of appletini’s.   Each year the nominations may follow a particular culture prominently featured in the film.  It presents easy idea.  Champagne and Sparkling Cider are always the celebration night old standby.  Here are some options.  Send us your suggestions.

Music Awards

  • Cupcakes are very trendy right now with so many expressions just like music they are great finger food.  Some of the best cupcake spots include Big Man Bakes, Brooklyn Cupcakes, Cupcake and Cookie…READ MORE.   (Photo Cupcake Wars Winner Cupcake and Cookie)
  • Try your hand at Chicken and Waffle or pick up some.  Roscoe’s Chicken and Waffles made them famous but many restaurants have incorporated this pairing in their menu. Fried or Jerk Chicken wings are great with this.
  • Music awards are often the crossroads of casual meets glamor so we suggest grilled cheese and wine.  See Grilled Cheese and Wine Pairings.

Film Awards

Films Set in England

  • Wassail Recipe– It’s a great way to warm up your guests coming in from the Cold

Films Set in France: 

  • Escargo in Garlic and Butter
  • Crepes
  • Champagne

Films Set in Manhattan, NY

Asian Themed Films:

Western Movies or Country Music Awards

Films Set in Mexico

Michelada (Oaxacan Beer Cocktail)

Sweet Tamales

Sports Films

  • Cracker Jacks
  • Chicago Hot Dog

Films taking places in Latin Countries (Central America, Cuba, Puerto Rico)

Puerto Rico:

  • Pina Colada
  • Empanadas

Cuba or (City of Miami) : Mojito

Films Set in Italy/Italian American Films

Films set in West Africa(Sierra Leone, Gambia, Nigeria,…)

Films Set in the Middle East

Hummus Recipe

Films Set in India

Films Set in the Caribbean

Australian Gumleaf Scented Smoked Salmon Brushetta

Ingredients

Approx 20 – 30 pieces

 

Directions

  • In a baking tray lay a little paperbark on the base of the tray.
  • Over the paperbark, place a cooling rack to rest the salmon upon.
  • Add eucalyptus oil to the sugar syrup and brush over the salmon fillet.
  • Cover with foil, then place over the stove and begin to heat the tray, to begin smoking the salmon.
  • Leave on the stove for 30 minutes on very low heat.
  • Remove and allow to cool in the tray.
  • When cool brush with remaining sugar syrup, cover and store in cool room over night.
  • Slice the fresh French stick, spread a little ricotta cheese, then place a small amount of the salmon, dust with sesame seeds and freshly chopped chives

Vegan Japanese Yuba Maki

Yubamaki
What You Will Need:

What to do:

  1. First prepare all of your filling ingredients. Julienne your vegetables and make sure your noodles are cooked. Keep the ingredients together on a plate or cutting board so you can easily put the rolls together.
  2. Heat the oil to a medium-hot temperature. A wok with a tempura rack is an ideal vessel. Don’t heat the oil so hot as to let it smoke. If it begins to smoke, turn it down a notch.
  3. You can make the rolls in multiple ways, either with triangular, circular, square, or rectangular sheets of yuba. Google up how to roll a spring roll for methods (yes, I’m lazy, and there are so many tutorials already).
  4. Spead a small amount of miso on the roll before adding a small handful (enough to cover just the palm of your hand) of vegetables, and roll ‘em up.
  5. Using one (or a few- they stick) strands of noodle, carefully wrap around the maki. This doesn’t have to be perfect, and if you can’t knot it then that’s okay too. Once you plop them in the oil, everything will bind.
  6. Deep fry for 2-3 minutes, or until just brown and crispy. Drain on a tempura rack or on paper towels and serve hot with soy sauce or your favourite Japanese style condiment.