I was all over this book when I saw the title. It was sitting on the publisher's table at a foodie event amidst the stacks of the rest of their cookbook list. I grazed it with my eyes and entered the contest to win it. Win it I did!
Not Your Mother's Fondue by Hallie Harron turns out to be a refreshing take on what is one of my favorite traditional dishes.
I would have loved to have been one of Hallie's tasters and testers as she put together her cookbook. As most of you know, I am a cheese lover. Hallie's cheese fondue chapter has 22 mouth watering renditions using cheese. Raclette Fondue (love Raclette!). Winey Vacherin Fondue (love Vacherin!). Cucumber Fromage Blanc Fondue. Goat Cheese and Basil Fondue.
The Getting Saucy chapter harbors other intriguing recipes. Sweet and Sour Asian Fondue (yes!). Puttanesca Fondue. Bloody Mary Fondue. Irish Pub Fondue.
I'm not really sure what the Bourguignon Style chapter means. Does it mean you dip things other than bread in the fondues here? I think so. But I am so intrigued with the sound of the recipes it doesn't matter that I am a bit confused. How can you resist trying Shrimp in Spicy Garlic Beer Fondue? Seriously.
Shades of Shabu-Shabu chapter hold equally mysterious fondues. How about Fall Cider Fondue. Coq au Vin Fondue?
When you get to the dessert fondues you want to just put the cookbook down, run for the ingredients, and make one of them. Caramel Rum Fondue had me dreaming of dipping little cubes of cupcake into it. The ultimate for me? Liquid Lemon Curd Fondue. Oh, yes!
Obviously the author and I share a love of similar flavor combinations in addition to a love of fondue. I have mine. Now go get yours! I'm going to leave you with a recipe from the cookbook, hope you enjoy!!!
Recipe for White Chocolate Marzipan Fondue
Dippers: Coconut macaroons, panettone, strawberries, sponge cake cubes
Ingredients:
1 pound white chocolate, chopped
2 ounces almond paste, chopped
1/2 cup half-and-half
1/4 cup almond flavored liqueur
1 teaspoon almond extract
Method:
1. Place the chocolate, almond paste, half-and-half, liqueur, and almond extract in a large fondue pot.
2. Cook for about 15 minutes over low heat to melt the chocolate and bring the mixture to a simmer. When the mixture is smooth and simmering, turn off the heat. The fondue will be thin. If desired, cool to room temperature. The fondue will thicken as it stands and cools. Serve either warm as a thin fondue glaze or cooled as a thicker dip.
Not Your Mother's Fondue by Hallie Harron from The Harvard Common Press, 2010.
