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By Lou Seibert Pappas

Even if served at festive gatherings or intimate dinners, fondue is a celebration dish absolute to carry very good flavors and enjoyable. Best-selling writer Lou Seibert Pappas deals recipes which are effortless to make and fabulously scrumptious. Traditionalists will enjoy cheese fondues akin to Bagna Cauda and Tuscan Cheese Fondue. Entre thoughts comprise Filet Mignon and Shrimp Fondue or seashore Lover's Fish Pot. better of all, the host can benefit from the time spent with friends and family, because the cooking is completed correct on the desk. So, with no ado, prepare to dip, swirl, and pleasure in Fondue!

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MAKES four to six SERVINGS Fonduta In Tuscany, in the course of the autumn truffle season, fonduta is a well known antipasto direction. With clean tarts costing up to they do, be at liberty so as to add a number of drops of a good-quality white truffle oil or paste correct prior to you serve the fonduta so its pungency won't fade. a favourite pasta dish and Caesar salad might make fantastic accompaniments. 1¼ cups dry white wine, equivalent to Pinot Grigio, or glowing wine 12 oz. (3 cups) shredded fontina cheese 1 tablespoon cornstarch 2 huge egg yolks Salt and white pepper (optional) Few drops truffle oil, 1 teaspoon truffle paste, or finely chopped muffins (see be aware) DIPPERS 2 candy (not sourdough) baguettes, lower into bite-size cubes, each one with a few crust on; small mushrooms, trimmed and halved; and/or cooked artichoke hearts, halved within the best of a double boiler set over simmering water, warmth 1 cup of the wine until eventually steaming. Toss the cheese flippantly with the cornstarch until eventually flippantly lined. progressively upload the cheese to the pot, a handful at a time, stirring whenever until eventually the cheese is totally melted. In a small bowl, whisk the egg yolks including the remainder ¼ cup wine. Pour the egg blend into the cheese combination and cook dinner till thickened, stirring consistently. Season with salt and white pepper to style, if utilizing. previous to serving, stir within the truffle oil. move to a fondue pot and hold hot over low warmth, or serve in preheated person ramekins. go the bread cubes, mushrooms, and artichoke hearts for dipping. MAKES four to six SERVINGS notice: Minced tarts are really dear, so that you will want to finances for a small quantity as a distinct deal with for this recipe. differently, truffle oil or truffle paste will paintings properly. Dutch Caramelized Onion–Smoked Gouda Fondue The caramel sweetness of long-sautéed onion provides an fascinating accessory to this creamy, smoky fondue. think of serving this fondue followed through a salad of Belgian endives and toasted walnuts, with small Yukon Gold potatoes tossed in parsley butter at the part and a dessert of hot baked apples or wine-steeped Bosc pears and whipped cream. 1 tablespoon olive oil 1 tablespoon butter 1 huge yellow onion, coarsely chopped 2 teaspoons sugar 2 cups dry white wine, resembling Rhine Riesling eight oz smoked Gouda cheese, shredded eight oz Emmentaler, Gruyère, or Swiss cheese, shredded 2 tablespoons cornstarch Salt and freshly flooring black pepper DIPPERS Crusty darkish bread or rye bread, lower into bite-size cubes, every one with a few crust on; purple and gold cherry or plum tomatoes; and/or fennel bulbs, minimize diagonally into 1-inch chunks In a medium skillet over medium-high warmth, warmth the olive oil and butter. upload the onion and sauté for five mins, stirring frequently. decrease the warmth to low, sprinkle the onion with the sugar, and prepare dinner, stirring until eventually the onion is melted down and light-weight brown, approximately quarter-hour longer. In a fondue pot over medium warmth, warmth the wine until eventually bubbles shape. upload the onion. Toss the cheeses flippantly with the cornstarch until eventually calmly lined.

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