friday feast: divine dipping

If one has to take the plunge, it may as well be into a dish of warm, creamy chocolate.

Strawberries, marshmallows, cubes of pound cake and banana slices all agree — death by chocolate is the only way to go!

Remember when that rascal, Greg Pincus, scared us with his paprikash last month? He is back today to make amends with another foodie poem. This time, there is not one hint of fear, no hesitation, not one bit of mystery or trepidation — fondue au chocolat hides nothing, and Greg has finally bared his soul: “I have eaten here in L.A. at a restaurant where every course was fondue, and have always loved any dessert involving skewers!” Friends, you heard it here first!

Before I call out the St. Bernards, may I ask you a personal question? “Do you fondue?”

photo by annamatic3000.

ODE TO CHOCOLATE FONDUE
by Greg Pincus

Oh, Fondue! I’m so fond of you.
You nice warm pot of chocolate goo.
You change bananas to a treat.
You make all berries fun to eat.
A cookie dipped in you turns better;
Pound cake gets improved (and wetter).
Oh, Fondue! I’m fond of you . . .
I hope we never say adieu.

Though I liked Greg before, now I like him even MORE. Clearly, he’s a man who knows where to dip his fork. ☺

His poem brought back fond memories of the best fondue I’ve ever eaten — at a restaurant in the Austrian ski resort town of St. Anton. We were there with Len’s brother and wife — the three of them skied all day while I shopped. After a long, chilly day, we treated ourselves to quite a feast: Fondue Bourguignonne (cooking beef in hot oil before dipping in cheese and sauces), as well as traditional Cheese Fondue. Divine, simply divine.

Fondue did not become popular in this country until the mid 60’s. These days, people are wild for anything dipped in chocolate, even pretzels and ice cream balls, and chocolate fountains are common fixtures in restaurant buffets. Personally, I don’t care for the fountains, preferring to dip my goodies in a caquelon the old fashioned way. After all, the fondue experience is at best an intimate sharing, something even the host can enjoy because everything is prepared ahead of time. As soon as the guests arrive, just sit down and dip! Consider fondue for dessert on Mother’s Day! ☺

source: Émilie Bouchard photographe

CHOCOLATE FONDUE
(4-6 servings)

Ingredients:

16 oz. chocolate (milk, dark, or semisweet), broken in pieces
1/2 pint whipping cream
1/2 cup caramel topping
3 T Torani hazelnut syrup or favorite liqueur

Directions:

Place all ingredients in a ceramic fondue pot over low heat. Stir constantly until the mixture is melted and smooth. Do not allow to bubble. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Some suggestions are strawberries, bananas, apples, grapes, cherries, pound cake, marshmallows, raisins and shelled nuts. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

~ Recipe courtesy of Tyler Florence, Food Network

MORE TIDBITS

♥ The earliest recorded recipe for a “fondue” sauce appeared in Book 11 of Homer’s Iliad. It contained Pramnos wine, grated goat’s cheese and white flour.

♥ Modern fondue originated in the 18th century in the canton of Neuchâtel, Switzerland.

♥ Fondue etiquette: No double dipping, no tongues or lips should touch the dipping forks.

♥ Traditional custom: if a man accidentally drops his bread in the sauce, he must buy a bottle of wine. If a woman does this, she must kiss the man on her left.

♥ At my next fondue, I will make sure George Clooney is sitting on my left. ☺

One last fondue for you!

photo by Notes on a Party.