Fine Herbs Fondue

Fine Herbs Fondue

There’s no better way to bring people together than over a table of delicious communal dishes—with a touch of interactivity thrown into the mix. A burbling pot of decadent cheese fondue tweaked with the freshness of herbs makes for a fun, dippy dinner.  Serve with Warm Lentil Salad Recipe.

Ingredients:

For Dipping
1 large baguette, sliced or ripped into bite-sized pieces
1 ½ lbs (680 g) baby potatoes, boiled and cooled
1 cup (225 mL) classic cornichons (sour, not sweet), drained
1 bunch radishes, trimmed and halved
8 oz (225 g) cremini mushrooms, trimmed and halved
4 links favourite sausage, grilled or roasted and sliced

Fondue
3 cups (750 mL) good dry white wine
2 lbs (905 g) shredded Gruyère cheese
1 ½ lbs (680 g) shredded Emmenthal cheese
1 tbsp (15 mL) cornstarch
1 garlic clove, sliced in half
1 tbsp (15 mL) finely chopped chives
1 tbsp (15 mL) finely chopped parsley
1 tbsp (15 mL) finely chopped tarragon

Directions: 

Prepare your dipping ingredients on platters so that they’re ready to go when the fondue is. Place baguette pieces in a basket for easy access.

Set up your fondue pot in the middle of the table, making sure it’s fuelled up.

To make fondue, pour wine into a large heavy saucepan on medium-high heat. In a bowl, toss shredded cheeses with cornstarch. Just before wine comes to a boil, gradually add cheese to the wine, about ½ cup (125 mL) at a time, stirring continuously with a wooden spoon, until each addition of cheese has melted. Keep going until all the cheese has been added and fondue is smooth. Never let the fondue come to a boil. Reduce heat to low.

When ready to serve, rub fondue pot with half garlic clove. Discard clove. Stir herbs into fondue, and pour the fondue into fondue pot. Encourage your guests to skewer nibbles and bites of bread, and joyfully dip away.

Serves 8

Pear And Caramelized Onion Pizzette

PEAR AND CARAMELIZED ONION PIZZETTE

These petite pizzas are welcome nibbles, piping hot from the oven and full of adult flavors. Start with purchased pizza dough from an Italian bakery or make your own. See tip if making ahead.

Ingredients:
1 large sweet onion such as Spanish or red
1 tbsp olive oil
1 lb. fresh pizza dough, refrigerator-cold
3 large pears, ripe but firm
⅛ tsp salt
Few grindings of black pepper
1 tbsp butter
2 to 3 tbsp finely chopped fresh thyme, divided
½ lb. Gruyère or Emmenthal cheese or mixture of both, grated

Peel and thinly slice onion. Heat oil in a large frying pan over medium heat; add onions. Lower heat as needed to slowly sauté, stirring often, for 15 to 20 minutes or until wilted and golden.

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Directions:

Meanwhile, cut cold pizza dough into 16 equal pieces, each about 1 oz on a scale. On a floured board, roll each into a small boll; cover and let rest 10 minutes. Pull each ball into a flat round. Using a rolling pin, roll into a circle about 4 inches  in diameter. Lay about an inch apart on greased baking sheets. Cover and rest another 10 minutes; then press or roll out again to 4 inches. Cover; set aside while completing toppings.

Peel, core and thinly slice pears. When onions are golden, stir in salt and pepper; remove from pan. Add butter to pan; return to medium heat. When bubbly, add pears. Sauté pears for 8 to 12 minutes, turning frequently, until softened and lightly browned. Cool on a plate.

Preheat oven to 450°F.

5. Dividing equally, spread each round of dough with onion; then add pear and thyme. Top with grated cheese. Bake 10 to 12 minutes or until pizzettes are golden. Serve right away, whole or cut in half, topped with a sprinkling of thyme.

Tip:

To make ahead, bake pizzettes only until set and just staring to brown, from 8 to 10 minutes. Cool on a rack, cover and refrigerate or freeze. Reheat from cold or frozen, uncovered, in a 450°F oven for 5 to 8 minutes or in the toaster oven until hot and browned.

Makes 16 pizzettes