Cooking On The Couch: Fondue How-To’s
NEW YORK (WLNY) — Fondue offers something for every palate — from sweet to savory.
We wanted to have a little fun with the food on The Couch, so we invited Dale Schnell, executive chef at new Midtown eatery KTCHN, to give us a little taste.
South American Spiced Fondue
8 oz. Chocolate 72%
3/4 Cup Heavy cream
1/4 Cup Corn syrup
1/8 Cup Vegetable Oil
1/2 Cup Milk
o 1 tsp.. Cinnamon
o 1/4 tsp. Pink pepper
o 1/4 tsp. Star anise
o 1/4 tsp. Cayenne pepper
o 1/2 tsp. Nutmeg
1) In a large heavy-bottomed saucepot, combine the heavy cream, corn syrup, oil, milk and the ground spices over a gentle flame, stirring occasionally.
2) When the mixture is hot, gently pour chocolate into the mixture and stir to combine.
3) When the mixture is smooth and chocolate is melted, pour the contents into the fondue serving pot. The entire heating, melting and mixing process should take approximately 10 minutes.
4) Remove from heat and serve warm with anything you like to pair with chocolate. At KTCHN Restaurant, we serve our chocolate fondues with freshly sliced fruit, pretzels, graham crackers, raspberry marshmallows and Stollen cake.
Swiss Blend Cheese Fondue
2 oz Gruyere cheese
2 oz Comte cheese
2 oz Vacherin cheese
4 oz White wine
2 oz Vegetable stock or water
1.5 Tablespoons cornstarch
1/2 tsp salt
1) In a fondue pot or heavy bottom saucepot, heat up the wine and vegetable stock (you can substitute water for stock here) to a simmer.
2) Gently whisk all three of the cheeses, along with the cornstarch and salt, into the hot liquid mixture. Whisk thoroughly as the ingredients melt and combine until the fondue is smooth and all ingredients are completely incorporated.
3) Serve the warm cheese fondue with a selection of apple slices, toasted cubes of bread, steamed vegetables, grilled meats, and boiled potatoes.