Fondue is perfect for easy entertaining during the holidays, says chef Corbin Tomaszeski.
If you have the makings for a fondue, whether it’s savoury or sweet, you can put on a festive spread without chaining yourself to the stove. Have a few types of cheese on hand in your fridge and a loaf of crusty ciabatta, or some chocolate and liqueur, and you’re good to go if company comes calling unexpectedly.
“Be creative and whimsical. Keep it uncomplicated. Just open up your fridge, open up your pantry and say, ‘OK, what have I got?'” says Tomaszeski, who teamed with Jackson-Triggs Estate Wines to create the following recipes.
“I tell people don’t be afraid to substitute with what you’ve got in your pantry. … So if you don’t have Swiss-style cheese and you only have cheddar, guess what? That’s the only cheese you’re going to use. You’ve got cheddar and cream cheese? You can mix that. You only have broccoli and cauliflower. You know what? Use that as a dip. There’s no rules. In fact, the rule is don’t follow rules.
“Cook with what you’ve got and more importantly experience fondue for what it is: communal dining with family and friends.”
Chocolate and Raspberry Ripple Fondue
A mix of dark chocolate, cheese and raspberry liqueur make this dessert fondue a sweet finale when paired with sparkling Merlot.
Wine Pairing: 2010 Jackson-Triggs Niagara Entourage Grand Reserve Sparkling Merlot
- 340 g (12 oz) dark chocolate, chopped
- 175 ml (3/4 cup) 35 per cent cream
- 30 ml (1 oz) raspberry liqueur
- 30 g (1 oz) mascarpone cheese
In a small saucepan, melt dark chocolate pieces with heavy cream.
Add raspberry liqueur and mascarpone. Stir until smooth and incorporated.
Pour melted chocolate fondue into fondue pot and serve with fresh berries and pound cake.
Makes 6 servings.
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Cheddar and Jalapeno Fondue
Spice things up this holiday season with this double cheese and jalapeno fondue, which Tomaszeski says is one of his favourites.
“The cornstarch keeps the cheese from binding together and becoming clumpy. It also helps thicken your fondue and gives it a nice velvety sheen and texture.”
Wine Pairing: 2010 Jackson-Triggs Niagara Entourage Reserve Sparkling Sauvignon Blanc
- 125 ml (1/2 cup) vegetable stock
- 1 clove garlic, minced fine
- 2 ml (1/2 tsp) shallots, minced fine
- 5 ml (1 tsp) Worcestershire sauce
- 5 ml (1 tsp) Dijon mustard
- 250 ml (1 cup) shredded aged cheddar cheese
- 125 ml (1/2 cup) shredded Swiss Cheese
- 22 ml (1 1/2 tbsp) cornstarch
- 7 ml (1/2 tbsp) jalapeno pepper, minced
In a fondue pot, heat vegetable stock until warmed through. Add shallots, garlic, Worcestershire sauce and Dijon mustard, stirring to incorporate.
Combine cornstarch with shredded cheddar and Swiss cheese and slowly stir into heated vegetable stock mixture until smooth and creamy.
Add jalapeno and serve with cubes of crusty bread or fresh vegetables.
Makes 6 servings.
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Peanut Butter and Jam Chocolate Fondue
Sweet and salty are paired in this melted twist on a classic favourite.
Wine Pairing: 2010 Jackson-Triggs Niagara Entourage Grand Reserve Sparkling Merlot
- 340 g (12 oz) milk chocolate
- 175 ml (3/4 cup) 35 per cent cream
- 45 ml (3 tbsp) smooth peanut butter
- 30 ml (2 tbsp) strawberry jam
In a small saucepan, melt chocolate with cream. Add peanut butter and strawberry jam. Stir until smooth and incorporated. Pour melted chocolate fondue into fondue pot and serve with fresh berries and pound cake.
Makes 6 servings.
Source: Chef Corbin Tomaszeski and Jackson-Triggs Estate Wines partnered to create these recipes.
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