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Video: Get festive with fondue

  1. Transcript of: Get festive with fondue

    This morning in TODAY'S HOLIDAY KITCHEN, a winter favorite: fondue . And I 'm fond of you, too! Here with two recipes for the cheese or chocolate lover, chef Zane Holmquist is the executive chef of the Stein Eriksen Lodge in Park City , Utah . Chef, good to see you.

    Mr. ZANE HOLMQUIST (Executive Chef, Stein Eriksen Lodge): Nice to see you. How are you?

    ROKER: I'm great. And this -- so this time of year we like the fondue . It's making a big comeback.

    Mr. HOLMQUIST: It's huge. It's a big fondue thing from when we were kids . It's back from the '70s. So we love it.

    ROKER: Right. OK, so dust off the fondue pot, let's go.

    Mr. HOLMQUIST: Get them out. And we start -- I love a cast iron fondue pot. Lots of -- lots of fondue pots aren't heavy cast iron pot.

    ROKER: Hm.

    Mr. HOLMQUIST: You can leave this to your kids, it'll last 50 years.

    ROKER: OK.

    Mr. HOLMQUIST: So easy. We get kind of warm in our fondue pot.

    ROKER: Right.

    Mr. HOLMQUIST: Rub it with a little garlic.

    ROKER: Mm-hmm.

    Mr. HOLMQUIST: I like to add a little -- a little flavor.

    ROKER: Now, obviously we're starting with the cheese fondue .

    Mr. HOLMQUIST: We are starting with the cheese.

    ROKER: That would maybe throw the chocolate off a little bit.

    Mr. HOLMQUIST: A little bit. And I 'm going to leave the garlic right in there.

    ROKER: OK.

    Mr. HOLMQUIST: I'm going to add a little white wine. I like to use a Riesling .

    ROKER: Mm-hmm. Why's that?

    Mr. HOLMQUIST: Well, it's a little lighter. I think it works with the Gruyere and Emmenthaler cheese.

    ROKER: Mm-hmm.

    Mr. HOLMQUIST: And then we're going to add a bit of cream. This is not a low-fat dish.

    ROKER: No.

    Mr. HOLMQUIST: So it's all about flavor. Fat is flavor, as we know.

    ROKER: Yes, it is.

    Mr. HOLMQUIST: So we're going to get this going.

    ROKER: Right.

    Mr. HOLMQUIST: And we're going to add a pinch of salt and a little bit of pepper.

    ROKER: Mm-hmm.

    Mr. HOLMQUIST: So easy, easy times, easy recipes to make for the holiday season when you're skiing.

    ROKER: Now, you said cheesewise you're using Emmenthaler and Gruyere . Is there any others that you could use?

    Mr. HOLMQUIST: White cheddar works great.

    ROKER: Mm-hmm.

    Mr. HOLMQUIST: I like to do a Gorgonzola . You have to be a Gorgonzola fan.

    ROKER: Yes.

    Mr. HOLMQUIST: And as this comes up to a boil now...

    ROKER: Right.

    Mr. HOLMQUIST: ...just as it comes to a boil, we're going to thicken it with just a little corn starch. That's going to keep it all together as we -- as we cook.

    ROKER: OK.

    Mr. HOLMQUIST: And then we have -- we have this. If you'll give that a bit of a stir and add some cheese.

    ROKER: OK.

    Mr. HOLMQUIST: If you'll add in the Gruyere , then we're just going to kind of add that in and stir as we go.

    ROKER: Oh, it kind of melts almost automatically.

    Mr. HOLMQUIST: Oh, it goes right -- goes right in.

    ROKER: Mm-hmm.

    Mr. HOLMQUIST: And we add some of our Emmenthaler , and we just keep stirring until we incorporate. And then we're going to add -- you have to have a little bit of nutmeg to make -- to make a traditional fondue .

    ROKER: Mm-hmm.

    Mr. HOLMQUIST: So we grate a little bit of nutmeg in there. And you can see how easy this is.

    ROKER: Yeah.

    Mr. HOLMQUIST: It's a simple recipe.

    ROKER: And that's it.

    Mr. HOLMQUIST: Yeah, it's very easy. If, you know, you kind of get the holiday party sprung on you.

    ROKER: And then you -- now, what do you use to dip?

    Mr. HOLMQUIST: Well, there's some rules. There's no double dipping for you.

    ROKER: No double dipping, unh-unh.

    Mr. HOLMQUIST: No double dipping. And if you lose your -- if you lose your dip in the -- in the fondue ...

    ROKER: Mm-hmm.

    Mr. HOLMQUIST: ...you have to buy the next round of drinks, so.

    ROKER: So we've got cauliflower...

    Mr. HOLMQUIST: Cauliflower, some baby potatoes.

    ROKER: Now, are these already baked -- already cooked?

    Mr. HOLMQUIST: We boiled those a little bit so they're cooked.

    ROKER: Boil those a little ?

    Mr. HOLMQUIST: And I like a nice -- I like a nice stout bread, a rye bread, and a -- and a little day-old, little crispy works great.

    ROKER: Mm. That's terrific.

    Mr. HOLMQUIST: But we have to finish...

    ROKER: Oh.

    Mr. HOLMQUIST: ...with a little Kirsch .

    ROKER: Ah.

    Mr. HOLMQUIST: So we have to have our Kirschwasser , stir that in. Our cherry brandy makes the whole deal. And maybe a little more fonduing -- a little more -- a little more brandy.

    ROKER: Yes, there you go. And before you know it, you're under the table. All right, dessert.

    Mr. HOLMQUIST: Chocolate fondue .

    ROKER: Mm-hmm.

    Mr. HOLMQUIST: Great, dark chocolate , milk chocolate , milk. And if you'll add our brandy.

    ROKER: Ah, yes.

    Mr. HOLMQUIST: All right, let me give you one of these.

    ROKER: And you stir that a little .

    Mr. HOLMQUIST: Chocolate fondue .

    ROKER: Mm-hmm.

    Mr. HOLMQUIST: And great, the kids'll love this one.

    ROKER: And what is this, just a little cake?

    Mr. HOLMQUIST: Pound cake, cookies, we have some pears, apples, a little more brandy if you have children.

    ROKER: Mm, that's terrific.

    Mr. HOLMQUIST: Not bad.

    ROKER: Now, how far in advance can you make the fondue before you serve it?

    Mr. HOLMQUIST: You have to kind of make it to order. You can have your cheese ready, you can have your chocolate chopped up, and you can use more milk, more dark, whatever your preference.

    ROKER: Mm-hmm.

    Mr. HOLMQUIST: So you kind of want to do that just as your guests arrive and put it out, and then you're done. You can enjoy your party.

    ROKER: It's kind of a do-it-yourself party, in a sense.

    Mr. HOLMQUIST: It is very simple, easy.

    ROKER: You could -- you could have people make the fondue , really.

    Mr. HOLMQUIST: You can, you can. It's in the easy -- an easy holiday party. And, you know, great out on the mountain when you come in from apres-ski. Nothing says apres-ski like fondue at Stein 's.

TODAY recipes
updated 12/7/2010 1:15:02 PM ET 2010-12-07T18:15:02

Recipe: Stein’s fondue

  • 1 clove garlic, chopped
  • 1 cup cream
  • 1 1/2 cups dry white wine
  • 1 to 1 1/2 tbsps. cornstarch slurry (1 part cornstarch, 1 part cold water)
  • 5 oz. Emmenthaler cheese, grated
  • 4 oz. Gruyère cheese, grated
  • 1/2 tsp. nutmeg
  • Salt to taste
  • Fresh-ground white pepper to taste
  • 2 oz. Kirschwasser

Rub a thick-bottom pan with garlic.

Add cream and white wine; bring to a boil.

Thicken with cornstarch slurry to a nappé.

Add cheese, mix in slowly; keep stirring until cheese is melted.

Adjust the consistency with slurry or wine. Add nutmeg, salt, pepper.

Finish with Kirschwasser.

Serve with country bread (Italian pagnotta is my favorite), diced apples and pears.

Serving Size

Makes 1 qt, serves 6-8

Recipe: Stein Eriksen Lodge chocolate fondue

  • 3 oz. milk chocolate, grated
  • 2 oz. bittersweet chocolate, grated
  • 5 oz. heavy cream
  • 1 tbs. brandy

Heat the cream.

Add warm cream to the grated chocolate and stir until chocolate is melted and mixture is smooth.

Add brandy and stir.

Pour chocolate mixture into a fondue pot and stir.

Serve with cut apples, pears, bananas, sugar cookies (or pound cake), madeleines and marshmallows.

Serving Size

Serves 4-6

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