February is National Fondue Month | Kowalski's Markets February is National Fondue Month Posted: Sunday, February 1, 2015 We can't think of a better way to warm up one of the coldest months of the year than with melted cheese! Fondue is a European tradition that made its way into the United States in the 1960s. It has its history in and is to this day enjoyed widely in Switzerland, Italy and France. It's an unpretentious, simple and uniquely fun dish that amounts to little more than melted cheese served in a communal pot. The term fondue is often generalized to include dishes other than cheese in which food is dipped into a communal pot of hot liquid; these include chocolate, oil and broth. Nonetheless, traditional cheese fondue is by far the most popular type of fondue. Classic cheese fondue is made by heating white wine with cornstarch, then adding grated cheese and stirring constantly until melted. The fondue pot is typically rubbed with a cut garlic clove before cooking. The finished dish is often topped off with a bit of kirsch.

The French name for a fondue pot is caquelon, but you don't need one to enjoy fondue. Small crockpots (slow cookers) are very effective at keeping fondue warm for serving. A makeshift double boiler (for gently cooking the fondue/melting the cheese) is easy to create on a stovetop with a bowl set over a pot of simmering water. With care, fondue can even be made directly in a saucepan over very low heat. DID YOU KNOW? The introduction of cornstarch to Switzerland in 1905 made it easier to make a smooth and stable emulsion of wine and cheese and probably contributed to the success of fondue in the years that followed. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way of increasing cheese consumption. Fondue Etiquette Tradition says that if a man loses his bread in the pot, he buys the next round of drinks; if a woman loses her food in the pot, she must kiss those seated immediately to both her right and left. Dunk food in the fondue pot only once (no double-dipping)!

The dipping fork should be used only to transport food from the pot to one's plate. Never eat directly off of it. Featured Recipes Fondue! Fondue! Last Updated: August 19, 2016 | | Do You Fondue? It’s wintertime and thoughts turn to melted cheese. That’s right, it’s Fondue Time! Personally, I can’t think of a better way to eat some cheese. The name Fondue comes from the past participle of the French verb fondre (to melt), so a literal translation would be melted. The name refers to a Swiss dish consisting of bread dipped into a communal pot filled with melted Swiss cheeses. It’s a soothing, and healthful meal that is easy to prepare, and fun to eat. It makes a great family meal that also works well as a romantic dinner for two. Fondue became popular in the US in the late 1950s, and remained a popular dish into the 60s and 70s. It’s enjoyed a latter day renaissance that coincides with the increase in American’s appetite for fine cheeses, as well as an appreciation for retro and comfort foods.

In fact, we Americans love fondue so much, we’ve reinvented it to near unrecognizability! Do an Internet search for fondue recipes, and you’ll see what I mean: there’s Hot Oil Beef Fondue, Chocolate Fondue, Mexican Fondue, Mediterranean Shrimp Fondue, Velveeta Fondue, Almond Champagne Fondue, Butterscotch Fondue, Holiday Fondue with Ground Beef and Wisconsin Cheddar, Welsh Fondue with Leeks, Hot Dog Fondue, Vegan Dilled Garbanzo Fondue and even Angel Food Cake Fondue. Sheesh a meesh! Give me a traditional cheese fondue any day. Cheese fondue always has the same core ingredients, although each of Switzerland’s 23 cantons has its own variation. Those core ingredients are Gruyère and/or Emmenthaler cheese, cornstarch or flour, kirsch (cherry brandy), garlic, and dry white wine. The cornstarch or flour is added to prevent the mixture from curdling, and the wine and brandy, while adding flavoring, lower the boiling point so that the cheese proteins don’t separate.

My favorite recipe adds some softer cheeses – Appenzeller, Raclette, and/or Vacherin Fribourgeois- which add complexity, a bitter component, and depth. Fondue is made in a fondue pot or caquelon that is made of either earthenware, glazed ceramic or enameled cast iron. The fondue is heated on a cooktop in the caquelon over low to medium heat then transferred to the table and placed over an alcohol burner or a hot plate. Crusty chunks of bread (a baguette, sourdough or an Italian loaf all work fine) are placed onto long forks, which are then dipped into the caquelon, twirled to expel the excess, and then popped into the mouth. Try the recipe below for a fun and nostalgic meal. Fabulous Swiss Fondue (serves four) (adapted and modified from The Joy of Cooking and Epicurious.com) 1/2 lb Gruyère About “Fondue” | Expat Since Birth Expat Since Birth Posted on December 17, 2013 | 15 Comments If you live in Europe, you know that Fondue is a dish.

It is actually a Siwss, Italian and French dish of melted cheese, served in a pot (caquelon) over a portable stove (réchaud) and you eat it by dipping long-stemmed forks with bread into the cheese. Fondue is a great comfort food and the perfect dinner for a cold winter’s night. Since the 1950s, people use to call fondue also other dishes in which food is dipped into a communal pot of hot liquid: chocolate fondue, where pieces of fruit are dipped into melted chocolate, fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth, fondue chinoise, where pieces of fish are dipped into broth. The name of this dish comes from the feminine passive past participle of the French word fondre (to melt). It is first attested in French in 1735, in Vincent la Chapelle’s Cuisinier moderne. Vincent la Chapelle was a very famous French master cook. The earliest known recipe for cheese fondue comes from a 1699 book published in Zurich, under the name “Käss mit Wein zu kochen”* (to cook cheese with wine).

Grated or cut-up cheese was melted with wine and eaten by dipping in bread. – Some earlier recipes include eggs, cream (fondue à la genevoise), truffes (fondue à la piemontaise), but the more modern fondue doesn’t include eggs. In Louis Favre’s L’habitation – le vêtement – les aliments. Manuel d’économie domestique à l’usage des écoles secondaires et primaires supérieures (Neuchâtel, 1875), fondue is presented as a Swiss national dish. By adding cornstarch (Maïzena) – introduced in Switzerland in 1905 – the fondue becomes much smoother. – The Swiss Cheese Union did popularize Fondue in the 1930s, by promoting it as a Swiss national dish and increasing the cheese consumption.

Nowadays, Fondue is a symbol of Swiss unity and is promoted with slogans like “La fondue crée la bonne humeur” (fondue creates a good mood) and “Fondue isch guet und git en gueti Luune” (fondue is good and creates a good mood”, abbreviated as figugegl. Different ways to prepare Fondue Cheese fondue consists of a blend of cheese, wine and spices. The caquelon is first rubbed with a cut garlic clove. Then, white wine, cheese and often kirsch, Öpfelmost or Lemon juice are added and stirred until melted. Cornstarch or other starch can be added; it’s best to mix it with the Kirsch, Öpfelmost or the lemon juice. The mixture is stirred continuously as it heats in the caquelon. Once it’s ready, cubes of bread on a fondue fork are dipped into the mixture. Instead of bread can be also used pieces of potatoes or pears. The temperature of the fondue mixture should be warm enough to keep the fondue smooth and liquid, but not hot that it burns!

At the end, there will be a thin crust of toasted (but not burnt!) cheese at the bottom of the caquelon, called la religieuse in French (the nun). It’s hard as a cracker and is almost always lifted out and eaten. © expatsincebirth Every region has her own fondue. In the Neuchâtel region, it’s made with Gruyère and Emmental, they also use to do the fondue-moitié-moitié (half-half) with Gruyère and Fribourg vacherin cheese. The fondue vaudoise is made only with Gruyère. Fondue Fribourgeoise is made with Fribourg vacherin (and potatoes are dipped instead of bread), in the “Innerschweiz” they use Gruyère, Emmental and Sbrinz. For the Appenzeller fondue, they use Appenzeller cheese with cream. And there is also a Tomato variation, with Gruyère, Emmental, crushed tomatoes and wine.

The spicy fondue is made with Gruyère, red and green peppers and chili or the one with mushrooms is made with Gruyère, Fribourg vacherin and mushrooms. The French alpine fondues are made of Comté savoyard, Beaufort and Emmental (fondue savoyarde) or Mature or mild Comté (fondue Jurassienne). In the Italian alpine region, the Fonduta valdostana or Fondue à la valdôtaine (typlical of the Aosta Valley) also known as Fonduta piemontese is made with Fontina, milk, eggs and truffles. This Fonduta piemontese shouldn’t be confused with the bagna càuda , a very typical dish from this region, served in a big pan (peila) in the center for communal sharing, like the caquelon for the Fonduta, but is made with garlic, anchovies, olive oil, butter and sometimes cream, where the diners dip raw, boiled or roasted vegetables (carrots, peppers, fennel, celery, cauliflower, artichokes, onions etc.).

Fondue chinoise The Fondue chinoise is the name for a dish where meat or fish and vegeatbles are cooked in a pot of broth. On the side, you have different sauces to spice the meat. At the end of the meal, the broth is shared among the diners, which now contains an amalgam of all the flavours from the ingredients. There is also a variation of the Fondue Chinoise, called Asian Fondue, Hot Pot . Contrary to the Cheese Fondue, the Fondue with meat or fish is prepared in a metal pot. A sequence of images of a fondue bourguignonne. (Photo credit: Wikipedia) Fondue Bourguignonne The Fondue Bourguignonne is the more traditional Fondue with meat, where the pot is filled with hot oil into which the diners dip pieces of meat to cook. To this kind of meat-fondue are also provided dipping sauces on the side. Chocolate Fondue For the Fondue au Chocolat is a dessert fondue, slices of fruit or pastry are dipped into melted chocolate.

Fondue (Photo credit: joshgray) Traditions and étiquette The etiquette prescribes that the pieces of bread (or potato etc.) are only put in the pot once: no double-dipping! The dipping fork is only used to transport the food from the pot to the plate, but never used to eat! You remove the piece with another fork, being careful not to touch the tines of your “eating” fork to your dipping fork… Fondue étiquette also suggests not to dip at the same time someone else is: dipping should proceed in a clockwise or counterclockwise fashion. This avoids “loosing” the bread, potato, fruit, fish, meat etc. from your dipping fork… With fondue, some like to drink white wine ( fendant ) and others prefer black tea. Some do also like to drink kirsch or other kind of spirits during or after the meal. Tradition says that if one loses his bread (or potato etc.) in the pot, he buys drinks all around, if a woman does, she must kiss the men at the table. Usually people love to make up their own rules for a fondue meal: ask about them before starting!

© Asterix & Obelix bei den Schweizern * Kochbuch der Anna Margaretha Gessner, 1699, cited by Albert Hauser, Vom Essen und Trinken im alten Zürich, cited by Isabelle Raboud-Schüle “Comment la fondue vint aux Suisses”, Annales fribourgeoises 2007 Related articles The Melting Pot | Ducky's Always Hungry Ducky's Always Hungry tags: Dessert , Eating Out The Melting Pot is one of my favorite restaurants. The cooking style of the food is completely unique, and it’s fun. And the food is good to boot! Though, admittedly, the restaurant is expensive. But, that may be a good thing because if it was cheaper, I’d probably be there more often! Basically, fondue is a french word which loosely translates as “to melt”. The art of fondue as a food cooking/eating style is prevalent in Switzerland and France and generally refers to a dish of melted cheese in a communal pot where people dip bread into the cheese by way of a long-stemmed fork.

Today, the idea of fondue has moved beyond cheese and bread to basically mean food dipped into a communal pot of hot liquid. At The Melting Pot, there are three forms of fondue: cheese, entrée and chocolate. Generally, you start your meal with a cheese fondue of your choosing (we always go for the cheddar cheese with vegetable broth rather than alcohol) and the provided dipping items: cubes of various types of bread, veggies (broccoli, cauliflower and baby carrots), and granny smith apples. Cheese fondue is always a great way to start a meal; what can be better than cheese and bread! Gooey and melty! After a salad course, the menu is general followed by an entrée fondue. You choose your meats and/or seafoods from among a variety of different options they provide. I generally get the Signature Selection which comes with cubes of salmon, filet mignon, chicken breast, shrimp and sirloin. Sam generally gets the French Quarter which includes filet mignon, chicken breast, shrimp, and Andouille sausage all seasoned with cajun spices. You can also choose your cooking style, which basically means the liquid or broth that you will be dipping your meats/seafood into.

We used to always get the Court Bouillon, which was just seasoned vegetable broth. But the last time we were there, we got the Mojo, which is Caribbean-seasoned bouillon with fresh garlic and citrus and that was delicious. As you dip your meats or seafood into the Mojo, it really infuses the flavors of the citrus and Caribbean spices into your food. Along with the meat/seafood you order, you’re also provided with a dish of veggies to cook (including mushrooms, broccoli and red potatoes) as well as a wide variety of dipping sauces for your meats. Sam’s favorite is the gorgonzola port sauce. I love the extra horseradish cocktail sauce and the teriyaki glaze, though the green goddess is pretty good too. The final course of the night is the piece de resistance; the chocolate course. There’s a huge variety of chocolate pots that you can choose from, everything from milk, to white, to dark, to all sorts of added in extras to flavor the chocolate. We’ve tried the Yin & Yang, which is essentially half-dark and half-white chocolate done in a very artistic style.

But our absolute favorite is the Bananas Foster, it’s white chocolate swirled with bananas with the addition of cinnamon and flambeed table side. It’s completely to-die-for, especially if you love bananas (me) and cinnamon (Sam). The chocolate pots come with a plate of dippers, which include rice krispie treats, brownie pieces, pound cake, sliced bananas and strawberries, marshmallows and cheesecake. Every time we know we’re eating at The Melting Pot for dinner, we basically try to starve ourselves for the day so that we can enjoy this sinfully-good meal. It’s a lot of food, and while fondue may not sound heavy, it really starts to weigh down on you. It’s not the healthiest meal in the world, but it’s certainly one of the most sumptuous! Cheese Fondue Buy Cheese Fondue Online Swiss Gruyere Mix Pot Kit Set Recipe Melt. igourmet.com ABOUT CHEESE FONDUE Shop, Find Recipes, Read About the History of Fondue Buy Cheese Fondue online from igourmet.com!

Cheese Fondue is an Alpine dish of a blend melted Swiss cheeses, white wine and a few spices served in a communal fondue pot. Cheese Fondue is eaten by dipping long forks of cubed bread into the fondue pot of melted cheese. The cheese for Cheese Fondue can be sourced in its original form or as a kit in a ready-to-heat pouch. The term "Fondue" derives from the French word fondre meaning "to melt". The tradition of Cheese Fondue originated in the Canton of Neuchatel in Switzerland. The classic recipe calles for two or more varieties of cheese, including Emmental and Gruyere, which are melted then blended with white wine and spices. The dish is served from an earthenware pot called a "caquelon." or Fondue Pot In addition to Emmental and Gruyere, Tilsit and Appenzeller cheeses are often incorporated. In the correct proportions, When the melting cheeses are brought together they provide the perfect flavor for a delicious hot appetizer or meal. Although Cheese Fondue dates back to the 18th century, it wasn't until the 1930s that it was promoted as a Swiss national dish.

Cheese Fondue gained popularity in the United States in the 1950s, and its popularity peaked in the 1960s. Popular once again, today many variations of the traditional Cheese Fondue dish have spawned other offerings like chocolate fondue and meat fondue. Ready-to-heat packs, also known as Cheese Fondue Mixes or Cheese Fondue Kits, are available for sale in today's market as well. These mixes are generally made from all-natural, high-quality ingredients, packed using advanced technology to preserve freshness. Traditional Cheese Fondue As A Meal: The Cheese Fondue pot, which is wide and shallow, is first rubbed with a piece of garlic. White wine, cheese and often kirsch, a clear cherry brandy, are added to the pot and stirred until melted. A small amount of cornstarch is added to prevent separation. Once it is prepared, cubes of crusty bread are dipped into the Cheese Fondue mixture using special long, thin forks, then brought to the plate, removed from the dipping fork and eaten with fingers or a dinner fork. A French baguette or any French or Italian style bread crusty bread works well with Cheese Fondue meal.

The temperature of the Cheese Fondue should be kept hot so that the melted cheese is kept smooth but not so hot so that the Cheese Fondue burns. To keep the appropriate temperature a small burner is placed below the fondue pot on the table. This constant heat produces a thin crust of cheese at the bottom of the pot called la religieuse (meaning nun). It has a cracker-like texture and once the cheese Fondue is finished, la religieuse is often coaxed out of the pot and eaten. Cheese Fondue is traditionally served with a dry white wine or black tea. When searching for gourmet food online, look no further than igourmet.com. Start Shopping Fondue F Fondue Fondue is a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term is derived from the French verb fondre (to melt), in the past participle fondu (melted). Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied by a wicked or gel alcohol burner, or a tealight.

While cheese fondue is the most widely known, there are other pot and dipping ingredients. History A recipe for a sauce made from Pramnos wine , grated goat's cheese and white flour appears in Scroll 11 (lines 629-645) of Homer 's Iliad and has been cited as the earliest record of a fondue. Modern fondue originated during the 18th century in the canton of Neuchâtel. As Switzerland industrialized, wine and cheese producers encouraged the dish's popularity. By the 20th century many Swiss cantons and even towns had their own local varieties and recipes based on locally available cheeses, wines and other ingredients. During the 1950s a slowing cheese industry in Switzerland widely promoted fondue since one person could easily eat half a pound of melted cheese in one sitting. In 1955, the first pre-mixed "instant" fondue was brought to market. Fondue became popular in the United States during the mid-1960s after American tourists discovered it in Switzerland. Preparation There are many kinds of fondue, each made with a different blend of cheeses, wine and seasoning, mostly depending on where it is made.

The caquelon is first rubbed with a cut garlic clove, then wine and cheese are slowly added until melted. A small amount of potato starch (or corn starch, cornflour or flour) is added to prevent separation and the fondue is almost always further diluted with either kirsch , beer or white wine . The most common recipe calls for 1 dl (100 ml ) of dry white wine per person and a 200 g mix of hard (such as Gruyère) and semi-hard (such as Emmental, Vacherin or raclette) cheeses: The mixture must be stirred continuously as it heats in the caquelon. Crusty bread is cut into cubes which are then speared on a fondue fork and dipped into the melted cheese. Temperature and la religieuse A cheese fondue mixture should be held at a temperature warm enough to keep the fondue smooth and liquid but not so hot as to allow any burning. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun).

It has the texture of a thin cracker and is almost always lifted out and eaten. Cheese fondues Moitié-moitié (or half 'n half): Gruyère and Fribourg vacherin. Vaudoise: Gruyère. Fribourgeoise: Fribourg vacherin wherein potatoes are often dipped instead of bread. Fondue de Suisse centrale: Gruyère, Emmental and sbrinz. Appenzeller: Appenzeller cheese with cream added. Tomato: Gruyère, Emmental, crushed tomatoes and wine. Spicy: Gruyère, red and green peppers, with chili . Mushroom: Gruyère, Fribourg vacherin and mushrooms. French alpine Savoyarde: Comté savoyard, beaufort, and emmental. Jurassienne: Mature or mild comté. Italian alpine Fonduta: Fontina, milk, eggs and truffles , known as Fonduta valdostana in the Aosta valley and Fonduta piemontese in Piedmont , both in northern Italy .

Instant Refrigerated fondue blends are sold in most Swiss supermarkets and need little more than melting in the caquelon. Individual portions heatable in a microwave oven are also sold. Other fondues Meat Fondue Bourguignonne consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them. Various sauces are provided on the side. The earliest published mentions of this dish seem to have been made in the mid 1950s. Bressane: Small cubes of chicken breast are dipped in cream, then in fine bread crumbs and at last deep fried, as with a bourguignonne. Chinoise (or Court Bouillon): Rolled shaved meat (traditionally beef) is dipped into a simmering broth. As with a bourguignonne, dipping sauces are served. This dish is still somewhat like a Chinese hot pot (huoguo in Chinese, or steamboat, which is popular across Asia). At meal's end, the much flavoured broth may be served to the participants, with or without sherry wine. Dessert Dessert fondue recipes began appearing in the 1960s.

Slices of fruit or pastry are dipped in a caquelon of melted chocolate. Other dessert fondues can include coconut , honey , caramel and marshmallow . Etiquette As with other communal dishes, fondue has an etiquette . Most often, allowing one's tongue or lips to touch the dipping fork will be thought of as rude. With meat fondues, one should use a dinner fork to take meat off the dipping fork. A "no double-dipping" rule also has sway: After a dipped morsel has been tasted, it should never be returned to the pot. In Swiss tradition, if a nugget of bread is lost in the cheese by a man, he buys a bottle of wine, and if such a thing happens to befall a woman, she kisses the man on her left. Those who succeed in following the etiquette of fondue can share the cheese cracker-like la religieuse left at the bottom of the emptied caquelon. In Switzerland, children sometimes squabble over this.

(Wikipedia) Culinary Dictionary - F, Whats Cooking America Culinary Dictionary Linda’s Culinary Dictionary – F A Dictionary of Cooking, Food, and Beverage Terms An outstanding and large culinary dictionary and glossary that includes the definitions and history of cooking, food, and beverage terms. Please click on a letter below to alphabetically search the many food and cooking terms: A B C D E F G H I J K L M N O P Q R S T U-Y Z Fajita (fah-HEE-ta) – The Spanish word for skirt steak. Most people associate the word fajita with strips of meat that go into the taco. Fajita is a highly flavorful cut of meat that comes from the outer covering of the breast near where the brisket comes from. Learn about the history of Fajitas . Also includes a recipe. falafel – A Middle Eastern snack that is also known as ta’amica. It is considered the national dish of Egypt, but is popular throughout the Middle East. They are sold on every corner; from restaurants to side walk stands.

A traditional falafel sandwich consists of six ground, deep-fried chickpea balls stuffed into pita bread along with finely cut up tomatoes, cucumbers, and tahini sauce. farmer’s cheese – Farmer’s cheese is a fresh cheese that is a form of pressed cottage cheese. Most of the liquid is pressed out leaving a very dry, crumbly cheese that is often flavored with fruit or nuts. It is an all-purpose cheese good for eating or using in cooking. It is sliceable and also can be crumbled. It can also be replaced, if necessary, with drained cottage cheese. fast food – According to the Oxford English Dictionary, the first documented use of “fast food” in reference to a restaurant came in 1951 in an article in a trade journal called “Fountain and Fast Food Service.” Fast food seems to have been originally applied to restaurants and catering businesses that served “steam table” delicacies, as well as to convenience foods a busy housewife could quickly whip up. The history of fast food started as neighborhood restaurants opened by idealistic young people in the 1950s – Carl’s Jr., McDonald’s, Dominoes Pizza, etc.

fava beans – Also referred to as broad or horse beans. Fava beans are tan, flat beans, which resemble lima beans. However the favas have a very strong flavor (quite bitter at times). Their skins are very tough and must be removed by blanching before you cook them. Fava beans are popular in Middle Eastern and Mediterranean recipes. They are usually sold dried and can, sometimes, be purchased in cans in stores, which specialize in a Middle Eastern clientele. They are sold fresh in specialty produce stores, but it takes a lot of work to get to the fresh beans. feijoa (fay-JO-a) – A native to subtropical South America and commercially grown in New Zealand and Northern California. Feijoas are available during spring and early summer. They are also called pineapple guavas, describing the taste of the creamy, white, juicy, granular flesh. The taste is a combination of pineapple and guava or strawberry with a hint of spearmint. Ripe fruit should have a full rich aroma and should “give” or feel tender to the touch, like a ripe plum or pear. Feijoas can be ripened at room temperature by enclosing in a paper bag with an apple.

Once they are ripened, the fruit can be stored in the refrigerator for about a week. feta cheese (FET-tah) – A classic Greek cheese usually made from goat’s or sheep’s milk. It is now also made from cow’s milk. Salted and cured in a brine solution (which can be either water or whey) for a week to several months (this is why it is sometimes called a pickled cheese and has a sharp, salty taste. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. It has been and still remains a significant part of Greek diet and its name is often connected with the Greek history and tradition. History: Feta cheese is one of the oldest cheeses in the world. Without refrigeration cheese made as many as 6000 years ago, spoiled easily. One of the only ways to preserve cheese was to preserve cheese with salt.

Greek mythology has it that the Cyclops Polyphemus raised plump sheep, using their rich milk to make a delicious cheese which Ulysses discovered during his interminable travels. Fettuccine Alfredo – Fettuccine tossed with butter, heavy cream, and grated cheese. History: In 1908, Alfredo di Lelio, a small restaurateur and chef, living above his small Rome restaurant with his pregnant wife, created Fettuccine Alfredo to tempt the palate of his pregnant wife who had lost her appetite and was becoming weaker. Alfredo decided that he would invent a dish that his wife could not resist. His wife loved it and legend says she cleaned her plate and a short time later, Alfredo II was born to the music of customers downstairs in the restaurant, all crying for his new irresistible dish. His restaurant, II Vero Alfredo, and the dish bearing his name became world famous in 1927 when Douglas Fairbanks and Mary Pickford, American movie stars on their honeymoon, ate at his restaurant and were impressed with the dish. They presented him with a gold fork and spoon in honor of his creation.

From then on, he was famous for preparing it in the dining room of his restaurant before his guests, mixing it with a gold-plated spoon and fork. fig – Figs were probably one of the first fruits to be dried and stored by man. Although considered a fruit, the fig is actually a flower that is inverted into it. The seeds are drupes (or the real fruit). Figs are the only fruit to fully ripen and semi-dry on the tree. They are generally available twice each year, in June and again in late August or September. Both crops are harvested from the same tree. There was a fig tree in the Garden of Eden, and in fact, the fig is the most talked about fruit in the Bible. Whether a fig was the forbidden fruit is debatable, but it is definite that a fig tree provided the first clothing; “…the eyes of both of them were opened, and they knew that they were naked; and they sewed fig leaves together, and made themselves aprons.” History: The ancient city of Attica was famous for its figs and they soon became a necessity for its citizens, rich or poor.

Solon, the ruler of Attica (639-559 BC), actually made it illegal to export figs out of Greece, reserving them solely for his citizens. The Persian King Xerxes, after his defeat by the Greeks at Salamis in 480 BC, had figs from Attica served him at every meal to remind him that he did not possess the land where this fruit grew. The Spanish missionary fathers who first planted them at the San Diego Mission in 1759 brought figs to California. Fig trees were then planted at each succeeding mission, going North through California. florentine, a la – A French term indicating that spinach is present in the dish. History: Catherine de Medici (1519-1589), queen of France (1547-1559), was born in Florence, Italy. When Catherine de’Medici married Henri II and became queen of France, she insisted her cooks serve spinach at every meal. Her Florentine chefs influenced French chefs, most notably in the use of spinach. She dubbed “florentine” on any dish containing spinach.

T o this day, dishes made with spinach are known as “Florentine.” flounder – There are many varieties of flounder around the world. In the U.S. this category includes the Atlantic fluke, gray sole, Pacific petrale sole, rex sole, and sand dab. All of these are flatfish with both eyes on one side. They can be purchased either whole or as fillets. They are all mild tasting and should be cooked with attention to their delicate structure. flour – The finely ground and sifted meal of any of various edible grains. Giant steel or stone rollers are used to break and grind the grain. By using different classes of wheat in the milling process, a variety of flours are produced and can be used to add texture and interest to various breads. History: The history of flour spans recorded time. Man has been making bread from ground wheat for thousands of years, first in the form of a wheat and water gruel that was dried out to make a flat cake (tortillas are an example of this ancient flat bread that has survived to the modern era). The ancient Greeks developed techniques to refine their wheat enough to distinguish between white and brown (whole wheat) flours.

For many hundreds of years, people who could afford to eat bread from white flour were considered superior to those who ate coarser, brown bread. Learn about the different types of Flour . focaccia (foh-KAH-chee-ah) – An Italian dimpled flat bread similar to pizza dough. It is traditionally oiled and baked in a wood oven. Focaccia toppings are generally quite simple. Perhaps the most common one is sliced fresh tomatoes, thinly sliced prosciutto, and shredded arugala. Other common toppings include straight prosciutto, just tomatoes, or tomatoes and thinly sliced mozzarella. Olive oil is served at the table so the diner can drizzle some to taste. History: Focassic takes its name from the Latin word “focus,” which means “hearth,” and was originally cooked on a hot stone or under a mound of ashes directly on the hearth itself. In Tuscany, they are called “schiacciatta” which means, “flattened.” It is believed that they were first used as a kind of edible plates and that the original pizzas were made from.

foie gras (FWAH-grah) – The literal translation from the French for foie gras is “fat liver.” It usually refers to goose liver, which is considered to be the best, but it can be liver from a duck or a goose. Foie gras is a dish made from the livers of fattened geese and ducks that have been force fed on a special diet in a confined living space, until they are grossly fat and their liver have become enlarged and fatty. The liver is soaked overnight in liquid (water, milk, or port wine). Then the liquid is drained and marinated in Armagnac, Port or Madeira mixed with seasonings. The next step is to cook, usually by baking the livers. The exact preparation can vary by vender or cook. Traditionally it has been served chilled with thin, buttered toast slices and accompanied by sauternes, but now chefs are using foie gras in all kinds of interesting ways in their recipes. NOTE: Several nations have banned the production of foie gras and many restaurants have removed foie gras from their menus in recent years. History: Foie gras is an ancient delicacy known since the Egyptian time.

The Romans knew about fattening methods 2,000 years ago, as they were very fond of goose-liver paste. The Latin term for foie gras was iecur ficatum meaning “fig-fattened.” and from the second half of it derives the French word for liver, foie. Until the end of the 18th century, however, foie gras could mean any kind of fattened liver (from pigs, hens or capons), not just goose liver. King Louis XVI (1754–1793) of France favored foie gras, and during his reign, Chef Jean Joseph Close (1757-1828), while working in Strasbourg, incorporated goose liver with veal and bacon and cooked it in a crust (en croute), which he called Pate a la Contades. Foie gras became known as Foie Gras de Strasbourg with the city of Strasbourg being known as the “Capital of Foie Gras” for more than a century. Learn more about Faux Gras . fond – A classic French culinary term meaning the browned caramelized and concentrated bits or residue that remains in the pan after cooking meat.

The fond is what you are after when you “deglaze” a pan for flavoring sauces and making gravies. fondue (fahn-DOO) – The word fondue comes from the French word “fondre,” which means, “to melt.” It is a pot full of melted cheese in which crusts of bread are dipped. History: It is said that the original fondue was developed in Switzerland during the 16th century when the German Swiss, who were Protestants, were battling with the Catholics from central Switzerland. After a full day’s battle, the two factions declared a truce to meet for a communal dinner of a certain milk soup (made with cheese) into which pieces of bread were dipped. As the story goes, a bucket was placed on the borderline between the two regions of Switzerland. One group supplied the milk and cheese and the other supplied the bread. Thus the tradition of dipping bread into a communal dish was established. The actual truth probably was that the Swiss people baked bread and made cheese during the summer and fall months, and stockpiled their supply to last through the winter. Before the next summer arrived, the cheese and bread had become hard and difficult to chew.

Because of this, someone decided to try melting the cheese and dunking the stale bread into the melted cheese mixture. Brillat-Savarin (1755-1826) wrote about a fondue party he gave in Boston in 1795 and reported that it became quite the rage in the U.S. Fontina cheese (fahn-TEE-nah) – One of the most delicious Italian cheeses. Made of cow’s milk and the fat content is from 45% to 50%. Flavor is delicate, somewhat fruity. Frequently melted and excellent with pasta dishes, especially stuffing. When fully cured, it is hard, and used for grating. History: The process involved in the production of Fontina cheese dates back hundreds and hundreds of years, and it was first officially documented in 1480, when its characteristic form was recorded in a fresco in the castle at Issogne along with other typical products of the valley. Fortune Cookie – A tasty Chinese-American wafer cookie with a piece of paper inside with a “fortune” written on it.

Fortune means “a prediction of destiny or fate.” These cookies are usually used in Chinese-American restaurants after the meal is completed, and the cookie must be broken open to get the fortune. Fortune Cookies are not known in the Chinese food culture, and it wasn’t until the 1990s that the fortune cookies actually arrived in China. They were advertised as “Genuine American Fortune Cookies.” History: For the history of Fortune Cookies, check out Linda Stradley’s History of Cookies . frangipane – Also know as frangipani. A creamy pastry filling flavored with almonds that is usually baked in a sweet pastry crust with fruit or puff pastry pithiviers. History: The history of frangipane is traced to a 16th-century Italian nobleman named Marquis Muzio Frangipani, who introduced almond perfume-scented gloves that were all the rage. Pastry chefs tried to capture this popular scent in desserts; hence the birth of frangipane. Later, when the perfume was added to an almond cream dessert, the resulting delicacy was also dubbed frangipane. Today it is most often used to refer to an almond-flavored pastry cream.

French Dip Sandwich – It is a beef sandwich on a long white French roll that is dipped into pan juices. American menus often describe the pan juice as “au jus.” Au jus is a French expression, which means “with broth” or “with juice.” History: For the history of the French Dip Sandwich, check out Linda Stradley’s History of Sandwiches . French fry/fries – In English, “to french,” means to cut into lengthwise pieces. French Fries are short for “frenched and fried potatoes.” The English call them ‘chips’, a word which has a similar meaning (a chipped piece of wood). They are known as pommes de terre in French and fritures or frietkoets in Belgium. Belgians enjoyed their fries served in a paper cone with fries and a beer. The list of different names is as varied as the countries that enjoy them. History: The origin of the French fry has been the target of much animosity between the French and the Belgians. Some people think the French fry (pommes frites) originated in Belgian and then spread to France.

Belgian historians claim to have proof that fries were invented in the region of the Meuse in 1680. The French claim they originated in Paris on the Pont Neuf in the mid 19th century. The French fry is part of most international cuisines, but different countries have different names for them. President Thomas Jefferson (1801-1809), third President of the United States, is credited with introducing America to French fries in the late 1700s. He described them as “Potatoes, fried in the French Manner.” He brought over the method of cooking potatoes from France and served them to his guests. It is thought that America’s present day craving for French fries may be traced back to the soldiers stationed in Northern France and Belgium during World War I. The soldiers dubbed the hot and crispy fried snack “French Fries,” after the French-speaking people who sold them. Today, one out of every three potatoes grown in the United is sliced into French fries. One-quarter of all meals served in American restaurants come with French fries, as they are the most profitable food item in the restaurant industry.

Unexpetaed Deals for Cheese Fondue Pots at Amazon Since 1850, Emile Henry has produced in France a large range of high quality ceramic cooking utensils. With a 10 year guarantee, o...ur products are made from natural materials and have been designed and manufactured in France, in Southern Burgundy. Controlled production, without waste, is part of our daily commitment: the CO2 expelled from our workshops is particularly low thanks to our modern firing techniques that require less energy. The waste in general is recycled and the water used in production is filtered and used again in the production process.Our dishes have always been produced in France, in Marcigny in the south of Burgundy: it is a tradition and savoir-faire which has been handed down from generation to generation. Each worker prepares his moulds, produces his dishes and signs each one with his initials. We are proud of this responsibility entrusted to each of our workers, which is a pledge of quality for all our production.Traditionally, the cheese fondue has always been made in a ceramic pot, which has been rubbed with garlic beforehand. Prepare your fondue in the kitchen, then bring it to the table on its stand.

The ceramic will gently diffuse the heat and keep it hot for the duration of the meal. Our fondue set comes with the pot, burner, stand and 6 forks. All Emile Henry products are made in France and offer a ten years guarantee. read more at Amara US Delight dinner guests with this Cremeria Fondue Set from Ruffoni. Featuring a stand, burner, pot, porcelain insert, six fondue for...ks and a lid this set is the perfect way to serve fondue and delicious dipping desserts at your dining table. To be used on a flat, sturdy surface its burner's flame can be adjusted by its practical handle to open and close the ventilation holes. The stunning, hand hammered copper pot adds a touch of elegance to any interior, with a complementing lid ensuring ingredients do not spill from its porcelain insert. Filling its pot with water prior to use, prepare ingredients in a separate pan before transferring to the insert when it is time to serve, with its included six fondue forks allowing you to enjoy your culinary creations in style. A fabulous addition to any home, this set makes a wonderful gift idea for those who love to host.

Key features: * Elegant fondue set * Includes stand, burner, pot, porcelain insert, lid and 6 x forks * Material: copper, porcelain, wood, stainless steel * Dimensions: 016cm * Copper offers uniform heat distribution * Stunning hand hammered detailing * Durable riveted handle * Porcelain insert ideal for delicate recipes * Use fuel burner paste or jellied methanol cans (not included) * Hand wash only read more at Amara US Treat dinner guests with this Fondue Set from Emile Henry. Including a ceramic pot, burner, stand and six fondue forks this set is... the perfect way to present appetising treats at your dining table. The Flame Ceramic of its pot gently diffuses heat throughout the bowl to ensure the fondue is kept hot throughout the meal, whilst its stand creates an elegant centrepiece. A fabulous addition to any home this set is available in two colours and makes a great gift idea for those who love to host.

Key features: * Chic fondue set * Includes pot, burner, stand and six forks * Material: Flame Ceramic * Dimensions: H9x024cm * Capacity: 2.5l * Chic charcoal color * Ceramic gently diffuses heat * Stand creates a sharing centerpiece * Pot can be stood directly over heat source * Oven and microwave proof * Dishwasher safe read more at Amara US Treat dinner guests with this Fondue Set from Emile Henry. Including a ceramic pot, burner, stand and six fondue forks this set is... the perfect way to present appetising treats at your dining table. The Flame Ceramic of its pot gently diffuses heat throughout the bowl to ensure the fondue is kept hot throughout the meal, whilst its stand creates an elegant centrepiece. A fabulous addition to any home this set is available in two colours and makes a great gift idea for those who love to host.

Key features: * Chic fondue set * Includes pot, burner, stand and six forks * Material: Flame Ceramic * Dimensions: H9x024cm * Capacity: 2.5l * Chic burgundy color * Ceramic gently diffuses heat * Stand creates a sharing centerpiece * Pot can be stood directly over heat source * Oven and microwave proof * Dishwasher safe read more at Boscovs A cookware classic gets a contemporary update with the Circulon Symmetry Chocolate Hard-Anodized Nonstick 3 1/4-Quart Fondue Set. ...Versatile and great-looking Circulon Symmetry cookware combines high-technology performance with an elegant shape to provide durability, exceptional heat conduction, and style. Constructed of solid, heavy-duty hard-anodized aluminum, the fondue pot features the TOTAL Food Release System of raised circles to reduce surface abrasion coupled with PFOA-free premium-quality nonstick both inside and out to deliver extraordinary food release and easy cleanup. Its also metal utensil safe, perfect for the set of stainless steel fondue forks, each individually marked with its own colored silicone grip.

The stainless steel lid is notched so forks can rest for easy access, and the stand, fuel holder, and snuffer feature the same sleek design as the pot. Oven safe up to 400F and looks as good on the tabletop as it does in the kitchen. Triple-layer premium-quality TOTAL Food Release System Limited Manufacturer's Warranty. read more at Hayneedle Antique copper finish. Lacquered to resist tarnish. Water pan for fondue pot #762. Makes a beautiful addition to your table. Hand-...wash only. Fondue is always fun, so enjoy some social eating with the Old Dutch Decor Copper Water Pan for Fondue Pot 762. The copper water pan is lacquered to resist tarnish and is the perfect accent to your table for a social meal everyone will enjoy.About Old Dutch InternationalFamous for their copperware, Old Dutch International, Ltd. has been supplying the best in imported housewares and giftware to fine retailers throughout America since 1950. They offer a large assortment of housewares, including bakers racks, trivets, and pot racks in materials like chrome, colorful enamel, and stainless steel.

Other product lines include wine racks, serving trays, specialty cookware, clocks, and other home accessories. Old Dutch warehouses and distributes their products from a 30,000 square foot facility in Saddle Brook, N.J. read more at Target Find Fondues and Fountains at Target.com! How do you fondue? From appetizers to dinner to dessert, this fondue pot will make it mo...re fun and entertaining whatever is served. This complete fondue set shapes the night for lively meals with friends and family. Includes fondue forks and removable plug for easy cleaning. With the Oster brand, you can cook with passion and serve with pleasure The nonstick cooking surface ensures easy food removal and cleanup This fondue pot features a 3-quart capacity to provide multiple servings Includes 8 fondue forks to share with guests Removable, Adjustable Temperature Control Cool touch handles Color: Red. read more at Hayneedle Great for parties holidays and all entertainingMelts chocolate without waterSuitable for all kinds of chocolate and coverturesIncl...udes reusable molds patisserie and 12 delicious recipes90-day warranty.

The Chocolatiere Electric Chocolate Melting Pot is the perfect way to gather friends and family and melt chocolate for chocolate fondue. It is affordable compact and lets you create great-tasting chocolate candies at home. Other chocolate melting units simply melt the chocolate on a stovetop resulting in chocolate that hardens almost as soon as the pot is taken off the stove. This means much of the chocolate goes to waste. The Chocolatiere is different. Because it is electric your chocolate stays melted and soft. Plus since it's an electric melting pot you don't have to boil water or turn your stove on. Create chocolate-covered strawberries peanuts raisins coffee beans or even cover your ice cream in chocolate for a homemade ice cream bar. It's all possible with the Chocolatiere Electric Chocolate Melting Pot. This handy machine helps you make truffles or simply melt chocolate into a variety of shapes and sizes including hearts Christmas Trees stars and more. This small melting pot will eliminate the need to hurry through the process of dipping your baked goods. You won't have to worry about the chocolate burning or hardening before you're done. read more at Amazon A well-made, specialty cookware piece is an invaluable tool to have in any kitchen.

This specialty Iwachu cast iron pot excels at ...fondue and fried foods. The generous depth maximizes space and ensures that a generous amount of food can be fried safely in one batch. The scalloped ring is perfect for fondue and kushikatsu. It has ten notches to safely rest skewers while cooking, and is detachable for easy cleaning. A handy wire rack is also included for use with dishes such as tempura and chicken karaage. Iwachu is one of the finest and most respected manufacturers of Japanese ironware, with a company history of over 100 years. Today, craftsmen at Iwachu pay respect to this tradition by infusing each product with skilled precision and detail throughout the entire manufacturing process. The superior quality, beauty and lasting durability of Iwachu products have earned them the worldwide reputation as the leading manufacturer of authentic Japanese ironware. read more at FactoryDirectCraft With this Dollhouse Miniature Retro Fondue Pot, your dolls can prepare their favorite fondue recipes! Whether they are dipping che...ese, chocolate sauces or other tasty treats, this iconic miniature red fondue pot with handle is perfect in any mini cooking party.

Position it atop a dollhouse table, and let it bring your wee dollhouse, diorama, and more to life! It will also make a cute favor for a kitchen shower or any cooking themed event. Dollhouse miniatures are incredibly life-like, scaled-down accessories that give dollhouses a variety of avenues and enable them to display domestic, recreational, and authentic human affairs. There is an unbelievable variety of items-ones you probably couldn't have even thought of-for both indoor and outdoor activities. The attention to detail in these miniatures is outstanding. You'll want to collect them all! Made of metal. Decorative use. read more at Everything Kitchens Step up to a contemporary appliance that serves up a historical, communal eating experience. Step up to the Swissmar Zurich 3-in-1... Fondue Pot! Versions of meat fondue, cheese fondue, and chocolate fondue have been enjoyed for generations as a simple way to eat, and to entertain. With Swissmar, you can incorporate this kind of simple food cooking into your life so easy. The Swissmar electric fondue pot set is a multi-function dream that will perform all three styles of fondue due to the variable, thermostatically-controlled burner.

The Zurich 3-in-1 Fondue Pot is packed with features that makes it so convenient and easy to use. Get your party foods together and call your family and friends. Make some fun fondue tonight with this Swissmar fondue pot set! Taste the simple foods of history, and enjoy the flavors and fellowship of your loved ones in the present! The original meat fondue recipe was a style of Beef Bourguignon, a hot oil recipe. Today meat fondue has truly evolved to variations that include beef, chicken, seafood, fish, even meatballs. A hot oil fondue can be made using the Zurich 3-n-1 Fondue Pot by simply filling the pot with frying oil, and then adjusting the thermostat temperature appropriately. This Swissmar electric fondue pot set is made of stainless steel that will take high temperatures without cracking. Hot oil meat fondues are made with chopped foods that become essentially fried. On the other hand, rich broth or clear soup can also be used for meat fondues. Proteins and vegetables are instead sliced for cooking, and essentially become boiled. Either way, this can be a hearty meal for your guests to cook themselves in whatever combination each chooses.

Remember to remove the ceramic bain marie insert to make meat fondues safely, and add the splatter guard to eliminate burns! Cheese Fondue the authentic way is made of natural, well-aged Swiss cheese melted together with a dry wine till it is silky smooth and velvety. This is a dipping party more than a cooking party. Dip vegetables, cooked meats or chicken, or artisan bread chunks into your cheese fondue pot for luscious snacks or appetizers. The multi-function burner element will give you great, consistent melting each and every time you use it. Create your own cheese fondue combination, your cheese and wine decisions are part of the creative fun! Chocolate fondue can be sweet party treat indeed! It can be practically effortless to prepare, and is enjoyed at a relaxed, easy pace. The included ceramic bain marie insert makes it unnecessary for a second double boiler to prepare your chocolate fondue. Water will simmer in the outer fondue pot while the chocolate melts in the inner dish, protected from direct heat. No worries about burned or scorched chocolate with the Zurich 3-in-1 Fondue Pot! A little cream or butter can be added to the chocolate for variations of texture, smoothness, and flavor.

Rice crispy treats, fresh fruits, cut-up cake, pretzels, and so much more can be dipped in chocolate fondue! So, make a meal, serve up some appetizers or snacks, and delight in desserts simply with the Swissmar Zurich 3-in-1 Fondue Pot! Swissmar Zurich 3-n-1 Fondue Pot - Set of 11 Pieces in Stainless Steel Features: Power, performance, and control for any fondue pot recipes Make meat fondue with hot oil or broth/clear broth Chopped protein or vegetables for hot oil style meat fondue Sliced protein or vegetables for broth style meat fondue Use poultry, fish, meat, seafood, even meatballs for meat fondue recipes Stainless steel fondue pot set resists cracking and withstands high temperatures Remove bain marie insert for use with meat fondue recipes Splash guard prevents burning read more

Question: What term refers to dipping food into a communal pot of melted cheese?
Answer: Fondue