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Some of these fondues are best eaten in small bites, as a hot appetizer or as a dessert. Others, with or without accompaniment, serve as a meal in a pot. A number can go either way. Each recipe in this book indicates not only the number of servings, but how best to serve it. While most people are familiar with traditional Swiss cheese fondue, Great Party Fondues explores a variety of high-quality artisanal cheeses like Spanish Manchego, French Brie, and goat and blue cheeses from California. In addition to the classic beef cooked in hot oil, this fondue collection puts tabletop sizzle into fresh seafood, chicken brochettes, tortelloni, and lamb spiedini.
3 Transfer to a ceramic or enameled cast-iron fondue pot and serve at once. Regulate the heat under the pot, if possible, so the fondue remains warm, not hot. CAULIFLOWER FONDUE with asiago and smoked paprika If you don’t announce the name of this fondue, most people will be hard-pressed to identify the main ingredient. Serve this creamy vegetable dip with cubes of crusty whole-grain bread and an assortment of oven-roasted vegetables, like tiny red-skinned new potatoes, baby carrots, large squares of red bell pepper, and zucchini chunks.
2 In a large saucepan, combine the beer, garlic, and cayenne. Cook over medium heat until the beer is heated through and begins to bubble around the edges. Reduce the heat to low and gradually stir in the cheese mixture, letting each addition melt before adding more. Stir in the tequila and cook, stirring, for 1 minute longer. 3 Transfer to a fondue pot, preferably ceramic or enameled cast iron, and serve at once. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.