Great minds love fondue. Knowing we had this contest in our queue, we were tickled to see a fondue challenge in this week's Top Chef. But we think you, the mighty home...
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
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For the fondue, you'll need: chocolate, rum, vanilla, coconut milk, brown sugar, and salt.
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This makes a lot of fondue -- you start with two cans of coconut milk.
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Brown sugar adds depth and color to the caramel.
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Quick computer check!
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The cajeta takes about 15 minutes to thicken.
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It goes through several stages as it cooks.
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Amanda preps a variety of stuff for dipping: pound cake, clementine and pear slices, and extra-dark pretzels.
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Assessing her work. Apparently, Kristen approves.
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The cajeta is done when you can draw a line with your spoon, and it takes a second to "heal."
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This is more of a caramel fondue than a chocolate fondue -- the chocolate is there more for flavor than texture.
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A little rum never hurts...
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We used Goslings, of Dark 'n' Stormy fame.
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Transferring the fondue from saucepan to fondue pot.
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Pound cake!
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Pear.
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And our favorite, the extra-dark pretzels.
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The Vacherin Fribourgeois reminded us of Roman ruins in this photo. It's joined by garlic, nutmeg, cornstarch, lemon, white wine, kirsch and Gruyère.
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Amanda's SUPER excited for fondue!
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A dark rye loaf we found for dipping -- isn't it prehistoric looking?
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Preppin'.
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Amanda diced the Vacherin into beautiful cubes. We grated the Gruyère, but the Vacherin was a little too soft to grate.
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The dark rye, and some baguette.
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A whisper of garlic to start things off.
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We used a crisp, French white wine for the base.
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A watched pot...
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Gradually whisking in the cheese.
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Patience pays off: our fondue was smooth as silk.
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A little nutmeg, and some black pepper to freckle the cheese.
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The cornstarch and Kirsch slurry goes in last, to thicken the cheese a little.
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Yum.
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