It is a well-known fact that it is much less complicated to prepare a meat meal for a special occasion than a dairy meal. Yom Tov is a time when our preparation of meals becomes more complex and our minds try to lean towards the gourmet. It is easy during the week to boil a pot of pasta and throw some tomato sauce over it with a tinge of parmesan. When it comes to Shavuot there has to be more than the usual blintzes, lasagna, baked ziti and salmon in order to please our yearning for a solid, tasty and fun dairy meal. With the knowledge that there are still holdouts that refuse to have dairy on Shavuot, those that do indulge, love the change.
How many have considered the possibility of serving cheese fondue at their table? Although it is not well known in North American culture it is most popular in Europe. The origins of Swiss Fondue apparently go back to the 1930’s when the Swiss Cheese Union came upon a way to increase the use of cheese. It also was an inexpensive way for families to feed their children with chunks of bread and cheese. Obviously at that time no one was thinking kosher. To this day there is nothing inexpensive about the cost of kosher hard cheeses.
The downside of making fondue is that for a large family there would definitely be a need to have more than one fondue pot. Having someone reach across several people at the table in order to put their bread in the cheese just doesn’t work. However, this is not an activity for little children. It is a great idea for a family with older children, a group of adults and on a late Shavuot evening when the little ones might be put to sleep or it could be a romantic meal for a couple to share with a good bottle of wine.
Generally fondue is served with a large tossed salad. Chunks of French bread are cubed and warmed in the oven until they are toasted. Each person then takes their skewer, attaches a piece of bread and dips it into the fondue pot and covers it with cheese. The fondue pot is generally heated with a can of sterno. It is important for the heat to not be too high so that the cheese does not burn. There are secret fondue rules. Don’t panic—they do not have to be adhered to. First is to always stir the cheese in the pot in a figure eight. Secondly, which does become more complicated, there is a suggestion that if your chunk of bread falls off your skewer you are supposed to kiss the person sitting to your right!
This can be one of the most enjoyable Shavuot meals that you have ever engaged in.
TWO GREAT FONDUE RECIPES:
Zesty Fondue
4 Tbsp butter
3 Tbsp flour
¼ tsp salt
¼ tsp paprika
2 cups milk
1 Tbsp Worcestershire sauce
2 cups of shredded cheese (American )
Melt butter and blend in flour, salt and paprika. Gradually blend in milk, stirring constantly until thickened. Add Worcestershire sauce and cheese and continue heating, stirring occasionally until cheese is melted and mixture is hot. Pour into fondue pot.
Cheddar Cheese Fondue
¼ cup butter
¼ cup flour
½ tsp salt
¼ tsp dry mustard
1 can (12 oz) beer
1 ½ tsp Worcestershire sauce
2 cups (1/2 pound) shredded sharp cheddar cheese.
This tastes amazing with cut-up chunks of pumpernickel
Follow the same steps as recipe above.
By Nina Glick
