12/04/2006

Quick Cooking

Add peppers for fondue fun

By J.M. HIRSCH

AP Food Writer

The Associated Press
Gruyere cheese, dry white wine and diced peppers create great fondue for bread, ham or whatever you may want to try.

Like every married couple, my wife and I own a fondue pot. And like seemingly every other fondue pot on the planet, it was a wedding present that has lived happily in its box on a high shelf since that day.

We did use it once, about six years ago. We thought it would be fun to have friends over and dip fruit and bread in chocolate. And it probably would have been, had the chocolate not seized up into a smoldering, unappetizing ball.

But in honor of the fondue pot's apparent comeback (take a glance at just about any holiday catalog or sales flyer and you're bound to see one), I decided to give it another go. Plus, fondue really is perfect winter entertaining food that comes together quickly.

This time, I passed on the chocolate. If you really have your heart set on chocolate fondue, buy one of those dreadful chocolate fountains. For real fondue, cheese is the way to go.

And for that, Gruyere is the go-to cheese. Eaten plain, Gruyere isn't the most flavorful option. But it melts wonderfully and, when mixed with a bit of white wine, a dash of smoked paprika and some diced hot peppers, makes a wonderful dipping sauce.

My suggestion for dipping cubed bread and ham is just a start. Innovate and add whatever moves you, such as broccoli and chunks of roasted or grilled chicken breast. Or cube and roast a few potatoes. Even french fries could be fun.

Peppery Fondue
(Start to finish: 25 minutes)

• 1 c. dry white wine
• 1 lb. Gruyere cheese, cubed
• 1 T. cornstarch
• 2 T. milk
• 2 T. diced hot red or green peppers (such as pickled jalapenos or Peppadews)
• 1/4 t. smoked paprika
• 1 loaf rustic bread, cut into 1-inch cubes
• 1 lb. ham steak, cooked according to package directions and cut into 1-inch cubes

In a medium saucepan over medium heat, bring the wine to a simmer. Add the cheese and cook, stirring often, until melted.

Meanwhile, combine the cornstarch and milk in a small glass and mix well. When the cheese has melted and is smooth, stir the cornstarch and milk into it. Reduce heat to simmer and cook five minutes, stirring constantly.

Stir in the diced hot peppers and paprika. Transfer the cheese sauce to a heated fondue pot. Arrange the bread and ham on plates or a platter and serve immediately. Makes four servings.