Great Party Fondues - Parmesan Fondue with Pesto Recipe

Monday, September 29th, 2008

Great Party Fondues–Parmesan Fondue with Pesto Recipe

We love ooey gooey fondue! The word fondue comes from the French word fondre, which means “to melt.” Perfect for a romantic dinner or a casual get together with friends, fondue is fun food at its best. The latest fondue cookbook, Great Party Fondues, focuses on entertaining and is written by Peggy Fallon, author of seven cookbooks ranging from to Chicken Dinners in One Pot to Ice Cream and Frozen Desserts. In addition to Cheese Fondues, the book includes Savory Fondues, Dessert Fondues and Dipping Sauces.

Thanks to Peggy for chatting with us about this classic dish with infinite possibilities and for sharing a scrumptious crowd pleasing recipe for Parmesan Fondue with Pesto.

How many fondues did you test for this book?
I’m guessing around 65 or so, until I ended up with the 50-plus we liked the best.
The memory of a failed “Lemon Meringue” fondue still haunts me. Trust me, you wouldn’t want to eat it.

What are some of your favorite recipes?
I’ve been serving variations on the silky Parmesan Fondue with Pesto (see recipe below) as a party appetizer for many years now, and never tire of it. Evidently neither do my guests–many of them request it over and over.
I love the flavor of the Creamy Manchego Fondue with Smoked Paprika as much as the Spanish-style “go-withs” I serve alongside: thinly sliced serrano ham, pickled veggies, chunks of smoked chorizo, fresh or dried figs, tiny roasted new potatoes, and crusty bread cubes, of course. I also set out small bowls of marcona almonds and good olives for nibbling between bites.

The Southwestern Chile Cheese Fondue is always a crowd-pleaser; and nothing could be simpler than the Fried Tortelloni Fondue, which relies on store-bought pasta.

On the sweeter side, I always try to keep the 3 ingredients needed for Chocolate Butterscotch Fondue on hand, since it makes a very special dessert for last-minute company. No one would guess how quickly it comes together.

Is fondue always fattening, or are there healthy fondues?
Although cheese, chocolate, and the classic fondue Bourguignonne (beef, accompanied by a selection of mayonnaise-based sauces) are often the first choices that come to mind, fondue can also mean cooking in broth for a satisfying, lowfat meal or appetizer. Imagine farm-fresh vegetables and impeccably fresh fish or shellfish gently cooked “to order” in a Thai-flavored broth–it is simply divine.

I also made a Chipotle Sweet Potato Fondue (essentially spicy pureed sweet potatoes thinned with chicken broth) that is remarkably good for dipping chilled cooked shrimp, as well as other veggies and bread cubes.

Even the more traditional cheese fondues, when served with a rainbow of crunchy crudites and chunks of whole grain artisan bread, are considerably healthier than a lot of other party foods I can think of.

And there’s a berry fondue (made with apple juice) that is perfect for dipping biscotti, chunks of angel food cake, or fresh fruit.

What makes fondue a party food?
Only minimal prep is required, and guests do their own cooking. How much easier can it get for a host?

Guests always seem to gravitate toward the lure of an open flame; and the somewhat slow pace of cooking and eating encourages conversation among strangers. Whether it’s a small group of good friends sitting at your dinner table, or a house filled with guests grazing at a cocktail buffet, people tend to savor each morsel from the fondue pot. And instead of being stuck in the kitchen, the host has plenty of time to spend with guests–because you’ll be hovering over the fondue pot right along with them!

Thanks again Peggy, see you at the next fondue party! Now here’s that recipe…

For the creamiest fondue, use natural cream cheese without any added gum arabic or stabilizers. Serve this rich fondue with cubes of crusty artisan bread and crisp raw vegetables.

Parmesan Fondue with Pesto

Makes about 4 cups, 10-12 appetizer servings

1 pound cream cheese, preferably bulk variety
2 cups light cream or half-and-half
1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
Dash of salt
Dash of cayenne pepper
1/3 cup basil pesto, purchased or homemade

1. Melt the cream cheese in the top of a double boiler or a large heatproof bowl set over a pan of simmering water. Gradually stir in the light cream until smooth and heated through. Add the Parmesan and stir until the cheese melts and thickens the fondue. Season with salt and cayenne.

2. Transfer the mixture to a fondue pot, preferably ceramic or enameled cast iron. Drop teaspoons of pesto over the top; then use a skewer or a knife to swirl the pesto attractively over the surface. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.

——-Amy Sherman

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