Thursday, April 14, 2011

How to Make Fondue

I made a movie. I carried a little camera around with me in the kitchen and I took "moving" pictures of making a pot of fondue.

It was so much fun. I giggled through the whole thing. Then edited out the sound so you couldn't hear me.

Many of you know that I was an actress before. I co-starred in Murder, She Wrote. [My stage name is Daryl Wood Gerber.] I had parts in Matlock and other TV shows. I sold a lot of commercial products like Milky Way and Wonder Bread. But I NEVER made a movie.

I wanted to. I had dreams of directing. In fact, that's how I got started as a writer. I wrote a romantic comedy screenplay for me to star in. It's still one of my favorite stories! It won a screenplay award, but it never got produced. I had high aspirations of raising money and making into my starring vehicle and directing it. High, high aspirations. Sometimes our dreams don't come true, right? But that's another post.


Anyway, having never really been behind the camera except when filming my family, it was fun to take the helm and think in terms of story when it came to making a movie about fondue. And editing was even more fun, because you realize how much you can cut out and still get the story across.

I hope you'll enjoy the movie. Share it with a friend. Yes, I did it in honor of LOST AND FONDUE which comes out in just a few weeks. Can you tell I'm excited? LOL


For this recipe, I used Doux de Montagne, a cow's milk cheese that is extra moist, with mild fruity and buttery flavors.
[Pronounced: Doo deh Mon-than-yeh] Doux means soft or smooth.






THREE-CHEESE FONDUE



Ingredients:

For Fondue:

2 tablespoons olive oil


4 tablespoons chopped yellow onions


1 teaspoon white pepper

1 teaspoon nutmeg

1 teaspoon salt

1 cup plus 2 tablespoons Half ‘n Half 


8 ounces Doux de Montagne cheese (may substitute with cream cheese)

1 cup freshly grated Parmesan cheese

1/2 cup (packed) grated Gruyère cheese

For potatoes:

1 pound new potatoes

1 teaspoon salt

2 tablespoons chopped parsley

2 tablespoons olive oil

Salt and pepper to taste

Wooden skewers


Directions:

For Potatoes:

Combine 6 cups water and salt in large saucepan. Bring to boil over high heat. Reduce heat to medium and add potatoes. Cook until potatoes are just tender when pierced with skewer, about 6 -12 minutes. Drain. Cut potatoes in half or quarters (bite-sized). Transfer potatoes to bowl. Add olive oil and parsley; toss to coat. Season to taste with salt and pepper. Potatoes may be prepared 1 day ahead. Cover refrigerate. [Reheat potatoes in 350 degree oven for 10-12 minutes.]

For Fondue:

Heat oil in heavy medium saucepan over medium heat. Add onions; sauté until soft, about 4 minutes. Reduce heat to low. Add Half ‘n Half and cheeses. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat. [If it feels too thick, add a little regular milk to thin.]

Place potatoes on platter. Spear each with skewer. Serve with warm fondue.

CLICK THIS LINK for a pdf of the recipe.

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I have a link on my website for the movie and there's a youtube link for it as well.
Enjoy!

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Question of the day: have you ever had fondue? Where and with whom?

I've started a LOST AND FONDUE launch contest that runs from now until May 3, the day LOST AND FONDUE comes out. Details are on my website, but here's the skinny. All you have to do is read THE LONG QUICHE GOODBYE (in your library, at the store, on your Kindle, I don't care) and tell me where you find TUSCAN TARTUFFO CHEESE (hint, it's not that far in). You'll write me, via the website, and you're entered. 1st prize is either a fondue pot or $50 gift certificate to your favorite booksellers. There are other prizes as well.

CLICK THIS LINK to learn more.

Also, check out my blog tour schedule LINK. There are little surprises in store while I'm on the "virtual road".

Enjoy!




17 comments:

  1. I love your video! Too bad you edited out the giggling, but I can tell you were having fun. Looks even simpler on the video than it does in the recipe--and so delicious! Are you getting excited about your release?

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  2. This is so much fun, Avery! Thanks for recipe and entertainment. My friends will think I'm a genius when I make this, but I'll give you credit.

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  3. Elizabeth and Mary Jane, I'm so glad you enjoyed the "show." I am getting excited about the release. I just received my first copy yesterday and it looks "inviting." So much fun.

    ~Avery

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  4. I really have to dig out my fondue pots. Yes, pots.
    The oldest one in the lovely burnt orange from the early 70's.

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  5. Harbingerdc: A burnt orange pot. What was the other "hot" color during the 70's? Avocado, right? Tee-hee!

    ~Avery

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  6. What a great video! Elizabeth is right. It looks so simple ... and delicious too! Thanks for filming and sharing. How fun!
    I'm really looking forward to LOST AND FONDUE!

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  7. Your movie is so much fun *and* you make it look so easy, too. What a wonderful idea for a party or romantic meal, and congrats on the almost-here pub date for LOST AND FONDUE!

    Saying cheese for Avery!
    ~ Cleo Coffeehouse Mystery.com
    Cleo Coyle on Twitter

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  8. Thanks, Julie. I have to say that the Doux de Montagne cheese is scrumptious and melts like a dream!

    ~Avery

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  9. Shame there won't be in-room cooking at Malice ;)

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  10. Molly, LOL. In-room cooking. That would be fun, wouldn't it? Perhaps next year they should consider a panel with foodie mystery author demonstrations!

    ~Avery

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  11. SUPERSTAR!!!

    I have this darkly penciled in as my side dish to serve Jackie this Friday (in my quest to send her to heaven as she is avoiding meat on Friday during lent).

    Me, I have other issues keeping me from heaven... i am trying to diet. what do you think of Greek Yogurt and skim milk in place of the 1/2 and 1/2 and the Doux de Montagne cheese?

    If I get your go ahead, I have everything in my pantry and fridge now!

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  12. Cleo, thanks for the congrats! I love your enthusiasm!

    ~Avery

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  13. Dave, glad you like it! You will send her to heaven. It's scrumptious.

    But, oh, Dave, I don't think Greek yogurt and skim milk will do the same thing. Why don't you just swap out bread or potatoes for apple slices and you'll cut the calories that really need cutting!

    If you do try the yogurt and milk, let me know the results.

    ~Avery

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  14. Now I know what I'm having for dinner Friday night (it's still Lent...). A cheese fondue is perfect. I use 1/2 Emmenthaler and 1/2 Gruyere, white wine and little kirsch thrown in at the end for good measure. Thanks for the great idea, and the yummy recipe.

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  15. Cttiger: Glad to help out with a menu during this special time of the year! Enjoy.

    ~Avery

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  16. Love the video. Looks very easy and tempting. Need to go cheese shopping.

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  17. Dru~ tempting is good, right? LOL
    ~Avery

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