Fondue Its coming back

 A popular party dish in the 60's and 70's  has made its way back to the party scene. Fondue getting its name from the French word  fondre which means to melt.  Having old Recipes updated to better than ever dishes. The restaurant  in Salt Lake City called the Melting Pot is one of these up in coming places that brings the old party fondue to a new level.

First is the classic fondue; cheese. Usually a soft cheese like Swiss or Gruyere  with is melted with wine, garlic and spices. To make a mixture which is a smooth blend for dipping pieces of bread into. Sometimes in other countries is topped with shaved truffles. Just about everything can be dipped into a cheese fondue. If you were to find a cheese fondue in Italy, it would be made with Fontina cheese, milk and eggs. It would be called a Fonduta.

Next fondue everyone likes is a dessert fondue. That the buffets in America stole and call chocolate fountains now. Its chocolate mixed with heavy cream and sweet liqueurs. Usually you dip fresh fruit or pound cake in them .

Third type of fondue is from France and is called  fondue borguignonne. It uses heated pot in which oil is heated and bits of beef fillet are dipped into.

Here is a simple Fondue  recipe for those who like Brie.

Brie and Mushroom Fondue
1 cup water
1 oz dried porcini mushrooms
2 tbsp (1/4 stick) butter
8 oz fresh shiitake mushrooms, stemmed and finely chopped
2 tbsp chopped shallots
1 lb ripe Brie cheese, well chilled, rind trimmed and cut into 1/2" pieces
2 tbsp cornstarch
1 cup dry white wine.

steamed quartered red potatoes, steamed asparagus, green beans, bite size pieces of french bread

Bring 1 cup of water o a boil in a small sauce pan. Add porcini mushrooms. Remove from heat and let stand until mushrooms have rehydrate, about 20 min. Using a slotted spoon, transfer porcini to work surface and coarsely chop. Reserve soaking liquid.
Melt butter in heavy sauce pan over med heat. Add Shiitake mushrooms, saute until tender about 3 minutes. Add Shallots, saute for 1 minute. Add porcini and soaking liquid, leaving sediment from liquid behind. Increase heat to high. Simmer until liquid evaporates about 3 min.
Toss Brie with cornstarch in a large bowl to coat. Add wine to mushrooms. Bring to a simmer over med heat. Add cheese to mushrooms in 3 batches., whisking until mixture is smooth and just begins to simmer.Do not boil. Season with salt and pepper. Transfer to fondue pot .Set pot over candle.