THE COMMUNAL POT

The Communal Pot

          Our winter Holidays gather us together as families, friends and communities in hope that the cheer of the human spirit can allow us to forget the seasonal darkness of the winter solstice. That cheer inevitably involves food and many a cook and hostess at this time of the year seem to out-do themselves with preparation.

          So, after the rush and the groaning Holiday tables, it may be time to recall that equally delicious and pleasing meals can be achieved with some simple ingredients cooked at the table by the ‘diners’ around a communal pot, or fondue pot. It only requires an small enameled or metal pot set over a small alcohol flame at the table, partially filled with oil or broth, in which each diner cooks a selected piece of thin pre-cut meat, vegetable or shrimp on long forks, then places the cooked items on their plates to eat with an assortment of condiments or sauces. Conversation flows readily between the participants with much teasing about individual agility and aptitude in keeping food on the fork while it cooks. Fondue was very popular in the 1970’s, but even today can be found in a few restaurants.

          The original ‘fondue’ comes from the French word ‘fondre’ or melt and was  applied by the Swiss a couple of centuries ago. They invented the Swiss Fondue, which is a cheese fondue, originally devised to make stale bread and hard cheese more palatable in winter. In the hands of a good cook, even such barely palatable fare can become ‘ambrosial’ if combined with ingredients like wine and a bit of garlic.

                                      Swiss Fondue

          Rub the bottom and sides of an enameled chafing dish with the cut sides of a clove of garlic. Add 1 ½ cups dry white wine to the dish and heat just to boil, but do not boil. Stir in 1 pound grated natural (not processed) Gruyère cheese. Stir with a wooden spoon until creamy and barely simmering. Combine 2 tsp. cornstarch with 3 Tblsp. Kirsch and lightly stir into the cheese mixture. Place the chafing dish on a low flame alcohol burner on the table. Keep the fondue warm, but not simmering and serve with cubes of crusty bread for dipping in the cheese fondue. If desired, serve slices of hard dried salami and small boiled potatoes on the side.

          The French Bourguignonne meat fondue had it origins in the Burgundy region vineyards, where the workers kept a pot of oil simmering on a fire in the field and would cook slices or small chunks of meat in it during their breaks.

                             Beef Fondue

          Assemble a platter of: 1 lb. sirloin, sliced thin (~2.5 x 1.5 inch size works well or 1 ½ inch cubes), pieces of  pepper, broccoli, cauliflower, string beans or other firm vegetables that can cook quickly. Prepare dipping sauces by mixing: 1) ½ cup sour cream, ½ tsp. salt, dash of pepper, 1 tblsp. horseradish; 2) ½ cup mayonnaise, 1tsp. lemon juice 2 tsp. curry powder, ¼ tsp. cumin, ¼ tsp. salt;3) ½ cup ketchup, 1 tblsp. Worcestershire sauce, ½ tsp. garlic salt; 4) ½ cup sour cream, 2 tblsp. Dijon mustard, 1 tsp. Worcestershire sauce, ¼ tsp. salt.  Set several folded paper towels at each place setting at the table to drain excess oil from the cooked food. Heat 1 cup peanut oil in a fondue dish to hot, but not smoky and set over a medium hot alcohol flame at the table. Each person dips a piece of meat or vegetable in the hot oil to cook as preferred. When done, the fork is removed from the oil, the food dabbed on paper towels and eaten with a dipping sauce of choice. Serve with slices of crusty bread.

          Japanese version of the communal hotpot dish is called Shabu-Shabu and the cooking liquid is broth or water. Either meat or fish/shrimp can be used for this preparation with a variety of vegetables that may include pieces of bok choi or Asian cabbage. When all the meat and vegetables are eaten, the liquid is divided up in bowls and sipped as soup.

          We must have the biggest sweet tooth of all, since the chocolate fondue is definitely an American invention. Happy ‘dipping’ in the communal pot in 2018!

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)