Fondue Pockets

Fondue Pocket

      While cruising the Quebec City Christmas market this past Christmas, I witnessed true inspiration!  Fondue has always been a part of our family holiday traditions and has never waned in popularity over the years, although in the general public fondue had its heydey in parties by that name in the 70s.  But in an effort to never let a good thing die, it has made a resurgence in recent years.  Whatever you dip in the concoctions of cheeses, wine and garlic melted to a gooey smoothness, whether it be bread, ham, peppers, avocado, shrimp -the biggest problem with fondue is not being able to keep it all together - losing morsels in the liquid cheese, not being able to get enough of the cheesy goo on the dipper, and enduring the scorn of those opposed to "double-dipping".  Well, some brilliant French Canadian came upon a solution - or at least this is the first time I had seen it (and sampled it.) His food stall definitely boasted the longest line!

      The creation consisted of a hollowed-out piece of French bread, one end left intact, filled with warm fondue, wrapped in a napkin and held in the hand.  And Voila!  It was easily eaten without spillage with an equal amount of cheese and bread in each bite.  I couldn't let that inspiration just live on in my memory and so experimented when back home with wonderful success.  In fact, I went a step further and added ham to some, caramelized onions and mushrooms to others - but why stop there?  Anything that you like with cheese fondue could be added, as long as it is chopped small enough to fit into the bread pocket.

Fondue Pockets:

     For the pockets: 

     1 long loaf (2 ft.) of French Bread or several short 

                12 inch loaves.

     Slice the long loaves into 5 pieces cutting across

                the loaf or the small loaves in half.

     With your fingers, pull out the soft bread in the 

                center and work your way down into the 

                piece of bread until you have hollowed it 

                out leaving one end intact.  Use a fork to

                help carefully scrape the inside of the bread 

                to create as much room in the pockets as

                possible without breaking through the

                crust.

     Place the pockets of bread on a cookie sheet and

                into a 350 degree oven.  Allow the bread to

                crisp in the oven for 5 - 7 minutes then

                remove.

     Cheese Fondue:  

          2 cups grated gruyere cheese

          2 cups grated Emmentaler or swiss cheese

          1 1/2 tab. flour

          3 cloves garlic, minced and mashed

          1 - 1/2 cups white wine

          -Place grated cheese in a bowl and sprinkle

               in flour.  Toss cheese to coat with flour.

          -Place a heavy medium-size saucepan over

               medium-high heat.  Add about 1 cup of 

               cheese, garlic, and 1/4 cup wine.  Stir over

               heat until wine is incorporated, cheese has

               melted and the mixture is smooth.   

               Continue the process above adding 1 cup of 

               cheese, 1/4 cup wine, melting and stirring

               until smooth after each addition.

          -Immediately, using a 1/2 cup measuring cup,

               pour the fondue into the hollow of the 

               bread, wrap with a napkin and serve

               immediately.

Hollow out bread leaving pockets in middle

Add cheese alternately with wine in small batches, melting and stirring until smooth. 

Stir until velvety smooth.

Fill bread pockets with hot, smooth mixture.

Add other fondue dippers, like ham and mushrooms and onions!

PERSNICKETY NOTES:

      **The cheese fondue does not run or ooze from the pocket when held upright, so

      don't worry about it being messy, unless you overfill it with extra ingredients!