Classic Cheese Fondue & Chocolate Fondue
Shavuot (shah-vu-ote), which begins Sunday evening, June 1, is the second of our three pilgrimage holidays – Pesach, Shavuot, and Sukkot. It comes seven weeks after Pesach and celebrates when God revealed the Torah to the Jewish people at Mt. Sinai. Pesach and Sukkot both last seven to eight days (depending on whether you are in Israel or not), Shavuot is only a one (or two) day holiday. All three holidays are Festivals, with a capital F – they celebrate Biblical Jewish events and seasonal agricultural cycles. Pesach begins with Seder, the retelling of the Exodus story, and is especially focused on children. Sukkot also lends itself to child-friendly activities – making decorations for the Sukkah, eating in the Sukkah, and shaking lulav and etrog.
In contrast, Shavuot, while also a festive celebration, seems more adult-focused. It is traditionally marked by intensive Torah study, often lasting all night… and cheesecake.
There are many interpretations about why we eat dairy on Shavuot. Most of them are related to us just having received the Torah and therefore not having time to prepare any meat according to the new laws of kashrut. Some sages feel that dairy (and vegetarian) foods are more humble than meat meals, and what is more humbling than standing before God at Sinai? Still others have said that it seems inappropriate to begin our eternal covenant by taking a life for our own sustenance.
So, for Shavuot, Jews all over the world enjoy variations on cheesecake and dairy / cheesy fillings in different kinds of dough, such as blintzes and bourekas. All are excellent and delicious choices. I’d like to suggest a different spin on a dairy meal.
Food, like fashion, goes in and out of style. In the 1970s, people hosted cocktail and dinner parties while wearing leisure suits and flowing silk “hostess” outfits. Fondue exploded in popularity as a sophisticated international dish to share. Not only was it delicious, decadent, and fun, but it also offered the opportunity to show off a trendy new kitchen gadget. Sadly, it went out of style; ten years later, Goodwill stores and thrift shops were filled with discarded fondue sets.
The good news is that fondue is easy to make at home. You don’t really need a special fondue set – but if you have one, dust it off! Cheese fondue, along with a simple green salad, is an exceptional alternative to blintzes or vegetarian lasagna. Instead of cheesecake, follow it up with another fondue – this time, chocolate.
Click here for another great Shavuot recipe, Savory Basil Pesto Cheesecake.
Classic Swiss Fondue
Serves 4
You don’t need a special fondue pot or set. Simply make the fondue in a pot on the stove, pour it into a bowl warmed with hot water, and set it on an electric food warmer or hot plate. Use forks for dipping. Or place the dipping items in individual bowls and ladle fondue on top. Serve with a simple green salad.
| Ingredients | Directions |
| For the Fondue1¼ C dry white wine
1 clove fresh garlic, smashed into a paste 1 LB Swiss cheese (Gruyére, Emmantaler or a combination of the 2), shredded Pinch of freshly grated nutmeg 1 TBSP cornstarch 2 TBSP Kirshwasser, brandy, or orange liqueur For Dipping Crusty French bread, cut into cubes Tiny potatoes, boiled Cornichons or other small pickles Cherry tomatoes Broccoli florets or carrots, parboiled for a few minutes & cooled Apple slices |
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Easy Chocolate Fondue
Serves 4
Adapted from Simplyrecipes.com
Continue the fun with Chocolate Fondue for dessert, which you can enjoy with a glass of port or other sweet wine as you begin Torah study for the evening.
| Ingredients | Directions |
| For the Fondue12 oz milk, dark or semi-sweet chocolate chips or a combination
1 C heavy whipping cream Pinch of salt 1-2 TBSP liqueur, such as Amaretto, Frangelico or Sabra For Dipping Sara Lee pound cake, cut into cubes Fresh fruit such as strawberries, bananas, mango, apple Marshmallows Animal crackers or Graham crackers Dried fruit such as apricots or apples |
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