RSS
 

Archive for the ‘Fondue’ Category

Chocolate Almond Fondue

01 Jan

Brought to us by John and Jeanette

1 1/4 cups half-and-half
1 teaspoon almond extract
24 ounces semisweet chocolate chips
1/2 cup amaretto
For Dipping: Strawberries, Bananas, Pound Cake, Butter Cookies, Apples
———
In a medium saucepan over medium heat, combine half-and-half and almond extract. Heat until bubbles begin to form at edge of cream. Do not boil. Reduce heat to low and stir in chocolate chips, stirring constantly. Once all of the chocolate is melted and incorporated, slowly stir in amaretto until combined.
Pour chocolate mixture into fondue pot and serve with goodies for dipping.
Cook’s Note: You can use this recipe with a heated chocolate fountain.
Source: Foodnetwork.com

 
 

Ultimate Main Course Fondue

01 Jan

Brought to us by Paul and Desiree

 Sauces
Aioli
4 cloves garlic
½ tsp salt
1 egg yolk
1 whole egg
1 cup olive oil
Fresh lemon juice
———
Work with mortar and pestle or food processor. Crush the garlic with salt until mashed. Add egg, egg yolk and blend in oil drop by drop. When mixture is the thickness of mayonnaise, flavor to taste with lemon juice.

Cold Tomato Sauce
1 lb tomatoes
1 onion
1 clove garlic
1 bay leaf
1 tsp sugar
Salt
Freshly ground pepper
½ cup water
½ cup heavy cream
———
Cut tomatoes into small pieces. Chop onion and garlic. Mix with bay leaf, sugar seasonings, and water and cook for 5 minutes, then let stand for 30 minutes. Press through a sieve and cool. Fold in the lightly whipped cream.

Apricot Sauce
½ can apricots without sugar
5 tbsp mango chutney
2 tbsp cider vinegar
1 tsp grated lemon rind
1 tsp sugar
———
Mash the apricots and finely chop the chutney. Mix all ingredients in a saucepan. Stir over low heat until mixture starts to bubble.

Meats
Our Slimming Poultry Fondue
(For each person)
8 oz chicken breast – frozen and then thinly sliced
1 cup thinly sliced vegetables (celery, leeks, carrots, fennel)
1 cup chicken broth
Salt and ground pepper
1/4 cup dry white wine
———
Cut chicken and turkey into thin slices. Arrange on a platter with vegetables. Mix vegetables and broth in a pot and bring to a boil. Add wine. Place on burner and season with salt and pepper. Dip chicken speared on forks into the broth and cook until tender. At the end, pour broth with vegetables into bowls.

Shrimp in Packets
1 lb cooked, shelled and deveined shrimp
Minced fresh dill
Pepper
1 can pineapple chunks
8 oz (turkey) bacon
3 cups oil
———
Season shrimp with dill and pepper. For each packet wrap 1 shrimp and 1 pineapple chunk (well drained on paper towels) in a piece of bacon. Spear on fork and fry in hot oil until the bacon is crisp.

 

Classic Cheese Fondue

01 Jan

Brought to us by Jessica and Jason

 1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyre cheese, grated
1 Tbs. cornstarch
3 Tbs. kirsch
Pinch of freshly ground white pepper
Pinch of freshly grated nutmeg
Pinch of paprika
1-lb. loaf French bread, cubed
———
Rub the inside of a saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring in a figure-eight motion, until the cheeses are combined, 3 to 4 minutes.
In a small bowl, whisk together the cornstarch and kirsch until blended. As soon as the cheese mixture begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, then stir in the white pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally, until ready to serve.
When ready to serve, assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer’s instructions. Set the fondue on the table and serve with bread cubes and individually marked fondue forks for dipping.
Makes 6 servings.