Fondue has always seemed like a real cold weather holiday treat, so this year's December meeting was a total fondue night, starting with a great cheese fondue, followed by a broth-based Chinoise fondue and ending with (what else?) a chocolate fondue.
We started the evening with a series of toasts .... one to my birthday followed by another to Vicki and Paul's engagement. I'm happy to have a birthday. Vicki's happy with Paul, so it's all good!
Monica arrived and quickly heated up a warm German wine, gluhewein. She's got the best recipe and we all hope she will share it with the blog.
Vickie brought along a cheese fondue which we devoured with bread and a beautiful plate of vegetables. Here's her recipe:
CHEESE FONDUE
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon garlic salt
1/2 teaspoon salt
Dash white pepper
Dash nutmeg
2 1/2, cups milk (scalded, if in a hurry)
1 pound process swiss cheese, shredded
7 teaspoon Worcesteshire sauce
Dash of' Tobasco sauce
1/3 cup dry white wine (or milk if preferred)
2 tablespoons kirsch (or milk if preferred)
Frcnch bread, cut in 1-inch cubes
Melt butter in ceramic fondue pot over a moderate direct flame. Stir in next 5 ingredients. Stir in milk; cook, stir constantly until sauce is smooth and thickened slightly. Lower flame, add cheese, a small amount at a time and stir until cheese is melted after each addition. Stir in remaining ingredients except bread. We also had a plate of fresh vegetables, including cherry tomatoes, asparagus, baby ears of corn, and boiled small butter potatoes.
CHINOISE FONDUE
The Chinoise Fondue is something like a hot pot. We had a fabulous broth that I prepared earlier in the day and let sit stove top to enable the flavors to interact. Here are the ingredients:
2 quarts chicken broth
1 can coconut milk
2 thai red peppers (leave the whole to float in the broth)
2 Tbsp. curry powder
4 Tbsp. fresh ginger
Fresh lemongrass from 2 - 3 stalks
4 Tbsp. sugar
1 Tbsp. sesame oil
8 tsp. satay powder (can be found easily at an asian market)
1 tsp. salt
Bring broth to a boil and remove from heat. Let it sit 3 - 4 hours, or at least 30 minutes. Reheat before pouring into fondue pot.
For dipping we used:
baby pickled corn
broccoli
asparagus
bean sprouts
shrimp, 3/4 lb.
scallops, 3/4 lb.
thinly sliced tuna, 3/4 lb.
beef, 3/4 lb.
The sprouts that Janet brought along a were very fine alphalfa sprouts that were absolutely wonderful. We just added them to the broth and as our food cooked, they would cling to it and add just another taste and texture.
I personally love the Chinoise fondue because it's not just dip and eat, dip and eat. I tend to be someone who just can't get food to my mouth fast enough, so the fact that we had to wait a minute or two to cook the food led to more relaxed conversation and eating.
Eliza brought along three dipping sauces, a green onion/cilantro sauce that worked well with many of the seafoods; a soy sauce/ginger dip that was magical with the shrimp and a peanut satay sauce that of course really worked well with the beef.
CHOCOLATE FONDUE
So finally, full as we could possibly be, we got to dessert. The chocolate fondue was a basic toblerone fondue. Rather than using a log of one flavor toblerone, I bought a package that contained bite-sized pieces of milk, dark, and white toblerone. To deepen the chocolate layers, I also added a couple of bars of intense orange dark chocolate. Add heavy cream and a good shake from a big bottle of Grand Marnier. We had traditional items to dip including strawberries, bananas and clementine sections. I made some homemade marshmallows (see Ina Garten's recipe at www.homecooking.about.com/od/candyrecipes/r/blcandy4.htm.) The star, in my opinion, were the amaretti cookies that Janet baked from "Julia Child's Baking", page 320. Chewy, flavorful ... really yummy.
Tuesday, December 16, 2008
Sunday, December 14, 2008
2009 Meeting Schedule
All meetings scheduled for the third Thursday of the month beginning at 6 PM.
January 15 -- Janet
February 19 -- Monica
March 19
April -- Beach Trip
May 21 -- Vicki
June 18 -- Susan
July 16
--Guest dinner party--MarthaAugust 20
September 17
October 15
November 19
December 17
Friday, December 12, 2008
"Salt Air" by Martha
Had an amazing meal the other night hosted by friend and member, Eliza Gonzales at Jose Andres' PennQuarter restaurant Oyamel. Susan insisted that we had eaten at Oyamel when it was in Crystal City, but I just didn't remember it, which tells you maybe why that location closed. But Oyamel downtown is hip, fun, lively and the food is delicious. This meal was to celebrate the fact that Eliza's going to be teaching at the new 14th Street cooking school, CulinAire along with our pal and current Top Chef contestant, Carla Hall.
One of the things that we really liked were the pomagranete margaritas. Well, hard not to like any kind of margarita .... but these were special. Andres serves them not in a salt rimmed glass, but rather topped with a foam which he calls "salt air". We were amazed that the foam was stable enough to last for the whole cocktail. I know what you're thinking, maybe we drank them too fast? Seriously, though, the salt air added a distinct salty taste to the drink, but no way as overwhelming as salt rimming. Susan was brave enough to approach the chef of the night and he gave her the ingredients. He suggested using an immersion blender or foamer to skim the surface of the liquid to create the foam. You're on your own for the ingredients of the margarita. (By the way, the foam also appeared atop the ceviche.)
2 c. water
1 c. fresh lime juice
1/4 c. mezcal
2 tsp. soy lecithin (can be found at health food stores)
Salt to taste (use anything but iodized salt)
One of the things that we really liked were the pomagranete margaritas. Well, hard not to like any kind of margarita .... but these were special. Andres serves them not in a salt rimmed glass, but rather topped with a foam which he calls "salt air". We were amazed that the foam was stable enough to last for the whole cocktail. I know what you're thinking, maybe we drank them too fast? Seriously, though, the salt air added a distinct salty taste to the drink, but no way as overwhelming as salt rimming. Susan was brave enough to approach the chef of the night and he gave her the ingredients. He suggested using an immersion blender or foamer to skim the surface of the liquid to create the foam. You're on your own for the ingredients of the margarita. (By the way, the foam also appeared atop the ceviche.)
2 c. water
1 c. fresh lime juice
1/4 c. mezcal
2 tsp. soy lecithin (can be found at health food stores)
Salt to taste (use anything but iodized salt)
A New Toy to Love by Martha
If you have a KitchenAid mixer, you're going to love the latest toy. It's new beater blade that has a silicone lip on the edge that scrapes the bowl as it mixes. It even gets down into the dimple. This eliminates stopping the machine and scraping the contents down. I've used mine several times and am a happy beater. It's about $25.00 and comes in two sizes to fit different sized mixers. I picked mine up at Sur La Table, where they are "flying off the shelves". Interesting, they are not a KitchenAid product. Mine is manufactured by a company that's found at http://www.beaterblade.com/. There's a different model at http://www.frutproducts.com/ that is an interesting design. That site seems overwhelmed with busness too.
Thursday, December 11, 2008
Here’s what I learned from baking this season …. It’s not always me! by Martha
I don’t know if you’re like me, but every three or four months I discover a new recipe that gets added to my favorites list. The first time I make the dish, its love at first bite. The seasonings, the texture, the presentation …. the entire dish is perfect. I invite friends I haven’t seen for months to taste this new discovery and I, myself, never tire of preparing it. A couple of months ago, it was a monkfish dish from Lydia’s Family Table. Then it was a pasta recipe from Wolfgang. Then it was a salad from Rick Bayless. I’ll even get so involved in the dish that I’ll buy a special serving plate to complete the presentation. But, here’s the problem. Each time I prepare the recipe, it never ever duplicates the first time. Now I’ve always attributed that to me …. Do I get lazy and not follow the recipe exactly? Take Wolfgang’s Pasta Rounds … the dish is home made pasta sheets that are rolled with a spinach cheese mousse, cut into spirals and then baked. Sometimes the pasta is too crunchy, sometimes the mousse filling too heavy. It’s always good and everyone raves about it, but to me, it’s never as good as the first time.
So enter holiday season 2008. Ah, the Pecan Baci Tart. This is a recipe was just a "Baci Tart" which was supposed to duplicate the flavors of that hazelnut candy. A chocolate dough base, topped with a caramel filling, hazelnuts and drizzled chocolate. The dessert can be made with any nut …. I decided to use pecans because I thought that hazelnuts are too dense and that in their whole form would make slicing the tart difficult.
The first time I baked this was for Thanksgiving and it came out beautiful. The caramel was deep and rich, the nuts toasty. Totally yummy and a real show stopper. So when baking for the Christmas bazaar came around, of course I stepped up to make a pecan tart. And since this one what going on the table to be sold, I wanted it to be ultra perfect. I pulled the caramel sauce from the fire just at the first tiny puff of smoke. Another two seconds and it would have been a burned mess. But it was perfect. I placed each nut carefully to insure the presentation aspect. It baked beautifully and I let it cool completely before heating the chocolate in the microwave to drizzle in a creative pattern. When the chocolate was melted, I put it into a little zip-lock sandwich bag, snipped the tip and started the drizzle. So, are you ready? I squeezed the bag to force the chocolate out and the bag split at the seam, spewing a couple of big globs of chocolate. There was no way to remove the chocolate and no time or interest in rebaking. So a sprig of mint was added to help cover most of the problem. So finally we’re back to where I started ….. it’s not always me …. This time it was a flipping plastic bag!
So far, I’ve made five baci tarts and tomorrow will be baking this not in as a tart, but on a sheet pan so that I can cut it into squares to bring for a couple of parties as finger food. This recipe bakes the same time and time again. It’s beautiful, it’s fairly easy and it’s yummy!
I've even modified it by baking it on a half-sheet pan instead of in a tart pan and cutting it into inch square bit size pieces.
Pecan Baci Tart
Place the oven rack in the middle and heat the oven to 350⁰. It’s important that the oven is consistently at 350⁰. If you have an oven thermometer, use it. If you don’t have one, get one. I have an older stove and the oven temperature fluctuates dramatically. I have found that if I pre-heat the oven for an hour and keep a couple of pizza stones (or bricks) in the oven, that will keep the temperature pretty stable.
Place 2 – 3 cups of pecans on a sheet pan and place in the oven to toast. This will take about 15 – 20 minutes and I check them every five minutes, shaking them to make sure they toast evenly. (My hint here is that I buy nuts in the 2 lb. bag at Costco. I toast all of them at once and freeze what I don’t use. That way I always have toasted nuts ready to use.)
Chocolate crust
½ lb softened unsalted butter
2/3 c sugar
2 egg yolks
5 tbsp. unsweetened cocoa powder
2 c all purpose flour
In a small bowl, whisk the cocoa powder and flour. Set aside. Place the butter and sugar into a mixer bowl and beat at medium speed for 3 minutes. Add the egg yolks and beat well. Add the flour mixer all at once to the butter and beat at low speed until well mixed. Turn the dough into a 10” tart pan with a removable bottom. Take a piece of plastic wrap and using it like a little glove, start to push the dough to fit the tart pan. (You can use your hands, but the plastic wrap makes this a much cleaner job.) Work the dough up the sides of the pan. The final product does not have to be perfect. Just do your very best to line the pan evenly with the dough. Put the pan in the refrigerator and chill for 30 minutes. Once it’s chilled, put the tart pan onto a sheet pan and bake for 25 – 30 minutes. (When it comes out of the oven, it will be slightly lumpy and not at all even … don’t worry it will be fine.)
Caramel filling
While the crust is baking, it’s time to make the caramel filling. For this you’ll need a wooden spoon or silicon spatula, a small saucepan, a heavy 4-quart sauce pan (I use a copper bottom pan to ensure even heating). A candy thermometer is helpful, but not essential.
Place the following into the small saucepan:
1 c. heavy cream
¼ lb. unsalted butter
Heat over very low heat until the butter is melted. Try not to let it boil, but if it does, it won’t be a tragedy. Just be careful because if you let it boil rapidly, you’ll really have a mess.
In the larger saucepan place:
½ c. water
¼ c light corn syrup
1-1/2 c white granulated sugar
Place over high heat and stir until the sugar dissolves. Keep over high heat, without stirring, until the mixture turns a deep caramel color. This will take 10 – 15 minutes. I’ll actually walk away from it for the first 5 minutes, but once I see any hint of color, I watch this like a hawk. You’re looking for as deep a caramel as possible. This is about 350⁰ on the candy thermometer. I swirl the pan every once in a while to distribute the color. Once you achieve the color you’re looking for, remove from the heat and pour the cream/butter into the sugar mixture. Watch out! This will bubble up and sputter for a few minutes. Once it settles down, stir until you have a beautiful caramel cream.
Now here’s where you have a choice. You can either add the nuts to the caramel sauce at this point or you can pour the caramel mixture into the tart pan and place the nuts onto one by one, by hand. Whatever your choice, just make sure that the tart pan in on an even surface. I pour about half of the sauce into the tart shell and wait a minute or so to see how level the pan is. If it the sauce is pooling toward one side of the pan, I’ll level everything off with a chop stick or hot pad. You may end up with about ½ cup of the caramel cream that you can pour into a jar to use on ice cream. Now you can start placing the nuts on top of the sauce. (Be careful, the sauce is still very hot and you can burn your fingers.) I try to use nuts of all one size and place them in concentric circles, all facing the same direction. (Like the round part of the nut facing the center.) If you’re going to go to all this trouble, you might as well give it your all. I’ve even used tweezers or a bamboo skewer to straighten out a nut that’s drifted out of position.
Carefully place the tart pan and sheet pan in the oven and bake for 20 minutes. When you remove the tart, the caramel will be very bubbly and very liquid. Use a great deal of care to not “slosh” the filling and place the sheet pan on a very level surface. (Otherwise the contents will “drift” as the tart cools.) After about an hour, place the tart pan on top of a large jar and pull the collar down. If you do this while the tart is slightly warm, the collar will pull off fairly easily. If you wait too long, you may have to work harder to preserve the integrity of the shell.
Chocolate drizzle
Once the tart is completely cool, it’s time to drizzle the chocolate. Melt about 3 – 4 oz of bittersweet chocolate in a small bowl at high power in the microwave for 1 minute. Stir to make sure its smooth and then spoon into a plastic bag. (I suggest using the larger gallon size zip lock bags that are a little sturdier than the sandwich bags.) Or if you have a squeeze bottle, they are the best. Cut the corner of the plastic bag and drizzle the chocolate over the tart.
At this point, I choose the serving plate and will spoon a bit of the chocolate onto the plate. Run a spatula between the tart and the tart pan bottom. You should be able to slide the tart off the metal bottom fairly easily and you’ll be surprised at how stable the tart has become. While the pool of chocolate is still warm, place the tart onto of it. (When the chocolate cools, it will stabilize the tart on your serving plate.)
Whip up some heavy cream and serve the tart at room temperature. You can wrap the tart in plastic and store it in the refrigerator for 3 – 4 days or you can even freeze it for a month or so.
Pecan Baci Tart
Place the oven rack in the middle and heat the oven to 350⁰. It’s important that the oven is consistently at 350⁰. If you have an oven thermometer, use it. If you don’t have one, get one. I have an older stove and the oven temperature fluctuates dramatically. I have found that if I pre-heat the oven for an hour and keep a couple of pizza stones (or bricks) in the oven, that will keep the temperature pretty stable.
Place 2 – 3 cups of pecans on a sheet pan and place in the oven to toast. This will take about 15 – 20 minutes and I check them every five minutes, shaking them to make sure they toast evenly. (My hint here is that I buy nuts in the 2 lb. bag at Costco. I toast all of them at once and freeze what I don’t use. That way I always have toasted nuts ready to use.)
Chocolate crust
½ lb softened unsalted butter
2/3 c sugar
2 egg yolks
5 tbsp. unsweetened cocoa powder
2 c all purpose flour
In a small bowl, whisk the cocoa powder and flour. Set aside. Place the butter and sugar into a mixer bowl and beat at medium speed for 3 minutes. Add the egg yolks and beat well. Add the flour mixer all at once to the butter and beat at low speed until well mixed. Turn the dough into a 10” tart pan with a removable bottom. Take a piece of plastic wrap and using it like a little glove, start to push the dough to fit the tart pan. (You can use your hands, but the plastic wrap makes this a much cleaner job.) Work the dough up the sides of the pan. The final product does not have to be perfect. Just do your very best to line the pan evenly with the dough. Put the pan in the refrigerator and chill for 30 minutes. Once it’s chilled, put the tart pan onto a sheet pan and bake for 25 – 30 minutes. (When it comes out of the oven, it will be slightly lumpy and not at all even … don’t worry it will be fine.)
Caramel filling
While the crust is baking, it’s time to make the caramel filling. For this you’ll need a wooden spoon or silicon spatula, a small saucepan, a heavy 4-quart sauce pan (I use a copper bottom pan to ensure even heating). A candy thermometer is helpful, but not essential.
Place the following into the small saucepan:
1 c. heavy cream
¼ lb. unsalted butter
Heat over very low heat until the butter is melted. Try not to let it boil, but if it does, it won’t be a tragedy. Just be careful because if you let it boil rapidly, you’ll really have a mess.
In the larger saucepan place:
½ c. water
¼ c light corn syrup
1-1/2 c white granulated sugar
Place over high heat and stir until the sugar dissolves. Keep over high heat, without stirring, until the mixture turns a deep caramel color. This will take 10 – 15 minutes. I’ll actually walk away from it for the first 5 minutes, but once I see any hint of color, I watch this like a hawk. You’re looking for as deep a caramel as possible. This is about 350⁰ on the candy thermometer. I swirl the pan every once in a while to distribute the color. Once you achieve the color you’re looking for, remove from the heat and pour the cream/butter into the sugar mixture. Watch out! This will bubble up and sputter for a few minutes. Once it settles down, stir until you have a beautiful caramel cream.
Now here’s where you have a choice. You can either add the nuts to the caramel sauce at this point or you can pour the caramel mixture into the tart pan and place the nuts onto one by one, by hand. Whatever your choice, just make sure that the tart pan in on an even surface. I pour about half of the sauce into the tart shell and wait a minute or so to see how level the pan is. If it the sauce is pooling toward one side of the pan, I’ll level everything off with a chop stick or hot pad. You may end up with about ½ cup of the caramel cream that you can pour into a jar to use on ice cream. Now you can start placing the nuts on top of the sauce. (Be careful, the sauce is still very hot and you can burn your fingers.) I try to use nuts of all one size and place them in concentric circles, all facing the same direction. (Like the round part of the nut facing the center.) If you’re going to go to all this trouble, you might as well give it your all. I’ve even used tweezers or a bamboo skewer to straighten out a nut that’s drifted out of position.
Carefully place the tart pan and sheet pan in the oven and bake for 20 minutes. When you remove the tart, the caramel will be very bubbly and very liquid. Use a great deal of care to not “slosh” the filling and place the sheet pan on a very level surface. (Otherwise the contents will “drift” as the tart cools.) After about an hour, place the tart pan on top of a large jar and pull the collar down. If you do this while the tart is slightly warm, the collar will pull off fairly easily. If you wait too long, you may have to work harder to preserve the integrity of the shell.
Chocolate drizzle
Once the tart is completely cool, it’s time to drizzle the chocolate. Melt about 3 – 4 oz of bittersweet chocolate in a small bowl at high power in the microwave for 1 minute. Stir to make sure its smooth and then spoon into a plastic bag. (I suggest using the larger gallon size zip lock bags that are a little sturdier than the sandwich bags.) Or if you have a squeeze bottle, they are the best. Cut the corner of the plastic bag and drizzle the chocolate over the tart.
At this point, I choose the serving plate and will spoon a bit of the chocolate onto the plate. Run a spatula between the tart and the tart pan bottom. You should be able to slide the tart off the metal bottom fairly easily and you’ll be surprised at how stable the tart has become. While the pool of chocolate is still warm, place the tart onto of it. (When the chocolate cools, it will stabilize the tart on your serving plate.)
Whip up some heavy cream and serve the tart at room temperature. You can wrap the tart in plastic and store it in the refrigerator for 3 – 4 days or you can even freeze it for a month or so.
Tuesday, December 2, 2008
Organizing the December Fondue Meeting by Martha
For those of you who don't have a food club and would like some guidance on how ours works, here's the information that was sent out to our members about our next meeting:
The consensus is to meet on either the 15th or 16th and the 15th works much better for me. So can we plan on 6 PM at my house on the 15th of December? We had decided to have a fondue party and will be featuring three different types of fondues: cheese, Chinoise and chocolate.
I’ve chatted with a couple of people about how we can organize this. How about if we have three different courses? We’ll probably have seven people at the table, so two fondue pots per course. I have three pots, so if we can have three more, that will be great. I’ll have the fuel for my pots, and if you’re bringing a pot, would you please remember to bring your fuel. That way I don’t have to worry about whether you need the gel or liquid.
Here’s what I’d suggest:
CHINOISE FONDUE
For those who are unfamiliar with the Chinoise fondue, this is a broth based fondue into which you dip very thinly sliced meat (usually beef, but sometimes pork), shrimp, bay scallops, vegetables. Here’s a link to a recipe for this type of fondue: http://www.sofeminine.co.uk/w/recipe/r464/chinese-fondue.html. I’ve never made the broth with coconut milk, but this sounds really enticing with the chilies, and the ginger and the satay powder. Wonder what satay powder is? Anyway, the best parts of Chinoise fondue are the sauces. I’d suggest two or three, a curry sauce which is basically curry and mayonnaise. Here are a couple of links for ginger sauce and a peanut sauce:
http://chinesefood.about.com/od/saucesmarinades/r/soygingerdress.htm
http://chinesefood.about.com/od/saucesdipping/r/peanutsauce.htm
CHEESE FONDUE
I don’t have a favorite cheese fondue recipe, but this is the top rated recipe from http://www.foodnetwork.com/
http://www.foodnetwork.com/recipes/rachael-rays-tasty-travels/swiss-fondue-recipe2/index.html
I’d suggest bread cubes and veggies for dippers.
CHOCOLATE FONDUE
Once again, I went to http://www.foodnetwork.com/ and found one of their highest rated recipes:
http://www.foodnetwork.com/recipes/ina-garten/chocolate-orange-fondue-recipe/index.html
Remember, the three recipes above are only my suggestions. If anyone has any other recipes that are favorites, just let us know.
Here’s the list of items that we’d need to produce the above:
Broth for Chinoise fondue -- Martha
Sauces for the chinoise fondue --Eliza
¾ lb beef sliced very thin
¾ lb shrimp -- Ingrid
sliced tuna -- Eliza
¾ lb scallops -- Ingrid
Vegetables for both chinoise and cheese fondue -- Janet
Swiss cheese fondue -- Vicki
Greyere and emmenthal -- Nancy
Kirsch for the cheese fondue -- Janet
2 baguettes for cheese fondue -- Ingrid
1 cup heavy cream for chocolate fondue --Martha
Chocolate for fondue -- Martha
Fruit for dipping -- Martha
Amaretti for dipping -- Janet
I’ll have the rest of the incidentals in the kitchen, like the cinnamon, Grand Marnier, white wine, white pepper, etc.
Please let me know what you’d like to bring …. It would be very helpful for me not to have to send out reminders. So, please don’t say you’ll bring what no one else is going to bring … I’d love to have this knocked out this week so that I don’t have to think about who’s bringing what.
Also, don’t forget to bring you Christmas gift for the present exchange … something that’s food oriented and around $10.00.
Please let me know if you have any questions. Love you all!
The consensus is to meet on either the 15th or 16th and the 15th works much better for me. So can we plan on 6 PM at my house on the 15th of December? We had decided to have a fondue party and will be featuring three different types of fondues: cheese, Chinoise and chocolate.
I’ve chatted with a couple of people about how we can organize this. How about if we have three different courses? We’ll probably have seven people at the table, so two fondue pots per course. I have three pots, so if we can have three more, that will be great. I’ll have the fuel for my pots, and if you’re bringing a pot, would you please remember to bring your fuel. That way I don’t have to worry about whether you need the gel or liquid.
Here’s what I’d suggest:
CHINOISE FONDUE
For those who are unfamiliar with the Chinoise fondue, this is a broth based fondue into which you dip very thinly sliced meat (usually beef, but sometimes pork), shrimp, bay scallops, vegetables. Here’s a link to a recipe for this type of fondue: http://www.sofeminine.co.uk/w/recipe/r464/chinese-fondue.html. I’ve never made the broth with coconut milk, but this sounds really enticing with the chilies, and the ginger and the satay powder. Wonder what satay powder is? Anyway, the best parts of Chinoise fondue are the sauces. I’d suggest two or three, a curry sauce which is basically curry and mayonnaise. Here are a couple of links for ginger sauce and a peanut sauce:
http://chinesefood.about.com/od/saucesmarinades/r/soygingerdress.htm
http://chinesefood.about.com/od/saucesdipping/r/peanutsauce.htm
CHEESE FONDUE
I don’t have a favorite cheese fondue recipe, but this is the top rated recipe from http://www.foodnetwork.com/
http://www.foodnetwork.com/recipes/rachael-rays-tasty-travels/swiss-fondue-recipe2/index.html
I’d suggest bread cubes and veggies for dippers.
CHOCOLATE FONDUE
Once again, I went to http://www.foodnetwork.com/ and found one of their highest rated recipes:
http://www.foodnetwork.com/recipes/ina-garten/chocolate-orange-fondue-recipe/index.html
Remember, the three recipes above are only my suggestions. If anyone has any other recipes that are favorites, just let us know.
Here’s the list of items that we’d need to produce the above:
Broth for Chinoise fondue -- Martha
Sauces for the chinoise fondue --Eliza
¾ lb beef sliced very thin
¾ lb shrimp -- Ingrid
sliced tuna -- Eliza
¾ lb scallops -- Ingrid
Vegetables for both chinoise and cheese fondue -- Janet
Swiss cheese fondue -- Vicki
Greyere and emmenthal -- Nancy
Kirsch for the cheese fondue -- Janet
2 baguettes for cheese fondue -- Ingrid
1 cup heavy cream for chocolate fondue --Martha
Chocolate for fondue -- Martha
Fruit for dipping -- Martha
Amaretti for dipping -- Janet
I’ll have the rest of the incidentals in the kitchen, like the cinnamon, Grand Marnier, white wine, white pepper, etc.
Please let me know what you’d like to bring …. It would be very helpful for me not to have to send out reminders. So, please don’t say you’ll bring what no one else is going to bring … I’d love to have this knocked out this week so that I don’t have to think about who’s bringing what.
Also, don’t forget to bring you Christmas gift for the present exchange … something that’s food oriented and around $10.00.
Please let me know if you have any questions. Love you all!
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