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Tag: Fondue

Bagna Cauda

Bagna Cauda

Bagna cauda, a warm, buttery Italian sauce with anchovies and garlic, is a great and way to enjoy an assortment of fresh veggies & meat. Steak, chicken, and shrimp all work well with this sauce; use them in any combination. Serve as a quick after-work meal, or as an hors d’oeuvre at your next party. Notes: If you don’t have the right-size fondue pot, use another heavy small pan that will sit stably over the heat source.

bagna-cauda-su-1140616-xAbout 1 pound cooked tender beef steak such as top sirloin; cooked boned, skinned chicken breast; and/or cooked, peeled, and deveined shrimp (31 to 40 per lb.)

6 cups bite-size pieces zucchini, mushrooms, red bell peppers, fresh fennel, and/or drained canned artichoke hearts (choose 3 or 4)

1 baguette (8 oz.), thinly sliced

1/2 cup butter

1 cup olive oil

1/4 cup minced garlic

1 can (2 oz.) anchovies, drained and finely chopped

Cut steak and chicken across the grain into strips about 1/4 inch thick and about 3 inches long. Arrange meat on a platter. Place vegetables and bread in baskets or dishes. In a 1- to 1 1/2-quart pan or metal fondue pot over medium heat, melt butter. Add oil, garlic, and anchovies; stir until mixture bubbles. Set pan over a candle or a medium-low alcohol or Canned Heat flame. Watch mixture and stir often so garlic doesn’t burn; adjust heat as needed. Use forks or long skewers to spear chicken, beef, shrimp, or vegetables, and swirl through butter mixture to coat; leave in longer to heat slightly, if desired. Transfer food to individual plates or a slice of baguette to eat. Stir butter mixture occasionally with food on fork.

Kids’ Favorite Chocolate Fondue

Kids’ Favorite Chocolate Fondue

1/2 cup whipping (35%) cream

8 oz. semisweet chocolate, chopped

1 T. candy sprinkles

14_08_groceries_choco

In the top of a double boiler over hot (not boiling) water, heat cream until warm. Add chocolate, stirring constantly until melted and smooth. Remove from heat and transfer immediately to dessert fondue pot over candle flame. Add sprinkles just before serving. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Strawberries, banana slices, orange sections, pear wedges, apple wedges, vanilla wafers, sponge cake cubes, marshmallows, maraschino cherries.

Raspberry Fondue

Raspberry Fondue

114_08_groceries_rasp4 oz. frozen raspberries in light syrup, thawed

2 T. cornstarch

2 T. cold water

In a sieve over a bowl, drain raspberries, reserving 1 cup syrup. In another bowl, whisk together cornstarch and water until dissolved. In a saucepan over medium heat, warm reserved syrup for about 3 minutes. Add dissolved cornstarch and continue heating for 2 minutes or until thickened. Remove from heat. Stir in raspberries; mix well. Transfer immediately to dessert fondue pot over candle flame. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.

Child-Friendly Mexican Fondue

Child-Friendly Mexican Fondue

10 oz. old Cheddar cheese, grated

5 oz. sharp processed Cheddar cheese, grated

3 T. cornstarch

1 cup unsweetened apple cider

2 tsp. freshly squeezed lime juice

1 T. mild salsa

2 T. chopped fresh cilantro

 

In a bowl, combine old Cheddar, sharp Cheddar and cornstarch; mix well to coat cheese with cornstarch. Set aside. In the top of double boiler set over simmering (not boiling) water, combine apple cider and lime juice; bring to a simmer. Add cheese mixture by handfuls to double boiler, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. Stir in salsa, mixing well. Transfer to fondue pot and garnish with cilantro. Serve immediately. Tips: For a spicier fondue, use hot instead of mild salsa, or stir in 1 T. chopped pickled jalapeños to the cheese just before transferring to fondue pot. Sharp processed Cheddar cheese is found in the refrigerator section of the supermarket. Its strong flavor makes it a wonderful addition to fondues. Grate directly from refrigerator while still cold.

Martha’s Cheese Fondue Sauce

Martha’s Cheese Fondue Sauce

1 garlic clove

50ml / about 1/4 C. kirsh

2 tsp. cornstarch

1 lb Gruyère cheese (aged at least 8 to 12 months), shredded

1 lb. Emmenthaler or Vacherin Fribourgeois cheese, shredded (Swiss)

1 piece of ‘spreadable’ cheese, e.g. Laughing Cow

1 1/4 C. of young slightly sour white wine such as Chasselas or Sauvignon Blanc

 

Rub the inside of the fondue pot with the garlic clove. Discard the garlic. (This optional step adds a little extra flavor to the sauce.)   Dissolve the cornstarch in the kirsch. Set aside.  Put the fondue pot on a medium-heat. Add the wine and cheeses. Heat while stirring, until the cheeses melt. Add the kirsch and keep stirring until the sauce is smooth and bubbly. This takes about 20 minutes.  Now, set up your fondue pot stand and burner and transfer the pot to the stand. The burner flame (or tabletop cooker) should just be hot enough that the sauce stays how and just sort of seething on the surface. Any hotter and the cheese will burn on the bottom.  Take a piece of bread, and spear it firmly on the fork so that the crust is on the outside. You can optionally lightly dip it in kirsch at this stage.  Take your speared-bread fork and stir it around in the cheese sauce. Each person should scrape the sides and the bottom of the pot at least once with each go. This prevents the cheese sauce from sticking or burning on the sides. None of that namby-pamby dip-and-go!  Here the bread being used to scrape off the cheese bits that stick to the surface of the pot. Now you see why a rounded-sides pot is ideal; a pot with sharp angles is much harder to scrape around properly.  If you do insist on dipping other things into the sauce, you will just want to dip those lightly, but still use the bread for that stir-wipe action.  (A point of etiquette: Pull the bread off the fork with your teeth, trying not to touch the fork itself with your mouth. And absolutely no double-dipping!)  As the cheese sauce gets less and less, it will get thicker. It’s important to keep stirring-wiping. You may gradually want to lower the flame’s intensity if you can too.  When there’s just a little cheese left in the pot, turn off the heat. Keep scraping off the cheese. If you’ve done it right, you’ll just be left with a small circle of burnt on cheese, which you can carefully pry off. The burned bit is considered to be the final treat of a fondue. A generous cook may cut it up and share it, but a more selfish one (cough) will just pop the whole thing in her mouth.  So, there you have it. A proper Swiss cheese fondue, eaten the Swiss way.

Traditional Fondue

Traditional Fondue

 

1 lb. shredded Gruyère

1 clove garlic

1 1/2 C. dry white wine

1 T. lemon juice

3 T. flour

pepper and nutmeg to taste

 

for dipping:

1 baguette, cut into cubes

1 apple (granny smith or some tart/sweet thing), cut into chunks

1 lb. cooked sausages, sliced thick

 

Toss cheese and flour together; set aside. Rub the inside of the pot with the cut side of the garlic clove. Pour wine into the pot and heat until warm, not boiling. Add the lemon juice. Add cheese by the handful to the wine, stirring constantly until melted and creamy. Add pepper and nutmeg to taste. Let the mixture come to a boil once and remove from heat. Set over flame so the fondue bubbles lightly. Spear the bread, apple, or sausage and dip in the fondue.

Clam Fondue in a Bread Bowl

Clam Fondue in a Bread Bowl

 

 

3 cans (6-1/2 ounces each) minced clams

2 packages (8 ounces each) cream cheese, cubed

1 T. minced fresh parsley

2 tsp. lemon juice

2 tsp. Worcestershire sauce

2 tsp. minced chives

1/2 tsp. salt

6 drops hot pepper sauce

2 round loaves (1 pound each) sourdough bread

 

Drain two cans of clams and discard liquid. Drain remaining can, reserving the liquid. In a food processor, combine the clams, cream cheese, parsley, lemon juice, Worcestershire sauce, chives, salt, hot pepper sauce and reserved clam juice; cover and process until smooth.  Cut the top fourth off one loaf of bread; carefully hollow out loaf, leaving a 1-in. shell. Set removed bread aside. Fill shell with clam mixture; replace top. Wrap tightly in heavy-duty foil; place on a baking sheet. Bake at 350° for 40-45 minutes.  Meanwhile, cut reserved bread and the second loaf into cubes. Wrap in heavy-duty foil; place in oven during the last 15 minutes of baking. Unwrap bread bowl and remove top. Serve with bread cubes.

Bread Pot Fondue

Bread Pot Fondue

1 round, firm loaf of bread (1-1/2 lbs – 8 to 10 inches in diameter)

10 oz. Cracker Barrel sharp cheddar cheese (gold wrapper)

2 pkgs. (3 oz. each) cream cheese – softened

1-1/2 C. dairy sour cream

8 oz. diced cooked ham

1/2 C. chopped green onion

1 tsp. Worcestershire sauce

2 T. vegetable oil

1 T. butter, melted

Assorted raw vegetables or crackers

 

Preheat oven to 350º F. Slice off top of bread; reserve top. Hollow out the inside of the loaf of bread with a small paring knife, leaving a 1/2 inch shell. Cut removed bread into 1- inch cubes; you should have about 4 C. Reserve for toasting. Combine cheddar, cream cheese and sour cream in bowl. Stir in ham, green onion and Worcestershire sauce. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy-duty aluminum foil. Baked in preheated oven for 1 hour 10 minutes on cookie sheet or until cheese filling is melted and heated through. Meanwhile, stir together bread cubes, oil and melted butter in bowl. Arrange on cookie sheet and bake in 350º F oven, turning occasionally for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue. Remove bread from oven, unwrap and transfer to platter. Remove top and stir filling before serving. Use toasted bread cubes and assorted veggies or crackers as dippers for the fondue.

 

Beer Cheese Fondue

Beer Cheese Fondue

1 loaf (1 pound, about 20 inches) French bread, cubed

1/4 C. chopped onion

1 tsp. minced garlic

1 T. butter

1 C. beer or nonalcoholic beer

4 C. (16 oz.) shredded cheddar cheese

1 T. all-purpose flour

2 to 4 T. half-and-half cream

 

Place bread cubes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 5-7 minutes or until lightly crisp, stirring twice.  Meanwhile, in a small saucepan, sauté onion and garlic in butter until tender. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 T. cream.  Transfer to a small ceramic fondue pot or slow cooker; keep warm. Add additional cream if fondue thickens. Serve with toasted bread cubes. Yield: about 3 C.

Pizza Fondue

Pizza Fondue

1 package Pepperoni, optional

2 cans Tomato paste

3 T. Olive oil

1/3 C. Water

1 T. Italian seasoning

2 tsp. Salt

2 tsp. Garlic powder

1/2 tsp. Crushed red pepper flakes

2 C. Mozzarella cheese shredded

1 loaf Italian bread cubed

 

Cut pepperoni into quarters and set aside. In a fondue pot or medium saucepan, stir together tomato paste, olive oil, water and seasonings. Heat over low heat. Stir in pepperoni and mozzarella cheese. Stir until cheese is melted. Serve in fondue pot or a large bowl with Italian bread cubes for dipping.

Chicken Cordon Bleu Fondue

Chicken Cordon Bleu Fondue

8 thin-sliced skinless, boneless chicken breast cutlets (about 1 1/2 pounds)

12 slices from a package of sliced Swiss cheese, 4 slices torn into pieces (about 1/2 pound total)

4 slices from a package of deli-style ham

1/2 C. plus 2 T. all-purpose flour

1 tsp. paprika

Salt and freshly ground black pepper

4 T. unsalted butter

1 T. extra-virgin olive oil

3 T. dry vermouth or white wine (optional)

1 C. heavy cream or whole milk

 

On a work surface, make sandwiches using 2 of the chicken breast cutlets for each: layer 1 of the cutlets, a slice of Swiss cheese and a slice of ham, then another slice of cheese and a slice of chicken. Fasten the sandwiches in the center with a toothpick. On a plate, mix the 1/2 C. of flour with the paprika and season with 1/2 tsp. of salt and 1/4 tsp. of pepper. Dredge a sandwich in the flour to coat lightly on both sides, shaking off any excess. Repeat with the remaining sandwiches. In a 12-inch skillet, melt 2 T. of the butter in the olive oil and cook the sandwiches over medium-high heat until cooked through and golden, turning once, about 3 minutes per side. Meanwhile, in a medium saucepan, melt the remaining 2 T. of butter over medium heat. Whisk in the remaining 2 T. of flour until smooth. Whisk in the vermouth and cook for 1 minute (optional). Slowly whisk in the heavy cream and cook, stirring continuously, until the sauce comes to a soft boil and thickens, about 5 minutes. Stir in the torn up Swiss cheese and cook over low heat, stirring continuously, until the cheese is melted, 2 to 3 minutes. Season the sauce with salt and pepper and serve the fondue-style sauce in small bowls alongside the chicken.

Caramelized Onion and White Cheddar Dip with Apples and Dark Bread

Caramelized Onion and White Cheddar Dip with Apples and Dark Bread

4 T. butter

2 large onions, finely chopped

1 bay leaf, fresh or dried

1 tsp. dried thyme or poultry seasoning

Salt and pepper

3 green apples

1/2 lemon, juiced

1 small, round loaf crusty pumpernickel bread, cut into bite-size cubes, 1 pound

3 T. all-purpose flour

2/3 C. dry white wine

2 C. half-and-half

1/2 tsp. freshly grated nutmeg

A pinch or 2 of ground cloves

2 1/2 C. shredded sharp white Cheddar

 

Heat a heavy bottomed medium pot or deep skillet over medium heat. Melt butter in pot and add onions, raising heat slightly. Add bay, thyme, salt and pepper to onions and cook, stirring occasionally, until onions are soft and caramel in color, 20 minutes. While onions cook, slice apples and douse with a little lemon juice to slow browning. Arrange the apples and bread on a board or platter. When onions are soft and sweet, add flour and cook a minute. Whisk in wine, cook a minute then whisk in half-and-half. When the liquid comes up to a bubble, season with nutmeg and cloves and adjust salt and pepper, to taste. Stir in Cheddar and melt then remove from heat and serve in fondue pot or transfer to a small, warmed sauce pot which you can return to the stove top to reheat sauce as necessary. Dip apples and bread in warm cheesy sauce and enjoy.

German Cheddar and Beer Fondue

German Cheddar and Beer Fondue

1 sack, 10 ounces, 2 1/2 C., shredded sharp Cheddar, available on dairy aisle

1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded

1 rounded T. all-purpose flour

1 C. German lager beer

2 T. spicy brown mustard

A few drops hot sauce

A few drops Worcestershire sauce

For Serving:

1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,

1 package mini party franks (recommended: Boars Head)

1 head cauliflower, separated into florets

1 small jar mini Gherkin pickles, drained

1 small jar pickled onions, available on vegetable aisle

1 small, round loaf rye, pumpernickel or sour dough bread, cubed

 

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot. In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot. In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 T. butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

 

Smoked Gouda Fondue with Bacon and Almonds

Smoked Gouda Fondue with Bacon and Almonds

Salt

1 head cauliflower, cut into florets

1 pound asparagus

2 T. extra-virgin olive oil, 2 turns of the pan, plus some for drizzling

2 shallots, thinly sliced

1 pound white mushrooms*

Salt and black pepper

2 to 3 T. red wine vinegar, eyeball it

1 1/2 pounds kielbasa

1 C. drained cornichons or baby Gherkin pickles

2 red pears

4 tsp. lemon juice, divided

1 baguette, sliced

6 slices thick cut bacon

8 ounces Gruyere, shredded

1/3 pound, about 6 ounces, smoked Gouda, shredded

1 rounded T. all-purpose flour

1 large clove garlic, smashed away from skin

3/4 C. dry white wine

1/4 C. smoked almonds, coarsely chopped

 

* If you like, score the tops of a few of the larger mushrooms with a paring knife. It will dress up the serving platter when mushrooms are cooked. Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 T. of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute. Remove from heat. Preheat broiler to high and a grill pan or large nonstick skillet to medium high. Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp. Remove sausage and cut in 2-inch chunks on a bias. While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 tsp. lemon juice. Broil bacon on slotted pan until crisp. Drain, cool and chop. Make the fondue: combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic then discard. Add wine and remaining 2 tsp. lemon juice and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts.

Buffalo Chicken with Blue Cheese Fondue

Buffalo Chicken with Blue Cheese Fondue

Dippers:
4 (4-oz.) skinned, boned chicken breast halves
Cooking spray
1/4 C. bottled wing sauce (such as Crystal), divided
2 C. green beans, trimmed (about 8 oz.)
2 C. (3 x 1/2-inch) carrot sticks
2 C. (3-inch) celery sticks
2 C. red bell pepper strips
12 oz. French bread, toasted and cut into 1-inch cubes

Fondue:
2 C. (8 oz.) crumbled blue cheese
1 T. cornstarch
1 C. dry white wine
2/3 C. 1% low-fat milk
1 (8-oz.) block fat-free cream cheese, softened

Preheat oven to 400°. To prepare dippers, place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Place the chicken on a baking sheet coated with cooking spray. Brush with 2 T. wing sauce. Bake at 400° for 5 minutes. Turn chicken over, and brush with 2 T. wing sauce. Bake an additional 5 minutes or until done. Cut chicken into 1-inch pieces. Cook the beans in boiling water for 1 minute or until crisp-tender; drain. Rinse with cold water; drain well. Place beans on a platter with carrot, celery, bell pepper, and bread; set aside. To prepare the fondue, combine the blue cheese and the cornstarch in a large saucepan. Stir in wine, milk, and cream cheese. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Reduce heat to medium-low; cook 8 minutes or until mixture is smooth, stirring frequently. Pour into a fondue pot. Keep warm over low flame. Serve with dippers.

Yield: 8 servings
Serving size: 1 1/2 oz. chicken, 1/4 C. beans, 1/4 C. carrots, 1/4 C. celery, 1/4 C. bell pepper, 1 1/2 oz. bread, and about 1/3 C. fondue

Calories: 352
Fat: 10.5g
Fiber: 3.3g