Re: Cheese and Chocolate Fondue

[Guest guest]

My friend Steve's book, The Cheese Primer, includes a recipe but I haven't made fondue in 35+ years and so can't vouch for this one. However, I don't think anyone knows more about cheese than Steve and the recipe sounds good. This one serves four.

Traditional Fondue

6 oz./180 g grated Gruyére

6 oz./180 g grated Emmental

2 oz./ 60 g grated Appenzeller

2 - 3 T. flour or cornstarch

1 clove garlic, halved

1 c./1/4 l dry white wine, preferably Swiss Fendant, Neuchâtel, or Dézaley (or Chablis or Riesling)

1 t. fresh lemon juice

Splash of kirsch

Freshly ground black pepper

Pinch of nutmeg

Toss the three cheeses with starch in a bowl.

Rub inside of fondue pot with garlic, add wine and heat until hot but not boiling; add lemon juice and kirsch.

Add a handful of cheese at a time, stirring with wooden spoon until completely melted after each addition, until all is used. When it has the appearance of a light, creamy sauce, add pepper and nutmeg.

Remove from heat, place over alcohol burner at table and adjust flame so that mixture continues to bubble very gently; I'm guessing you already kow how to cut and spear the bread. Don't forget that the crust that forms at the bottom is a delicacy!

Cheese and Chocolate Fondue

Hi everyone! I have friends coming over tomorrow for a fondue party and I was wondering what your favorite fondue recipe was or what your thoughts were on the fondue recipes that came in the Whole Foods Vita Mix cookbook.

Tips on the Vita Mix Recipes?

We'll be dipping a lot of good veggies, raw and roasted. I can't wait to show off my Vita Mix!!

Thank you!!

[Guest guest]

What fun! My daughter has frequent sleep overs and fondue is ALWAYS a star on the menu. We do a "pizza" fondue where I make a pizza sauce in the VM and use Italian breadsticks and wedges of baked pizza crust as "dunkers"-both of which I make in the Vitamix from home ground flours. I serve the pizza dunkers with a tray of "toppings" such as chopped green peppers, mushrooms, pineapple, etc. Always a hit! If you are sticking to more elegant style fondue, just rub the inside of your container with a clove of cut garlic, add your cheeses, a splash of cream and a sprinkle of freshly grated nutmeg (WHAT a flavor that gives to cheese-only use a bit though) By rubbing the container with garlic, you get the flavor without having bits of it in the sauce, so the sauce stays smooth and velvety and isn't overpowering. You can

also rub the garlic on the inside of your fondue pot before you heat it. Have fun showing off your gadget!!!From: kristenkaywinter <kristen.k.winter@...>Subject: Cheese and Chocolate Fondue Date: Monday, February 14, 2011, 9:25 AM

Hi everyone! I have friends coming over tomorrow for a fondue party and I was wondering what your favorite fondue recipe was or what your thoughts were on the fondue recipes that came in the Whole Foods Vita Mix cookbook.

Tips on the Vita Mix Recipes?

We'll be dipping a lot of good veggies, raw and roasted. I can't wait to show off my Vita Mix!!

Thank you!!

[Guest guest]

Steve needs to marry me. Plain and simple. That is such a classic fondue recipe-mmmmm. Purists would balk at using "machinery" for a fondue, but I find the Vitamix to be PERFECT for just such things!From: <kareningotham@...>Subject: Re: Cheese and Chocolate Fondue Date: Monday, February 14, 2011, 10:09 AM

My friend Steve's book, The Cheese Primer, includes a recipe but I haven't made fondue in 35+ years and so can't vouch for this one. However, I don't think anyone knows more about cheese than Steve and the recipe sounds good. This one serves four.

Traditional Fondue

6 oz./180 g grated Gruyére

6 oz./180 g grated Emmental

2 oz./ 60 g grated Appenzeller

2 - 3 T. flour or cornstarch

1 clove garlic, halved

1 c./1/4 l dry white wine, preferably Swiss Fendant, Neuchâtel, or Dézaley (or Chablis or Riesling)

1 t. fresh lemon juice

Splash of kirsch

Freshly ground black pepper

Pinch of nutmeg

Toss the three cheeses with starch in a bowl.

Rub inside of fondue pot with garlic, add wine and heat until hot but not boiling; add lemon juice and kirsch.

Add a handful of cheese at a time, stirring with wooden spoon until completely melted after each addition, until all is used. When it has the appearance of a light, creamy sauce, add pepper and nutmeg.

Remove from heat, place over alcohol burner at table and adjust flame so that mixture continues to bubble very gently; I'm guessing you already kow how to cut and spear the bread. Don't forget that the crust that forms at the bottom is a delicacy!

Cheese and Chocolate Fondue

Hi everyone! I have friends coming over tomorrow for a fondue party and I was wondering what your favorite fondue recipe was or what your thoughts were on the fondue recipes that came in the Whole Foods Vita Mix cookbook.

Tips on the Vita Mix Recipes?

We'll be dipping a lot of good veggies, raw and roasted. I can't wait to show off my Vita Mix!!

Thank you!!

[Guest guest]

LOL Steve's already married and he tells me his wife cooks well.

Yes, the classics stick around because they're good and this one's classic Swiss. It sounds perfect and, if you're inclined, you can substitute all or some of the Emmental with Gruyére. However, the mix is probably more interesting and even though I prefer Gruyére's melt to Emmental's, I'd prepare the recipe as written.

Cheese and Chocolate Fondue

Hi everyone! I have friends coming over tomorrow for a fondue party and I was wondering what your favorite fondue recipe was or what your thoughts were on the fondue recipes that came in the Whole Foods Vita Mix cookbook.

Tips on the Vita Mix Recipes?

We'll be dipping a lot of good veggies, raw and roasted. I can't wait to show off my Vita Mix!!

Thank you!!

[Guest guest]

, Steve's recipe sounds delicious and I will probably give that a whirl! I think I know how to cut and spear the bread? But maybe I will google it just to refresh myself.  I was just going to cube some whole wheat/grain baguette and lightly toast it!  The main star will be the veggies!

I've never had Emmental or Appenzeller cheese so this will be fun to get some!Thank you!!

[Guest guest]

Emmental is just "Swiss cheese"--trust me, you've had it although maybe not the real deal! Try to get good grades of everything made from raw milk if possible (FWIW, French Emmental is usually nicer than Swiss although both are good as long as they're authentic). As to the bread, use crusty baguette and slice thickly, then quarter so that you have lots of crust on each piece; spear through the soft part first with the crust at the top of the tines of your fork. I'm pretty sure you can find whole wheat baguette but try your fondue with both white and whole wheat--white might allow the flavors of your fondue to shine more. You also might want to lightly steam your veggies for both flavor and color--leave them firm enough to spear but you want the nice, bright color that comes from steaming.

I think there's an etiquette involved in fondue--I believe you take turns spearing your food. And you might have trouble finding the appenzeller, in which case just add more of the other cheeses. And you might want to play with the ages of the cheeses if your cheesemonger has a variety--something right in the middle could give very interesting results.

Re: Cheese and Chocolate Fondue

,

Steve's recipe sounds delicious and I will probably give that a whirl!

I think I know how to cut and spear the bread? But maybe I will google it just to refresh myself. I was just going to cube some whole wheat/grain baguette and lightly toast it! The main star will be the veggies!

I've never had Emmental or Appenzeller cheese so this will be fun to get some!

Thank you!!

[Guest guest]

You can't beat Emmental, if you ask me. It is one cheese I have not had success making homemade. I had some in England that was the single best cheese I have ever had! One of my treasured possessions (and gadgets) is a hand hammered copper fondue pot that my parents were given as a wedding gift back in the 40's, long before fondue hit the "phase" of the 70's. It was made in Switzerland and is as authentic as they come...and the ONLY recipe that came with it is the classic Swiss fondue with Emmental. Raclette is another of my favorite meals, and another that has been extremely modernized to the point it no longer resembles the "real deal", lol.

From: <kareningotham@...>

Subject: Re: Cheese and Chocolate Fondue

Date: Monday, February 14, 2011, 10:09 AM

My friend Steve's book, The Cheese Primer, includes a recipe but I haven't made fondue in 35+ years and so can't vouch for this one. However, I don't think anyone knows more about cheese than Steve and the recipe sounds good. This one serves four.

Traditional Fondue

6 oz./180 g grated Gruyére

6 oz./180 g grated Emmental

2 oz./ 60 g grated Appenzeller

2 - 3 T. flour or cornstarch

1 clove garlic, halved

1 c./1/4 l dry white wine, preferably Swiss Fendant, Neuchâtel, or Dézaley (or Chablis or Riesling)

1 t. fresh lemon juice

Splash of kirsch

Freshly ground black pepper

Pinch of nutmeg

Toss the three cheeses with starch in a bowl.

Rub inside of fondue pot with garlic, add wine and heat until hot but not boiling; add lemon juice and kirsch.

Add a handful of cheese at a time, stirring with wooden spoon until completely melted after each addition, until all is used. When it has the appearance of a light, creamy sauce, add pepper and nutmeg.

Remove from heat, place over alcohol burner at table and adjust flame so that mixture continues to bubble very gently; I'm guessing you already kow how to cut and spear the bread. Don't forget that the crust that forms at the bottom is a delicacy!

Cheese and Chocolate Fondue

Hi everyone! I have friends coming over tomorrow for a fondue party and I was wondering what your favorite fondue recipe was or what your thoughts were on the fondue recipes that came in the Whole Foods Vita Mix cookbook.

Tips on the Vita Mix Recipes?

We'll be dipping a lot of good veggies, raw and roasted. I can't wait to show off my Vita Mix!!

Thank you!!

[Guest guest]

Rye or pumpernickle bread is also amazing with fondue! From: <kareningotham@...>Subject: Re: Cheese and Chocolate Fondue Date: Monday, February 14, 2011, 11:04 AM

Emmental is just "Swiss cheese"--trust me, you've had it although maybe not the real deal! Try to get good grades of everything made from raw milk if possible (FWIW, French Emmental is usually nicer than Swiss although both are good as long as they're authentic). As to the bread, use crusty baguette and slice thickly, then quarter so that you have lots of crust on each piece; spear through the soft part first with the crust at the top of the tines of your fork. I'm pretty sure you can find whole wheat baguette but try your fondue with both white and whole wheat--white might allow the flavors of your fondue to shine more. You also might want to lightly steam your veggies for both flavor and color--leave them firm enough to spear but you want the nice, bright color that comes from steaming.

I think there's an etiquette involved in fondue--I believe you take turns spearing your food. And you might have trouble finding the appenzeller, in which case just add more of the other cheeses. And you might want to play with the ages of the cheeses if your cheesemonger has a variety--something right in the middle could give very interesting results.

Re: Cheese and Chocolate Fondue

,

Steve's recipe sounds delicious and I will probably give that a whirl!

I think I know how to cut and spear the bread? But maybe I will google it just to refresh myself. I was just going to cube some whole wheat/grain baguette and lightly toast it! The main star will be the veggies!

I've never had Emmental or Appenzeller cheese so this will be fun to get some!

Thank you!!

[Guest guest]

Oh, my goodness--a couple of years ago, I had a one-off American attempt at Emmental that tasted for all the world like white chocolate. It was SO delicious and of course, I was once again the heroine at my weekly post-colloquium parties.

Emmental is a very old cheese and both the Swiss and French make it to VERY exacting specs--it's not something you can successfully duplicate at home. It's also produced in massive wheels of about 200 lbs. apiece.

I asked Steve for his thoughts on age of cheese; his reply follows:

when cheeses as innately good as emmental and gruyere are served HOT, they need not be aged to bring great joy. it would be much more important to vary the specific cheeses employed for the fondue, rather than concern one's self about their length of agedness. like, i would strive to have access to savoie's beaufort as the sole cheese for a memorable fondue. and appenzeller to give a lift to emmental and gruyere. and savoie's abondance. and alsace's brouere. those affineur-ed swiss cheeses by rolf bieler and that female affineur whose name escapes me are astronomically expensive, and i would never recommend a fondue-lover breaking the bank for a cheese that's going to be shredded and melted anyway. as i say, any emmental and gruyere is already such a well-crafted cheese that they would be hard to improve upon for a righteous fondue. sj

BTW, he Cc'd Avanel, who now buys cheese for Fairway, on this. And BTW, he makes a good point--Beaufort, especially Beaufort d'Alpage, would make a fabulous fondue even if you substituted it for the Gruyère but it's going to be a more French than Swiss result.

I hope I've given you lots to think about! ))

Cheese and Chocolate Fondue

Hi everyone! I have friends coming over tomorrow for a fondue party and I was wondering what your favorite fondue recipe was or what your thoughts were on the fondue recipes that came in the Whole Foods Vita Mix cookbook.

Tips on the Vita Mix Recipes?

We'll be dipping a lot of good veggies, raw and roasted. I can't wait to show off my Vita Mix!!

Thank you!!

[Guest guest]

The main thing you have given me to "think about", is that I think a big steaming pot of hot, goopy cheese is necessary to my survival. I agree with Steve, that if it is going to be melted anyway, blends are fine. Hmmmmm. Now, off to the kitchen....fondue for lunch, albeit a non traditional one! Hot, steamy, melted cheese with something to dunk in it is sufficient enough for me!

From: <kareningotham@...>

Subject: Re: Cheese and Chocolate Fondue

Date: Monday, February 14, 2011, 10:09 AM

My friend Steve's book, The Cheese Primer, includes a recipe but I haven't made fondue in 35+ years and so can't vouch for this one. However, I don't think anyone knows more about cheese than Steve and the recipe sounds good. This one serves four.

Traditional Fondue

6 oz./180 g grated Gruyére

6 oz./180 g grated Emmental

2 oz./ 60 g grated Appenzeller

2 - 3 T. flour or cornstarch

1 clove garlic, halved

1 c./1/4 l dry white wine, preferably Swiss Fendant, Neuchâtel, or Dézaley (or Chablis or Riesling)

1 t. fresh lemon juice

Splash of kirsch

Freshly ground black pepper

Pinch of nutmeg

Toss the three cheeses with starch in a bowl.

Rub inside of fondue pot with garlic, add wine and heat until hot but not boiling; add lemon juice and kirsch.

Add a handful of cheese at a time, stirring with wooden spoon until completely melted after each addition, until all is used. When it has the appearance of a light, creamy sauce, add pepper and nutmeg.

Remove from heat, place over alcohol burner at table and adjust flame so that mixture continues to bubble very gently; I'm guessing you already kow how to cut and spear the bread. Don't forget that the crust that forms at the bottom is a delicacy!

Cheese and Chocolate Fondue

Hi everyone! I have friends coming over tomorrow for a fondue party and I was wondering what your favorite fondue recipe was or what your thoughts were on the fondue recipes that came in the Whole Foods Vita Mix cookbook.

Tips on the Vita Mix Recipes?

We'll be dipping a lot of good veggies, raw and roasted. I can't wait to show off my Vita Mix!!

Thank you!!

It's here! Your new message!Get

new email alerts with the free Toolbar.

[Guest guest]

I like a good rabbit on toast. I recently had a nice American Caerphilly-type that immediately struck me as wonderful rabbit cheese, which Anne, the vendor, passed on to the maker.

Cheese and Chocolate Fondue

Hi everyone! I have friends coming over tomorrow for a fondue party and I was wondering what your favorite fondue recipe was or what your thoughts were on the fondue recipes that came in the Whole Foods Vita Mix cookbook.

Tips on the Vita Mix Recipes?

We'll be dipping a lot of good veggies, raw and roasted. I can't wait to show off my Vita Mix!!

Thank you!!

[Guest guest]

I've never made any of the fondue recipes from the cookbook, but I make "queso" dip from salsa and cheese. The more cheese you add the thicker it is and I think it would be an excellent sauce for dipping veggies in.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Feb 14, 2011, at 9:25 AM, kristenkaywinter wrote:

Hi everyone! I have friends coming over tomorrow for a fondue party and I was wondering what your favorite fondue recipe was or what your thoughts were on the fondue recipes that came in the Whole Foods Vita Mix cookbook.

Tips on the Vita Mix Recipes?

We'll be dipping a lot of good veggies, raw and roasted. I can't wait to show off my Vita Mix!!

Thank you!!

[Guest guest]

Hey, there's just something about melted cheese... - - (I call that a "droolicon")

Re: Cheese and Chocolate Fondue

I've never made any of the fondue recipes from the cookbook, but I make "queso" dip from salsa and cheese. The more cheese you add the thicker it is and I think it would be an excellent sauce for dipping veggies in.

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On Feb 14, 2011, at 9:25 AM, kristenkaywinter wrote:

Hi everyone! I have friends coming over tomorrow for a fondue party and I was wondering what your favorite fondue recipe was or what your thoughts were on the fondue recipes that came in the Whole Foods Vita Mix cookbook.

Tips on the Vita Mix Recipes?

We'll be dipping a lot of good veggies, raw and roasted. I can't wait to show off my Vita Mix!!

Thank you!!

_

[Guest guest]

Droolicon-perfect. And exactly what I am preparing to do, as I set up my personal little fondue pot, full of hot cheese, on my laptop tray, in my bed. Now...what shall I dunk...

Hi everyone! I have friends coming over tomorrow for a fondue party and I was wondering what your favorite fondue recipe was or what your thoughts were on the fondue recipes that came in the Whole Foods Vita Mix cookbook.

Tips on the Vita Mix Recipes?

We'll be dipping a lot of good veggies, raw and roasted. I can't wait to show off my Vita Mix!!

Thank you!!

_

It's here! Your new message!Get

new email alerts with the free Toolbar.

[Guest guest]

MMMMMM, was practically raised on rabbit on toast. Have to laugh at "modern" recipes in cookbooks for it. Rarebit, rarebites, rabbit bites, lol.

From: <kareningotham@...>

Subject: Re: Cheese and Chocolate Fondue

Date: Monday, February 14, 2011, 10:09 AM

My friend Steve's book, The Cheese Primer, includes a recipe but I haven't made fondue in 35+ years and so can't vouch for this one. However, I don't think anyone knows more about cheese than Steve and the recipe sounds good. This one serves four.

Traditional Fondue

6 oz./180 g grated Gruyére

6 oz./180 g grated Emmental

2 oz./ 60 g grated Appenzeller

2 - 3 T. flour or cornstarch

1 clove garlic, halved

1 c./1/4 l dry white wine, preferably Swiss Fendant, Neuchâtel, or Dézaley (or Chablis or Riesling)

1 t. fresh lemon juice

Splash of kirsch

Freshly ground black pepper

Pinch of nutmeg

Toss the three cheeses with starch in a bowl.

Rub inside of fondue pot with garlic, add wine and heat until hot but not boiling; add lemon juice and kirsch.

Add a handful of cheese at a time, stirring with wooden spoon until completely melted after each addition, until all is used. When it has the appearance of a light, creamy sauce, add pepper and nutmeg.

Remove from heat, place over alcohol burner at table and adjust flame so that mixture continues to bubble very gently; I'm guessing you already kow how to cut and spear the bread. Don't forget that the crust that forms at the bottom is a delicacy!

Cheese and Chocolate Fondue

Hi everyone! I have friends coming over tomorrow for a fondue party and I was wondering what your favorite fondue recipe was or what your thoughts were on the fondue recipes that came in the Whole Foods Vita Mix cookbook.

Tips on the Vita Mix Recipes?

We'll be dipping a lot of good veggies, raw and roasted. I can't wait to show off my Vita Mix!!

Thank you!!

Don't be flakey. Get for Mobile and always stay connected to friends.

[Guest guest]

Did everyone get the Valentine recipe booklet from Vitamix?

Here's a fondue recipe from it:

Chocolate Orange Fondue

yield: 2 1/2 cups (600 ml)

1 cup (240 ml) heavy whipping cream, heated to simmer with

2 teaspoons grated orange peel

8 ounces (230 g) of semi-sweet baking chocolate, finely chopped

2 tablespoons (30 g) butter

3 tablespoons (45 ml) liqueur (optional)

1. place first four ingredients into the Vitamix container in the order

listed and secure lid.

2. select Variable 1.

3. Turn machine on and quickly increase speed to Variable 10,

then to High.

4. Blend for 1 1/2 minutes.

5. pour into a fondue pot and stir in liqueur if using.

Tip: Dippers may include sponge cake, pound cake, sliced apples, sliced

pears, marshmallows, strawberries, bananas and fresh pineapple chunks.

Try your favorite liqueur to customize this fondue.

Per 1/4 Cup (60 ml) Serving: 356 Calories; 3 g Protein; 23 g Total Fat; 14

g Saturated

Fat; 33 g Carbohydrate; 3 g Fiber; 26 g Sugar; 27 mg Sodium; 40 mg

Cholesterol

[Guest guest]

I didn't get it..where would I find it?Connected by DROID on Verizon Wireless Re: Cheese and Chocolate Fondue Did everyone get the Valentine recipe booklet from Vitamix? Here's a fondue recipe from it:Chocolate Orange Fondue yield: 2 1/2 cups (600 ml)1 cup (240 ml) heavy whipping cream, heated to simmer with2 teaspoons grated orange peel8 ounces (230 g) of semi-sweet baking chocolate, finely chopped2 tablespoons (30 g) butter3 tablespoons (45 ml) liqueur (optional)1. place first four ingredients into the Vitamix container in the order listed and secure lid.2. select Variable 1.3. Turn machine on and quickly increase speed to Variable 10, then to High.4. Blend for 1 1/2 minutes.5. pour into a fondue pot and stir in liqueur if using.Tip: Dippers may include sponge cake, pound cake, sliced apples, sliced pears, marshmallows, strawberries, bananas and fresh pineapple chunks.Try your favorite liqueur to customize this fondue.Per 1/4 Cup (60 ml) Serving: 356 Calories; 3 g Protein; 23 g Total Fat; 14 g Saturated Fat; 33 g Carbohydrate; 3 g Fiber; 26 g Sugar; 27 mg Sodium; 40 mg Cholesterol

[Guest guest]

http://www.vitamix.com/email/hh/2011/2/valentines/valentines-recipes.pdf

Carol K

---- " javachic1967@... " <javachic1967@...> wrote:

> I didn't get it..where would I find it?

>

> Connected by DROID on Verizon Wireless

>

> Re: Cheese and Chocolate Fondue

>

> Did everyone get the Valentine recipe booklet from Vitamix?

> Here's a fondue recipe from it:

>

> Chocolate Orange Fondue

> yield: 2 1/2 cups (600 ml)

> 1 cup (240 ml) heavy whipping cream, heated to simmer with

> 2 teaspoons grated orange peel

> 8 ounces (230 g) of semi-sweet baking chocolate, finely chopped

> 2 tablespoons (30 g) butter

> 3 tablespoons (45 ml) liqueur (optional)

> 1. place first four ingredients into the Vitamix container in the order

> listed and secure lid.

> 2. select Variable 1.

> 3. Turn machine on and quickly increase speed to Variable 10,

> then to High.

> 4. Blend for 1 1/2 minutes.

> 5. pour into a fondue pot and stir in liqueur if using.

> Tip: Dippers may include sponge cake, pound cake, sliced apples, sliced

> pears, marshmallows, strawberries, bananas and fresh pineapple chunks.

> Try your favorite liqueur to customize this fondue.

> Per 1/4 Cup (60 ml) Serving: 356 Calories; 3 g Protein; 23 g Total Fat;

> 14 g Saturated

> Fat; 33 g Carbohydrate; 3 g Fiber; 26 g Sugar; 27 mg Sodium; 40 mg

> Cholesterol

>

[Guest guest]

No I didn't know they had one

-- Re: Cheese and Chocolate Fondue

Did everyone get the Valentine recipe booklet from Vitamix?

Here's a fondue recipe from it:

Chocolate Orange Fondue

yield: 2 1/2 cups (600 ml)

1 cup (240 ml) heavy whipping cream, heated to simmer with

2 teaspoons grated orange peel

8 ounces (230 g) of semi-sweet baking chocolate, finely chopped

2 tablespoons (30 g) butter

3 tablespoons (45 ml) liqueur (optional)

1. place first four ingredients into the Vitamix container in the order

listed and secure lid.

2. select Variable 1.

3. Turn machine on and quickly increase speed to Variable 10,

then to High.

4. Blend for 1 1/2 minutes.

5. pour into a fondue pot and stir in liqueur if using.

Tip: Dippers may include sponge cake, pound cake, sliced apples, sliced

pears, marshmallows, strawberries, bananas and fresh pineapple chunks.

Try your favorite liqueur to customize this fondue.

Per 1/4 Cup (60 ml) Serving: 356 Calories; 3 g Protein; 23 g Total Fat; 14 g Saturated

Fat; 33 g Carbohydrate; 3 g Fiber; 26 g Sugar; 27 mg Sodium; 40 mg Cholesterol

------------------------------------

[Guest guest]

Thank you so much

-- Re: Cheese and Chocolate Fondue

>

> Did everyone get the Valentine recipe booklet from Vitamix?

> Here's a fondue recipe from it:

>

> Chocolate Orange Fondue

> yield: 2 1/2 cups (600 ml)

> 1 cup (240 ml) heavy whipping cream, heated to simmer with

> 2 teaspoons grated orange peel

> 8 ounces (230 g) of semi-sweet baking chocolate, finely chopped

> 2 tablespoons (30 g) butter

> 3 tablespoons (45 ml) liqueur (optional)

> 1. place first four ingredients into the Vitamix container in the order

> listed and secure lid.

> 2. select Variable 1.

> 3. Turn machine on and quickly increase speed to Variable 10,

> then to High.

> 4. Blend for 1 1/2 minutes.

> 5. pour into a fondue pot and stir in liqueur if using.

> Tip: Dippers may include sponge cake, pound cake, sliced apples, sliced

> pears, marshmallows, strawberries, bananas and fresh pineapple chunks.

> Try your favorite liqueur to customize this fondue.

> Per 1/4 Cup (60 ml) Serving: 356 Calories; 3 g Protein; 23 g Total Fat;

> 14 g Saturated

> Fat; 33 g Carbohydrate; 3 g Fiber; 26 g Sugar; 27 mg Sodium; 40 mg

> Cholesterol

>

------------------------------------

[Guest guest]

Mine hit my in-box at 4:19 p.m. Cutting it kinda short for those planning on using it today, no?

Re: Cheese and Chocolate Fondue

Did everyone get the Valentine recipe booklet from Vitamix?

Here's a fondue recipe from it:

Chocolate Orange Fondue

yield: 2 1/2 cups (600 ml)

1 cup (240 ml) heavy whipping cream, heated to simmer with

2 teaspoons grated orange peel

8 ounces (230 g) of semi-sweet baking chocolate, finely chopped

2 tablespoons (30 g) butter

3 tablespoons (45 ml) liqueur (optional)

1. place first four ingredients into the Vitamix container in the order

listed and secure lid.

2. select Variable 1.

3. Turn machine on and quickly increase speed to Variable 10,

then to High.

4. Blend for 1 1/2 minutes.

5. pour into a fondue pot and stir in liqueur if using.

Tip: Dippers may include sponge cake, pound cake, sliced apples, sliced

pears, marshmallows, strawberries, bananas and fresh pineapple chunks.

Try your favorite liqueur to customize this fondue.

Per 1/4 Cup (60 ml) Serving: 356 Calories; 3 g Protein; 23 g Total Fat; 14 g Saturated

Fat; 33 g Carbohydrate; 3 g Fiber; 26 g Sugar; 27 mg Sodium; 40 mg Cholesterol

[Guest guest]

Agreed! Oh well, we will be all ready for next year... :)From: <kareningotham@...>Subject: Re: Cheese and Chocolate Fondue Date: Monday, February 14, 2011, 6:10 PM

Mine hit my in-box at 4:19 p.m. Cutting it kinda short for those planning on using it today, no?

Re: Cheese and Chocolate Fondue

Did everyone get the Valentine recipe booklet from Vitamix?

Here's a fondue recipe from it:

Chocolate Orange Fondue

yield: 2 1/2 cups (600 ml)

1 cup (240 ml) heavy whipping cream, heated to simmer with

2 teaspoons grated orange peel

8 ounces (230 g) of semi-sweet baking chocolate, finely chopped

2 tablespoons (30 g) butter

3 tablespoons (45 ml) liqueur (optional)

1. place first four ingredients into the Vitamix container in the order

listed and secure lid.

2. select Variable 1.

3. Turn machine on and quickly increase speed to Variable 10,

then to High.

4. Blend for 1 1/2 minutes.

5. pour into a fondue pot and stir in liqueur if using.

Tip: Dippers may include sponge cake, pound cake, sliced apples, sliced

pears, marshmallows, strawberries, bananas and fresh pineapple chunks.

Try your favorite liqueur to customize this fondue.

Per 1/4 Cup (60 ml) Serving: 356 Calories; 3 g Protein; 23 g Total Fat; 14 g Saturated

Fat; 33 g Carbohydrate; 3 g Fiber; 26 g Sugar; 27 mg Sodium; 40 mg Cholesterol

[Guest guest]

Unless you see it as a Valentine gift from VM...in which case I would just say,

" Thank you VitaMix. "

Carol K

Mine hit my in-box at 4:19 p.m. Cutting it kinda short for those planning on

using it today, no?

>

> Re: Cheese and Chocolate Fondue

> Did everyone get the Valentine recipe booklet from Vitamix? >

[Guest guest]

I think one can be appreciative of an unsolicited gesture but objectively note that its arrival time is probably cutting it close for use today--I don't see a conflict

there. I try not to let anything cloud my objectivity, including appreciation.

Re: Cheese and Chocolate Fondue

> Did everyone get the Valentine recipe booklet from Vitamix? >

[Guest guest]

Thank you for sharing

K

-- Re: Cheese and Chocolate Fondue

>

> Did everyone get the Valentine recipe booklet from Vitamix?

> Here's a fondue recipe from it:

>

> Chocolate Orange Fondue

> yield: 2 1/2 cups (600 ml)

> 1 cup (240 ml) heavy whipping cream, heated to simmer with

> 2 teaspoons grated orange peel

> 8 ounces (230 g) of semi-sweet baking chocolate, finely chopped

> 2 tablespoons (30 g) butter

> 3 tablespoons (45 ml) liqueur (optional)

> 1. place first four ingredients into the Vitamix container in the order

> listed and secure lid.

> 2. select Variable 1.

> 3. Turn machine on and quickly increase speed to Variable 10,

> then to High.

> 4. Blend for 1 1/2 minutes.

> 5. pour into a fondue pot and stir in liqueur if using.

> Tip: Dippers may include sponge cake, pound cake, sliced apples, sliced

> pears, marshmallows, strawberries, bananas and fresh pineapple chunks.

> Try your favorite liqueur to customize this fondue.

> Per 1/4 Cup (60 ml) Serving: 356 Calories; 3 g Protein; 23 g Total Fat;

> 14 g Saturated

> Fat; 33 g Carbohydrate; 3 g Fiber; 26 g Sugar; 27 mg Sodium; 40 mg

> Cholesterol

>

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