Re: Cheese and Chocolate Fondue

[Guest guest]

You are the best Carol....thanks for sharing. I see some yummy treats. I can't wait to get started.

Thanks,

Marilyn

MARILYN

LOVE PEOPLE AND USE THINGS - DON'T LOVE THINGS AND USE PEOPLE.

"Nothing is ever lost by courtesy. It is the cheapest of pleasures, costs nothing, and conveys much. "

MY KIDS DRIVE ME CRAZY- I DRIVE THEM EVERYWHERE ELSE!

From: "ckarnes@..." <ckarnes@...> Sent: Mon, February 14, 2011 2:27:21 PMSubject: Re: Cheese and Chocolate Fondue

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

---- Thanks for sharing this cheese fondue recipe! I read your post

yesterday and decided that fondue would be a perfect Valentines family dinner. I

used this recipe and it was soooo good! :-) Amber

>

> 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!

>

[Guest guest]

My pleasure. One of these days I might pick up a set of my own and if that happens, this will be my go-to recipe (at least at first). I'll pass along your kudos to Steve.

Interesting how my diacritics got lost between my laptop and the final result.

Re: Cheese and Chocolate Fondue

---- Thanks for sharing this cheese fondue recipe! I read your post yesterday and decided that fondue would be a perfect Valentines family dinner. I used this recipe and it was soooo good! :-) Amber

>

> 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!