Royal Fondue
Blend Gruyère, Emmenthaler, Brie, and Roquefort cheeses in equal parts with white wine to taste. This “royal” blend features the “king” and “queen” of cheeses, Roquefort and Brie. Season with a garlic clove and some lemon juice.
Goat Cheese and Portabella Mushroom Fondue
Melt goat, Cheddar, and Jack cheeses with white wine to taste. Garnish with Portabella mushrooms.
Dutch Fondue
While not a true Kaas Doop, which uses milk to dilute the strength of the cheese, melt Gouda with some beer and brandy, adjusting the proportions of the alcohol to your preference. Top with fresh-grated nutmeg.
Chocolate Fondue
Ingredients:
1 1/4 cups whole milk or heavy cream
1 teaspoon pure vanilla extract
2 Tablespoons unsalted butter
6 ounces 70 percent cacao extra bittersweet chocolate baking bar, such as Ghirardelli, broken or chopped into 1-inch pieces
6 ounces milk chocolate baking bar, broken or chopped into 1-inch pieces
2 Tablespoons chocolate liqueur (optional)
Directions:
In a medium saucepan combine milk, vanilla, and butter. Heat over medium heat until mixture just simmers. Remove from heat and stir in bittersweet and milk chocolates and chocolate liqueur until completely melted and smooth. Maintain and serve over heat source (such as flame element that comes with fondue pot) that will keep mixture warm, not hot.
Pages: 1 2
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
1 comment
I’m thinking of a skewer of alternating mushrooms, hot italian sausage/pepperoni/roast beef, pickled baby onions, and pickled cactus … dipped in the fondue sauces above. What do you think?
Leave a Comment