994 mars fondue Recipes

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

plain chocolate biscuits crumb, butter, melted, gelatin, water, x 250g ( 8 oz) packets cream cheese, softened, caster sugar, heavy cream, mars bars, chopped finely, chocolate ganache

pumpkin, pumpkin , opened, cleaned, and seeded............, butter, softened ..........., ground nutmeg .........., ground cinnamon ....., fondue ..............., extra virgin olive oil ..........., shallots, minced .........., garlic, minced ..............., emmenthaler cheese, shredded ..........., gruyere cheese, shredded ................, cornstarch, cold water, dry white wine (good quality ), salt , to taste, freshly ground black pepper , to taste, freshly grated nutmeg , to taste, ground cinnamon, punch ground smoked paprika

cream cheese, mayonaise, prepared mustard, garlic powder, old bay seasoning, dry white wine like chardonnay or 1/4 cup of sherry but i prefer the white wine, juice of half a lemon, lemon zest, lump crabmeat, canned, green onions, sliced, baguette , cut into cubes, toothpicks for stabbing bread and dipping in fondue

peanut oil, raw peanuts, jalapeno, minced, garlic clove, fresh ginger, peeled and chopped, soy sauce, water, rice vinegar, sriracha sauce, sugar, sesame oil (asian version), kosher salt, chow mein rice noodles or 12 oz linguine, fresh cilantro (to garnish ), lime wedge (to garnish )

camembert cheese, pont-litre eveque cheese, livarot cheese, cornstarch, cider , with alcohol (french style would be best), garlic clove, calvados, rustic baguette (depending on how much bread you eat), salt, pepper

scallions, celery, granny smith apples, canola oil, ground turkey, salt, black pepper, tabasco, lemon zest, lemon juice, chopped parsley, mango chutney

water, red zinger tea bags or other hibiscus-flavored tea, sugar, gin, vermouth, ice cubes, mango slices

anjou pear, peeled and diced, cinnamon, sea salt, major grey s chutney, dried currants or 1/4 cup raisins

butter, brown sugar, eggs, bananas, mashed, self-raising flour, mars bars, chopped, milk, icing sugar, caramel topping, water

saucepan, mixing bowl (that will sit on top of saucepan), measuring cup, measuring spoons, fondue serving set, fondue skewers, handy fuel or denatured alcohol, heavy cream, premium semisweet chocolate (recommended : lindt or callebaut), real vanilla extract, brandy, strawberries , bananas, pineapple, brownies, marshmallow, cookies, or any other dipping item of your choice

saucepan, mixing bowl (that will sit on top of saucepan), measuring cup, measuring spoons, fondue serving set, fondue skewers, handy fuel or denatured alcohol, heavy cream, premium semisweet chocolate (recommended : lindt or callebaut), pure vanilla extract, brandy, strawberries , bananas, pineapple, brownies, marshmallow, cookies, or any other dipping item of your choice

beef bones with marrow, cleaned and soaked overnight, oxtails, cut into small pieces, water to cover, onions, unpeeled, halved and studded with cloves, shallots unpeeled, whole fresh ginger, unpeeled, star anise, garlic cloves, cinnamon stick, parsnips cut into 2-inch chunks, salt, tripe and tendons, flank steak, beef brisket, garnishes for asian fondue, green onions , sliced thinly on the bias, chiffonade of cilantro, onions , julienned, fish sauce (nuoc mam), wide dried rice noodles , soaked in warm water for 30 minutes and drained, beef sirloin, sliced paper -thin, fresh ground black pepper, fresh bean sprouts, fresh jalapenos pepper , julienned, limes, cut into wedges, chinese basil , chiffonade, pairs chopsticks

heavy cream, premier white morsels, seedless raspberry jam, white chocolate liqueur, meringue cloud hearts , recipe follows, special equipment : fondue pot

butter, shallot, finely diced, all-purpose flour, cocoa powder, beef broth, red wine, worcestershire sauce, chopped unsweetened chocolate, cayenne pepper, salt and freshly ground black pepper, olive oil, beef sirloin, cut into 1-inch cubes, red potatoes, cut into 1-inch chunks and cooked until slightly tender, cheddar , cut into cubes, special equipment : fondue set

sharp white cheddar, shredded (about 2 1/2 cups), gruyere, shredded (about 2 cups), smoked gruyere or swiss, shredded, scant tbsp cornstarch, strained cooking liquid from beer-simmered bratwursts , recipe follows, spicy brown mustard, plus more for serving, a few drops hot sauce, kosher salt and freshly ground black pepper, slab bacon, rind removed, sliced about 1-inch thick, cremini mushrooms, caps only, canola oil, six to eight 2-inch-thick slices high-quality german rye bread, beer-simmered bratwurst , recipe follows, sweet and hot german mustards , for serving, special equipment : fondue pot and skewers, german light ale, caraway seeds, coriander seeds, mustard seeds, onions, unpeeled, roughly chopped, whole cloves garlic , smashed, fresh ginger, peeled and chopped, precooked bratwurst , pricked with a fork, canola oil

bread, active dry yeast, warm water , 110, mashed potato flakes, sugar, cooking oil, salt, egg, flour, sesame seeds, milk, fondue, shredded swiss cheese, flour, salt, nutmeg, pepper, garlic, white wine, kirch , if desired