Food & Drink

Recipes: Feb. 3

Chocolate orange fondue

1/2 cup heavy cream

11/2 teaspoons grated orange zest

7 ounces semisweet chocolate, chopped

1/2 teaspoon instant coffee granules

3 tablespoons Grand Marnier liqueur

Dippers:

Doughnut holes

Mini biscuits

Bananas, cut in large slices diagonally, or your favorite fruit

In a heatproof bowl set over simmering water, heat cream and orange zest. Add chocolate, coffee and Grand Marnier or vanilla, and stir constantly just until chocolate is melted and smooth.

Transfer fondue to a warm fondue pot and serve with your favorite treats.

Makes 6 servings.

source: Adapted from Ina Garten's Barefoot Contessa

Fudgy chocolate fondue

1 stick butter or margarine

1/2 cup cocoa

3/4 cup sugar

1/2 cup evaporated milk or light cream

1 teaspoon vanilla extract

Dippers:

Pound cake pieces

Marshmallows

Fresh fruit

Melt butter in small saucepan over low heat. Remove from heat; immediately stir in cocoa. Add sugar and evaporated milk. Cook over low heat, stirring constantly, until mixture is smooth and hot. Remove from heat; stir in vanilla. Fondue will thicken slightly as it cools. Serve warm with assorted dippers.

Makes about 11/2 cups of fondue.

Source: Hershey's

Smoky Wisconsin cheese fondue

1 cup (4 ounces) smoked Cheddar cheese, shredded

3/4 cup (3 ounces) Gruyère cheese, shredded

1/2 cup (2 ounces) pepato or asiago cheese, shredded

2 tablespoons flour

1 teaspoon ground dry mustard

1 cup dry white wine

1 teaspoon Worcestershire sauce

3 to 4 drops hot pepper sauce

1 teaspoon Dijon mustard

1 loaf sourdough bread, cut into cubes

In small bowl, combine cheeses, flour and dry mustard. Toss to coat. In small saucepan, bring wine to a simmer. Add small handful of cheese mixture and stir until cheese has melted.

Repeat process until all cheese is melted. Add Worcestershire sauce, hot sauce and Dijon mustard, and cook over low heat until mixture is thick and smooth. Transfer to a fondue pot and keep warm. Serve with cubes of bread for dipping.

Makes about 3 cups.

Source: Wisconsin Milk Marketing Board

Gruyère fondue

1 large clove garlic, peeled and halved

4 cups (16 ounces) Gruyère cheese, shredded

3 tablespoons flour

1⁄8 teaspoon white pepper

1 cup dry white wine

1 loaf (16 ounces) French bread, cut into 1-inch cubes

Fresh vegetables such as grape tomatoes and broccoli or cauliflower florets

Rub bottom and inside of fondue pot with garlic halves to add flavor; discard garlic. In mixing bowl, combine shredded Gruyère cheese, flour and pepper. Mix so flour coats cheese; set aside. Heat fondue pot to medium. Add wine; heat until warm; do not boil. Add cheese, a handful at a time, stirring until cheese melts and mixture is a light creamy sauce. Adjust heat so mixture stays fluid (low setting).

Spear cubes of French bread or fresh veggies, and twirl in cheese mixture until coated.

Makes 8 servings.

Source: Wisconsin Milk Marketing Board

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