Lenny Rice

Language: English

Pages: 128

ISBN: 1580088597

Format: PDF / Kindle (mobi) / ePub

Whether it'¬?s the first course or the entire menu, fondue is the perfect party food or casual company dinner: it provides an instant theme; the little prep needed is done well in advance; and it'¬?s guaranteed to create a leisurely, cozy atmosphere. From Northern California'¬?s wine and cheese country comes Cowgirl Creamery'¬?s head cheesemonger Lenny Rice and culinary instructor Brigid Callinan with a collection of fifty fondue recipes combining the fun of the seventies craze with the complex tastes of European tradition-all in one fondue pot. You'¬?ll find recipes for tried-and-true classics made with traditional as well as artisanal cheeses, novel spin-offs on favorite flavors like pizza and French onion soup, and chocolate and caramel desserts that will keep the tea lights burning long and bright. And should a melted pound of cheese or chocolate not be reason enough, you'¬?ll also find deliciously creative accompaniment and beverage pairing suggestions sure to inspire a return to blessedly uncomplicated and authentic fondueReviews"Anyone who already loves fondue, or who wants to dust off the old fondue pot and put it to work, needs to find a copy of this little book. It will revolutionize your fondue aspirations."-Oakland Tribune

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grapes • cooked breakfast sausages, cut into bite-size pieces • ham or Canadian bacon, cut into bite-size cubes BEVERAGE SUGGESTIONS: mimosas • sparkling wine with a splash of pear or apple brandy • coffee or black tea CHEESE NOTES: Port Salut, a mild, semi-soft cow’s milk cheese with a distinctive orange rind, was first produced in the 1800s in Brittany by French Trappist monks. In 1959, the monks sold the distribution rights to a major French creamery and Port Salut is now widely available

protect it from other refrigerator odors. Never freeze cheese for any reason; you will be left with a dry crumbly mess when it thaws. FONDUE COMPONENTS Once you have chosen your cheese, making fondue is easy! Unless you use additional flavorings, fondue really has only three major components: cheese, liquid, and starch. Though the proportions of each ingredient may vary slightly depending on the variety of cheese you use, here is a good base formula for creating your own fondue recipe: one

fondue, chill it first, as it will be easiest to remove the rind if the cheese is cold. Then set it on one of its flat surfaces and slice off the rind with a sharp knife. With firmer cheeses we like to use a vegetable peeler so as to preserve more of the useable part. ½ cup plus 2 tablespoons vin santo 2 tablespoons honey ¼ teaspoon anise seed 1½ pounds Saint-André, Cowgirl Creamery Mt. Tam, or other triple- crème cheese, rind discarded and cubed In a heavy saucepan, combine the vin

against are citrus fruits or bananas with cheese fondue; otherwise, there is a world of possibilities. Here’s a tip to prevent apples, pears, and bananas from browning after they’re cut: dissolve a vitamin C tablet in one cup of water, put the solution in a clean spray bottle, and spray the fruit’s cut surfaces. You can also use a teaspoon of lemon juice to a cup of water, but that can impart a lemony flavor you might not want. Cured or roasted meats, sausages, and shrimp are nice additions to

them. A container with disposable bamboo skewers makes a handy backup. Spread the love: Create different fondue stations around the party area, rather than grouping them in a central location. This encourages socializing and good people flow. Surround each fondue pot with its particular accompaniments, and provide extra serving containers of standards like bread and crackers all around the area. So that your guests can pace themselves, it’s also a good idea to serve a few nonfondue foods, such

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