hahabogus wrote in news:Xns9A58589CAE4FAhahabogus@
69.28.186.120:




I'd like to try this one

chipotle cheese fondue Gourmet | January 1995

Serves 4.
ingredients
1/2 pound finely diced Gruyère cheese (about 2 cups)
1/2 pound finely diced Emmenthal cheese (about 2 cups)
1 1/2 tablespoons cornstarch
2 large garlic cloves, halved
1 1/3 cups dry white wine
1 tablespoon fresh lemon juice
2 to 3 tablespoons kirsch
freshly nut nutmeg to taste if desired
3 canned whole chipotle chilies in adobo*, or to taste, minced (about 1
1/2 tablespoons)
fried shallots, thinly sliced scallion greens, and/or crumbled cooked
bacon for stirring into fondue is desired

For the fried shallots:
1 1/2 cups thinly sliced shallots (about 8 large)
4 tablespoons vegetables oil

Accompaniments
assorted cooked vegetables such as broccoli, carrots, pearl onions, and
potatoes
bread sticks
cubes of day-old French, Italian, or sourdough bread

*available at Hispanic markets and some specialty foods shops
preparation
To make the fondue:
In a bowl toss together cheeses and cornstarch.

Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving
garlic in pan, and add wine and lemon juice.
Bring liquid just to a boil and stir in cheese mixture by handfuls.
Bring mixture to a bare simmer over moderate heat, stirring, and stir in
kirsch, nutmeg, chilies, and pepper to taste. Transfer fondue to a fondue
pot and set over a low flame.

Stir in fried shallots, scallions, and/or bacon if using and serve fondue
with accompaniments for dipping.
(Stir fondue often to keep combined.)

To make the fried shallots:
In a heavy 10- to 12-inch skillet cook shallots in oil moderately high
heat, stirring, until golden brown.
Transfer shallots with a slotted spoon to paper towels to drain and
season with salt. Makes about 2/3 cup.

Bring mixture to a bare simmer over moderate heat, stirring, and stir in
kirsch, nutmeg, chilies, and pepper to taste. Transfer fondue to a fondue
pot and set over a low flame.

Stir in fried shallots, scallions, and/or bacon if using and serve fondue
with accompaniments for dipping.
(Stir fondue often to keep combined.)

To make the fried shallots:
In a heavy 10- to 12-inch skillet cook shallots in oil moderately high
heat, stirring, until golden brown.
Transfer shallots with a slotted spoon to paper towels to drain and
season with salt. Makes about 2/3 cup.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On Wed 05 Mar 2008 07:35:58a, Michael "Dog3" told us...

Wayne Boatwright dropped this
3.184: in
rec.food.cooking


As with the idiotic variations on the Martini, it shouldn't even share
the same name. Unfortunately, these *******izations will go down in
history. This is not to say that some of them aren't good, but they
bare no resemblance to the name.

OMG... are *you* a martini purist? Never would have thought it. I like
vodka martinis. According to the purists that makes me a a complete
heathen But then I would imagine those chocolate, apple etc. martinis
make the people who enjoy them a rung lower than my current status of
"heathen". When we dig out from the snow I'll be checking Dierbergs and
Schnucks for your Andria's steak sauce. Or was it salad dressing? No
matter, if I find it in the stores I'll email you a list.

Michael


Guilty! I am a purist, gin only, preferably Bombay Sapphire, Tanqueray, or
Beefeater, 7-1 ration with Cinzano or Noilly Prat dry vermouth, on the
rocks with a few huge stuffed olives or pickled onions (Gibson).

I have to admit that I've never tasted any of the "new-fangled" martinis.
The very thought of them by that name turns me off. :-)

Yes, it was Andria's Steak Sauce. Don't even know if they make a salad
dressing. Stay out of the snow, Michael. There's no hurry...and thanks!

--
Wayne Boatwright
-------------------------------------------
Wednesday, 03(III)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 4dys 16hrs
-------------------------------------------
The world meets nobody halfway.
--Charles Lamb
-------------------------------------------

On Wed 05 Mar 2008 07:41:06a, hahabogus told us...

Wayne Boatwright wrote in
3.184:



@@@@@ Now You're Cooking! Export Format

Thai Coconut-Lime Fondue

Published: Cooking Light Magazine - 11/27/02

----Dippers:----
1-1/2 pounds pork tenderloin
cooking spray
1 tablespoon water
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 cups sugar snap peas, trimmed
----Fondue:----
1 teaspoon sesame oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken b; roth
1/4 cup all-purpose flour
1/4 cup water
1 cup light coconut milk
1 teaspoon grated lime rind
1/4 cup fresh lime juice
1-1/2 tablespoons brown sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
----Remaining----
3 cups hot cooked rice

Preheat oven to 425 degrees.

To prepare dippers, trim the fat from pork. Place pork on a rack coated
with cooking spray. Line bottom of a shallow roasting pan with foil;
place
rack in pan. Combine the water, vinegar, soy sauce, and honey in a small
bowl; brush mixture over pork. Insert a meat thermometer into the
thickest
part of pork. Bake at 425 degrees for 30 minutes or until the thermometer
registers 160 degrees. Cut pork into bite-size pieces.

Cook peas in boiling water 1 minute or until crisp-tender. Drain and
rinse
with cold water.

To prepare the fondue, heat the oil in a medium saucepan over medium-high
heat. Add ginger and garlic; saute 30 seconds. Stir in broth. Bring to a
boil; cook for 2 minutes. Remove from heat. Lightly spoon flour into a
dry
measuring cup, and level with a knife. Combine the flour and water,
stirring well with a whisk. Add the flour mixture, coconut milk, and next
5
ingredients (coconut milk through pepper); cook over medium heat 8
minutes
or until slightly thick and bubbly, stirring frequently. Pour into a
fondue pot. Keep warm over low flame. Dip pork and peas into fondue.

Spoon the rice into the fondue pot after the dippers are eaten. Heat 1
minute, and ladle into soup bowls.

** Exported from Now You're Cooking! v5.83 **




This sounds delicious, Alan, but I couldn't consider it fondue. That
aside, I've saved for a future date. Thanks!

--
Wayne Boatwright
-------------------------------------------
Wednesday, 03(III)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 4dys 15hrs 50mins
-------------------------------------------
Brain is my second favorite organ.
(Woody Allen)
-------------------------------------------

On Wed 05 Mar 2008 07:51:55a, hahabogus told us...

hahabogus wrote in news:Xns9A58589CAE4FAhahabogus@
69.28.186.120:




I'd like to try this one

chipotle cheese fondue Gourmet | January 1995

Serves 4.
ingredients
1/2 pound finely diced Gruyère cheese (about 2 cups)
1/2 pound finely diced Emmenthal cheese (about 2 cups)
1 1/2 tablespoons cornstarch
2 large garlic cloves, halved
1 1/3 cups dry white wine
1 tablespoon fresh lemon juice
2 to 3 tablespoons kirsch
freshly nut nutmeg to taste if desired
3 canned whole chipotle chilies in adobo*, or to taste, minced (about 1
1/2 tablespoons)
fried shallots, thinly sliced scallion greens, and/or crumbled cooked
bacon for stirring into fondue is desired

For the fried shallots:
1 1/2 cups thinly sliced shallots (about 8 large)
4 tablespoons vegetables oil

Accompaniments
assorted cooked vegetables such as broccoli, carrots, pearl onions, and
potatoes
bread sticks
cubes of day-old French, Italian, or sourdough bread

*available at Hispanic markets and some specialty foods shops
preparation
To make the fondue:
In a bowl toss together cheeses and cornstarch.

Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving
garlic in pan, and add wine and lemon juice.
Bring liquid just to a boil and stir in cheese mixture by handfuls.
Bring mixture to a bare simmer over moderate heat, stirring, and stir in
kirsch, nutmeg, chilies, and pepper to taste. Transfer fondue to a fondue
pot and set over a low flame.

Stir in fried shallots, scallions, and/or bacon if using and serve fondue
with accompaniments for dipping.
(Stir fondue often to keep combined.)

To make the fried shallots:
In a heavy 10- to 12-inch skillet cook shallots in oil moderately high
heat, stirring, until golden brown.
Transfer shallots with a slotted spoon to paper towels to drain and
season with salt. Makes about 2/3 cup.

Bring mixture to a bare simmer over moderate heat, stirring, and stir in
kirsch, nutmeg, chilies, and pepper to taste. Transfer fondue to a fondue
pot and set over a low flame.

Stir in fried shallots, scallions, and/or bacon if using and serve fondue
with accompaniments for dipping.
(Stir fondue often to keep combined.)

To make the fried shallots:
In a heavy 10- to 12-inch skillet cook shallots in oil moderately high
heat, stirring, until golden brown.
Transfer shallots with a slotted spoon to paper towels to drain and
season with salt. Makes about 2/3 cup.


This one sounds good, too, Alan, and I could indeed consider it a fondue.
:-) Also saved for future use. Thanks!

--
Wayne Boatwright
-------------------------------------------
Wednesday, 03(III)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 4dys 15hrs 50mins
-------------------------------------------
Brain is my second favorite organ.
(Woody Allen)
-------------------------------------------

Wayne wrote on Wed, 05 Mar 2008 15:11:19 GMT:

?? Wayne Boatwright dropped
?? this 3.1
?? 84: in rec.food.cooking
??
?? As with the idiotic variations on the Martini, it
?? shouldn't even share the same name. Unfortunately, these
?? *******izations will go down in history. This is not to
?? say that some of them aren't good, but they bare no
?? resemblance to the name.
??
?? OMG... are *you* a martini purist? Never would have
?? thought it. I like vodka martinis. According to the
?? purists that makes me a a complete heathen But then I
?? would imagine those chocolate, apple etc. martinis make
?? the people who enjoy them a rung lower than my current
?? status of "heathen". When we dig out from the snow I'll
?? be checking Dierbergs and Schnucks for your Andria's steak
?? sauce. Or was it salad dressing? No matter, if I find it
?? in the stores I'll email you a list.
??
?? Michael
??
WB Guilty! I am a purist, gin only, preferably Bombay
WB Sapphire, Tanqueray, or Beefeater, 7-1 ration with Cinzano
WB or Noilly Prat dry vermouth, on the rocks with a few huge
WB stuffed olives or pickled onions (Gibson).

WB I have to admit that I've never tasted any of the
WB "new-fangled" martinis. The very thought of them by that
WB name turns me off. :-)

I'm a purist there too, good gin and dry vermouth and perhaps a
stuffed olive or a twist of lemon peel.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Wed 05 Mar 2008 08:13:40a, James Silverton told us...

Wayne wrote on Wed, 05 Mar 2008 15:11:19 GMT:

?? Wayne Boatwright dropped
?? this 3.1
?? 84: in rec.food.cooking
??
?? As with the idiotic variations on the Martini, it
?? shouldn't even share the same name. Unfortunately, these
?? *******izations will go down in history. This is not to
?? say that some of them aren't good, but they bare no
?? resemblance to the name.
??
?? OMG... are *you* a martini purist? Never would have
?? thought it. I like vodka martinis. According to the
?? purists that makes me a a complete heathen But then I
?? would imagine those chocolate, apple etc. martinis make
?? the people who enjoy them a rung lower than my current
?? status of "heathen". When we dig out from the snow I'll
?? be checking Dierbergs and Schnucks for your Andria's steak
?? sauce. Or was it salad dressing? No matter, if I find it
?? in the stores I'll email you a list.
??
?? Michael
??
WB Guilty! I am a purist, gin only, preferably Bombay
WB Sapphire, Tanqueray, or Beefeater, 7-1 ration with Cinzano
WB or Noilly Prat dry vermouth, on the rocks with a few huge
WB stuffed olives or pickled onions (Gibson).

WB I have to admit that I've never tasted any of the
WB "new-fangled" martinis. The very thought of them by that
WB name turns me off. :-)

I'm a purist there too, good gin and dry vermouth and perhaps a
stuffed olive or a twist of lemon peel.


James Silverton
Potomac, Maryland

James, I like the "twist of lemon peel", too, but I still have to have my
olives. :-)



--
Wayne Boatwright
-------------------------------------------
Wednesday, 03(III)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 4dys 15hrs 30mins
-------------------------------------------
And on the 8th day, God said, 'Okay,
Murphy, you're in charge.'
-------------------------------------------

"Little Malice" schrieb im Newsbeitrag
...
Hey all -- as I mentioned in another thread, we had fondue the other
night. I started with old recipe I've had around for a while:

Cheese Fondue

the less said, the better

Here's how I did my last fondue :

400 grams Gruyere, roughly grated
400 grams Appenzeller (or any other sharp Swiss cheese you can get), roughly
grated
400 millilitres dry white wine (or champagne)
3 tea spoons corn starch
4 centilitres Kirschwasser (a schnapps distilled from cherries)
nutmeg, finely grated
white pepper
1 clove garlic

Rub the fondue pot with garlic. Put on stove. Add wine and cheese. Let it melt
while constantly stirring.
Mix Kirschwasser with starch and add.
Season with nutmeg an pepper.

Serve with whitebread or baguette cut into byte-sized cubes.

Bon appetite !

Cheers,

Michael Kuettner

Michael wrote on Wed, 5 Mar 2008 17:03:20 +0100:


MK "Little Malice" schrieb im
MK Newsbeitrag ...
?? Hey all -- as I mentioned in another thread, we had fondue
?? the other night. I started with old recipe I've had around
?? for a while:
??
?? Cheese Fondue
??
MK the less said, the better

MK Here's how I did my last fondue :

MK 400 grams Gruyere, roughly grated
MK 400 grams Appenzeller (or any other sharp Swiss cheese you
MK can get), roughly grated
MK 400 millilitres dry white wine (or champagne)
MK 3 tea spoons corn starch
MK 4 centilitres Kirschwasser (a schnapps distilled from
MK cherries) nutmeg, finely grated
MK white pepper
MK 1 clove garlic

MK Rub the fondue pot with garlic. Put on stove. Add wine and
MK cheese. Let it melt while constantly stirring.
MK Mix Kirschwasser with starch and add.
MK Season with nutmeg an pepper.

MK Serve with whitebread or baguette cut into byte-sized
MK cubes.

That's a pretty good standard recipe but remember the Swiss
custom that, if your bread falls off the fork into the fondue,
you buy a new bottle of wine for the table!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article ,
(Little Malice) wrote:

Hey all -- as I mentioned in another thread, we had fondue the other
night. I started with old recipe I've had around for a while:

Cheese Fondue

2 jars Cheez Whiz, 15 oz.

And ended up making the following:

Cheese Fondue

1 jar Cheez Whiz, 15 oz.

Get your asbestos panties out of the washer, Hon.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

In article ,
"Michael Kuettner" wrote:

"Little Malice" schrieb im Newsbeitrag
...
Hey all -- as I mentioned in another thread, we had fondue the other
night. I started with old recipe I've had around for a while:

Cheese Fondue

the less said, the better

Here's how I did my last fondue :
(recipe snipped)
Michael Kuettner

Michael, I've a question. Be nice. Can this stuff be made in the
microwave, heating and stirring? My only fondue pot is a 40-year-old
tin-lined copper one. I don't have a crockery fondue pot.

I won't make it because HWSNBN wouldn't touch it, but I'm curious.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

"James Silverton" schrieb:
Michael wrote on Wed, 5 Mar 2008 17:03:20 +0100:

snip

That's a pretty good standard recipe but remember the Swiss custom that, if
your bread falls off the fork into the fondue, you buy a new bottle of wine
for the table!

I know. I'm a master in the art of combat fondue.
Always watch the other buggers when you dip in your bread.
When someone stirs the fondue, immediately remove your fork;
he will try to make you lose your bread. Don't get distracted
by conversation when one dips his bread near you.
Be paranoid ;-)

Cheers,

Michael Kuettner

In article MEzzj.10721$li.1638@trnddc06,
"James Silverton" wrote:

That's a pretty good standard recipe but remember the Swiss
custom that, if your bread falls off the fork into the fondue,
you buy a new bottle of wine for the table!

I thought you were supposed to kiss everyone at the table. That would
be more fun. And cheaper.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

In article ,
"jmcquown" wrote:

There was a disgusting (to me, anyway) recipe for fondue in the local paper
this morning. It called for a adding a 15 oz. can of white beans (drained)
pureed to 1 lb. sharp cheddar, 1 lb. reduced-fat cheddar, worcestershire and
dry mustard and a negligible dribble of hot sauce. The only redeeming
quality IMHO was the addition of a 12 oz. bottle of dark ale (which is the
liquid you puree the beans in LOL) Let's forget, for a moment, about the
reduced-fat cheddar... why on earth would anyone add pureed BEANS to
fondue?!!!

Jill

Healthful adaptation. More fiber and less fat. I think it should be
called a Fondue-Like Dip for Bread.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

In article ,
raymond wrote:

IMO it's because a couple of generations have grown up with all
combinations of cheese and bean dips and they associate the two. To my
20-year-old college student, a fondue is a dip and nothing more, and a
fondue pot is a way to keep it warm. Her favorite "fondue" is a jar of
Tostitos salsa, a jar of Tostitos queso, and two cans of Old El Paso
refried beans dumped into her fondue pot and dipped with Scoops. Other
students in her dorm taught her to make this and she likes the fact
that it attracts guys and will keep them around for the duration of a
Monday Night Football game. They go through two pots of this stuff on
a Monday night. To her, and to the Monday Night Football guys, pieces
of French bread dipped into a Swiss cheese and white wine fondue is
disgusting. Fondue as we knew it in the 60s is being redefined, Jill,
and in a couple more generations you wouldn't recognize it.

What a travesty.
I hope a food historian is paying attention and taking notes.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

In article 4,
Wayne Boatwright wrote:

As with the idiotic variations on the Martini, it shouldn't even share the
same name.

Hear, hear!

Unfortunately, these *******izations will go down in history.
This is not to say that some of them aren't good, but they bare no
resemblance to the name.

I salute you, Sir. Just wave the bottle of vermouth over my glass of
gin, please.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008