Sounds rich! I'd probably serve it as an appetizer. Post the results if
you make it?

I proudly still use my fondue pot. I got it from my mother and it's
that lovely "Harvest Gold" colour popular in the late 60's/early
70's...

Kris



Michael Dog3 Lonergan wrote:
> I have not done fondue in years although I still have a fondue pot and
> skewers. I subscribe to the Food Network Newsletter and sometimes find an
> interesting recipe listed. This fondue recipe by Emeril looked interesting
> and contains 2 of my favorite foods, crabmeat and brie. I think I'll try
> this next week to see how it is.
>
> Crabmeat and Brie Fondue
> Recipe courtesy Emeril Lagasse, 2005
> See this recipe on air Thursday Nov. 02 at 8:00 PM ET/PT.
> Show: Emeril Live
> Episode: Fondue Favorites
> 4 tablespoons unsalted butter
> 1/4 cup minced shallots
> 2 cups heavy cream
> 8 ounces brie, trimmed of rind
> 1 teaspoon kosher salt
> 1/2 teaspoon freshly ground white pepper
> 1 pound lump crabmeat, picked clean of shells and cartilage
> 1 tablespoon chopped fresh parsley leaves
> 2 to 3 tablespoons Tomato Confit, recipe follows
> French bread or focaccia croutons, for serving
>
> Place a large skillet over medium heat. Add the butter to the pan. Once the
> butter is melted, add the shallots and saute, stirring occasionally, until
> the shallots are soft and translucent, about 1 minute. Add the heavy cream
> and bring to a simmer. Once the cream is hot and bubbling, add the Brie and
> use a whisk to stir it into the cream. Season the cream with the salt and
> pepper and add the crabmeat to the pan. Continue to cook the fondue over
> medium heat until the cream is slightly reduced, about 3 to 5 minutes.
> Remove from the heat and stir the parsley into the fondue. Transfer fondue
> to a fondue pot and spoon 2 to 3 tablespoons of the Tomato Confit into the
> fondue. Serve warm with French bread or focaccia croutons.
>
> Tomato Confit:
> 1/4 pound plum tomatoes, cored, halved, and seeded
> 1/2 teaspoon kosher salt
> 1 fresh rosemary sprig
> 1 large clove garlic, peeled and smashed
> Olive oil, as needed
>
> Place tomatoes in a small saucepan and season with the salt. Add the
> rosemary sprig and garlic and enough olive oil to barely cover the tops of
> the tomatoes. Bring oil to a very low simmer and cook for about 1 hour.
> Remove tomatoes from the oil with a slotted spoon and place in a food
> processor or blender. Process until smooth, 1 to 2 minutes.
>
> Yield: about 1/2 cup
>
> --
> "I come from a family where gravy is considered a beverage."
> - Erma Bombeck

Kris wrote:
> Sounds rich! I'd probably serve it as an appetizer. Post the results
> if
> you make it?
>
He had me right up to adding tomato confit... somehow that just didn't seem
to fit. It would (to me) be rather like adding salsa to brie.

> I proudly still use my fondue pot. I got it from my mother and it's
> that lovely "Harvest Gold" colour popular in the late 60's/early
> 70's...
>
> Kris
>
I bought one brand new about 4 years ago. Mom's old one from the late
1950's-early 1960's had this weird finish on it which peeled off. It wasn't
a non-stick coating; I'm talking about the outside finish. It was supposed
to look like copper but after all those years the stuff was peeling off the
outside in sheets revealing a stainless exterior. Looked like crap and I
wasn't sure what on earth might be coating the inside, so into the trash it
went!

Jill

> Michael Dog3 Lonergan wrote:
>> I have not done fondue in years although I still have a fondue pot
>> and skewers. I subscribe to the Food Network Newsletter and
>> sometimes find an interesting recipe listed. This fondue recipe by
>> Emeril looked interesting and contains 2 of my favorite foods,
>> crabmeat and brie. I think I'll try this next week to see how it is.