Questions? Can I freeze "Manufacturing Cream," and can I make fondue less stringy?

J

joe

Well-known member
In doing a dry run for Jacques' 60th, I tried Joy of Cooking's cheese fondue and Pat's Chocolate Fondue. Both tasted great.

For the cheese, I followed J of C's basic fondue (wine, gruyere, nutmeg, corn starch, brandy or kirsch) but had sterno issues--it was quite stringy, particularly before the chafing dish heated up. Is there a remedy? It was all Gruyere. I'll be doing a huge amount. I'm thinking I could sneak in a little of another cheese, or a bit of béchamel or cream cheese. Any ideas?

Pat's chocolate ganache fondue was a winner but I bought a half-gallon of cream and then noticed the "best by" date is June 9th. The party is June 16th. Can I freeze the cream? Can I freeze the fondue?

Meanwhile, here is how the party is shaping up: The main course will be a huge chafing dish of cheese fondue with lots to dip: bread, cauliflower, broccoli, celery, carrot, pea pods, (what am I missing?)

We will also have a huge salad. (Jacques didn't like the J of C Green Goddess dressing but I did) deviled eggs, and meatballs (with saffron and garlic, no grape jelly!)

Hors d'oeuvres so far are egg rolls and pig-in-a-blanket. There will be others. I'm toying with Cathy's flaming cabbage.

Dessert will be another chafing dish of chocolate fondue with cake and lots of fruit. I'm still working on birthday cake ideas. Maybe a meringue-nut "success" piped in the shape of "60"

Anyway, I appreciate any input, especially on the first couple questions.

Joe

 
I have never served fondue from a chafing dish, only a fondue pot. I do notice that it is not until

the ingredients are all well-mixed, have bubbled for 5 minutes and are very hot, that the stringiness disappears. It would seem a shame to pollute it with other cheeses. I have rattled on in the past about a brand of preprepared frozen fondue that I buy in Canada that is as good as our chef's Wednesday night dinner in Switzerland. I notice no extra ingredients that would enhance freezing.

I have never served veg with cheese fondue but have done bagna cauda often from a fondue pot. To your list, I added mushrooms and chunks of peppers. The problem with some veg is that they are slippery and you may find that the cheese just rolls right off them.

Not an ice cream fan so my ice cream is regularly past 'the date'. I give these dates the same reverance as Italians give red lights. I've never noticed a problem.

What will you be doing with the cream? I freeze cream already whipped and when it thaws, just give it a little whisk. Since yours will have at least another 5%, it should do very well, n'est-ce pas?


I love the idea of a 60 succès. Magnifique!

It's hard to believe that the date is upon you already. Jacques is going to be so thrilled with you. Bonne chance.

 
I just searched "freezing manufacturing cream and found. . .

http://www.ehow.com/how_5985986_freeze-heavy-whipping-cream.html

The above site says you can freeze heavy whipping cream, but you cannot use it for whipped cream after freezing.

http://www.ag.ndsu.edu/pubs/yf/foods/fnw616.pdf

This site from the North Dakota State University pulls up a .pdf file and in it says that you can freeze heavy whipping cream (over 40% butter fat), but "Cream that has been frozen will not whip to the usual volume."

Go for it if you will be using the cream for cooking after freezing?

 
Thank you both. It looks like I can freeze the cream because it will become a chocolate sauce.

Maybe the stringiness of the cheese will be a conversation starter. The strands might ruin a few 60's outfits but then again they may blend right in with the love beads.

 
Oh How exciting! This is going to be such a party and celebration! Not just the menu

but the thought on the invite list and vacation afterwards. (Speaking of invite list... ours must have been lost) : )

We had tea last week at a neighbors who make fondue frequently. Hers was wonderful, gruyere based. She served with breads / vegies mentioned above, I like the color of peppers, she also had long bread sticks which added to the fun presentation.

We also attended a party with a chocolate fondue party. In addition to fruit, they served marshmellows. I think they were MS recipe... I am not really a sweet eater, I tried hard to fall in love with them, but the one's in the bag, seem so much easier.

 
I like the marshmallow idea--and I promise not to make my own. This is the 60's after all!

 
A must for us with cheese fondue is teeny, tiny steamed potatoes.

If they are a perfect bite size then whole, if a bit to large for a bite then halved. Our favorite!

 
wonderful menu Joe...J is so lucky go have you...cheese fondue and tats and

And baguette yummmmm and have some marshmallows for the dessert fondue.

 
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