It sounds like quite a crowd pleaser....
http://eat.at/swap/forum1/183298_You_definitely_need_the_Flaming_Cabbage
http://eat.at/swap/forum1/183298_You_definitely_need_the_Flaming_Cabbage
Questions? Can I freeze "Manufacturing Cream," and can I make fondue less stringy?
- Thread starter joe
- Start date
barbara-in-va
Well-known member
Wow!! It all sounds so good, my mouth is watering and I am not even hungry!! Have a great time smileys/smile.gif
Very lucky of course, but he's begging me to go easy on the food. He hates it when I overdo the menu
get stressed about it and end up slaving in the kitchen until the last minute. (Imagine that?)
He wants this party to be about the music and the clothes, and suggested (threatened) ordering pizza. I'm really hoping I can pull this off with no stress.
get stressed about it and end up slaving in the kitchen until the last minute. (Imagine that?)
He wants this party to be about the music and the clothes, and suggested (threatened) ordering pizza. I'm really hoping I can pull this off with no stress.
We do Moite moite fondue - which means half and half
Emmental and gruyere. That is how we always bought it when we lived in Geneva.
I agree with the others, that you have to really incorporate the cheese. Rub the dish with a split garlic clove first, then mix cornstarch with wine (I have friends that always mix it with the cheese and it is a hotly debated topic as to which is best - LOL). Stir in a figure 8 adding a bit of cheese at a time till all cheese is melted.
Also make sure you are using enough wine. The recipe that I have from the grocery store follows (yep, you just walk up to the fantastic cheese counter and order your fondue chees and they shred it for you - ah those were the days)
For 4 people
800 g cheese
3.5 dl wine
2 tsp corn starch
we always skip the kirsh.
Emmental and gruyere. That is how we always bought it when we lived in Geneva.
I agree with the others, that you have to really incorporate the cheese. Rub the dish with a split garlic clove first, then mix cornstarch with wine (I have friends that always mix it with the cheese and it is a hotly debated topic as to which is best - LOL). Stir in a figure 8 adding a bit of cheese at a time till all cheese is melted.
Also make sure you are using enough wine. The recipe that I have from the grocery store follows (yep, you just walk up to the fantastic cheese counter and order your fondue chees and they shred it for you - ah those were the days)
For 4 people
800 g cheese
3.5 dl wine
2 tsp corn starch
we always skip the kirsh.
richard-in-cincy
Well-known member
I miss shopping in Europe so much!!! Thanks for the memories!
My absolute favorite market day was Wednesday. My butcher made Kase Krainer that day.
Kase Krainer are a chunky rough cut spiced sausage stuffed with Emmentaler.
My absolute favorite market day was Wednesday. My butcher made Kase Krainer that day.
Kase Krainer are a chunky rough cut spiced sausage stuffed with Emmentaler.
richard-in-cincy
Well-known member
Sometimes, we have no choice. Destiny must be obeyed. You have to make the Flaming Cabbage!
dawn_mo
Well-known member
Here is a recipe for Raspberry Fondue
I haven't made it and I don't know where I got it from. It might be good with angel food cake pieces.
* Exported from MasterCook *
Raspberry Fondue
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fondue-Dessert
Amount Measure Ingredient -- Preparation Method
4 oz. whipped cream cheese -- room temp
20 oz. frozen raspberries -- thawed
1/4 c. cornstarch
1/2 c. cold water
2 T. sugar
1/4 c. brandy
Crush berries slightly in saucepan. Blend water and cornstarch, add to berries. Cook and stir till thick and bubbly. Sieve, discarding seeds. Pour into fondue pot,
place pot over burner. Add cheese, stir till melted. Stir in sugar, gradually add
brandy. Makes 6 servings.
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I haven't made it and I don't know where I got it from. It might be good with angel food cake pieces.
* Exported from MasterCook *
Raspberry Fondue
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fondue-Dessert
Amount Measure Ingredient -- Preparation Method
4 oz. whipped cream cheese -- room temp
20 oz. frozen raspberries -- thawed
1/4 c. cornstarch
1/2 c. cold water
2 T. sugar
1/4 c. brandy
Crush berries slightly in saucepan. Blend water and cornstarch, add to berries. Cook and stir till thick and bubbly. Sieve, discarding seeds. Pour into fondue pot,
place pot over burner. Add cheese, stir till melted. Stir in sugar, gradually add
brandy. Makes 6 servings.
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