Watch Swissotel Chicago’s Chef McGee on WCIU and learn how to make fondue -

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Chocolate Fondue

Serves Four

 

● 16 ounces of heavy cream

 

● 16 ounces of milk chocolate

 

● 1 Tablespoon of honey

 

● 1 Tablespoon of Amaretto liquor

 

● 4 ounces of Strawberries

 

● 4 ounces of Pineapple (large cubes)

 

● 4 ounces of Bananas (large slices)

 

● 4 ounces of Pound Cake (large cubes)

 

● 2 ounces of marshmallows

 

 

 

Place chopped milk chocolate in a medium bowl.  Scald the milk.  Pour over the chocolate and let sit.  Add the honey and amaretto.  Stir together.

 

Serve the fruit, pound cake and marshmallows on the side.

 

 

Cheese Fondue

Serves Four

 

● 16 ounces of Grated Groyerc

 

● 16 ounces of Emmental (grated)

 

● 1 clove of garlic

 

● 3 cups of Sauvignor Blanc

 

● 2 Teaspoons of Kirschwasser (Cherry Schnaupps)

 

● 2 Teaspoons of Corn Starch

 

● Fresh ground black pepper and nutmeg

 

● 1 piece of French Baguette cut into cubes of 1 inch by 1 inch

 

 

Rub the inside of the Fondue pot with garlic.  Pour in the white wine and bring to a simmer.  Add the cheeses; stir continuously with a wooden spoon.  When the mixture almost reaches the boiling point, stir in the corn starch (blended with the Kirsh).  Continue to stir, adding the pepper and grated nutmeg (to taste). 

 

Serve the bread separately.  Using a fork, dip the bread into the Fondue.  Remember to stir the Fondue with each piece of bread.  The Fondue should be kept at a simmering point while eating.

 

Note the Fondue should be creamy, not too thick, but sufficient to coat the bread well. 

 

Recommended drinks – dry white wine or tea (without milk).  If you like it spicy, add chili flakes and tomato puree.  Other accompaniments are boiled baby potatoes, pearl onions, gherkins, cut apples and pears.

Include Fido in your Overnight Holiday Stay

 

You want to plan a fabulous holiday vacation, but Fido doesn’t make your plans very easy. Whether your dog walker is out of town or you just don’t want to leave your pet at home, why not include your pet in your plans? Swissôtel Chicago is now presenting the Pampered Pet Getaway, a pet-friendly package, pampering your pooch in true Swiss style.

 

Upon check-in Fido will receive a VIP greeting and personal escort to your room. You’ll even receive a photo of you and your pet and a welcome amenity. From there, the Pampered Pet Getaway provides a pet massage and a 30-minute dog walk.

 

The package also includes everything a human companion needs to keep Fido happy – from a pet bed, bowls and dog toys to a leash, a bag and portable water dish. Swissôtel Chicago will also make a donation to PAWS.

Recipe #3

 

Stuffed Mushrooms

Makes 30 pieces

 

30 each medium mushrooms (stem removed and cleaned)

 

1 cup baby spinach

1/8 onion, finely diced

1oz Pernod

2oz grated Swiss cheese

1 cup all purpose flour

3 eggs beaten

2 cups Japanese bread crumbs

Olive oil for sautéing

 

Place a large sauté pan over medium-high heat.

Add the onion and sauté for 1 minute. 

Add the spinach and toss

Add the Pernod followed by the cheese. 

Remove from the heat and let cool

Chop the spinach mixture roughly

Stuff the mushroom caps with the spinach mixture and freeze.

 

Set up your standard breading procedure, flour, egg wash and bread crumbs.  Bread the mushrooms first in flour, then egg wash then bread crumbs.

 

Sauté mushroom caps in the oil until browned on all sides

Recipe #2

 

New Potatoes with Three Cheese Fondue

 

Yield 30 pieces

 

2 #’s par boiled red bliss potato, cut in half

 

¾ # cream cheese

¾ # parmesan cheese

¾ # Gruyere Cheese

½ tbsp kosher salt

½ tsp ground black pepper

¼ tsp ground nutmeg

12 oz heave cream, whipped to soft peaks

 

Puree the three cheeses until very smooth.  Season with salt, pepper and nutmeg.  Gold the whipped cream into the mousse until well blended. 

 

The mousse is now ready to pipe on the potatoes or use as a dip.