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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.