The 50 Best Fondue Recipes: Tasty, fresh, and easy to make!

The 50 Best Fondue Recipes: Tasty, fresh, and easy to make!

Language: English

Pages: 126


Format: PDF / Kindle (mobi) / ePub

They’re sweet. They’re savory. And they’re right at your fingertips. The 50 Best Fondue Recipes is an appetizing selection of delicious ideas on what to melt. From Classic Swiss Fondue to Honey-Almond Flambé, there’s plenty included so you can whip up satisfying treats in no time. Enjoy!

















wedges as a garnish. Use dipping forks to spear the prawns and cook in the hot oil until golden brown. Drain on paper towels if desired. Dip into the lemon pepper. Bread Cubes in Oil Fondues Bread does double duty in an oil fondue. First, adding a bread cube to the heating oil will tell you when it’s ready to use. Hot oil will sizzle all around the cube. At the table, adding a bread cube to the fondue pot helps prevent oil splatters: The bread absorbs moisture coming from

reputed to be a shortening of the phrase “give me some more.” Traditionally, s’mores are enjoyed around the campfire by placing toasted marshmallows and chocolate on graham crackers. The heat from the marshmallows melts the chocolate. Honey Almond Flambé This makes for an impressive presentation when you light the cognac on fire! Once it burns out, you know the fondue is ready to eat. Indulge with slices of seasonal fruit. Serves 2–4 Ingredients 4 3.5-ounce Toblerone

Truffles, the fruiting body of an underground mushroom, are held in high esteem in the world of haute cuisine. You can find them online or at a specialty market, but expect to pay a lot for the delicacy. Serves 4–6 Ingredients 1 truffle 1 1⁄4 pounds Fontina cheese 13⁄4 cups milk 4 egg yolks 1⁄3 cup light cream 21⁄2 tablespoons butter Salt and freshly ground white pepper to taste 1 loaf Italian bread, sliced and toasted Cut the

as needed.) Dip the chicken into the broth and warm briefly. Ladle out the vegetables in the soup. Fried Mashed Potatoes If you love traditional mashed potatoes, you will flip for this version, which involves creating potato balls, dipping them into a rich batter, and deep-frying them! Serve with homemade ketchup or good-quality sour cream, depending on who’s at your table. Serves 8 Ingredients 4 medium potatoes 3 tablespoons butter or margarine 1⁄2 cup plus 3

popular. Beef Carpaccio There’s no cooking needed for this simple and tasty treatment of the classic beef dish. Thin tenderloin pairs perfectly with bright and creamy Pesto Mayonnaise while the capers add a pungent note. Serves 4 Ingredients 8 ounces beef tenderloin, sliced paper thin 4 plum tomatoes, fresh or canned 2 tablespoons extra-virgin olive oil 1⁄4 cup lemon juice 2 tablespoons freshly cracked black pepper Pesto Mayonnaise 1 jar

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