My Black & White Fondue consist of caramelized port pear with a black and white fondue of dark and white chocolate, and a dab of Camembert cheese. Traditionally fondue was designed to help moisten dry bread that had sat for months in cold and harsh conditions when there was nothing else to eat. Wine was blended with cheese and then melted together over a low burning heat that created warmth and nutritious combination. The term is derived from the French verb fondre (to melt), in the past participle fondu (melted).
A touch of whisky that has hints of honey are added to this fun pot! Gotta dress up the plate...since he is ying (white) and I am yang (dark), it works! ...and this completes my game from the other day where hints were given...
Caramel Pear Camenbert Fondue
* 1/2 teaspoon unsalted butter * 1/2 cup heavy cream * 1 1/2 teaspoons butter * 4 ounces Camembert at room temperature
Caramelized Pear- take ripened pear soak in port; and roll in turbino sugar and use blow torch or bake in oven to caramelize; cut into small pieces.
Melt butter, cheese, heavy cream in fondue pot or small pan until combined; add pureed caramelized pear to mixture and serve. Serve with dipping sticks and fruit, cookies or over pear slices.
Chocolate Almond Fondue with Whisky Essence
8 oz semi-sweet chocolate pieces 1/2 cup heavy cream 1/2 teaspoon unsalted butter 2 T Whisky
On a low heat or using fondue pot slowly melt ingredients; add Whisky to pot and serve with fruit, cookies, or marshmallows. Keep warm while eating.
I recommend trying small amounts at first, one batch of my white chocolate came apart from the butter and I could not get it blended once it happened... Is it me or this resemble a nun praying at an alter? Is it a vision of the new year to come or a big hint for me...HAPPY NEW YEAR my friends!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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