Ruche: Recipes

Showing posts with label Recipes. Show all posts

Wednesday, February 1, 2012

Cookbook: Sweet Fondue Recipes

Another round of fondue recipes! Sweet instead of savory, these will cure your sweet tooth. ♥

White Chocolate Fondue
via Rachael Ray

Ingredients:

One 11-ounce package white chocolate chips or chopped white chocolate
1/4 cup milk
Salted pretzel rods, for dipping
Fresh and dried fruit slices, such as pineapple, crystallized ginger and mango slices, for dipping

Directions:

In a double boiler, combine the white chocolate and milk over barely simmering water; stir until melted. Transfer the chocolate to a fondue pot or serving bowl, place on a platter and surround with the pretzel rods and fruit.

Chocolate Mallow Fondue
via Food.com

Ingredients:

2 cups semi-sweet chocolate chips (12 ounce)1 (14 ounce) can sweetened condensed milk1 (7 ounce) jar marshmallow creme1/2 cup milk1 teaspoon vanilla extract

Directions:

In a heavy saucepan, heat the first five ingredients just until melted.

Whisk until smooth.

Transfer to fondue pot and keep warm.

Serve with fruits and/or cake pieces.

Chocolate Orange Fondue
via Food Network

Ingredients:

7 ounces good semisweet chocolate
1/3 cup heavy cream
1 1/2 teaspoons grated orange zest
1/2 teaspoon instant coffee granules
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Directions:

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream, zest, coffee, and liqueur and stir constantly until the chocolate is melted and smooth. Transfer the mixture to a fondue pot and serve warm with pound cake, doughnuts, strawberries, bananas or pretzels.

**For serving: pound cake, doughnuts, long-stemmed strawberries, bananas or pretzels

Chocolate Mint Fondue
via Noble Pig Blog

Ingredients:

1 can of sweetened condensed milk1 cup chocolate chips10 peppermint patties, chopped

Directions:

Combine a can of sweetened condensed milk, 1 cup chocolate chips and 10 chopped peppermint patties. Cook over low heat until melted. Serve with apple slices, strawberries, bananas, pound cake, etc.

Chocolate Caramel
via food.com

Ingredients:
16 ounces chocolate, broken in pieces -- chocolate chips work fine ( milk, dark or semisweet) 1 cup whipping cream 1/2 cup caramel topping

Directions:
Melt ingredients on stove top over med. heat, stirring until mixture is melted and smooth. Place in fondue pot and watch closely so that it doesn't boil or scorch.

Serve with dippers such as: strawberries, bananas, pretzels, pound cake or angel food cake, marshmallows, dried fruit. etc.

♥♥♥

xo,
Ruche

Cookbook: Savory Fondue Recipes

Inspired by Valentine's Day menus, we rounded up some of our favorite savory fondue recipes! ♥

Cheese Fondue

via FoodNetwork.com

Ingredients:

1/2 pound imported Swiss cheese, shredded

1/2 pound Gruyere cheese, shredded

2 tablespoons cornstarch

1 garlic clove, peeled

1 cup dry white wine

1 tablespoon lemon juice

1 tablespoon cherry brandy, such as kirsch

1/2 teaspoon dry mustard

Pinch nutmeg

Directions:

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Brie and Pesto Fondue

via GoFondue.com

Ingredients:

1 lb Brie Cheese (cubed with no rind, chilled)

1/4 cup packed coarsely chopped basil leaves

1/4 cup Parmesan Cheese (grated)

1 clove Garlic (minced)

1 cup Dry White Wine

1 tbsp White Wine Vinegar

2 tbsp Cornstarch

Ground Pepper (to taste)

Directions:

Add Basil, Parmesan Cheese and Garlic to blender or food processor

Add 1/4 cup Wine while still running

Set mixture (Pesto) aside

In Fondue Pot or saucepan bring remaining Wine and Vinegar to simmer on medium heat

Toss brie with cornstarch then slowly stir into saucepan

Do not boil, some bubbling is okay

Stir in Pesto

Add Pepper to taste

Cheddar, Garlic, and Zinfandel Fondue

via FondueBits.com

Ingredients:

12 ounces (4 1/2 cups) extra sharp Cheddar cheese (finely grated)

2 ounces (1/2 cup) Parmigiano-Reggiano cheese (finely grated)

1 cup Zinfandel (or another hearty red wine)

1 tablespoon corn starch

1 tablespoon red wine vinegar

1/4 cup roasted garlic puree (recipe below)

1/4 teaspoon hot pepper flakes

Directions:

In a medium saucepan, bring wine and vinegar to a simmer over medium heat.

Toss the Cheddar, Parmigiano-Reggiano, and cornstarch in a mixing bowl. Slowly stir in cheese mixture in small handfuls until completely melted. Stir in roasted garlic and season with pepper flakes.

Transfer to a cheese fondue pot and keep warm with burner. Serve right away.

Bonaparte Fondue

via allrecipes.com

Ingredients:

1 cup boiling water
2/3 ounce dried shiitake mushrooms
3 tablespoons butter
2 shallots, finely chopped
1 (500 gram) package Bonaparte cheese, chilled
2 tablespoons cornstarch
1 cup apple cider or light white wine
2 teaspoons garlic, minced
1 pinch white sugar (optional)

Directions:

In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.

In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil.

In a bowl, toss the Bonaparte cheese with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.

Heat the mixture to just below boiling. It should be nice and smooth but not too thick. Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness.

Greek Fondue with Red Bell Peppers, Oregano and Feta

via cooking.com

Ingredients:

16 ounces Emmentaler cheese, rind cut off, cheese grated (6 cups packed)
1 tablespoon cornstarch
3/4 cup dry white wine (such as Sauvignon blanc)
1 tablespoon fresh lemon juice
2 garlic cloves, minced
3 tablespoons ouzo (unsweetened anise liqueur)
1/2 cup chopped pitted brine-cured black olives, such as Kalamata
1/2 cup finely chopped drained roasted red peppers from jar
3 teaspoons finely chopped fresh oregano
3/4 cup crumbled feta cheese

Directions:

Toss Emmentaler cheese and cornstarch in large bowl.

Bring wine, lemon juice and half of garlic to simmer in heavy large saucepan over high heat. Reduce heat to medium. Add 1 handful of cheese to wine and whisk until almost melted. Repeat with remaining cheese in about 5 more batches. Continue whisking until completely melted and fondue begins to bubble, about 1 minute. Whisk in ouzo.

Mix in olives, bell peppers, 2 teaspoons oregano and remaining minced garlic.

Transfer to fondue pot and keep warm over fondue burner. Sprinkle feta cheese and remaining 1 teaspoon oregano over fondue and serve. Accompany with a platter of assorted dippers, fondue forks and plates.

♥♥♥

Enjoy!

xo,
Ruche

Friday, November 18, 2011

The Ultimate Thanksgiving Menu

With one of our favorite holidays fast approaching, we couldn't help but get a little hungry for a turkey feast. We scoured the web and found the most scrumptious recipes for our ultimate Thanksgiving Day menu.