Subject: Chocolate Fondue
From: Unicorn (unicorn@indenial.com)
Date: Wed Feb 12 2003 - 08:10:21 EST
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FOOD FUNNY
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Here's another good one from "SINGSnKEYS":
A man was on a walking holiday in a foreign country. He became
thirsty so decided to ask at a stranger's home for something to drink.
The lady of the house invited him in and served him a bowl of soup by
the fire. There was a wee pig running around the kitchen - running up
to the visitor and giving him a great deal of attention. The visitor
commented that he had never seen a pig this friendly. The housewife
replied, "Ummm, he's not that friendly. That's his bowl you're using"
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TODAY'S RECIPE
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Before I forget to mention this (again), there are more recipes for
Valentine's Day in Issue #2 of World Wide Recipes EXTRA! available
at http://www.worldwiderecipes.com/extra.htm
Unlike its cheesy namesake, chocolate fondue is not a traditional
Swiss dish, and I have seen more than one traveler met with a blank
stare when trying to order it in restaurants in Switzerland. The only
similarity to cheese fondue is that the chocolate is served warm in a
fondue pot or chafing dish, and pieces of food are speared with long
forks and dipped into the warm mixture.
Chocolate Fondue
12 oz (335 g) milk chocolate or semisweet
chocolate pieces
3/4 cup (180 ml) half-and-half or mixture of
heavy cream and milk
2 Tbs (30 ml) Cointreau, Grand Marnier, or brandy
(optional)
Assorted fruits cut into bite-size pieces, such as apples,
pears, or peaches. Favorites of mine are strawberries,
pineapple chunks, and bananas. Consider also using
maraschino cherries, seedless grapes, tangerine or
Mandarin orange segments, marshmallows, and pieces
of angel food or pound cake.
Combine the chocolate and half-and-half in a heavy pot and melt over
low heat, stirring constantly until the mixture is smooth. Remove
from the heat and stir in the optional liqueur. Serve warm in a
fondue pot or chafing dish with an assortment of fruits and cakes.
Serves 6 to 8.
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