Fruit Fondue

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                            FOOD FUNNY
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I'm tempted to introduce this as a true food funny, but that's
just my general dislike for practitioners of the legal profession
showing. Thanks to Rosemary Zwick for sending this to us:

A dog ran into a butcher shop and grabbed a roast off the
counter. Fortunately, the butcher recognized the dog as
belonging to a neighbor of his. The neighbor happened to be a lawyer.

Incensed by the theft, the butcher called up his neighbor and
said, "If your dog stole a roast from my butcher shop, would
you be liable for the cost of the meat?"

The lawyer replied, "Of course. How much was the roast?"

"$7.98," said the butcher.

A few days later, the butcher received a check in the mail for
$7.98. Attached to it was an invoice that read: Legal Consultation
Service: $150.

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                            TODAY'S RECIPE
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This offering is really more of a concept than a recipe. Once
again, I urge you to experiment. Try using different fruits, try
serving the sauce cold rather than hot; include pound cake,
cookies, whatever sounds good to you and will please your guests.

Fruit Fondue

A variety of fruits (apples, pears, melons, figs, strawberries,
whatever is fresh and good) cut into bite-size pieces
Pound cake, angel food cake, small cookies, etc.

For the dipping sauce:
2 - 3 cups (500-750 ml) fresh berries or 2 10-oz (280 g)
packages frozen berries (raspberries, strawberries,
blueberries, blackberries, or any combination of these)
2 Tbs (30 ml) cornstarch (cornflour)
4 Tbs (60 ml) liqueur of your choice (may substitute water)

Puree the berries in a blender or food processor. Dissolve the
cornstarch in the liqueurs or water. Place the pureed berries
and the cornstarch mixture in a small saucepan and heat over
medium heat, stirring frequently, until the mixture thickens
slightly and the milky color has disappeared. Serve with fondue
forks or metal or wooden skewers so that diners can dip their
choice of fruit or cake into the sauce.
Makes about 2 cups (500 ml) dipping sauce.
Received on Sat Jul 31 21:27:47 2010