LEMON FONDUE
I found this while looking for unique dessert ideas. Unlike a traditional fondue this is not heated; it is served chilled or at room temperature. I have not tried this.
Provided by Ginny Sue
Categories Dessert
Time 5m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- In a small bowl, mix together all the ingredients.
- Serve chilled or at room temperature with pound cake cubes, gingersnaps and fresh sliced pears.
Nutrition Facts : Calories 33.8, Fat 1.3, SaturatedFat 0.8, Cholesterol 4.8, Sodium 12.8, Carbohydrate 4.8, Sugar 4.6, Protein 0.8
LOVELY LEMON FONDUE
Make and share this Lovely Lemon Fondue recipe from Food.com.
Provided by OceanIvy
Categories Sauces
Time 10m
Yield 5 cups
Number Of Ingredients 10
Steps:
- In heavy saucepan, blend the sugar, cornstarch and salt.
- Stir in water until smooth.
- Bring to boil over medium heat; cook stirring for 1 or 2 minutes, until thickened.
- Remove from heat stir in the butter, lemon juice and peel until butter has melted.
- Place in a fondue pot; keep warm.
- Serve with dippers and enjoy.
Nutrition Facts : Calories 373.6, Fat 18.4, SaturatedFat 11.7, Cholesterol 48.8, Sodium 136.1, Carbohydrate 54.2, Fiber 0.5, Sugar 40.7, Protein 0.3
CLASSIC CHEESE FONDUE
This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram
MEYER LEMON SOUFFLé
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
- Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.
- Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper and cool to room temperature, about 1 hour.
- Put oven rack in lower third of oven and preheat oven to 375°F.
- Butter souffl dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
- Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff peaks.
- Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends together.
- Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé mmediately.
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