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Friday, June 5, 2015

FONDUE OR.....FUN-DO?

Today's Foodini Friday was, well, nostalgic.  Why?  Who remembers fondue?  Seventies and Eighties - was yours crusty bread and melted cheese?  Mine too, and guess what - not so good for ya anymore, eh?

This is Jon's before photo - the after isn't fit to print, haha!!

Here's my idea of a perfect summer treat - I like mine with fresh berries and bananas - the kids seem to like marshmallows and animal crackers and Mike  & Jon?   Kit Kat and fingers and whatever else is handy.  They also renamed Lemon Curd - it's now Lemon Sauce, lol - what's a mother to do?

A couple of nice things about these recipes - you can make them ahead of time and as long as you keep your fingers and used utensils out of there, they will keep four to six weeks in the fridge - yep - just pull them out as you need them (and by need - I mean a sweet tooth issue) and you are good to go.

Pretzels and graham crackers, donut holes and those really cute little Belgian frozen pastries - cream puffs, whatever, those are really good too!

A little something sweet - just in time for summer which looks like - dare I say - here to stay?

CHOCOLATE FONDUE


2/3 cup corn syrup                                                       Bananas, strawberries, dried apricots,
1/2 cup heavy (whipping) cream                                 pineapple, graham crackers, butter
1 1/4 cups chocolate chips                                          cookies, pretzels, marshmallows, donut
1 teaspoon vanilla extract                                           holes, etc.



Combine corn syrup and cream in medium saucepan.  Bring to a boil over medium heat and remove.  Stir in chocolate and vanilla until completely melted.  Return to low heat if necessary to melt chocolate.  Serve with assorted dippers.


LEMON CURD

                        3 eggs                                                                          1 tablespoon lemon zest
                        1 cup sugar                                                                  1 stick butter
                        3/4 cup fresh lemon juice       

                                   
Combine eggs and sugar in small saucepan until well mixed.  Place over low to medium low heat and stir, adding lemon juice and zest, stir to mix well.  Add butter and continue to stir and blend until butter melts and incorporates and mixture begins to bubble and thicken.  Reduce heat and continue to stir and cook another 5 minutes until mixture is thick.  Serve immediately, or refrigerate if not eating right away.  Warm in microwave before serving.


SALTED CARAMEL

1/2 stick butter (salted or unsalted)                            14 oz can Dulce de Leche
                        2/3 cup light corn syrup                                              1 ½ teaspoons vanilla
                        ½ teaspoon sea salt or kosher salt
                                   
Combine all ingredients except vanilla and sea salt in medium, heavy saucepan.  Heat slowly over medium heat until all ingredients are combined and bring to a boil, stirring constantly.  Remove from heat and mix in vanilla and sea salt.  Cool slightly before serving.  Serve immediately, or refrigerate if not eating right away.  Warm in microwave before serving.




These recipes were recently featured at the Opera House Pop Up Bistro for May and will be back in June at the Studio West Gallery - Food in Bloom Bistro on June 10 - details under Upcoming Appearances!  Other items on the menu include Grandma's Egg Salad and Croissants, Herb Roasted Chicken with Michigan Summer Greens, Watermelon with Lime and Mint and this delicious assortment of Fun-do!

Hope to see you all soon!