REC - Creamy Raspberry Fondue

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This is GOOD!

* Exported from MasterCook *

Creamy Raspberry Fondue

Recipe By :Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : desserts fondue
fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces whipped cream cheese
20 ounces raspberries, frozen -- thawed
1/4 cup cornstarch
2 tablespoons sugar
1/4 cup brandy

Let cream cheese come to room temperature. In saucepan crush
raspberries slightly. Blend together cornstarch and 1/2 cup cold
water; add to berries. Cook and stir till thickened and bubbly.
Sieve; discard seeds. Pour into fondue pot; place over fondue burner.
Add cream cheese, stirring until melted. Stir in sugar; gradually add
brandy. Spear fruit or cake cube with fondue fork; dip in fondue.

Suggested dippers: Brownies, pound cake, pears, peaches.

Source:
"Fondue and Tabletop Cooking"
Copyright:
"©1970 Meredith Corporation"

- - - - - - - - - - - - - - - - - - -

I've never tried fondue, you make it sound interesting!
I guess from your posts that you and Crash are into fondue at the moment! It
sounds a good idea for the cold weather, perhaps thats why they like it in
Sweden. How would you cook beef and chicken in fondue? Marinade and broil it
first and then dip into hot fondue? Perhaps a mustard and honey instead of
cheese?
Sarah

On Mon, 19 Dec 2005 18:27:58 GMT, "Sarah" <[email hidden]>

Quoted message said:

I've never tried fondue, you make it sound interesting!

It's fun. It's been about a year and a half since we've done it, at
the Great Midwest Cook-In of 2004.

Quoted message said:

I guess from your posts that you and Crash are into fondue at the moment!

Nope, I've just been responding to posts asking for info. Today, I
was browsing MasterCook and spotted the raspberry fondue recipe. It's
so good, it begs to be shared.

We do plan on having a fondue Christmas dinner with my niece and her
roommate sometime next month. Conflicting family obligations and all
that jazz.

Quoted message said:

How would you cook beef and chicken in fondue? Marinade and broil it
first and then dip into hot fondue? Perhaps a mustard and honey instead of
cheese?

When we cook meat in a fondue pot, we submerge it in hot peanut oil.
You cook the meat very briefly. It's surprising how fast it cooks!
I've never pre-seasoned the cubes of meat in any way before cooking.
Just put together a bunch of small dishes of sauces and dips that
you'd like along with your meat.

I like your honey-mustard idea. Especially for chicken.

My favorite for beef tenderloin is sour cream with <cover your eyes>
onion powder. Horseradish is good. So are steak sauces.

Barbecue sauce is good with both beef and chicken.

I've fondued shrimp, but wouldn't waste good shrimp that way again.

Pork tenderloin would be wonderful, too. I haven't tried fonduing it
yet.

I like beef and chicken fondue in oil, chocolate fondue with fruit,
and this raspberry stuff with brownies. I might have a caramel dip
recipe somewhere, but no guarantees. Cheese fondue isn't a huge
favorite of mine, but I'd like to try a recipe or two that has a low
wine content.

I have more recipes, mostly from my Better Homes and Gardens fondue
book. If you're interested, I'll post more.

Carol

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This is GOOD!

* Exported from MasterCook *

Creamy Raspberry Fondue

Recipe By :Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : desserts fondue
fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces whipped cream cheese
20 ounces raspberries, frozen -- thawed
1/4 cup cornstarch
2 tablespoons sugar
1/4 cup brandy

Let cream cheese come to room temperature. In saucepan crush
raspberries slightly. Blend together cornstarch and 1/2 cup cold
water; add to berries. Cook and stir till thickened and bubbly.
Sieve; discard seeds. Pour into fondue pot; place over fondue burner.
Add cream cheese, stirring until melted. Stir in sugar; gradually add
brandy. Spear fruit or cake cube with fondue fork; dip in fondue.

Suggested dippers: Brownies, pound cake, pears, peaches.

Source:
"Fondue and Tabletop Cooking"
Copyright:
"©1970 Meredith Corporation"

Carol, I'm doing swiss cheese fondue as part of my Xmas dinner. I may try a
version of this for dessert - maybe with Baileys as a twist, but what if I
use strawberries instead? I see those in the stores more often than
raspberries. Should work, too, right?

kili

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 19 Dec 2005 18:27:58 GMT, "Sarah" <[email hidden]>

Quoted message said:

I've never tried fondue, you make it sound interesting!

It's fun. It's been about a year and a half since we've done it, at
the Great Midwest Cook-In of 2004.

Quoted message said:

I guess from your posts that you and Crash are into fondue at the moment!

Nope, I've just been responding to posts asking for info. Today, I
was browsing MasterCook and spotted the raspberry fondue recipe. It's
so good, it begs to be shared.

We do plan on having a fondue Christmas dinner with my niece and her
roommate sometime next month. Conflicting family obligations and all
that jazz.

Quoted message said:

How would you cook beef and chicken in fondue? Marinade and broil it
first and then dip into hot fondue? Perhaps a mustard and honey instead
of
cheese?

When we cook meat in a fondue pot, we submerge it in hot peanut oil.
You cook the meat very briefly. It's surprising how fast it cooks!
I've never pre-seasoned the cubes of meat in any way before cooking.
Just put together a bunch of small dishes of sauces and dips that
you'd like along with your meat.

I like your honey-mustard idea. Especially for chicken.

My favorite for beef tenderloin is sour cream with <cover your eyes>
onion powder. Horseradish is good. So are steak sauces.

Barbecue sauce is good with both beef and chicken.

I've fondued shrimp, but wouldn't waste good shrimp that way again.

Pork tenderloin would be wonderful, too. I haven't tried fonduing it
yet.

I like beef and chicken fondue in oil, chocolate fondue with fruit,
and this raspberry stuff with brownies. I might have a caramel dip
recipe somewhere, but no guarantees. Cheese fondue isn't a huge
favorite of mine, but I'd like to try a recipe or two that has a low
wine content.

I have more recipes, mostly from my Better Homes and Gardens fondue
book. If you're interested, I'll post more.

Carol

That would be great, savoury rather than sweet if possible, I'm thinking of
treating Gary to a fondue night! I'm not sure how safe it is for Jake who's
only 4 but loves cooking over a candle!
Sarah

On Mon, 19 Dec 2005 19:25:59 GMT, "Sarah" <[email hidden]>

Quoted message said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have more recipes, mostly from my Better Homes and Gardens fondue
book. If you're interested, I'll post more.

That would be great, savoury rather than sweet if possible, I'm thinking of
treating Gary to a fondue night! I'm not sure how safe it is for Jake who's
only 4 but loves cooking over a candle!

There may be exceptions, but ...

Meat fondue, in peanut oil, is generally made in a metal pot, heated
by Sterno or electricity.

Cheese fondue is usually heated in a ceramic pot, although you can use
metal, if you keep the heat very low.

I'll see what I can find that I've already loaded into MasterCook, and
will post the recipes one at a time for you, in separate threads. I
think I have a cheeseburger one somewhere. That could be weird.

Carol

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 19 Dec 2005 19:25:59 GMT, "Sarah" <[email hidden]>

Quoted message said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have more recipes, mostly from my Better Homes and Gardens fondue
book. If you're interested, I'll post more.

That would be great, savoury rather than sweet if possible, I'm thinking

of

Quoted message said:

Quoted message said:

treating Gary to a fondue night! I'm not sure how safe it is for Jake

who's

Quoted message said:

Quoted message said:

only 4 but loves cooking over a candle!

There may be exceptions, but ...

Meat fondue, in peanut oil, is generally made in a metal pot, heated
by Sterno or electricity.

Cheese fondue is usually heated in a ceramic pot, although you can use
metal, if you keep the heat very low.

I'll see what I can find that I've already loaded into MasterCook, and
will post the recipes one at a time for you, in separate threads. I
think I have a cheeseburger one somewhere. That could be weird.

Carol

It does sound kinda weird...... but if it's dipped in cheddar with salsa or
tomatoes or something? Nah, still sounds kinda weird. LOL

kili

kilikini said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This is GOOD!

* Exported from MasterCook *

Creamy Raspberry Fondue

Carol, I'm doing swiss cheese fondue as part of my Xmas dinner. I may try a
version of this for dessert - maybe with Baileys as a twist, but what if I
use strawberries instead? I see those in the stores more often than
raspberries. Should work, too, right?

Strawberries would be equally yummy, I'm sure. I'm thinking banana
chunks as one of the dippers?

Carol

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This is GOOD!

* Exported from MasterCook *

Creamy Raspberry Fondue

Carol, I'm doing swiss cheese fondue as part of my Xmas dinner. I may

try a

Quoted message said:

Quoted message said:

version of this for dessert - maybe with Baileys as a twist, but what if

I

Quoted message said:

Quoted message said:

use strawberries instead? I see those in the stores more often than
raspberries. Should work, too, right?

Strawberries would be equally yummy, I'm sure. I'm thinking banana
chunks as one of the dippers?

Carol

Oh, GOD yes!

kili <-------- drooling here

kilikini said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...
>
> Creamy Raspberry Fondue

Carol, I'm doing swiss cheese fondue as part of my Xmas dinner. I may
try a
version of this for dessert - maybe with Baileys as a twist, but what if
I use strawberries instead? I see those in the stores more often than
raspberries. Should work, too, right?

Strawberries would be equally yummy, I'm sure. I'm thinking banana
chunks as one of the dippers?

Oh, GOD yes!

kili <-------- drooling here

So I guess I shouldn't mention anything about pineapple?

Carol

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 19 Dec 2005 19:04:39 GMT, "kilikini"
<[email hidden]> wrote:

> "Damsel in dis Dress" <[email hidden]> wrote in message
> news:[email hidden]...
> >
> > Creamy Raspberry Fondue
>
> Carol, I'm doing swiss cheese fondue as part of my Xmas dinner. I

may

Quoted message said:

Quoted message said:

Quoted message said:

> try a
> version of this for dessert - maybe with Baileys as a twist, but

what if

Quoted message said:

Quoted message said:

Quoted message said:

> I use strawberries instead? I see those in the stores more often

than

Quoted message said:

Quoted message said:

Quoted message said:

> raspberries. Should work, too, right?

Strawberries would be equally yummy, I'm sure. I'm thinking banana
chunks as one of the dippers?

Oh, GOD yes!

kili <-------- drooling here

So I guess I shouldn't mention anything about pineapple?

Carol

You're killing me! LOL

kili

Sarah said:

I've never tried fondue, you make it sound interesting!
I guess from your posts that you and Crash are into fondue at the moment! It
sounds a good idea for the cold weather, perhaps thats why they like it in
Sweden. How would you cook beef and chicken in fondue? Marinade and broil it
first and then dip into hot fondue? Perhaps a mustard and honey instead of
cheese?
Sarah

Imho roast potatoes are the best dipping objects for fondue. A good
Swiss fondue is one of those things you have to have at least once in
life.

NT