[CH] Pepperhead fondue recipes (3)
ChileBuzz (chilebuzz@earthlink.net)
Mon, 5 Sep 2005 20:32:05 -0400
Here are three fondue recipes I thought the list might enjoy.
Posted in another group by an MC-formatter who doesn't care to be
mentioned. Says he gets enough junk email as it is.
The "Peking sauce" in the "Devil's Dip" is described elsewhere in the
cookbook as "an Asian sweet and savory sauce, often served with
crispy duck pancakes." Hoisin, I would think. While the Fiery
Fondue doesn't look fiery to me, it does look intriguing, with white
wine, lemon vodka, mustard, etc. The "Classic" recipe surprises me
a little because I associate fondue with cheese or chocolate. Oh,
well, what's in a name? They can call it fondue if they like --looks
like heated salsa to me. :-) We had a nice cold salsa over corn
tortillas and melted cheese for dinner, so I've got salsa on my
mind. If anyone tries any of these recipes, I hope you'll let us
know how they are.
The fourth "recipe" contains the "Dipping Ideas" referenced in the
Classic fondue recipe. Don't think there's anything new there for
noshers, but here tis in case you can't think of a "thing" to dip
into that fondue.
Enjoy!
ChileBuzz
* Exported from MasterCook *
Devil's Dip
Recipe By :Silvana Franco
Serving Size : 4 Preparation Time :0:00
Categories : Chapter 4 Savory Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces canned chopped tomatoes
4 red chile peppers -- thinly sliced
4 green chile peppers -- thinly sliced
2 tablespoons malt vinegar
1 tablespoon brown sugar
4 tablespoons Peking sauce
1/2 teaspoon Tabasco sauce
salt and pepper
spicy sausages -- to serve
cubes of mozzarella -- to serve
Put the chopped tomatoes into a fondue pot and heat gently. Stir in
the red and green chile peppers, vinegar, sugar, Peking sauce, and
Tabasco sauce, and bring to a boil. Simmer gently for 15 minutes,
then season to taste.
Serve with spicy sausages and cubes of mozzarella, for dipping.
Source:
"Fondue It!"
Copyright:
"2003 Salamander Books Ltd, ISBN: 0762411570"
- - - - - - - - - - - - - - - -
- - -
Per Serving (excluding unknown items): 9 Calories; trace Fat (0.0%
calories from fat); trace Protein; 2g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 4mg Sodium. Exchanges: 0 Vegetable; 0 Other
Carbohydrates.
NOTES : This fiery sauce is sure to set your taste buds alight -- not
a dish for the faint-hearted!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Fiery Fondue
Recipe By :Silvana Franco
Serving Size : 4 Preparation Time :0:00
Categories : Chapter 1 Cheese Fondues
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 garlic clove -- crushed
2 small red chile peppers -- seeded and finely chopped
1 cup white wine
2 tablespoons white wine
7 ounces Swiss cheese -- grated
1 teaspoon English mustard powder
7 ounces sharp cheese -- grated
1 tablespoon cornstarch
2 tablespoons lemon vodka
salt and pepper
DIPPERS
strips of toasted pita
fresh strawberries
fresh grapes
Place the garlic, chile peppers, and wine in a fondue pot and heat
gently. Add the cheese and mustard, and stir until melted, but do
not let the mixture boil.
In a separate bowl, dissolve the cornstarch in the vodka and add the
mixture to the fondue. Bring to a boil, stirring, until thickened.
Season to taste and serve with the pita strips and fruit.
Source:
"Fondue It!"
Copyright:
"2003 Salamander Books Ltd, ISBN: 0762411570"
- - - - - - - - - - - - - - - -
- - -
Per Serving (excluding unknown items): 240 Calories; 14g Fat (62.4%
calories from fat); 14g Protein; 4g Carbohydrate; trace Dietary
Fiber; 45mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 1
1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Classic Chile Pepper and Tomato Fondue
Recipe By :Silvana Franco
Serving Size : 4 Preparation Time :0:00
Categories : Chapter 4 Savory Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Scotch Bonnet chile peppers -- (or other
very hot chile peppers, such as Habanero)
2 tablespoons olive oil
1 shallot -- finely chopped
2 garlic cloves -- finely chopped
18 ounces ripe tomatoes -- roughly chopped
2/3 cup red wine
1 teaspoon balsamic vinegar
1 handful fresh basil leaves -- roughly torn
1/2 teaspoon superfine sugar
salt and freshly ground black pepper
selection of dippers -- to serve
(See .Dipping Ideas 'recipe')
Skewer the chile peppers with a fork and hold them in the fondue
flame, or place under a hot broiler, for 2 to 3 minutes, turning
until the chile pepper skins blacken and blister. Using a clean dish
towel, rub off the blistered skins. Hold the chile peppers with the
fork and slice them open. Scrape out and discard the seeds, then
finely chop the flesh.
Heat the oil in the fondue pot and cook the shallot and garlic for 5
minutes, until softened. Add the tomatoes and chile peppers and cook
for 5 to 10 minutes, until pulpy. Pour in the wine and balsamic
vinegar and cook for another 10 minutes, until slightly thickened.
Stir in the basil and sugar, and salt and pepper to taste. Serve
with a selection of dippers.
Source:
"Fondue It!"
Copyright:
"2003 Salamander Books Ltd, ISBN: 0762411570"
- - - - - - - - - - - - - - - -
- - -
Per Serving (excluding unknown items): 117 Calories; 7g Fat (66.0%
calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 37mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 1/2
Fat.
NOTES : This classic sauce can be served with an endless number of
dippers, from cooked tortellini and mini ravioli to cubes of cheese,
grilled shrimp, and strips of beef.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
.Dipping Ideas
Recipe By :Silvana Franco
Serving Size : 0 Preparation Time :0:00
Categories : Chapter 4 Savory Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Text only
Source:
"Fondue It!"
Copyright:
"2003 Salamander Books Ltd, ISBN: 0762411570"
- - - - - - - - - - - - - - - -
- - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : Savory sauces lend themselves to many exciting variations and
a wide range of delicious foods may be used as dippers. Alongside
the classic dippers, such as bread and pickles, there is an endless
array of easy-to-prepare and shop-bought tidbits to entice and
satisfy your dinner guests.
Ready-made dippers: Grissini breadsticks; cubes of cured sausage,
such as chorizo; pasta, such as filled tortellini and ravioli; potato
gnocchi; breadcrumbed onion rings (usually sold frozen); tortilla
chips; potato chips; mini pappadams; wedges of fruit, such as apple
and pear.
Quick-dipper ideas: cones of salami filled with soft cheese; home-
made french fries; baked new potatoes; roasted vegetables; spicy
potato wedges; French bread croûtons; crispy won ton -- these can be
deep-fried for a delicious dipper; prosciutto, rippled onto skewers;
pieces of toasted pita bread and vegetable crudites; steamed jumbo
shrimp; steamed vegetables, such as broccoli florets and snow peas.
Nutr. Assoc. : 0