Chocolate Fondue
Slice up some citrus, berries, bananas, or other favorite fruit to serve alongside the fondue.
Ingredients:
1 cup (8 ounces) heavy cream
Pinch of sea salt
12 ounces chocolate
Method:
1. Heat the cream with a pinch of salt over medium heat in a small saucepan until tiny bubbles show and the cream begins to lightly and slowly simmer.
2. Remove from heat, add the chocolate, and whisk until smooth and fully incorporated.
3. Serve immediately: Transfer the chocolate mix to a fondue pot heated at low or with a low flame, or serve straight from the pot. Arrange the dip-ables on a platter or plates around the chocolate pot. To serve, use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dip-ables into the hot melted chocolate mixture. (If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though, and you may need to start a new pot.)
Cheese Fondue
This classic cheese fondue recipe is easy and sure to impress guests.
Ingredients:
1 pound firm Alpine-style cheese, such as our Tomma Alpina
2 tablespoons cornstarch
1 cup dry white wine such as Sauvignon Blanc
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon brandy
1 teaspoon Dijon mustard
⅛ teaspoon nutmeg
Method:
1. Grate the cheese. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
2. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat.
3. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg. Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
The Perfect Egg Recipes
Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs in addition to those from our own brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: smoked salmon, Italian Rustica bread, and Fontina cheese to help craft an Italian-style fonduta—plus, a bevy of fresh produce like asparagus, spring ramps and buttery Hakurei turnips, this box will help you craft the perfect egg.
Here are a few recipe ideas for the week:
Poached Duck Eggs over Asparagus with Italian Fonduta
Serve this elegant dish with toasted Italian Rustica bread to sop up those delicious runny egg yolks!
Fontina ‘Fonduta’ with Duck Eggs
The classic Italian-style fondue, crafted with this week’s silky duck eggs.
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Pickled Ramps
A lovely way to preserve and enjoy these rare spring ramps for weeks to come.
Cornmeal, Parmesan & Thyme Crackers
Crisp and crunchy, these crackers from PCC’s Cooking from Scratch cookbook are delightful served with a schmear of cream cheese on top.
Italian Fontina ‘Fonduta’
The classic Italian-style fondue, crafted with this week’s silky duck eggs.
Ingredients:
8 ounces Fontina-style cheese, cut into ½-inch pieces
1/4 cup milk
1/4 cup heavy cream
3 tablespoons unsalted butter,
cut into tablespoon-size pieces
1 duck egg yolk
Sea salt and fresh ground pepper
Method:
1. In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes. Whisk in the butter and egg yolk and cook over low heat, stirring, until very smooth, 3 minutes longer. Remove from the heat and season lightly with salt and pepper.
2. Transfer the fonduta to a warmed serving bowl or fondue pot and sprinkle with additional sea salt, if desired.
