Fondues

Welcome your guests with a hot fondue


Almond Fondue

Almond Fondue

This can be great recipe for holiday entertaining. Serve with hot chocolate decorated with marshmallows and candy canes.

Ingredients:

1/2 cup whipping cream
4 tablespoons honey
1/2 lb semisweet chocolate, chopped
2 tablespoons blanched almonds (finely chopped and without skin)
1 tablespoon kirsch
1/4 teaspoon almond extract
1-inch-thick slices of assorted fresh fruit (such as kiwi fruit, peeled banana, peeled pear wedges and orange segments)

Directions:

1. In heavy medium saucepan, bring cream almonds and honey to simmer.
2. Place chocolate in fondue pot and pour hot cream and honey mixture over chocolate.
3. Place fondue pot over very low heat and whisk until chocolate is melted and smooth.
4. Place fondue pot over very low heat and whisk until chocolate is melted and smooth.
5. Whisk in kirsch and almond extract.
6. Serve with prepared fresh fruits.

Makes 5 to 6 servings.


Note:

Kirsch is an alcoholic drink made from distilling the fermented juice of a small black cherry. The drink is quite sweet and is typically used for flavoring mixed drinks such as the Lady Finger. It is also known as kirschwasser.

Beverages

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Did You Know?

Civilization in its onward march has produced only three important non-alcoholic beverages—the extract of the tea plant, the extract of the cocoa bean, and the extract of the coffee bean.

Leaves and beans—these are the vegetable sources of the world's favorite non-alcoholic table-beverages. Of the two, the tea leaves lead in total amount consumed; the coffee beans are second; and the cocoa beans are a distant third, although advancing steadily. But in international commerce the coffee beans occupy a far more important position than either of the others, being imported into non-producing countries to twice the extent of the tea leaves. All three enjoy a world-wide consumption, although not to the same extent in every nation; but where either the coffee bean or the tea leaf has established itself in a given country, the other gets comparatively little attention, and usually has great difficulty in making any advance. The cocoa bean, on the other hand, has not risen to the position of popular favorite in any important consuming country, and so has not aroused the serious opposition of its two rivals.


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