September 2007 Savvy Host Recipes
Photo by Maki Strunc Photography
Food Styled by Lara Miklasevics
Styled by Kathleen Beherns
Food Styled by Lara Miklasevics
Styled by Kathleen Beherns
Coq au Vin Fondue Broth
This broth works particularly well for cooking red meats, poultry, and vegetables. Substitute more bouillon for the wine, if you prefer.Makes one pot
3¾ c. vegetable or beef bouillon
1½ c. Burgundy wine
3 tsp. garlic, minced
½ c. mushrooms, sliced
1 scallion, chopped
Combine ingredients in saucepan. On stovetop, bring to boil. Transfer to fondue pot with alternative heat source.
Mojo Fondue Broth
Ahern recommends this broth for cooking seafood and vegetables.Makes one pot
5¼ c. vegetable or chicken bouillon
2 Tbsp. cumin
2 Tbsp. jerk seasoning
2 Tbsp. black pepper, cracked
¼ c. orange juice, fresh-squeezed
2 Tbsp. lime juice, fresh-squeezed
1 Tbsp. garlic, minced
¼ c. cilantro, chopped
Combine ingredients in saucepan. On stovetop, bring to boil. Transfer to fondue pot with alternative heat source.
Following recipe provided by Rick McKelvey, executive chef at The Times Bar and Café in Northeast Minneapolis
Pimento Almond Pesto Sauce
This makes excellent dipping for pork and fish, McKelvey says, and you can use any leftovers on sandwiches, in place of mayo.2 c. roasted red peppers
2 c. Parmesan, shredded
1 tsp. salt
1 tsp. white pepper
2 Tbsp. apple cider vinegar
1 c. olive oil
Combine all but olive oil in a food processor. Slowly process, drizzling in olive oil.
Following recipes provided by Eric Schultz, head chef at the Lowell Inn in Stillwater
Cheese Fondue
This cheese fondue recipe calls for cream to soften the distinctive flavor of the cheese. Cut a garlic clove in half to rub the pot with first, if you like.Makes one pot
1 c. white wine
3 c. heavy cream
¼ to ½ c. roux
⅓ c. fontina cheese, shredded
⅓ c. Gruyère cheese, shredded
1 clove garlic, chopped
dash kirshwasser (cherry brandy)
pinch nutmeg
salt and white pepper, to taste
On stovetop, reduce wine by half. Add cream and bring to simmer. Thicken with roux until it adheres well to spoon. Slowly stir in shredded cheeses. Season with remaining ingredients and serve.
Chocolate Ganache
Be careful to heat—not boil—the cream, chef Schultz warns. And avoid air bubbles by using a spatula or spoon rather than a whisk to stir. Prepare beforehand, let the chocolate cool, then cover and store in the refrigerator. Microwave until just warm, then transfer to fondue pot and serve.Makes one pot
2 c. heavy cream
2 Tbsp. sugar
1¼ lbs. chocolate chips
2½ Tbsp. brandy
dash orange oil
On stovetop, heat cream to just under a boil. Add sugar and orange oil. Stir until combined. Lower heat until it is barely on and add chocolate. Stir until incorporated. Add brandy. Cool, unwrapped, for one day.
6 ISSUES (1 YEAR)
