Download e-book for kindle: The 50 Best Fondue Recipes. Tasty, Fresh, and Easy to Make! by Editors of Adams Media

By Editors of Adams Media

ISBN-10: 1440536619

ISBN-13: 9781440536618

They're candy. they are savory. and they are correct at your fingertips. The 50 most sensible Fondue Recipes is an appetizing choice of scrumptious rules on what to soften. From vintage Swiss Fondue to Honey-Almond Flambé, there is lots incorporated so that you can whip up pleasant treats very quickly. take pleasure in!

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Download PDF by Editors of Adams Media: The 50 Best Fondue Recipes. Tasty, Fresh, and Easy to Make!

They're candy. they're savory. and they are correct at your fingertips. The 50 top Fondue Recipes is an appetizing choice of scrumptious principles on what to soften. From vintage Swiss Fondue to Honey-Almond Flambé, there is lots incorporated so that you can whip up enjoyable treats very quickly. get pleasure from!

Additional resources for The 50 Best Fondue Recipes. Tasty, Fresh, and Easy to Make!

Example text

Serves 8 Ingredients 4 medium potatoes 3 tablespoons butter or margarine 1⁄2 cup plus 3 tablespoons milk, divided 1⁄4 teaspoon paprika 1⁄4 teaspoon salt 1⁄2 cup flour 1⁄8 teaspoon garlic powder Pepper to taste 5 cups oil, or as needed Wash and peel the potatoes. Cook in boiling salted water until they are tender and pierce easily with a fork. Place the potatoes in a bowl and add the butter or margarine, 3 tablespoons milk, paprika, and a pinch of salt. Use a potato masher or fork to mash the potatoes until they are fluffy.

Use your fingers to brush the edges of the wrapper with the cornstarch-and-water mixture. Place a full tablespoon of filling in the middle. Roll up the wrapper, tucking in the edges, and seal with more cornstarch and water. Prepare the remaining spring rolls in the same way. Add the remaining oil as needed to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.

Add 1 cup champagne to the saucepan and warm on medium-low heat. Don’t allow it to boil. When the champagne is warm, stir in the lemon juice. Add the cheese, a few cubes at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Don’t allow the fondue mixture to boil. Dissolve the cornstarch in the remaining 2 tablespoons of champagne. When the cheese is melted, add the dissolved cornstarch. Turn up the heat until it is just bubbling and starting to thicken.

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The 50 Best Fondue Recipes. Tasty, Fresh, and Easy to Make! by Editors of Adams Media


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