Chocolate fondue is delicious - a real glamour dessert. What's especially nice about it is that it's frightfully easy to make as well! The fondue we made on the episode is simply:
12 oz of bar chocolate, broken
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1 cup of heavy cream
Melt the chocolate with the cream over low heat until smooth, stirring constantly.
For dippers we chose pineapple, pound cake and strawberries, but you can add marshmallows, kiwi, bananas, cookies, lady fingers, and pretzels.
On the show on the Style network we made fondue with milk caramels. The process is similar:
Combine:
12 oz milk caramels
1 cup milk
Over low heat until melted. Serve with apple wedges.
Speaking of apples, this week's NPR podcast is all about that delightful fall fruit. I discuss several recipes for delicious apple dishes, including apple pie, apple dressing and apple pancakes.
Here's my recipe for apple strudel:
You'll need:
1 sheet of pastry dough
3 apples (on the tart side)
1/2 cup sugar
1/4 tsp. cinnamon
1 beaten egg
Preheat your oven to 400 degrees. Defrost the dough. Slice the apples to about 1/4" and put them in a bowl with the sugar and cinnamon. Mix well. Roll out the dough until it's a little larger then when unwrapped. Lay out the apples on the dough, then roll it up around the apples and seal with egg. Slit the top in several places and brush with the egg wash. Bake for 20 minutes or until golden brown.
Now this is the basic strudel, there are lots of other options: browned bread crumbs, lemon or orange rind, rasins, currants and nuts are all wonderful in strudel. For an extra rich version, try drizzling melted butter over your filling.
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