The story of the Restaurant owner, and chef-instructor of the evening classes, Lillian, and her childhood relationship with her mother, reminded me a bit of Ruth Reichl's Tender at the Bone, Growing up at the Table. Especially the cover photo of a young Ruth, standing at the stove cooking. I loved that book. I loved this one too. So, why did I have such a hard time trying to decide what to cook? Everything they prepared in the cooking classes sounded so fantastic, I want to make it all. And, I will! Being as the idea here was the importance of simplicity and the best of ingredients, I asked myself, what is just about your favorite ingredient - an essential, in other words? The answer would have to be chocolate.
I have my own tree, process the cacao and incorporate the product into my cooking occasionally. Though mostly I just use it for a morning cocoa drink or homemade truffles, since buying the equipment necessary to get cacao nibs to chocolate factory smoothness, is not going to happen.
Another essential ingredient for me would be whatever delicious fruit is happening, fresh and ripe at the moment. That right now would be our fabulous Hawaiian white pineapples. Must really be tasted to appreciate fully. Stop by, and I will let you try some.
So, put the two together, with a few wee strawberries, which are ripe now as well, and we get Pineapple and Strawberries in Chocolate Fondue! Do we need an occasion? Well today is my brother's birthday, so as a virtual celebration, we'll eat this in his honor.
I used Rachael Ray's recipe from her Classic Rachael Ray 30-Minute Meals, just for reference, so I felt more secure, but it's so simple you don't even need a recipe. What you need are really good ingredients. The best chocolate you can buy, and the best cream. And, of course, the best fresh fruit. Bananas are also good here.
Chocolate Fondue
4 bittersweet chocolate bars 31/2 oz. each, chopped (14 oz. total)
2 tablespoons Frangelico or Amaretto liqueur (optional)
1/4 cup finely chopped hazelnuts or almonds (optional)
fresh pineapple, cut in large dice
strawberries, stemmed
bananas, cut in chunky slices, pieces of shortbread or cake
That is her recipe - I didn't include the optionals, keeping to simplicity, and letting the essentials shine.
Heat the cream in a heavy nonreactive saucepan over medium heat until cream comes to a low boil. Remove pan from heat and add chocolate, allowing it to stand in the hot cream, 3 to 5 minutes to soften, then whisk together with the cream. Stir in the liqueur and or chopped nuts here, if you are adding them. Transfer to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency.
Arrange your fruits on a platter by the chocolate fondue with fondue forks, bamboo skewers, or seafood forks for dipping. Oh Boy. Let me at it.
11 comments:
A terrific addition to our Cook the Books roundup! I am so impressed with the fruits of your tropical garden and can only imagine this luscious fondue treat. Glad you enjoyed reading this wonderful novel.
You have your own tree!? I'm so jealous =) I'm right there with ya, I wanted to make EVERYTHING from the book, LOL! Delicious fondue!
I can't believe you grow your own chocolate! That is the most awesome thing I have ever heard.
Now that's my idea of local food. Forget the corn and tomatoes of the Midwest. The fondue entries are tempting me to take a trip back to the 70s.
Chocolate and bananas are one of my favourite combinations. To have your own "chocolate" tree and access to fresh bananas is a wonderful thing. Your fondue looks decadent! Kelly
I'm with Girlichef, so jealous that you ahve your own tree! The fondue looks very inviting. So nice :-)
Whoa I think it is SO cool that you have your own cacao tree! That's amazing. One of the perks of living in paradise I guess...
This fondue looks and sounds absolutely delicious!
I love the fact you have your own tree--how fun! Love the chocolate fondue--chocolate and pineapple is a perfect pairing too. A great CTB pick!
This is quite decadent, especially since you actually GROW your own chocolate. Unbelievable!
When I was in Hawaii last January, I had the pleasure of holding in my hands, for the first time, a cabosse. Chocolate is also essential for me, so great choice of dish for Cook the Books!
Thank you CTB'ers. I've planted another cacao tree, just in case anything happens with my main guy!
Post a Comment