Austin Powers: International Man of Mystery"
Oh, Fondue Me, Baby!
Blow the dust off your finest velvet and cook along with Paul and Claud as they whip up some delicious fondue.
You will need:
For cheese fondue:
- 1/2 lb. Gruy? cheese
- 1/2 lb. Emmentaler cheese or your favorite English cheese
- 3 tablespoons flour
- 1 clove garlic
- 1 tablespoon butter
- 1 cup champagne or dry white wine
- 1/2 teaspoon white pepper
- 1 pinch cayenne pepper and nutmeg
- 1/2 teaspoon chopped lemon zest
- 2 tablespoons kirsch (cherry brandy)
- 1 French bread or baguette, cut into small cubes (each with a bit of crust attached)
For chocolate fondue:
- 1 cup heavy cream
- 1 lb. chopped dark chocolate
- 1/4 cup chopped almonds
- 2 tablespoons orange liquor
- ladyfingers and plenty of fresh fruit, cut into bite-sized pieces
- 1 Swedish-made cheese enlarger
- 1 warranty card for Swedish-made cheese enlarger
- 1 book entitled "Swedish-Made Cheese Enlargers Are My Bag, Baby"
1. Chop the cheese into small pieces then toss with the flour and set aside.
2. Slice the garlic in half; rub inside of your fondue pot, first with the cut
sides of garlic, then the butter.
3. Place the pot over medium heat; add the champagne and heat until just barely
4. Add the floured cheese a handful at a time, stirring with a wooden spoon after
5. When the cheese is melted and creamy, add the white pepper, cayenne, nutmeg,
and lemon zest. Stir in the kirsch just prior to serving.
1. Bring the cream to a simmer in the fondue pot. Add the chopped chocolate and
stir until melted; then stir in the nuts and orange liquor.
2. Instruct your guests to spear the bread cubes, fruit, and ladyfingers with
fondue forks or skewers. Swirl bread in the melted cheese; dunk fruit and ladyfingers
in chocolate. Attempt to eat.
3. If said bread or fruit drops into fondue pot, remind guests that fondue etiquette
requires them to either kiss or "shag" the person to their left.
4. Remind guests that, if shagging the guest to their left isn't their bag, they
can opt to fondue the dishes.