Warm Strawberry Fondue Food

WARM STRAWBERRY FONDUE

Steps:

• In a food processor, combine the strawberries, cream, cornstarch and lemon juice; cover and process until smooth. , Pour into saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with cake and fruit.

SPICED CHOCOLATE FONDUE WITH FRESH STRAWBERRIES

Steps:

• In a double boiler add chocolate. Melt until smooth and then add the cream. Stir constantly. Once smooth, add the cinnamon and cayenne. Place into a fondue pot.
• Serve with strawberries, pretzels, and marshmallows.

WARM CRAB FONDUE

Steps:

• Place verjus, wine, vinegar, peppercorns, thyme, bay leaf, and 2 shallots in a medium saucepan over medium-high heat. Cook, stirring occasionally, until liquid is reduced and thickened, about 20 minutes. Strain into a medium saucepan; place over medium heat. Stir in butter until melted.
• Reduce heat to low and add crab and chives; season with salt and pepper. Cook until crab is heated through.
• Meanwhile, fill a high-sided skillet 2 inches high with oil; heat over medium-high heat until oil reaches 300 degrees on a deep-fry thermometer. Place flour in a small bowl; add remaining 2 shallots and toss to coat. Add shallots to hot oil and cook until lightly browned. Transfer to a paper towel-lined plate to drain; season with salt and pepper.
• Divide grits evenly among small bowls. Top with crab mixture and shallots. Garnish with tobiko and serve.

STRAWBERRY FONDUE

Steps:

• Place strawberries in a food processor; cover and process until pureed. Transfer to a small saucepan. Combine cornstarch and water; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cherry juice. Transfer to a fondue pot; keep warm., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Serve fondue with cake and whipped cream.

WARM STRAWBERRY FONDUE

Steps:

• In food processor or blender, combine the strawberries, cream, cornstarch and lemon juice; cover and process until smooth.
• Pour into a saucepan.
• Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
• Transfer to fondue pot or mini slow cooker; keep warm.
• Serve with cookies, fresh fruit and/or pound cake pieces.

WARM DOUBLE STRAWBERRY SAUCE

Steps:

• In medium saucepan combine sugar, water and jam.
• Stir over medium heat until sugar is dissolved and mixture comes just to boil. Meanwhile, mix lemon juice with cornstarch; stir into sugar mixture.
• Cook until slightly thickened.
• Mix in strawberries.
• Heat through but do not cook.