ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Wine Fondue

Misc.
ADVERTISEMENT

Hey everybody. I've been watching this group for a while and decided to join up in the discussions. You all seem relatively sane and there aren't porn ads everywhere. Nice. So since we're all into cooking, I'm giving you a recipe for my latest incarnation: FONDUE WOMAN!!!! This a great recipe from a book I just got.

I'm going to try to send out a new recipe (not just fondue, of course) every week, but might not be able to. I've been busy on-line at "collegequest.com" trying to get college information for my son who is graduating high school this spring. If you have kids graduating high school, the thing's a life saver for research. But enough! Onto the recipe!!!

Wine Fondue

INGREDIENTS:

2 Cups white wine
2 ounces grated almonds
2 tarragon leaves
1 cup defatted veal or chicken broth
pinch of salt
2 thin slices fresh ginger or 1 teaspoon ground
FOR DIPPING:

diced meat from 1 cooked, skinned stewing chicken toasted white bread cubes

PREPARATION:

Combine wine, almonds, tarragon in pot and heat over small flame, not
boiling. Stir in broth, salt, ginger, and set on butter.

SERVING:

Dip meat in simmering broth until heated or soak the bread cubes. Ground peeper, mustard fruits and cranberries are good garnishes. Serve with plates and forks.

Love,

Janie

"Have you ever wanted to fill a jacuzzi with cheese and have the biggest tub of fondue ever? I have." --a VERY warped friend of mine.


MsgID: 0032618
Shared by: Janie
Board: Cooking Club at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Tomatillo Green Salsa (canning recipe)
  • Sorry, unless you wish to use the following safe tested recipe, you will need to freeze your salsa. There is no way to determine if your own recipe would be acidic enough to safely process. It could put you at a risk for...
  • Chunky Chocolate Cookie Mix in a Jar (repost)
  • CHUNKY CHOCOLATE COOKIE MIX IN A JAR 3/4 cup firmly packed dark brown sugar 1/2 cup sugar 1/4 cup unsweetened cocoa powder (clean inside of jar with dry paper towel after this layer) 1/2 cup chopped pecans 1 cup jumbo...
ADVERTISEMENT
  • Nutty Meringue Layers
  • I make something like this. I take a meringue recipe and fold in some very finely chopped walnuts. I make a 6 in circle on a piece of parchment paper and bake in the oven. Then I either put whipped cream or pastry cream...
  • California Slaw with Whipped Cream Dressing (1960's)
  • CALIFORNIA SLAW 2 cups finely shredded green cabbage 3 finely chopped green onions 3/4 to 1 cup diced pineapple, fresh or canned, drained 1/2 cup chopped canned pimiento 1/2 cup sliced stuffed green olives 1 cup coars...
  • Classic Reuben Sandwiches
  • CLASSIC REUBEN SANDWICHES 1 pound thinly sliced deli corned beef 2 tablespoons butter, softened 8 slices marbled rye or pumpernickel bread 8 slices Swiss cheese 1 1/2 cups sauerkraut, well drained 1/4 cup Thousan...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Wine Fondue
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!