Are you ready for some Super Bowl parties? It’s only two weeks away!!
Since I really want to watch the game, the commercials, and the halftime show, I don’t want to be in the kitchen dishing out food. (I missed last year’s wardrobe malfunction because I was cleaning up, so I’m doing plastic plates and utensils, too.)
So this year, I’m going to have a buffet laid out for my guests (hopefully the Genuine family) with soups, sandwich fixings, fondues, bread pudding, cupcakes, and traditional chips, dips and shrimp cocktail.
I’d love for readers to suggest some soup, bread pudding, and fondue (both cheese and dessert) recipes as well as some unique sandwich ideas so email me and I’ll post them even if I don’t make them.
I’m definitely making this family favorite – Brie and Chive Fondue from the September 1991 issue of Bon Appetit. It’s delicious, oh so decadent and a nice alternative to the traditional swiss cheese and gruyere fondue.
Brie and Chive Fondue
(makes about 4 cups)
Ingredients:
2 pounds chilled slightly firm Brie cheese (buy the large wheels at Costco for the best per pound price)
2 Tbsp. all purpose flour
1 Tbsp. unsalted butter
3 Tbsp. minced shallots
1 1/2 cups (or more) pink grapefruit juice (canned or bottled is fine, but fresh is preferred)
white pepper
1/4 cup chopped fresh chives
1 tsp. minced grapefruit peel
Dippers:
pumpernickel, sourdough or rye bread cut into 1-inch cubes
apple slices
firm pear slices
cooked shrimp (you don’t need fondue skewers if you used the precooked, tail-on kind)
Directions:
- Remove rind from cheese. (I admit I like to eat the cut off rind pieces. Why throw it away?) Tear cheese into pieces and place in a large bowl.
- Add flour and toss to coat.
- Melt butter in a heavy medium saucepan over medium heat.
- Add minced shallots and saute until golden brown, about 4 minutes.
- Add 1 1/2 cups grapefruit juice. Simmer until liquid is reduced to 1 cup, about 15 minutes. Reduce heat to medium-low.
- Add 1 handful of Brie to the saucepan and stir constantly until the cheese melts, about 5 minutes.
- Repeat with remaining cheese, 1 handful at a time.
- Season to taste with white pepper. You can make this one day ahead (which is my plan for the Super Bowl party). Cover and refrigerate. Reheat over low heat, stirring frequently. Thin with m-ore juice if necessary.
- Stir in chives and grapefruit peel.
- Pour cheese mixture into a fondue pot and serve with the dippers of your choice.
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