I can't begin to imagine this as true fondue. It would be fine as a
spread though.

````````````````````````````````

On Mon, 16 Oct 2006 21:57:20 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>I have not done fondue in years although I still have a fondue pot and
>skewers. I subscribe to the Food Network Newsletter and sometimes find an
>interesting recipe listed. This fondue recipe by Emeril looked interesting
>and contains 2 of my favorite foods, crabmeat and brie. I think I'll try
>this next week to see how it is.
>
>Crabmeat and Brie Fondue
>Recipe courtesy Emeril Lagasse, 2005
>See this recipe on air Thursday Nov. 02 at 8:00 PM ET/PT.
>Show: Emeril Live
>Episode: Fondue Favorites
>4 tablespoons unsalted butter
>1/4 cup minced shallots
>2 cups heavy cream
>8 ounces brie, trimmed of rind
>1 teaspoon kosher salt
>1/2 teaspoon freshly ground white pepper
>1 pound lump crabmeat, picked clean of shells and cartilage
>1 tablespoon chopped fresh parsley leaves
>2 to 3 tablespoons Tomato Confit, recipe follows
>French bread or focaccia croutons, for serving
>
>Place a large skillet over medium heat. Add the butter to the pan. Once the
>butter is melted, add the shallots and saute, stirring occasionally, until
>the shallots are soft and translucent, about 1 minute. Add the heavy cream
>and bring to a simmer. Once the cream is hot and bubbling, add the Brie and
>use a whisk to stir it into the cream. Season the cream with the salt and
>pepper and add the crabmeat to the pan. Continue to cook the fondue over
>medium heat until the cream is slightly reduced, about 3 to 5 minutes.
>Remove from the heat and stir the parsley into the fondue. Transfer fondue
>to a fondue pot and spoon 2 to 3 tablespoons of the Tomato Confit into the
>fondue. Serve warm with French bread or focaccia croutons.
>
>Tomato Confit:
>1/4 pound plum tomatoes, cored, halved, and seeded
>1/2 teaspoon kosher salt
>1 fresh rosemary sprig
>1 large clove garlic, peeled and smashed
>Olive oil, as needed
>
>Place tomatoes in a small saucepan and season with the salt. Add the
>rosemary sprig and garlic and enough olive oil to barely cover the tops of
>the tomatoes. Bring oil to a very low simmer and cook for about 1 hour.
>Remove tomatoes from the oil with a slotted spoon and place in a food
>processor or blender. Process until smooth, 1 to 2 minutes.
>
>Yield: about 1/2 cup

--
See return address to reply by email

sf wrote:
> I can't begin to imagine this as true fondue. It would be fine as a
> spread though.
>
Or a dip... but still, sans the tomato confit. I still can't imagine that
with cream, brie and crabmeat.

Jill

> ````````````````````````````````
>
> On Mon, 16 Oct 2006 21:57:20 GMT, "Michael \"Dog3\" Lonergan"
> > wrote:
>
>> I have not done fondue in years although I still have a fondue pot
>> and skewers. I subscribe to the Food Network Newsletter and
>> sometimes find an interesting recipe listed. This fondue recipe by
>> Emeril looked interesting and contains 2 of my favorite foods,
>> crabmeat and brie. I think I'll try this next week to see how it is.
>>
>> Crabmeat and Brie Fondue
>> Recipe courtesy Emeril Lagasse, 2005
>> See this recipe on air Thursday Nov. 02 at 8:00 PM ET/PT.
>> Show: Emeril Live
>> Episode: Fondue Favorites
>> 4 tablespoons unsalted butter
>> 1/4 cup minced shallots
>> 2 cups heavy cream
>> 8 ounces brie, trimmed of rind
>> 1 teaspoon kosher salt
>> 1/2 teaspoon freshly ground white pepper
>> 1 pound lump crabmeat, picked clean of shells and cartilage
>> 1 tablespoon chopped fresh parsley leaves
>> 2 to 3 tablespoons Tomato Confit, recipe follows
>> French bread or focaccia croutons, for serving
>>
>> Place a large skillet over medium heat. Add the butter to the pan.
>> Once the butter is melted, add the shallots and saute, stirring
>> occasionally, until the shallots are soft and translucent, about 1
>> minute. Add the heavy cream and bring to a simmer. Once the cream is
>> hot and bubbling, add the Brie and use a whisk to stir it into the
>> cream. Season the cream with the salt and pepper and add the
>> crabmeat to the pan. Continue to cook the fondue over medium heat
>> until the cream is slightly reduced, about 3 to 5 minutes. Remove
>> from the heat and stir the parsley into the fondue. Transfer fondue
>> to a fondue pot and spoon 2 to 3 tablespoons of the Tomato Confit
>> into the fondue. Serve warm with French bread or focaccia croutons.
>>
>> Tomato Confit:
>> 1/4 pound plum tomatoes, cored, halved, and seeded
>> 1/2 teaspoon kosher salt
>> 1 fresh rosemary sprig
>> 1 large clove garlic, peeled and smashed
>> Olive oil, as needed
>>
>> Place tomatoes in a small saucepan and season with the salt. Add the
>> rosemary sprig and garlic and enough olive oil to barely cover the
>> tops of the tomatoes. Bring oil to a very low simmer and cook for
>> about 1 hour. Remove tomatoes from the oil with a slotted spoon and
>> place in a food processor or blender. Process until smooth, 1 to 2
>> minutes.
>>
>> Yield: about 1/2 cup

On Tue, 17 Oct 2006 12:09:43 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>sf :
>
>> I can't begin to imagine this as true fondue. It would be fine as a
>> spread though.
>
>I think that is what intrigues me the most about it. I doesn't sound
>fondueish to me but the recipe itself sounds good. I might put the confit
>on the side and try little dabs of it at a time. We'll see. I'll post
>about it if I find time to make it.
>
>Michael

Maybe not traditional Swiss fondue, but IMO it sure qualifies and
looks just fine. I'll look for your report. We go away for the
weekend with another couple a few times a year. Last spring we did a
fondue weekend. I don't have any recipes in front of me but none were
traditional, and all were excellent. I'd try your recipe in a
heartbeat.

Lou