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Old 08-22-2010, 05:58 AM   #11
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I like pairing the sweeter wines with spicy foods,

A sweeter Riesling should go well with a chipotle marinated pork tenderloin, it would also go well with spicy creole blackened shrimp placed on a dollop of guacamole on small tortilla rounds.

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Old 08-23-2010, 02:56 PM   #12
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I'm diggin' all the ideas, I knew asked the right people. Assuming something like 50 people show up, what's my best medium for a fondue, the kits are normally fairly small right? I could make the sauce and keep refreshing right? Suggestions on cheeses for sauce, more mild with some of their white wine splashed in?

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Old 08-23-2010, 11:37 PM   #13
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You could do a couple of different types of fondue, sharp, mild or even a chocolate for fruit.

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Old 08-24-2010, 12:13 AM   #14
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I use a mix of Gruyère, swiss, and cheddar, just a Little bit of butter and flour to make a roux, and a good belt of white wine and some white pepper, I also rub the inside of my fondue pot with a fresh garlic clove before adding the cheese, then toss it in whole into the fondue. allrecipes.com is where I found the one I use, there are a ton of recipes out there though.

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Old 08-31-2010, 07:05 PM   #15
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Has anyone had much experience with using puff pastry or phyllo for appetizers? Is it an expensive item to buy? If I'm able to make it down there, it won't be until the night before the party, and I am trying to think of things that can be prepped in the done in small batches as people show up and keep refreshing the food. I just thought puff pastry would give me flexibility to use whatever fillings best match wines and have them all prepped and ready by the morning, and ready to throw in the oven.
They don't really have much space for chafing dishes or mainting hot items, but I think they are buying a fondue set, so that's one item that is set.

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Old 08-31-2010, 07:15 PM   #16
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http://www.puffpastry.com/recipecollection.aspx?rc=1 from Pepperidge Farms website, some neat ideas, just not sure how much the puff pastry. I know it's cheap to make, but really takes a lot of time to do right. Anyone ever done a brie or camembert en croute? If so how would it serve?

Actually, probably scratch the en croute if we're doing a fondue, that might be cheese overkill.
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Old 09-03-2010, 03:05 AM   #17
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I have done Brie in puff pastry many times before. It is great in so many ways. You can spread it with pesto or a chutney before wrapping and baking. I personally prefer the chutney. Serve it with some sturdy crackers. Make small finger tartlets from puff pastry are very time consuming, instead I would do little baggies using a square of puff pastry with maybe a crab cake filling and bunch up the center over the filling into a little bundle and bake. Serve with a couple of different sauces for dipping.
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