IN SEASON: FONDUE November is National Fun with Fondue month

IN SEASON FESTIVE & FUN FONDUE!

By SUZANNE LEDBETTER

From cheese to chocolate, fondue is comforting, cozy, casual, and communal. In other words—everything you need to entertain friends without all the fuss this holiday season. It pairs perfectly with the crisp, cool evenings, freshly baked breads, and a smorgasbord of seasonal produce. Hailing from Switzerland, a traditional fondue is comprised of melted Swiss cheese and served in a communal pot used for dipping bread. From appetizers to chocolate, you can even perfect it all in one pot!

DECADENT DARK CHOCOLATE FONDUE INGREDIENTS

DIRECTIONS

8 oz. dark chocolate, 60% chopped 6 oz. dark chocolate, 72%, chopped 1 tbsp. vanilla ½ tsp. kosher salt 2 c. heavy cream 1 tbsp. Patique Cherry liqueur

DIRECTIONS

Over medium heat, combine heavy cream, salt, vanilla, and alcohol until it begins to simmer around edges of pot. Turn the heat to low and add chopped chocolate. Stir until smooth. Maintain a temperature of 115 degrees F to prevent scorching.

Dip it with: biscotti or shortbread, breads, fruit like apples, pretzels, berries, pound cake, marshmallows, cookies, graham crackers

Local Spotlight Pairing: Corner Scone Bakery Spice Cake and Patique Cherry Liqueur

November is National Fun with Fondue month

CHAMPAGNE AND BRIE FONDUE INGREDIENTS

2 8 oz. brie rounds, rind removed, cubed 2 garlic cloves 2 oz. sparkling wine French or sourdough bread bowl 2 sage leaves

DIRECTIONS

Preheat oven to 350 degrees. Place brie in freezer for 30 minutes to one hour until firm. Meanwhile, mince one clove of garlic and set aside. Remove and cut as much of the rind off the cheese wheel as possible. Cube the cheese into 1 ½-inch cubes. Prepare the bread bowl by cutting a circle out of the top. Scoop out remaining bread and set aside. Brush the inside with olive oil and a garlic clove. Place cheese cubes into bread bowl, add minced garlic, and cover with the lid. Wrap bread bowl in foil and bake for 30-40 minutes until completely melted.

Dip it with: French bread, broccoli, roasted brussels sprouts, apples, grapes Local Spotlight: Ruby’s Bakery Sourdough, Acquiesce Sparkling Grenache Blanc PRO TIPS FOR THE PERFECT FONDUE

• ALWAYS grate the cheese; never buy pre-shredded. If you’re making a large quantity—simplify by using a food processor

• Toss cheese thoroughly with cornstarch. This prevents lumps and makes it extra creamy

• When using wine, opt for a dry white like SB or champagne

• Always add cheese slowly for creamy and buttery texture

MUSHROOM AND THYME GRUYERE FONDUE

INGREDIENTS

2 tbsp. butter 2 c. chanterelle mushrooms 1 shallot finely chopped ¼ c. dry white wine 2 sprigs fresh thyme, chopped ½ c. heavy cream 6 oz. cream cheese 6 oz. gruyere cheese, shredded ¼ c. Parmesan cheese, grated French bread or Pugliese loaf DIRECTIONS

In a large skillet over medium heat, sauté chanterelles and shallots in butter until soft, about five minutes. Reserve mushrooms for garnish. Add wine and fresh thyme while increasing heat to medium high to simmer. Cook until liquid evaporates. Remove thyme. Add heavy cream and cream cheese. Stir until combined. Add shredded cheese and continue stirring until smooth. Top fondue with mushrooms and serve immediately.

Dip it in: Pugliese loaf cubed, pears, grapes, fingerling potatoes

TIDBIT Pumpkin Perfection

BY SUZANNE LEDBETTER

Flourkart Bakery is serving up a Pumpkin Cheesecake that will blow your mind. Katharine Kennedy, the master behind The Flourkart Bakery, is offering up orders of this rich and delightful seasonal dessert just in time for Thanksgiving— and you do NOT want to miss out.

The savory and nottoo-sweet combination of pumpkin, spices, and cream cheese creates a dessert that will leave you wishing for one more bite and the cheesecake’s creamy, velvety texture is the perfect juxtaposition to the buttery, crunchy, crust. To top it all off, its covered in a light, airy, homemade whipped cream before it’s sprinkled with cinnamon.

Kennedy’s philosophy behind baking is simple; find inspiration from the changing seasons and use fresh produce from local farmers. “Anything that is baked with hard work, inspiration, and love, is bound to be delicious,” she says. And we couldn’t agree more.

ORDER ONLINE:

Instagram or Facebook @the_flourkart_bakery Everyone is welcome at Bud’s Seafood Grille. Friendly service, hearty portions, and a range of fish, seafood, pasta, steak, and poultry entrees make Bud’s a great choice for a business lunch, family dinner, or night out for two. Every meal begins with fresh sourdough bread made exclusively for Bud’s by our local Genova Bakery. The covered outdoor patio seats thirty and is the perfect spot to take a break from shopping in Lincoln Center and enjoy a leisurely lunch or even just a drink with a friend or two. We also invite you to come visit the newly renovated bar and dining room which now offers more window tables for a lovely view of Lincoln Center while you dine. While at the bar, take advantage of the nightly deals on bar bites. Please be sure to ask about our banquet and catering services for your special event or holiday party. Full bar and banquet room available. Open for lunch, dinner, and scrumptious Sunday brunch. Happy hour daily with $1.00 off all beer & well drinks 4pm -6:30pm.

BUD’S SEAFOOD GRILLE

314 Lincoln Ctr., Stockton 209) 956-0270, budsseafood.com

Owners Harry and Susan Yu have been a major part of the local economy since 2007 when Mikasa opened its location in Lathrop. Cooking with local produce and only using the freshest fish right from the Bay has always been key to their success. Fortunately the Yu’s chose Tracy for their newest location stocking the full bar with the most extensive liquor, sake, wine and beer selection around. Plus, with happy hour 7 days a week you’ll be sure to get your fill! Mikasa also offers off site catering and a separate banquet room for all your rehearsal dinners, large parties or business needs. Try the special SJM Roll pictured).

MIKASA JAPANESE BISTRO

2610 S. Tracy Blvd. Ste. 110 Tracy, 209) 830-8288 15138 S Harlan Rd., Lathrop, 209) 858-1818

Nestled on the Brickwalk in Lincoln Center Midgley’s Public House specializes in steaks and seafood, with an extensive appetizer menu and unique desserts. Our bar menu consist of several unique cocktails, fine wines and spirits. We have several dining options including our extensive patio, dining room with floor to ceiling open windows, and a large bar area. We offer several dining options for large parties and do catering of all sizes, including our own food truck, Midgley's Public Truck, that can be rented for private and public events.