It has been a long time, but I promised to write back if I "found" or "recreated" the Cheese Fondue that I found and loved so many years ago. I first had this in 1974. It was served in 1/2 a scooped out pineapple and had lots of crabmeat in it. I learned from the Chef at the restaurant, that it was a warm cheese sauce with crabmeat that he had found on a package of Kraft’s Philly Cream Cheese. He then cooked and served it in the scooped out pineapples. It was really good! I shopped for the cream cheese the next day and "there was the recipe".
That recipe changed a bit for us afterwards, we loved the cheese sauce and of course the crab meat was good too, but crab was an unneeded expense since we both loved the cheese sauce so much even without the crab.
We made the cheese sauce without crab and loved it. You can dip any fresh veg you like into it, any lightly toasted slivers of fresh breads that you enjoy (baguettes of many varieties as good examples), deli meats, deep fried fresh vegetables, deli meats wrapped around toasted bread slivers etc and on and on. Please tell me what works for you!
Of course, I believe I have left enough clues to the original wonderful way I first experienced this warm Cheese sauce that you can recreate it if you want to; pineapple, crab and all. That is the "penultimate" version. For a wonderful cheese dipping treat without the bells and whistles, read on:
ON TOP OF A DOUBLE BOILER
MAKE A RUE WITH:
1 TBSP BUTTER
1 TBSP FLOUR
MIX TOGETHER UNTIL SMOOTH
1 CUP CHICKEN BROTH, "home made stock" is best, but use the low salt type broth if you don’t do "homemade" stocks
LET THICKEN, THIS TAKES AWHILE ABOUT HALF HOUR OR SO.
8 OZ PHILLY CREAM CHEESE/In small chunks
8 OZ COLBY CHEESE/In small chunks
STIR UNTIL MELTED…..This takes a while, and you must stir constantly until smooth, but it is worth the effort.
Please use a double boiler for this, it is a gentle way to meld everything together. It will also keep the sauce warm long after you have removed it from the stove which will elongate your "dipping time".
I did not "recreate" this recipe, I kept "digging and digging" until I found it; "With a Little Help From My Friends", which is another story altogether.
I’ve never made a roux in a double boiler, I’ve always made it in the bottum of the pot or a seperate frying pan. The rest of the ingrediants should meld in a crockpot. Walgreens sells a small (about 4cup) crockpot, I’ve never seen them at walmart. You can also try dried mash potato mix for thickening in place of the roux, my daughter uses "butter buds" to thicken stews etc.
Thank you for your ideas/thoughts. That made me think about what I already own. But my pans are all "Cast Iron" (relatively inexpensive but very good pans, want to know more?) but they have their own limitations. Double boiling water might possibly "wreck" a cast iron "seasoned" pan, I don’t know for sure so I am "looking into it". For sure, cooking a tomato sauce in one would ruin the "seasoning", too acidic. A properly "seasoned" cast iron pan will give you a "lifetime" of very predictable use. I could go on and on! But I will spare you!
It is quite possible you might be able to fashion a double boiler for yourself from saucepans you already own. If you have a pan (or an oven-proof bowl) which will fit inside another larger pan and it can be rigged so it will not touch the bottom of the larger pan (maybe rest it in a sieve), you have the makings of a double boiler. Put some water in the larger pan and do your cooking in the smaller bowl/pan.
There is a Walgreens close by to me. There is also a WalMart close by, although I prefer to shop elsewhere.
My question to you now; if I buy a small crockpot can I "start and finish" this cheese fondue in that small crockpot? Or will I still need to make the "Roux" first in a double boiler then put it in the crockpot followed by the cheeses and other ingredients?
I ask because my budget is very limited and I currently own neither a "double boiler" or a "small crockpot" and I want to "start and finish" this fondue in one appliance if possible.
I understand that the "double boiler" technique may be time consuming, but I enjoy "hands on" cooking. If that is the least expensive alternative then so be it! If the small crockpot might work, then that would be my choice. What do you think?
as odd as it may seem, if you have a Walgreens nearby check there for a small crockpot
Thanks, unfortunately my only crock pot is a 6 quart. If I see a tiny one cheap somewhere I will pick it up.
Hey, Tad, I have one of those small crockpots that I use to make chocolate dip. If you have one of those, it works out just fine. Holds about 2 cups. Just keeps it at the right temperature, too.
Thanks so much everyone, I will dive in and give it a shot this weekend. Might have a shot myself while I cook it![:D]
roux is based on cooking time time/color, the first stage is a light gold or blonde, the flour being just beyond the raw stage and used for white or "mother" sauce’s and cheese dishes (macNcheese etc)and goes upto dark brown for gravies, stews and gumbo’s . . You can also adjust the underlying taste by the type of fat used, butter, bacon drippings, crisco or lard, all impart their own particular flavor
I found this in a book called "Best Recipes from the backs of boxes, bottles, cans and Jars"
Hot Crabmeat Appetizer
1 8oz Package Philadelphia Brand Cream Cheese
1.5 cups (7.5oz can) flaked drained crabmeat
2 Tbs. finely chopped onion
2 Tbs. milk
.5 tsp cream-style horseradish
.25 tsp salt
.33 cup sliced almonds – toasted
Softened cream cheese, Combine all ingredients except nuts, mixing until well blended. Spoon into 9 inch pie plate or oven proof dish, sprinkle top with nuts.
Bake 375 for 15 minutes.
Hope this helps
I found this recipe on Cooks.com and although it uses Velveeta, the other ingredients sound the same as you remember. You could always substitute cheddar (shredded to melt easier) for the Velveeta.
8 oz. cream cheese, cubed
1/4 lb. Velveeta cheese
1 tbsp. minced onion
6 oz. pkg. crab meat
1/4 c. sherry wine
2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
Melt butter; add flour. When smooth, add chicken broth, wine, and onion. Add cheeses; melt until smooth. Add crabmeat. Serve with French bread (cubed). May be used over rice for main dish.
After reading your post to me again I believe you have it right. I just need to go with my memory and "work it out" until it looks and tastes right. Your other suggestions are good too, Thanks![:)]
Thanks for the input! But what is blonde roux? I understand "roux", but have never heard the term "blonde roux".
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