Ingredients
-
4
-
1/4
-
2
-
8
-
1
-
1/2
-
1
-
1
-
-
-
1/4
-
1/2
-
1
-
1
-
Directions
Crabmeat and Brie Fondue, I have searched for an easier recipe for this but to no avail This is a little labor intensive but oh so good! Don’t let it put you off and try it, at least once From the foodnetwork com courtesy of Emeril Lagasse, 2003 , Really delicious fondue for parties I substituted a jarred tomato pesto instead of making the confit It worked perfectly! Swirl the tomato stuff, but don’t blend completely just before serving So pretty!, I have searched for an easier recipe for this but to no avail This is a little labor intensive but oh so good! Don’t let it put you off and try it, at least once From the foodnetwork com courtesy of Emeril Lagasse, 2003
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Steps
|
1
Done
|
Tomato Confit: |
|
2
Done
|
Place Tomatoes in a Small Saucepan and Season With the Salt. |
|
3
Done
|
Add Rosemary Sprig and Garlic and Enough Olive Oil to Barley Cover the Top of Tomatoes. |
|
4
Done
|
Bring Oil to a Very Low Simmer and Cook For About 1 Hour. |
|
5
Done
|
Remove Tomatoes from the Oil With a Slotted Spoon and Place in Food Processor or Blender. |
|
6
Done
|
Process Until Smooth, 1-2 Minutes. Yield About 1/2 Cup. |
|
7
Done
|
Fondue: |
|
8
Done
|
Place a Skillet Over Medium Heat. |
|
9
Done
|
Add the Butter to the Pan. |
|
10
Done
|
Once the Butter Is Melted, Add the Shallots and Saute, Stirring Occasionally, Until the Shallots Are Soft and Translucent, About 1 Miute. |
|
11
Done
|
Add the Heavy Cream and Bring to a Simmer. |
|
12
Done
|
Once the Cream Is Hot and Bubbling, Add the Brie and Use a Whisk to Stir Into the Cream. |
|
13
Done
|
Season the Cream With the Salt and Pepper and Add Crabmeat to the Pan; Use a Wooden Spoon and Stir in Slowly. |
|
14
Done
|
Continue to Cook the Fondue Over Medium Heat Until the Cream Is Slightly Reduced, About 3-5 Minutes. |
|
15
Done
|
Remove from the Heat and Stir Into the Fondue. |
