In GrubStreet NYC's post today on chef cribs - inspiration!:
"While The Wall Street Journal takes us into Max Brenner’s Manhattan townhouse, where he throws nonalcoholic breakfast parties capped off by chocolate fondue..."
Be still my heart, Mr. Brenner, I'm totally stealing that idea!...Except for the alcohol part. No need to make any pretense about virtue when there's a tub of molten chocolate on the table at my house. This orange-infused recipe sounds like a lovely contender for the job:
Bittersweet Chocolate-Orange Fondue
Bon Appétit | February 1997
1/3 cup whipping cream
1 1/2 teaspoons (packed) grated orange peel
8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3 tablespoons Grand Marnier or other orange liqueur
8 1-inch pieces pound cake
8 1-inch pieces angel food cake
8 fresh strawberries, hulled
2 kiwis, peeled, each cut into 4 rounds
1 small pear, cored, cut into 1-inch pieces
1 large banana, cut into 8 rounds
1 orange, peel and white pith removed, cut into sections
8 dried Calimyrna figs
8 dried apricot halves
Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.
Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.