P assover P alate
Fondue Continued from Page 13
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a whisk to mix the choco-
late until it is melted. If the
chocolate does not fully melt,
return to very low heat and stir
constantly until smooth.

Serve immediately, or set it
aside and, when ready to serve,
heat the fondue on the stove
over very low flame (a double
boiler is great for this step) or
heat it in a microwave on 30%
power until warm. Take great
care with this step to avoid
burning the chocolate. Divide
the chocolate into dessert bowls
or cups and serve with dippers.

CARAMEL FONDUE
Serves 4 generously
Caramel is one of those things
that is so much more than the
sum of its parts — it’s nothing
short of edible liquid gold.

Traditionally, it is made with
cream and butter, but I have also
created a coconut version, which
is vegan/pareve. The recipe
below provides both options.

1¼ cups sugar
½ cup water
1 cup heavy cream or 1 cup
coconut cream
2 tablespoons butter or 2
tablespoons of coconut oil
In a medium saucepan,
melt the sugar and water over
medium heat and let it boil
until caramelized; this will
take about 10 minutes. It must
be watched carefully because
once it begins to caramelize
it will go from liquid gold
to scorched black tar very
quickly. When the sugar and water
mixture has reached a golden
color and a syrup-like texture,
remove it from the heat and add
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end result will lack the signa-
ture flecks of vanilla beans that
are common in the most tradi-
This creamy, custardy, vanil- tional versions, but the taste
la-tinged sauce is lovely on just will not suffer much.

about anything.

Vanilla beans, which are called
1 cup whole milk
for in traditional crème anglaise,
1 cup heavy cream
can be hard to find, expensive
1 vanilla bean or ½
and challenging to work with.

teaspoon vanilla paste
Vanilla paste is a good
or 1½ teaspoons vanilla
alternative and, if you can’t
extract get either, good quality vanilla
4 eggs
extract will do the trick. The
⅓ cup sugar
CRÈME ANGLAISE
Serves 4
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14 the cream or coconut cream.

Stir and allow it to blend to a
smooth texture. If the sugar
crystalizes, don’t worry; just
keep stirring and put it back
on the burner over a low heat
until it melts again. Add butter
or coconut oil, and stir again
until the caramel is golden and
thick. When you’re ready to serve,
gently and carefully heat the
caramel fondue over low, and
divide it into dessert bowls.

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Place the milk and cream in
a medium saucepan. Scrape in
seeds from the vanilla bean, if
using, or add the vanilla paste/
extract. Bring it to a simmer
and remove it from the heat.

In a bowl, whisk the eggs
with the sugar until blended
well. Slowly add the hot milk
mixture to the eggs, whisking
constantly. Pour the mixture back into
the saucepan and heat over
low until slightly thickened,
stirring constantly, about 5
minutes. Doneness test: Dip
a spoon into the sauce, then
scrape a finger down the back
of the spoon; if it leaves a trail,
the custard is done. Pour the
sauce through a strainer and
serve warm or chilled. l
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