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Cook1 hr 10 mins
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.
- 4 tablespoons unsalted butter
- 1⁄4 cup minced shallot
- 2 cups heavy cream
- 8 ounces brie cheese, trimmed of rind
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground white pepper
- 1 lb lump crabmeat, picked clean of shells and cartilage
- 1 tablespoon chopped fresh parsley leaves
- French bread or croutons or focaccia bread, croutons and bite-size pieces or assorted fresh vegetable, bite-size pieces
Tomato Confit use 2 to 3 Tbls
- 1⁄4 lb plum tomato, cored, halved and seeded
- 1⁄2 teaspoon kosher salt
- 1 fresh rosemary sprig
- 1 large garlic clove, peeled and smashed
- olive oil, as needed
- Tomato Confit:.
- Place tomatoes in a small saucepan and season with the salt.
- Add rosemary sprig and garlic and enough olive oil to barley cover the top of tomatoes.
- Bring oil to a very low simmer and cook for about 1 hour.
- Remove tomatoes from the oil with a slotted spoon and place in food processor or blender.
- Process until smooth, 1-2 minutes. Yield about 1/2 cup.
- Place a skillet over medium heat.
- Add the butter to the pan.
- Once the butter is melted, add the shallots and saute, stirring occasionally, until the shallots are soft and translucent, about 1 miute.
- Add the heavy cream and bring to a simmer.
- Once the cream is hot and bubbling, add the Brie and use a whisk to stir into the cream.
- Season the cream with the salt and pepper and add crabmeat to the pan; use a wooden spoon and stir in slowly.
- Continue to cook the fondue over medium heat until the cream is slightly reduced, about 3-5 minutes.
- Remove from the heat and stir into the fondue.
- Transfer fondue to a fondue pot and spoon Tomato Confit into the fondue.
- Serve warm with bread and/or fresh assorted vegetables.
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!