INGREDIENTS:
Fondue:
- 30 ml soft butter
- 30 ml all-purpose flour
- 250 ml maple syrup
- 375 ml heavy (35%) cream
- ½ block cream cheese
Maple Chili Lime Shrimp Skewer:
- 1 pound large shrimp
- 1 finely grated lime (zest)
- A pinch of salt and pepper
- 6 tsp finely chopped red Thai chilis
- 2 tbsp maple syrup
- 1 tsp light soy sauce
- 2 tbsp olive oil
- Bell peppers (green, yellow and red)
- ¾ cup cider vinegar
- ¾ cup maple syrup
- ¾ cup soy sauce
- 3 tbsp toasted sesame oil
- 1 tbsp garlic powder
- 2 tsp ground pepper
- 2 cups sliced pineapple
Maple Fruit and Cheese Skewer:
- ½ tsp ground cinnamon
- 2 cups fresh strawberries, halved
- 1 cup purple grapes
- 2 cups fresh sliced kiwi
- 8 oz cubed cheddar or Monterrey jack cheese or combination
- 2 tbsp maple syrup
METHOD:
Fondue:
- Mix butter and flour to make kneaded butter, then set aside
- Bring maple syrup and cream to boil in a saucepan
- Add cream cheese and kneaded butter and simmer gently for 2-3 minutes
- Serve with skewers
Maple Chili Lime Shrimp Skewer:
- Mix together all of the ingredients for the marinade well.
- Place the shrimp in the bottom of a glass dish and the pour the marinade on it.
- Marinate in the fridge for 20-30 minutes and turn the shrimp over once during this time.
- Grill over medium heat for a couple of minutes and serve with Maple Fondue.
Maple Fruits and Cheese Skewer:
- Alternately thread strawberries, grapes, kiwi and cheese on the skewer.
- Drizzle maple syrup on the skewer.
- Refrigerate until serving with Maple Fondue.
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