Chocolate-Orange Fondue

January 27, 2008
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A very convivial dessert … spend an evening around a chocolate fondue pot and you’ll fall in love with everyone at the table. If you don’t like the combination of chocolate and orange—and some ROL readers don’t—omit the zest and substitute for the Cointreau your favorite liqueur or flavored syrup. SAM

1 (16-ounce) package semi-sweet chocolate
1 1/2 cups whipping cream
1/2 teaspoon vanilla extract
1 tablespoon Cointreau liqueur
1 teaspoon orange zest
3 bananas, peeled and cut into 1-inch chunks
3 oranges, peeled and sectioned
2 dozen small Coconut Macaroons

In the top of a double boiler over simmering water, melt the chocolate, stirring constantly. Add the cream and stir constantly until well blended. Add the orange zest, vanilla and liqueur, stirring until blended. Pour the fondue into a chafing dish and serve with banana chunks, orange segments, and Coconut Macaroons.
Makes 8 servings.

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Coconut Macaroons

October 25, 2007

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Need a quick-and-easy treat for a drop-in guest? You can stir these together while you chat. SAM

1 (14-ounce) package grated coconut
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. In a medium bowl, combine the coconut, milk, and vanilla, mixing well. Drop by teaspoonfuls 1 inch apart onto well-greased baking sheets. Bake for 10 to 12 minutes or until lightly browned. Remove immediately from baking sheets, using a moistened spatula. Cool on a wire rack.

For variation, add 1 of the following before baking:
4 (1-ounce) squares semi-sweet chocolate, melted
1 cup dark raisins
1 cup chocolate or butterscotch morsels
1 cup finely chopped pecans or walnuts

Makes 5 dozen cookies.