• Ingredients: 25
  • Serves: 6

Brie, roquefort and wild mushroom fondue with 13-ounce loaf crusty white bread, cut into 1 1/2-inch cubes, vegetables.

Ingredients

  • 1 13-ounce loaf crusty white bread, cut into 1 1/2-inch cubes
  • Vegetables

For sauce

  • Garnish: finely chopped fresh parsley leaves

For fish:

  • 4 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced
  • 1 cup fish stock or bottled clam juice
  • 4 6-ounce cod, orange roughy or red snapper fillets

For mascarpone cream

  • *available at specialty foods shops and some supermarkets

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.
  2. Step 2 Place flour in large bowl. Cut rind from Brie; discard rind. Cut Brie into cubes; drop into flour. Toss to coat; separate cheese cubes.

    For this step you will need

  3. Step 3 Crumble Roquefort into same bowl; toss to coat. Place wine in heavy medium saucepan and bring to simmer over medium heat.
  4. Step 4 Stir mushroom mixture into fondue. Season with generous amount of pepper. Transfer to fondue pot. Set pot over candle or canned heat burner.