I always savor the gentle change of seasons, but the transition from summer to autumn may be my favorite of all. Crisp mornings, shorter days, and cozy evenings at home rekindle my nesting instinct. The backyard grill enjoys a temporary reprieve while soups and stews simmer in the kitchen. There is a wreath on the front door; a family of big bumpy pumpkins and other winter squash arranged on the porch; and crackling flames flicker in the fireplace. Providing I avoid the glitter-laden department stores already broadcasting carols on a continuous loop, this is also an ideal time to reflect upon the year—both the months that have passed, and the months ahead.
This natural evolution is apparent at the farmers’ market, as well, where the vibrant colors of summer produce are replaced by soft golden hues that mimic the leaves of autumn.
It seems friends gravitate toward each other more than ever this month, as our calendars begin to fill with gatherings of every variety. Halloween holds a special place in my heart, along with plenty of others who refuse to give kids a monopoly on this spooky/fun night.
In the sweet spirit of Halloween—and with more than a passing nod to the upcoming Day of the Dead—consider casting a spell with a deep dark chocolate fondue that’s fragrant with classic Mexican flavors—not the least of which is a devilish kick from chipotle chile. Serve this to your friends and family, and don’t be surprised when boys and ghouls of all ages bypass that platter of pumpkin cupcakes with garish orange frosting.
There is only a ghost of a chance you’ll encounter someone who expresses disappointment when faced with a mini-cauldron of silky chocolate, but an inspired selection of dippers will elevate this fondue to a whole other level. Oh sure, you can serve it with the usual lineup of suspects like banana chunks, pineapple spears, marshmallows, biscotti, donut holes, pretzels, or even warm flour tortillas. But a quick visit to the farmers’ market will give you a bewitching—and dare I add healthy?—roundup of seasonal dippers to assuage any chocolate-covered guilt guests might feel at consuming such an indulgence.
Haunt the farmers’ market and you may come across some late-season strawberries—always an extremely popular choice for dipping. Other sure-fire hits include:
- Wedges of crisp apples and juicy pears (leave the skins on, so guests can spot different varieties)
- Chunks of peeled cantaloupe and honeydew melon
- Kiwi fruit, peeled and cut into thick slices
- Fuyu persimmons, cut into chunky wedges
- Seedless grapes
- Fresh and/or dried figs and mango
- Dried apricots
- Pitted dates
- California almonds and walnuts
If you don’t own a fondue set, just serve this directly from a nice-looking saucepan or a heatproof bowl, and offer bamboo skewers instead of long-handled forks.
Mexican Hot Chocolate Fondue
- 1 cup heavy (whipping) cream
- 1 cup whole milk
- 3 cinnamon sticks (each about 3-inches long)*
- 1 pound bittersweet or semisweet chocolate, chopped
- 1 teaspoon instant espresso powder
- 1 teaspoon chipotle chile powder
- 1/2 teaspoon vanilla extract
- In a medium saucepan, combine the cream, milk, and cinnamon sticks. Cook over medium-low heat, watching carefully, until small bubbles appear around the edges of the pan. Reduce the heat to low and cook 5 minutes longer. Carefully remove the cinnamon sticks and discard, or reserve for another use.
- Gradually add the chocolate to the cinnamon-infused cream mixture and cook, stirring, until melted and smooth. Stir in the espresso powder, chipotle powder, and vanilla and continue cooking over low heat for 1 minute longer. Transfer to a fondue pot and serve warm, not hot. Makes about 3 cups, to serve 8 to 10.
*Cinnamon sticks infuse the cream with a subtle yet distinctive undercurrent of flavor; but if you have none on hand, simply add 1 teaspoon of ground cinnamon along with the espresso and chile powders.
Adapted from Great Party Fondues by Peggy Fallon (John Wiley & Sons, 2008)
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.
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