Official Cinerama Holiday Swiss Cheese Fondue Recipe
No kidding, this is the real thing. It's oh so much better than stale cineplex popcorn. Looks like the batch being sampled here might have had a bit more wine in it than indicated by the recipe. That's not Conan O'Brien waiting his turn at the trough.
SWISS CHEESE FOR THIS DISH YOU WILL NEED: 1 earthenware casserole holding about 4 cups, or a chafing dish (or a similarly shaped cooking utensil with a handle), 1 alcohol stove (the flame of which is easily adjustable); or any electric plate, with an asbestos pad, that will hold the cooking utensil securely. THE INGREDIENTS: (Serves 2) 1/2 lb. Switzerland Swiss, shredded, or finely cut 1 loaf French or other white bread with a hard crust (or at least four hard rolls), cut into bite-size pieces each of which must have at least one side of crust. 1 ½ tablespoons flour 1 clove fresh garlic 1 cup Neuchatel wine (or any light dry white wine of the Rhine, Riesling or Chablis types) salt, pepper, nutmeg to taste. (Optional) 3 tablespoons Kirschwasser or 2 tablespoons of any non-sweetened fruit brandy such as apple jack, slivowitz, cognac, etc. or light rum. THE PREPARATIONS: Dredge cheese with flour. Rub the cooking utensil well with garlic. Pour in the wine and set over very slow fire. When the wine is heated to the point that air bubbles rise to the surface (never boiling point), stir with a fork. Add the cheese by handfuls, stirring in a rhythmic up-and-down motion, taking care each handful is completely dissolved before another one is added. Keep stirring until the mixture starts bubbling lightly. At this point add a little salt and pepper and a dash of nutmeg (optional). Finally add and thoroughly stir in the Kirschwasser (or other brandy). Remove the bubbling fondue from the fire and set immediately onto your preheated table heating element. |
SOUTH SEA ISLAND LUAU
Once you've mastered the Swiss cheese fondue from Cinerama Holiday you will surely want to move on to the entire Luau as spelled out in the South Seas Adventure souvenir book from 1958. Just set aside four to five hours for preparation. You may find it helps to fix a big batch of the Luau Punch before hand.
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LUAU PUNCH • INAMONA (peanuts, pecans and walnuts, mixed, finely chopped and salted) • LONTI SALMON • LIMED FISH WITH COCONUT CREAM • CHICKEN LAULAUS CURRY SAUCE • BAKED SWEET POTATOES MAIA HOOMA'S (Baked Bananas) • ASSORTED FRUITS (from centerpiece) LUAU PUNCH 1 ½ bottles light Jamaica rum - 2 oz. Curacao - 2 oz. gin - 1 cup orange juice - 1 cup lemon juice - 1 cup lime juice - 1 cup pineapple juice – ½ bottle white wine. Prepare three hours before luau time. Mix all ingredients together thoroughly. Pour over cracked ice. Let stand 3 hours. Add more cracked ice. Garnish with thin slices of fresh pineapple. Serves 12. LOMI SALMON 2 pounds smoked salmon - 1 cup onions, finely chopped - 1 cup ice water - 6 tomatoes, peeled and chopped - 10 green onions, with tops - 2 teaspoons ice cream salt. Shred fish into small pieces. Combine salmon and chopped tomatoes and mash with fork. Lomi ( crush) chopped onions with ice cream salt, using fingers or wooden potato masher. Stir in ½ cup ice water. Add salmon and tomatoes and mix thoroughly. For a thinner consistency, add remaining ice water. Chill and serve in individual bowls. Yield: 12 servings. LIMED FISH WITH COCONUT CREAM 3 lbs. halibut (or any delicate, white-fleshed fish) - 2 cups water - 1 tablespoon salt - 6 limes (juice of) Mix water and salt. Cut fish into small cubes and soak one hour in salt water solution. Drain. Rinse fish in fresh water. Put in bowl and cover with juice of 6 limes. Marinate for 2 ½ to 3 hours. Drain and serve with coconut cream. COCONUT CREAM 2 ½ cups shredded package coconut (or fresh) – 1 ½ cups heavy cream - 1 clove of garlic, crushed. Soak the coconut in cream for 30 minutes, simmer for 10 to 12 minutes, cool and strain through several thicknesses of cheesecloth, squeezing out as much liquid as possible. Add crushed garlic and stir thoroughly. CHICKEN LAULAUS 4 chicken breasts - 1 tablespoon flour – ½ teaspoon ginger - 6 tablespoons melted butter - 2 teaspoons soy sauce - 2 onions, minced - 6 pounds spinach - 12 corn husks. Wash spinach thoroughly. Remove stems and shake off excess water. Set aside. Remove bones from chicken breasts. Cut chicken into 1-inch cubes. Combine flour and ginger. Coat chicken pieces with flour-ginger mixture. Melt butter in large skillet, pour in soy sauce. Add chicken and sauté until golden brown. Add more butter if necessary. For each serving, wrap several chicken cubes and a little grated onion in about 12 to 15 spinach leaves that have been laid crosswise. Keep stem and sheaves of corn husks intact. Place the chicken wrapped in spinach leaves in corn husk. Wrap carefully and tie the tips of each end of the leaves. Steam the laulaus 2 ½ to 3 hours in a covered steamer or cook ½ to ¾ of an hour in a pressure cooker at 15 lbs. pressure. Yield: 12 Chicken Laulaus. CURRY SAUCE 1 quart milk, scalded - 1 ½ cups packaged coconut - 2 tablespoons butter - 1 onion, finely chopped - 1 clove garlic, minced – 1 ½ teaspoons fresh or dried ginger root, finely chopped - 2 teaspoons curry - 1 teaspoon brown sugar - 2 ½ tablespoons flour. Add grated coconut to scalded milk. Allow to stand for 1 hour. Strain through cheesecloth bag, squeezing until coconut meat is dry. Reserve coconut milk, discard coconut. Melt butter in saucepan. Add onions, garlic and ginger root. Sauté until lightly browned. Add curry powder and sugar. Mix thoroughly. Stir in flour. Gradually add coconut milk, stirring constantly. Do not allow to boil. Serve with chicken laulaus. BAKED SWEET POTATOES Bake in conventional manner or scrub skins, rub with vegetable oil. Wrap in aluminum foil and bake in hot coals, about 1 ½, hours. Test with fork for doneness. MAIA HOOMO'S (BAKED BANANAS) 12 large ripe bananas - 1 cup orange juice - 1 cup lemon juice - Powdered sugar - Butter. Wash bananas. Place in baking dish with enough water to cover bottom of pan. Bakes 30 to 40 minutes in a moderate oven (350°) or until bananas are soft and skins begin to open. Serve hot in the skins. Season with butter, sprinkle with orange and lemon juice combined and dust with powdered sugar. Yield: 12 servings. |
Have you got an official food recipe from a major motion picture? We'd like to add it to the museum. We really aren't all that interested in Indiana Jones monkey brains or Papillon cockroaches, etc. but if you have something really fit to eat, send us the recipe.