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  November Edition   ::   THE OH SO INDULGENT NEWSLETTER
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Mark your Calendar for SATURDAY APRIL 14 2007 to attend the The Glass Slipper Ball
Where Chef Natasha Treu Fletcher will be Featured as one of HOUSTON'S Best Chefs
The Ball is Benefiting Zonta Intl. Download your "save the date" card here.
I will highlight two signature hors d'oeuvres for sampling and answer culinary questions. Plus dine on an array of signature hors d'oeuvres from other Top Houston Chefs. Dance into the night with one of Houston’s top dance bands. TICKETS AVAILABLE SOON!

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Hot and Heavy Chocolate Fondue
A winter treat guaranteed to warm up even the chilliest of partakers.

  • 8 ounces good quality milk chocolate broken in pieces
  • 8 ounces good quality dark chocolate broken in pieces
  • 1/2 pint whipping cream
  • 1/8 c cognac or favorite liqueur
  • 1 tsp cayenne powder
  • ½ tsp cinnamon powder
  • 1 tsp chili oil (optional)
  • strawberries and other dippables of choice
  1. Place all ingredients in a non-stick double-boiler or a fondue pot over low heat.
  2. Stir constantly until the mixture is nearly melted and smooth. Do not allow to boil.
  3. Remove from heat.
  4. Arrange strawberries and other succulent fruits on a plate near pot.
  5. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!



Next month in CuizineHoustonLogo I will feature an article about a Fine Meats Market that offers roasts other than ham and turkey and fine meat selections. Be sure to pick up your copy at one of our stands. And check out this months Wine Issue!

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