Monday, August 25, 2008

What's For Supper Ya'll? Fondue for Two

Fondue is fun and easy. You can make a whole meal out of it.
Start with a salad, add lots of interesting ingredients.
Next on to my favorite part...........cheeeeeeeeeeeese!!
First, pick out your favorite bread and vegetables to dip, then go to the cheese!
There are many recipes you can choose from. Here's a few to try:

Classic Swiss Cheese Fondue
1 garlic clove, cut in half; 2 cups dry white wine (Neuchatel, Rhine or Chablis); 1 pound Emmenthaler or Gruyere, or a mix, finely cut (not grated); 3 tablespoons cornstarch; 3 tablespoons Kirsch or brandySaltBlack pepper; Pinch of nutmeg; 2 loaves crusty French or Italian bread (baguettes);
Rub an earthenware casserole, chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat. DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in cornstarch that has been dissolved in Kirsch. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of cornstarch dissolved in a little wine, then warm slightly.Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsch, Neuchatel wine or beer.
For your main course, you may want to try the following:
And, don't forget....dessert!
There's pink fondue, chocolate marshmallow fondue, praline fondue and so much more! Cut up fruits (i.e. strawberries, bananas, pineapple), lay out marshmallows and serve warm pound cake to dip into your sinfully delicious brew!
Share your fondue recipes with us!

1 comment:

Anonymous said...

ooooohhhhh....yummy! my favorite. :) can't wait to try it. thanks for posting

Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

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