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Posts Tagged ‘fondue’

by Caitlin Saniga

I have a feeling kids would be all over this fondue. It's a great excuse to serve a variety of vegetables and get kids excited about them. Some other ideas for dippers: pitted olives, celery sticks, bell peppers of all colors, cauliflower, mushrooms, zucchini sticks, bread cubes and rolled-up pepperoni slices. P.S. I made this fondue on the stove and then transferred it to my mini slow cooker to keep it warm.

  •  1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 1/2 cups marinara sauce
  • 1 1/2 cups mozzarella cheese
  • 1/2 cup cheddar cheese
  • 1/2 cup Parmesan cheese
  • 1 teaspoon cornstarch
  • 1/4 cup white wine

I tried to make my dippers long enough that this could be a no-forks fondue. Broccoli crowns with long trunks, pretzel stick and bell pepper strips did the trick.

Possible dippers:

  • broccoli crowns
  • pretzel sticks (I used pumpernickel.)
  • bell pepper strips

In a medium pot, warm the olive oil over medium heat and saute the garlic for about 30 seconds. Add the marinara sauce and white wine. Bring the marinara mixture to a boil, 2 or 3 minutes.

Use your favorite tomato sauce for this recipe ... doesn't have to be marinara. A garlic or basil sauce might be nice. If it's chunky, run the sauce through the food proccessor before adding it to the fondue.

Meanwhile, mix together the cheeses and cornstarch in a medium bowl. Add the cheese to the boiling marinara mixture. Spray a wooden spoon with cooking spray, and stir the marinara mixture until the cheese has completely melted and the fondue is smooth.

Transfer to a warm serving bowl or fondue pot.

Serve immediately.

Recipe adapted from Fat Girl Trapped in a Skinny Body

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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by Sarah Steimer

Admittedly, I already had leftover chipotle peppers from another recipe, and I just bought a jar of honey that I've been crazy about from our winter farmer's market - so this recipe sort of fell into place.

  • 1 pound (16 ounces) Monterey jack cheese, shredded
  • 2 tablespoons corn starch
  • 2/3 cup beer
  • 1/3 cup honey
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, finely diced
  • 2 tablespoons lemon juice

Possible dippers

  • carrots
  • steamed or raw broccoli
  • red pepper strips
  • crisp tortilla strips or tortilla chips
  • apples (as usual)

Toss the cheese in the corn starch to coat. Set aside.

In a saucepan, bring the beer to a boil. Lower the heat and slowly add the cheese, stirring constantly. Once the cheese is a smooth consistency, add the garlic, honey, chipotle pepper and lemon juice. Stir to combine. Add more beer if the fondue seems too thick.

Serve immediately – and keep stirring! This is definitely a good recipe if you have an actual fondue pot that you can keep over heat. Otherwise place the fondue in a bowl inside of a larger bowl that is well insulated. And like I said – keep stirring!

Makes four servings.

Recipe adapted from: Honey.com

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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by Caitlin Saniga

Have you ever grated your own nutmeg? It tastes and smells dramatically different from the nutmeg that comes already grated in little jars at the store. It's fresh and floral and earthy. The large seed resting on the grater in the right of the photo is a nutmeg seed, and you can find whole nutmeg at bulk food stores.

  • 7 ounces shredded Swiss cheese (I used Emmental.)
  • 1 tablespoon all-purpose flour
  • 1/2 cup white wine
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely minced
  • 1 ounce cherry-flavored liqueur (Kirschwasser is good.)
  • 1/4 teaspoon freshly ground pepper
  • Freshly grated nutmeg, for topping

Dipper ideas:

  • sliced pear
  • crispy mini sausages
  • strips of grilled pita

When Sarah and I worked together at The Burr, one of Kent State's student-run magazines, we made several trips to The Melting Pot for dinner and desserts, courtesy of our editor John (left). This recipe is a copycat recipe for The Melting Pot's traditional Swiss fondue.

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water (or use a double boiler). Bring the water to a boil over high heat. Reduce the heat to medium, and pour the wine into the bowl.

Stir in the lemon juice and garlic using a fork. Cook for 30 seconds, stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl.

Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a hot serving bowl. Garnish with a dash of nutmeg and serve immediately.

Makes about 4 servings.

Recipe adapted from: RecipeSecrets.net

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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by Sarah Steimer

Save this recipe for St. Patrick's Day! It's delicious and easy enough to make while you finish that bottle (or case) of beer.

  • 8 ounces of blue cheese, crumbled (about 2 cups)
  • 1/4 cup flour
  • pinch cayenne pepper
  • 1/2 teaspoon dry mustard (I used Dijon mustard – everyone survived)
  • 3/4 cup Irish lager (Harp is a good choice and not difficult to find at stores)
  • 1/2 cup 2 percent milk

    Beer and cheese, cheese and beer!

  • salt

Possible dippers

  • bread, cubed
  • roasted Brussels sprouts
  • apples

In a medium bowl, toss together the blue cheese, flour, cayenne pepper and mustard.

In a fondue pot – OR in a pot on the stove (directly over the heat or double-boiler style) – combine the beer and milk. Stirring occasionally, bring the mixture to a simmer. Add the cheese mixture to the liquids and stir with a wooden spoon until the cheese is melted and the mixture is relatively smooth.

Serve immediately.

Makes about four servings.

Recipe adapted from: Martha Stewart

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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by Sarah Steimer

My family makes this every Christmas Eve... and every time we crave it otherwise.

  • 2 (8-ounce) packages of cream cheese
  • 2 cups milk
  • 2 cloves garlic (or more!), minced
  • 1 1/2 cups fresh grated Parmesan cheese

Place cream cheese into top of a double boiler, set over simmering water.* As the cheese melts, gradually stir in milk to bled into a smooth sauce (you may not use all the milk, so watch carefully — you want the fondue to be thick and even a little stringy).

Add garlic and Parmesan; stir until cheese melts and thickens the sauce. Serve immediately with apples, carrots and fresh Italian bread, or whatever else strikes your fancy.

*Note: I’m sure you can also use a traditional fondue pot to make this as well, which I find at almost every thrift store I visit. You can also do this in the microwave, which I’ll admit we usually do out of laziness. Just melt the cream cheese about a minute at a time on power level 3 or 4. Continue to use these low power levels after you add the other ingredients and heat.

Recipe: Martha Steimer (mawwm)

Photo: Sarah Steimer

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