We had so much fun with Truman in town seeing us last week. After doing a little indoor skydiving, we went to Dave & Busters and had chocolate fondue. It was such a hit that the next night, we decided to make cheddar cheese fondue. It was loved by all! We served it with three kinds of bread (pretzel rolls, ciabatta and wheat bread), roasted potatoes, mushrooms, broccoli and squash (the veggies we had on hand) and chicken apple sausage. Do this with your kids for a really fun night!
4 cups shredded sharp cheddar cheese
2 tablespoons cornstarch
2 cups whole milk
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
Any kind of bread
Toss the shredded cheddar cheese with cornstarch in a large bowl. Set aside.
In a medium saucepan over low heat, whisk the milk, mustard, Worcestershire, salt, white pepper, and nutmeg, stirring occasionally, until it is hot and begins to gently bubble. Using a whisk, gradually add in the cheese. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling. Season to taste with additional salt and pepper if necessary.
Pour the mixture into a fondue pot or bread bowl. Serve immediately with accompaniments on fondue forks or skewers.
Looking for something new and different? Watching college basketball equals great food and company We decided it was healthy (without piling it on a chip). Thumbs up for games well played and even a bigger thumbs up for great new appetizer. Mandy is new to Texas and is 2 for 2 with great recipes.
1 can chick peas, rinsed and drained
1 garlic clove
3 cups cilantro, chopped
3 T. extra virgin olive oil
1 T. lemon juice
1 avocado, chopped (use two if they are small)
course salt and pepper to taste
lemon wedges, garnish
Blend all ingredients in a food processor (with the exception of the lemon wedges) until is the perfect consistency for dipping. Once blended, put in a bowl and drizzle with a little more olive oil (approximately a tablespoon) and garnish with lemon wedges.
Healthy can be yummy! Lyn served these at a party as an appetizer. She was gracious enough to share her recipe about a year ago and it has been a great addition to several menus. I love the color, the crunch, and the simplicity. Green beans a finger food? Why not.
Using a wire wisk, mix the 4 ingredients well.
1/2 cup sugar (you can use sweetener)
1/2 cup white wine vinegar
1/4 tsp pepper flakes (I add a little extra)
1 clove garlic – chopped (I use 1 large or 2 if they are small)
Mix above early in the day and refrigerate.
Cook 1 lb. green beans for 3 minutes in boiling water. Remove and plunge in ice
water. Refrigerate beans.
About an hour before serving, pour marinade over green beans and allow to reach
room temperature. Serve. It makes a great appetizer or a side dish.
This is another great pizza topping from my Portland wine tasting group. Simple, delicious and a bit fancy, depending on the mushrooms you use.
1/2 cup extra-virgin olive oil
4 cloves garlic, chopped
1/2 wild mushrooms, sliced
4 t. chives, chopped fine
4 t. parsley, chopped fine
Fresh ground pepper, to taste
1/4 Parmesan cheese
3/4 lb. shredded fontina cheese
1 pizza crust
Preheat oven to 450. Place pizza crust on a baking sheet.
In a large frying pan, heat the oil with garlic over high heat. As soon as it sizzles, add the mushrooms and saute until their edges begin to turn golden, 3-4 minutes. Stir in chives and parsley and remove from heat.
Spread mushrooms and their juices on top of crust up to 1/2 inch from the edge. Season with black pepper. Sprinkle with Parmesan and fontina.
Bake the pizza until the cheese is melted and beginning to brown, about 10 minutes. Remove and cut into slices with kitchen shears.
This pizza is so unique, you won’t believe it. It is for serious pizza lovers and foodies only. If you have a pizza party, serve it last, since it has that sweet/salty/crunchy texture that would be a perfect finish. Just make sure you leave room; it’s definitely rich! The toppings are for a 12″ pizza; no need to measure, just eyeball it. Oh and our family always uses kitchen shears to cut the pizza – so much easier!
3/4 cup marscapone cheese
1/2 pound gorgonzola cheese
1 medium firm but ripe pear
6 oz. shredded fontina cheese
6 oz. sliced almonds
1 pizza crust
Preheat the oven to 450.
Place pizza crust on a baking sheet. Spread marscapone on crust up to 1/2 inch from the edge. Crumble gorgonzola on top. Halve, peel and core the pear. Cut lengthwise into thin slices, and arrange them on top of the pizza, gently pressing them down. Scatter the fontina and almonds on top.
Bake the pizza until the cheese is melted, about 10 minutes. Transfer to a cutting board and cut into slices.
My friend Kara is Italian and a great cook. Here’s the pizza sauce she uses. Easy and yummy.
4 cloves garlic, chopped
1/2 yellow onion, chopped
1 can tomato paste
1 can peeled tomatoees
Put in pan and saute for 5 minutes or much longer. Blend. Freeze extra if you like.
Pizza is one of my favorite food, and I have enjoyed making homemade pizzas for years with this pizza dough. Nothing is more fun than inviting over a few couples, having them bring some toppings, then bellying up to the pizza-making bar.
1 cup lukewarm water
2 T. olive oil
1 packet dry yeast
3 cups flour (approx.)
2 t. kosher salt
2 T. sugar (my secret ingredient)
In a small bowl, combine the water, olive oil and yeast. Set aside until it looks foamy, about 5-10 minutes.
In an electric mixer fitted with a dough hook, combine flour with the salt and sugar. With the mixer on low speed, pour in the yeast mixture in a slow, steady stream. Let the mixer run on low until the dough comes together.
If needed, add up to a half cup more flour bit by bit until the dough is smooth and slightly sticky. Turn the dough out on a floured surface and knead a couple times by hand.
Place dough in an oiled bowl and cover it with plastic. Let it rise in a warm spot for about 1 hour, until almost doubled in volume.