Tuesday, February 23, 2010

Melting Pot Recipes

Wisconsin Trio Cheese Fondue
1 ½ C shredded Butterkäse cheese (6oz) [can be found at Whole foods, but you can also substitute Gouda if you can't find Butterkäse]
1 ½ C shredded Fontina Cheese (6oz)
3 Tbsp flour
¾ C white wine
¼ C dry sherry
2 tsp chopped shallots
1 tsp freshly ground black pepper
¼ C crumbled blue cheese
2 Tbsp chopped scallions
Toss the Butterkäse and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine and sherry into the bowl. Sit in the shallots using a fork. Cook for 30 seconds, stirring constantly. Note: You can replace the alcohol with vegetable broth, Even though most of the alcohol cooks off it leaves its flavor behind.

Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.

NOTE: The cheese is shredded and tossed with flour to aid din thickening and to improve the viscosity of the fondue. The fondue should be the consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all of the cheese may be needed, and, in some cases, more cheese may be needed to reach the perfect consistency.
Recommended dipping accompaniments: Variety of breads, green apples, mixed vegetables.
On the website that I found this little treasure I also found a recipe for their Court Bouillon, which is what the meat course is cooked in but is an excellent way to prepare yummy vegetables like broccoli, mushrooms, and potatoes, and for a dark chocolate raspberry fondue. YUM!

Monday, February 22, 2010

Sweet Potato and Peanut Stew

I had a lot of comments on my dgit blog for this recipe so I thought I would share on this blog. It is really quite delicious even though it is a vegetarian recipe. I honestly wish it made just a little more!

Sweet Potato and Peanut Stew
3 medium sweet potatoes
1 Tbsp oil
2 cloves garlic, minced
1 1/4 tsp cumin
1/4 tsp cinnamon
1/2 tsp salt
2 cans garbanzo beans (drain and rinse)
1 can diced tomatoes
1 can vegetable broth
1/4 cup creamy peanut butter
1/2 cup loosely packed chopped cilantro

Cut sweet potatoes into 1/2" cubes and microwave for 8 1/2 minutes. Meanwhile, put oil in stock pot and warm on medium heat. Add oil, garlic, cumin, cinnamon and salt.

Add garbanzo beans and tomatoes and veg broth. Mix and then add peanut butter. Once all mixed and sweet potatoes are done, add and stir in with cilantro.

*My sweet potatoes were not done from microwaving so I just cooked them longer in the stew- which I think next time (because there will be a next time because it is so delicious) I would try to cook the sweet potatoes completely in the stew.