June 16th, 2010 
Fondueforyou 
1 cup water 1 ounce dried porcini mushrooms 2 tablespoons (1/4 stick) butter 8 ounces fresh shiitake mushrooms, stemmed, finely chopped 2 tablespoons chopped shallot 1 pound ripe Brie cheese, well chilled, rind trimmed, cut into 1/2-inch pieces (about 2 cups) 2 tablespoons cornstarch 1 cup dry white wine Bite-size pieces of cooked chicken Steamed […]
June 16th, 2010 Fondueforyou 4 ounces blue cheese, crumbled 1/2 cup dry white wine 8 ounces cream cheese, cubed 8 ounces Monterey jack cheese, cubed 1 tablespoon kirsch (cherry brandy) Heat wine and cream cheese, stirring until cheese melts. Add Monterey Jack cheese, a little at a time, stirring constantly. Blend in blue cheese. When smooth, add kirsch. Serve […]
June 16th, 2010 Fondueforyou 5 slices bacon 1 cup chopped onion 1 clove garlic, minced 1 (10 1/2 ounce) can cream of mushroom soup 1 cup milk 1 1/2 pounds sharp Cheddar cheese 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 3 dashes Tabasco sauce Parsley Fry bacon until crisp and brown in 3-quart heavy saucepan. Drain and crumble; […]
June 16th, 2010 Fondueforyou 4 tablespoons of butter. 4 tablespoons of all-purpose flour. 2 cups of milk. 16 ounces of asparagus spears drained and chopped. 2 slices of bacon, crisp cooked and crumbled. French bread, diced into one-inch cubes. Salt and freshly ground black pepper, to taste. In a fondue pot, melt the butter. Add the flour, mix thoroughly […]
June 16th, 2010 Fondueforyou 
Fondue is fun, casual and unique. But because there is an open flame, hot oil or other hot liquid and several people sharing one cooking vessel, there are a number of rules of etiquette and safety that should be followed. Use your fondue fork to spread bite-sized morsel of food, then dip and swirl it […]
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