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Category Archives: Appetizer
May 15, 2011Posted by on
- 1 cup white wine
- 1 Tablespoon butter
- 1 Tablespoon flour
- 7 ounces Gruyere, cubed or shredded
- 7 ounces sharp cheddar, cubed or shredded
- 7 ounces Emmentaler, cubed or shredded
- Assorted dipping items, such as crusty bread, Granny Smith apples, cauliflower, broccoli and carrots
1. Bring the wine to a boil in a small saucepan.
2. Meanwhile, melt the butter in a medium saucepan over medium-low heat.
3. Whisk the flour into the butter and cook for 5 minutes, stirring constantly so it does not stick and burn.
4. Stir the wine into the flour mixture slowly using a whisk.
5. Slowly add cubes of cheese until they are all melted.
6. Transfer to fondue pot (if electric, use a low setting to keep the fondue warm and gooey)
7. Serve with things that taste good when they are covered in cheese (which is just about anything, but I prefer bread, apples and veggies).
P.S. This makes a LOT of fondue. 🙂
January 24, 2011Posted by on
If you’ve dined out with me a few times, then there are two things on a menu you know I will always order: the roasted garlic appetizer and then (almost) anything with goat cheese. I decided to make the roasted garlic at home, which meant a whole head just for me!
Step One: Preheat the oven to 400 degrees.
Step Two: Peel away the outermost layers of the garlic bulbs, but be sure to leave the skins of the cloves intact. Use a sharp knife to slice the tops off of the bulbs so the garlic cloves are exposed.
Step Three: Place the garlic bulbs inside muffin tins (the perfect little holder!). Drizzle olive oil over the tops of the bulbs so the cloves are covered.
Step Four: Cover the garlic bulbs with aluminum foil and bake in the 400 degree oven for 30 to 45 minutes, until the cloves are soft and golden.
Step Five: Use a cocktail fork to pull the roasted cloves from the bulbs and spread the roasted garlicy-goodness onto slices of French bread.
Of course, after eating all of this garlic, no one will really want to be around me for a while, but sometimes that’s a good thing!