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Category Archives: Appetizer

Did Somebody Say, “Fondue?”

cheese-fondueWho doesn’t like melted cheese? Yeah, that’s what I thought. My mom gave me a very nice electric fondue pot, and I finally put it to good use this weekend. Here’s the recipe:

The Ingredients:

  • 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
The Instructions:
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. 🙂

Roasted Garlic

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!