Fondue

NOTE: If you prefer to not use alcohol, I've found that I can easily substitute using about half a cup of clear soda such as sprite, seven up or ginger ale and it works well. Mostly this is needed to prevent the cheese from getting clumpy and stringy when trying to dip. Mignonne
Beer-Cheese Fondue 2 C. shredded Swiss cheese 2 C. shredded American cheese 1 T. cornstarch 1/2 tsp. dry mustard 1 tsp. Worcestershire sauce 2/3 C. beer Small loaf French bread, cut into bite size pieces Have cheese at room temperature. In a mixing bowl, combine cheeses with cornstarch and dry mustard; toss to coat. Add Worcestershire sauce; mix well. In saucepan heat beer just until warm. Gradually add cheese mixture, stirring constantly over medium low heat till the cheese has melted. Quickly transfer cheese mixture into fondue pot; place over a fondue burner. Spear a bread cube with a fondue fork. Dip in cheese mixture. Makes 6 servings
Cheese Fondue 2 lbs. grated sharp Cheddar Cheese 2 T. cornstarch 1/4 tsp. dry mustard 1 clove garlic, peeled 1 1/2 C. dry Sherry or dry white wine 2 T. cherry liqueur, optional 1 loaf French bread, cut in large pieces Food Items for Dipping: French, rye or pumpernickel bread cubes, smoked turkey or chicken breast; cooked & cubed, broccoli or cauliflower florets, baby carrots, mushrooms, cherry tomatoes, apple or pear wedges, celery and peeled carrot pieces, and/or cauliflower and broccoli florets. Blend cheese, cornstarch and mustard together in bowl. Rub garlic around inside of ceramic cheese fondue or electric fondue pot. Pour Sherry into pot; heat until hot but not boiling. (Cheese fondue requires low or medium-low heat.) Gradually add cheese mixture, stirring until completely cooked. Cook until mixture begins to bubble; lower heat, add liqueur. Each person uses individual fondue fork for dunking. This fondue does not have as high a temperature as beef fondue, so that food need not be transferred from fondue fork to place fork.
Swiss Fondue 4 dinner or 6 appetizer servings 5 C. (about 1 1/4 lbs.) grated Swiss or Gouda cheese 2 T. cornstarch 1 garlic clove, peeled and halved 1 1/2 C. dry white wine 1 - 3 T. Kirsch liqueur Nutmeg and freshly ground black or white pepper to taste Graphics by Mignonne

Pasta With Four Cheeses & Sauteed Radishes With Cilantro

Pasta With Four Cheeses

8 oz. vermicelli noodles
1/4 C. sharp white cheddar cheese (you can get this at Walmart)
1/4 C. brie cheese
1 to 2 T. dry white wine
1/2 C. ricotta cheese
1/4 to 1/2 C. Parmesan, divided
2 cloves garlic, minced

Garnish: finely sliced fresh chives or scallion and freshly ground pepper to taste.

Bring a large pot of salted water to boil, add noodles and cook until done about 6 to 7 minutes or according to package directions.

Meanwhile, dice your cheddar and brie into 1/4 inch cubes. Combine the cheeses (half of the Parmesan) and minced garlic with the white wine and ricotta in the top of a double boiler or in a microwave proof container that is large enough to accommodate the cooked pasta. If you are using a double boiler, melt the cheese while the pasta is cooking, if you are using a microwave you can wait until the pasta is done. When the pasta is done, drain, pat dry, and toss it with the melted cheese. Or is you are using a microwave oven, heat the cheese for 1 minute. Whisk it vigorously and return it to the microwave for 20 seconds. Add the drained pasta to the melted cheese, right in the microwave dish, and toss. Season with lots of freshly ground pepper and scallion. Garnish with remaining Parmesan, chives or scallion, and black pepper.

Yield: 2 servings
Notes: When I made the Pasta With Four Cheeses recipe I added one more cheese. As if four wasn't enough. lol Actually, I still only used about 1 1/4 cup of cheeses altogether. I cooked approximately two cups of a mixture of macaroni, shells, and wheels to make it easier for my grandchildren to handle. The cheeses I used were Blue, Butterkaise, Feta, Brie and Parmesan. I blanched some baby red onions to add, and some cut up jumbo shrimp.
Radishes With Cilantro & Lemon

To go with my pasta dish, I sliced up some radishes and sautee'd them in butter with a tad bit of olive oil then after draining I tossed the slices in lemon juice and fresh cilantro.

Note: Fresh Lemon Zest would really look terrific on this dish as well.