Cheddar Beer Fondue

I found this recipe in a fondue cookbook and it sounded yummy.  I had test it out before I made it for friends, just in case.  I realized a little to late that it makes enough cheese for about 6 hungry people.  I have a fondue pot but its tiny.  I just made this in a pan and poured it into heavy sangria glasses so the fiance and I would each have our own, and they would stay warm.  The hardest part is slicing all of the yummy things you would like to dip in your cheese.

11/2 c dark beer (a bottle is perfect)
2 cloves minced garlic
16 oz cheddar a mix of sharp and regular
2 T cornstarch
1t dijon mustard

Dipping things: soft pretzels, apples, mushrooms, potatoes, kielbasa, etc..

Slice all of the yummy dippers and put on a cute platter or in individual bowls.  Boil small potatoes and saute whole mushrooms in butter until caramelized.  If using kielbasa or veggie chorizo, mmm, saute until warm and colorful and use the flavor in the bottom of your pan to start the fondue.

If you cooked sausage or soysage take out of the pan and mince two cloves of garlic into a T of oil.  Only cook for a second then add 1 bottle of beer.  In a large ziplock toss shredded cheese with cornstarch.  When the beer comes to a simmer add cheese a large handful at a time, whisk until gooey.  Stir in mustard.  Serve, it will be super gooey and run down your chin at first as it cools it becomes easier to eat.

This recipe could easily be changed for different occasions, mexican beer and cheese with chilies and hot sauce would be yummy for cinco de mayo.  White wine, fontina, and pesto would be great for girls night.  Any excuse to eat a huge bowl of  cheese is a good one.

Ina's Toffee

I was cleaning this morning and found an old journal under nightstand stuffed with little pieces of paper.  Many of them were names of restaurants and bars I was supposed to try and never did.  On of them contained this recipe.  I needed a sweet fix and had most of the ingredients on hand, unusually the only thing I was missing is butter and sugar.  My weekly couponing trip fixed that.  These are incredibly easy and delicious but messy.

1c slice almonds
1c toasted pecans
1c unsalted butter sliced
1c sugar
5oz dark choc
4oz milk choc

Butter a 9 by 13 by 2 baking dish
In a food processor, I used my mini prep, pulse almonds to a powder and set aside.  Pulse pecans just to coarsely chop.  Add butter to a Large sauce pan over low heat.  When 1/2 melted add sugar and 1T water stir very gently until combined.  Raise heat to med/hi and insert candy thermometer.  Heat to 300 degrees about 15 min, this will smell amazing but do not taste.  It will start to brown swirl the pan carefully but do not stir.  While waiting chop the chocolates and mix together.  Remove the pan from heat, stir in pecans, pour into a baking dish.  Wait 1 minute and then top with chocolates.  Wait 3 minutes and spread now melted chocolate.  Top with almond powder and freeze for 30 minutes.  If you are like me and things fall out of the freezer when you open the door, stick it in the fridge for a few hours.  Break apart with a knife and store at room temp for up to 5 days. Share with others, don't be greedy.

BBQ Sidedish

Happy 4th of July.  For everyone needing something impressive to bring along to a friends BBQ, this is one of my favorite.  It's not exactly all American but if you are like me and treat every holiday like Mardi Gras it's perfect.

Mediterranean Orzo

1/2 lb orzo al dente

A good swirl of Olive oil
1 med red onion chopped
2 large cloves garlic minced
1 can garbanzo beans drained and rinsed
2 zucchini
2 yellow squash
Large handful of mint and parsley chopped
juice of 1 lemon
2c cooked orzo

In a huge shallow pan saute the onion in oil for a minute or so over medium high heat, however long it takes you to chop the garlic.  Add the garlic and drained garbanzo beans ( I usually forget the beans and end up putting them in later, don't do this it isn't near as creamy.)  If you hate garbanzo beans Sorry.  I love them and they are good for you.  Suck it up.  At this point I use my mandolin to slice the zucchini and squash straight into the saute pan. I like them barely cooked. Immediately drain the orzo and stir it in along with the lemon s/p and chopped herbs.  I know the mint sounds odd but trust me it is delicious, and it makes up for the garlic breath.  This is great at any temperature, and the longer it sits the better the flavor.  A small warning though after 3 days the onions start to turn everything purple.  If you have the option grilling the vegetables before tossing with the other ingredients, it would make this extra delicious.  Enjoy.