recipes

krista asked for some of the fondue recipes... here are my favorites-

not fondue but yummy!
Prosciutto wrapped asparagus

1/2 lb prosciutto ( it is way cheaper and yummier at Costco than anywhere else)
1/2 package whipped cream cheese or boursin
12 fresh asparagus spears

preheat oven to 450. spread each slice of prosciutto with cream cheese wrap around 2 or 3 asparagus spears with woody ends trimmed. Bake 15 minutes.

grilled pesto marinated steak with blue cheese fondue-

1 1/2 lbs of skirt steak sliced very thinly
2 cups pesto
salt and pepper

thread meat onto skewers. place in pan and pour pesto to marinate for as long as you want. grill until desired doneness. ( i just put it in with the asparagus and it only took about 5 minutes more) dip into blue cheese fondue

blue cheese fondue-

1 T butter
1T minced garlic
2 cups heavy cream
1/2 lb good blue cheese
pepper
over medium low heat cook garlic in butter until soft. add cream and raise heat to medium bringing cream to a simmer. cook until cream is reduced by 1/3 .lower heat to maintain a slow simmer and stir in cheese until smooth, add pepper and put into fondue pot set on low. serve with meat skewers, bread, apples and pears.
can also be used as a pasta sauce or just as a condiment with steak.

garlicky cheese fondue-


if serving children, delete the wine and kirsch and substitute non-alcoholic cider for the white wine.
8 ounces Monterey jack cheese,coarsely grated
8 ounces Muenster, coarsely grated
2 tablespoons cornstarch
1 cup dry white wine
2 teaspoons minced garlic
1 tablespoon kirsch
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Optional Dipping Items on Skewers:
Boiled baby new potatoes in their skins, or quartered if large
Lightly steamed broccoli florets
Lightly steamed cauliflower florets
Lightly steamed asparagus Button mushrooms, wiped clean and stems removed
Cubed smoked ham
Cooked sliced hot sausage
Long thick pretzel sticks Lightly toasted cubes French bread

In a bowl or large plastic bag, combine the cheeses and toss with the cornstarch to coat. Set aside until ready to use.
In a fondue pot or large heavy saucepan, bring the wine and garlic to a simmer over medium-low heat. Add the cheese a bit at a time, stirring well to prevent from clumping, and cook until melted. Add the kirsch, salt, pepper, and nutmeg, stir well, and cook stirring until the mixture is smooth, 3 to 5 minutes.
Adjust the seasoning, to taste. Set the pot over a candle or canned heat and serve hot with assorted dipping items

mexican cheese fondue-

20 ounces monteray jack cheese
3 T flour
1 t cumin
1 t paprika
1 t chili powder
1 1/4 cups beer ( you can buy just 1 can at the gas station)
1 1/2 T lemon juice
2 cans of green chilies or 6-8 fresh chopped chilies
1 medium tomato seeded and chopped
1/2 bell pepper seeded and minced
1 1/2 t salt
optional jalapenos
shred cheese and mix with flour and spices, set aside. heat beer in saucepan or high heat but don't boil. when hot add rest of ingredients stirring until cheese is melted and smooth. serve with chips, meatballs, veggies and rolled tortillas.