Ingredients:
1 small clove garlic, halved
3/4 cup beer
8 ounces process Swiss cheese shredded (2 cups)
4 ounces sharp natural Cheddar cheese, shredded (1 cup)
1 tablespoon all-purpose flour
dash bottled hot pepper sauce
Rub inside of heavy saucepan with cut surface of garlic; discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, till mixture is thick¬ened and bubbly. (Do not allow mixture to be¬come too hot.) Stir in hot pepper sauce.
Transfer to fondue pot; place over fondue burner. Spear dipper with fondue fork; dip into fondue, swirling to coat. (If mixture becomes too thick, stir in a little additional warmed beer.)
Dippers: french bread, ham, boiled potatos
January 28, 2012
January 25, 2012
Hollandaise Sauce
I often shied away from making Hollandaise Sauce. After all, I kept hearing about how it 'breaks' easy and that it often doesn't work out and then you have to try again from the beginning. So I often used a package mix when it came to Hollandaise, it seemed delicious and was very easy to put together. No chance of breaking either.
One day I started some chicken and rice to suddenly discover there wasn't a package of Hollandaise handy. I did have plenty of butter, lemon juice, and farm fresh eggs on hand, but no Hollandaise mix. Out came the cookbooks, and in Get Saucy by Grace Parisi, I found a recipe to try. The big key about Hollandaise sauce is heat. the temperature needs to be low enough so the eggs don't cook solid, but you still need to cook the eggs with the butter. I used a double boiler and was very cautious about the heat.
All the effort was well worth it. This Hollandaise sauce recipe is extremely rich, unlike a package mix.
Ingredients
2 extra large egg yolks (mine were smaller so I used three)
1 Tablespoon cold water
A pinch of salt
3/4 cup (1 & 1/2 sticks) of cold unsalted butter cut into 1 inch cubes
1 & 1/2 Tablespoons lemon juice.
Cayenne pepper
Use a double boiler or a steel bowl over a pan. Put 2 inches of water in the bottom pan and bring to a simmer. A simmer means the water hasn't boiled yet, but is almost hot enough to boil. Keep the water just below a boil for this whole process.
Put the egg yolks, water, salt in the top pan and whisk until it is warm to the touch. Add a few (I used four) cubes of the butter, and whisk until the butter is almost completely integrated. Whisking constantly, continue to add a few pieces of the butter at a time, each time waiting until all the butter is added before adding more. As you add the butter, this should be getting slightly thicker. If not, your heat might need to be a touch hotter. Whisk in the lemon juice. Then add cayenne pepper to taste. Transfer this whole thing to a pitcher (I used a gravy boat) and serve immediately. If you need to wait, keep warm by putting the pitcher into simmering water. If it gets too thick, thin with a tablespoon of simmering water.
One day I started some chicken and rice to suddenly discover there wasn't a package of Hollandaise handy. I did have plenty of butter, lemon juice, and farm fresh eggs on hand, but no Hollandaise mix. Out came the cookbooks, and in Get Saucy by Grace Parisi, I found a recipe to try. The big key about Hollandaise sauce is heat. the temperature needs to be low enough so the eggs don't cook solid, but you still need to cook the eggs with the butter. I used a double boiler and was very cautious about the heat.
All the effort was well worth it. This Hollandaise sauce recipe is extremely rich, unlike a package mix.
Ingredients
2 extra large egg yolks (mine were smaller so I used three)
1 Tablespoon cold water
A pinch of salt
3/4 cup (1 & 1/2 sticks) of cold unsalted butter cut into 1 inch cubes
1 & 1/2 Tablespoons lemon juice.
Cayenne pepper
Use a double boiler or a steel bowl over a pan. Put 2 inches of water in the bottom pan and bring to a simmer. A simmer means the water hasn't boiled yet, but is almost hot enough to boil. Keep the water just below a boil for this whole process.
Put the egg yolks, water, salt in the top pan and whisk until it is warm to the touch. Add a few (I used four) cubes of the butter, and whisk until the butter is almost completely integrated. Whisking constantly, continue to add a few pieces of the butter at a time, each time waiting until all the butter is added before adding more. As you add the butter, this should be getting slightly thicker. If not, your heat might need to be a touch hotter. Whisk in the lemon juice. Then add cayenne pepper to taste. Transfer this whole thing to a pitcher (I used a gravy boat) and serve immediately. If you need to wait, keep warm by putting the pitcher into simmering water. If it gets too thick, thin with a tablespoon of simmering water.
January 21, 2012
Plump Popovers
Steam forming in this egg-rich batter billows each popover into a hollow puff that is virtually all crust—the better to lavish with butter and jam. You can make the batter ahead. Complete step 1, cover batter, and refrigerate for up to a day. When ready to bake, stir batter well and proceed with step 2.
1 cup milk
3 eggs
1 tablespoon sugar
2 tablespoons butter or margarine, melted and cooled
1 cup flour
¼ teaspoon salt
1 In blender or food processor combine milk, eggs, sugar, butter, flour, and salt. Whirl until smooth and well blended, stopping motor once or twice and using a rubber spatula to mix in flour from sides of container.
2 Preheat oven to 400° F. Generously grease standard muffin or popover pans or custard cups. Pour batter into pans filling about half full.
3 Bake until popovers are well browned and firm to the touch. (35 to 40 minutes). Avoid opening oven until end of baking time. Serve hot.
1 cup milk
3 eggs
1 tablespoon sugar
2 tablespoons butter or margarine, melted and cooled
1 cup flour
¼ teaspoon salt
1 In blender or food processor combine milk, eggs, sugar, butter, flour, and salt. Whirl until smooth and well blended, stopping motor once or twice and using a rubber spatula to mix in flour from sides of container.
2 Preheat oven to 400° F. Generously grease standard muffin or popover pans or custard cups. Pour batter into pans filling about half full.
3 Bake until popovers are well browned and firm to the touch. (35 to 40 minutes). Avoid opening oven until end of baking time. Serve hot.
January 18, 2012
Marbled Orange Fudge
Ingredients:
2-1/2 cups sugar
2/3 cup evaporated milk
1/2 cup butter, cubed
1 pkg. (10 to 12 oz.) white
baking chips
1 jar (7 oz.) marshmallow creme
3 tsp. orange extract
12 drops yellow food coloring
9 drops red food coloring
1. Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.
2. Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set.
3. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in fridge.
2-1/2 cups sugar
2/3 cup evaporated milk
1/2 cup butter, cubed
1 pkg. (10 to 12 oz.) white
baking chips
1 jar (7 oz.) marshmallow creme
3 tsp. orange extract
12 drops yellow food coloring
9 drops red food coloring
1. Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.
2. Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set.
3. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in fridge.
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