Fun and fast dishes that aren't budget breakers
Here are some inexpensive recipes to serve at your easy party. TUSCAN CHEESE FONDUE 1 1/2 cups dry white wine,
Here are some inexpensive recipes to serve at your easy party.
TUSCAN CHEESE FONDUE
1 1/2 cups dry white wine,
such as pinot grigio
2 large cloves garlic, minced
3 cups shredded fontina cheese
1 cup shredded Asiago
or Parmesan cheese
2 tablespoons cornstarch
Use any or all of these as dippers: brown cremini mushrooms, trimmed and halved; small, cooked artichoke hearts, halved; red or gold cherry tomatoes; bread sticks, broken into bite-size pieces
In a fondue pot, over medium heat, heat the wine and garlic until bubbles form. Toss the cheeses lightly with the cornstarch until evenly coated. Gradually add the cheeses to the pot, a handful at a time, stirring each time until the cheeses are completely melted. Serve with bowls of vegetables and bread sticks to dip into the sauce. Makes 4 to 6 servings.
Source: "Fondue" by Lou Seibert Pappas
CAPPCUCCINO FONDUE
6 ounces milk chocolate
4 ounces bittersweet chocolate
cup plus 2 tablespoons
half-and-half
2 teaspoons instant espresso
powder
1/4 teaspoon ground cinnamon
Use any or all of these as dippers: cinnamon coffeecake, marshmallows, doughnuts or gingerbread, cut into 1-inch cubes; fruitcake, sliced thinly.
Cut the chocolates into half-inch pieces. In a fondue pot, over low heat, combine the chocolates, half-and-half, espresso powder and cinnamon. Stir until the chocolate is melted and the mixture is smooth. Keep warm over low heat.
Arrange the dippers on a serving platter and set it next to the fondue pot. Spear the morsels with fondue forks and swirl them in the warm sauce. Makes 4 to 6 servings.
Source: "Fondue" by Lou Seibert Pappas
BLUE CHEESE SHORTBREAD LEAVES
cup chopped pecans
4 ounces blue cheese, crumbled
3 tablespoons butter, softened
1/2 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
Place chopped pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 to 10 minutes or until lightly toasted. Cool 30 minutes. Reduce oven temperature to 325 degrees.
Process blue cheese and butter in a food processor for 10 to 15 seconds or until creamy, stopping to scrape down sides as needed. Add flour, cornstarch, salt and pepper; pulse 9 to 10 times or until the mixture is crumbly. Add toasted pecans; pulse 9 to 10 times or until mixture forms moist clumps.
Transfer mixture onto plastic wrap on a flat surface, and gather dough into a ball shape; flatten into a 1-inch-thick disk. Wrap in plastic wrap and chill 1 hour or until firm.
Turn dough out onto a lightly floured surface. Pat or roll to 1/8- to 1/4-inch thickness. Cut with 1 1/2-inch and 2-inch holiday-shaped cutters. Place on a parchment-paper-lined baking sheet.
Bake at 325 degrees for 16 to 18 minutes or until light golden-brown. Transfer to a wire rack; cool 15 minutes. Makes about 40.
Source: Sheri Castle, Southern Living