Text 23917, 85 rader
Skriven 2007-12-08 22:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Neat, new to me, conc
=================================
-=> Quoting Burton Ford to Dale Shipp <=-

 BF> Title: Country Cork Irish Stew
 BF> [ Note: I would think the Title would be "County" Cork Irish Stew,
 BF> but I'm only part Irish.]


And you would be right. And I'm not Irish at all.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Aged Cheddar & Guinness Fondue
Categories: Cheese, Beer, Dips
  Servings: 4

      2    apples, cored & cut into
           chunks
      2 c  cauliflower florets
      2 c  lg cubed ham
      2 c  baby carrots, each halved
      1    baguette (or any bread with
           lots of crusty crust)
           pigs-in-blankets
           FONDUE:
      1 lb good aged cheddar, grated
  2 1/2 TB all-purpose flour
      8 oz Guinness stout + more if
           needed
      6 TB frozen apple juice
           concentrate, thawed
      1 ts powdered mustard
      1 ts finely minced garlic
      1 ts Worcestershire sauce
      2 ts olive oil

The secret to a smooth cheese mixture is to toss the flour with the
grated cheese before adding it to the fondue pot. This method evenly
distributes the flour (which serves as the thickener) and prevents
lumpy fondue! The unexpected ingredient is apple juice concentrate -
which sweetens the aged cheddar ever so slightly. Just a great combo
of flavors. One of our favorite fondue dippers are baby pigs in a
blanket. Simple to make - 1 can/tube of crescent dough + Lil'
Smokies baby sausage links. Unroll the dough, cut into strips - wrap
each Lil' Smokie and bake 375F for 10-12 minutes until golden brown.

Serves 4 as meal or 6 as first course

If you don't have a fondue pot, just prepare the fondue dip in a
medium sized saucepan and bring it to the table hot. You may have to
warm the fondue back at the stove a couple of times during the meal.
If the cheese gets too thick, thin it out with a little more
Guinness. Tossing the grated cheese with flour ensures a smooth,
lump-free fondue.

Toast bread: If your bread is day-old, skip this step. Otherwise cut
the bread into 1ö squares. Turn oven to 250F. Toast bread pieces for
15 minutes. Remove and cool. Make fondue: Toss grated cheese with
the flour. In your fondue pot over low heat, add 2 teaspoons of
olive oil and garlic. Fry until garlic is fragrant, about 30
seconds. Turn heat to medium-high. Add Guinness, apple juice
concentrate, Worcestershire sauce and mustard. Bring to boil. Add
cheese a little at a time, stirring constantly until fondue is
smooth and melted. Thin with more Guinness, if needed throughout the
meal. Season with salt and pepper.

Serve: Arrange bread, vegetables and fruit around the table. Other
ideas: broccoli, pigs in blanket (made with lil’ smokies wrapped
with crescent roll dough unrolled & cut into strips, bake 375F for
12 minutes) , celery, boiled new potatoes, grapes, steamed Brussels
sprouts, boiled shrimp.

From: Http://Steamykitchen.Com
 
MMMMM-------------------------------------------------



Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)