Bringing The Cheese Fondue To Parties

Ah, cheese fondue! The aroma of meltingly pungent cheese and wine - bubbling gently and ready for dippers of bread. It's a romantic dinner for two, or a wonderful ice-breaker for a party or get-together. It's the perfect meal to foster intimate conversation and create lasting memories of good times by all.
Lots of Pots
Cheese fondue can be used as a meal, or as an appetizer. The pots made for cheese fondue are of heavy, heat resistant earthenware or heavy metal. A controllable heat unit that maintains low, even heat is what keeps the cheese melted and slightly bubbly without burning the cheese or over heating it. You want the consistency to be smooth and sauce-like.
If you don't have a fondue pot, you can also use a casserole dish or one of ceramic material - it must be heat resistant! Use it over a well-regulated alcohol, canned heat, or butane flame. You can also try it over an electric hot plate or candle warmer, although this is not recommended! Other types of fondue pots are the classic fondue bourguignonne pan, electric fondue pots and chafing dishes.
Control Your Heat!
If your heat source isn't manageable, you will end up with cheese that cools too much and the result is a big glob of hardened cheese that becomes undunkable. If your heat source is too hot, the cheese ends up being stringy and starts to separate into a globby, gooky mess.
It's not as hard as it seems. That's why making a small investment into a real fondue pot is worth it. Your fondue pot usually comes packaged with the right style of forks, your controllable heat source and a pan that was made for this kind of cooking.
Okay, ready to try out a great cheese fondue recipe? Look no further! I have them all right here for you. Create your own memories. Make your guests smile. Treat your family to something entirely different than Hamburger Helper. You'll be happy you did!
What you'll need:
- 1 1/2 to 1 3/4 cup of buttermilk
- 1 lb. Swiss cheese (diced or shredded)
- 3 Tbsp flour
- 1/2 tsp dry mustard
- 1 clove of garlic (halved)
- Keilbasa sausage or other dippers*
- Asparagus Tips or other dippers*
- Fondue pot or equivalent
If you choose to use processed Swiss cheese, just be aware that it tends to thicken up more readily than natural cheese and normally needs to be thinned if it stands very long.
First, heat the buttermilk and garlic halves in a pot. Once the buttermilk is heated through, remove the garlic halves. Don't bring to boiling point. Then combine the cheese, flour, and seasoned salt. Add to the hot liquid by small handfuls and stir until all the cheese is uniformly melted and blended.
Next, place the buttermilk cheese sauce mixture over a low flame (your canned heat or equivalent) to keep the cheese simmering gently - you don't want it to boil! You might find you'll need to add a little more of whatever liquid you have left to keep the cheese properly thinned and for a good dipping consistency.
This yummy recipe serves 5 or 6 as an appetizer and easily serves 2 for a meal. For a variation on the theme, try Swiss Cheese Dipping Sauce found on my web site. (See information below)
*Some other dipper ideas are small cubes of cooked ham and toast to dip into the melted cheese. Chill your tender asparagus spears and serve with the Keilbasa. Can also be served with cherry tomatoes and rye bread slices.
At the table dip your dippers into the cheese and use the rye bread to catch the drips from pot to plate. YUMMY!
Enjoy!
Important: Please feel free to republish this article on your web site or in your ezine. However, you are not allowed to modify any part of its content and all links should be kept active.

Visit the Cheese Facts website to learn about cheese storage and mimolette cheese

.

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Grilled Cheese, New York Style

First of all, I cannot claim this to be my Grilled Cheese recipe, but if you like food, and can appreciate good taste, then read on. Like I said, this vegetarian sandwich is not one that I remember the way I had when growing up, but when viewed through the lens of logic, you will surely agree that it is indeed, a great way to 'build' a sandwich.

Kenzo Y. grew up in New York, north of the city, and has experience cooking for friends and family. Many mistakes were made by his bold cooking styles, and with experience came improvement. Hobbies include writing, computing, solving problems, and gardening.

Kenzo is not a vegetarian, yet enjoys vegetarian dishes

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Making The Perfect Grilled Cheese Sandwich

Grilled cheese has been a popular lunch choice for generations, and the variations on this simple sandwich abound, depending on where you are in the world. While American or cheddar cheese are the popular choice for this treat in the United States, some parts of Europe prefer Swiss or Gouda cheese to fill their bread slices.
There are also a number of additions that can go into a grilled cheese sandwich, like ham, tomato, herbs and spices, or sauces like ketchup or mustard. Some of these will go between the slices of bread before the grilling takes place, and some are sprinkled on the top or used as a dip. Many Canadians enjoy dipping their sandwiches in ketchup or applesauce, while people in the United States tend to prefer their sandwiches with tomato soup or French fries on the side.
The Perfect Grilled Cheese Recipe
There are many gadgets on the market today that will grill up a lovely sandwich for you to enjoy. If you don't own one of the specialty grillers however, a good old-fashioned cast iron pan that is well seasoned will do. In fact, if you have a brand new cast iron skillet, a grilled cheese sandwich will be the perfect choice for seasoning your new pan.
Bread can run the gamut from a hearty wheat to a crusty white, depending on your preference. Texas toast can make a yummy choice, as can many rye breads. The good news about selecting a bread for your grilled cheese is that once you have added plenty of butter and melted cheese, almost any bread will fit the bill in a tasty way.
Butter is the next ingredient for making your sandwich, and can be spread directly onto the bread or melted into the pan. It is a good idea not to skimp on the butter, although a well-seasoned pan can add plenty of flavor with a smaller amount of butter needed. Your cheese can be American, Havarti, cheddar, or Swiss, depending on your own tastes and preferences.
Place your first piece of bread in the pan with the buttered side down, add the cheese of your choice, and place the second slice of bread on top of the cheese with the buttered side up. Grill the first side until the bread is nicely toasted, then flip your sandwich and cook the other side until the cheese inside is melted.
Variations
There are so many variations on the grilled cheese sandwich today; your choices are only limited by your tastes and imagination. Try tossing in some avocado and tomato, or a slice of ham or bacon. Sprinkle with a dash of oregano, or add some mayonnaise to the bread.
Some people enjoy a tuna melt, which adds tuna or tuna salad to the melted cheese inside. Others like to dip their bread slices into beaten eggs before placing them on the skillet. Whatever your preferences, you are guaranteed to find a grilled cheese sandwich that will tantalize your taste buds. Bon a petit!

Want to find out about cheese storage and mimolette cheese? Get tips from the Cheese Facts website.

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Amazing Yogurt Cheese

What's lusciously smooth and creamy, with only a fraction of cream cheese's calories and none of its fat? Yogurt cheese. And it's a snap to make at home. Just line a large strainer with either cheesecloth, white paper towels, or a coffee filter. (Or use a special yogurt cheese funnel.) Spoon in 4 cups of plain nonfat yogurt, refrigerate and let drain overnight. You'll end up with 1 ½ to 2 cups of nonfat yogurt cheese. Store your cheese covered in the refrigerator. Each ¼ cup portion has about 34 calories and no fat compared with 198 calories and over 19 grams of fat for cream cheese. Some brands of yogurt have emulsifiers or stabilizers in them that prevent the whey from draining off. Reading the label isn't always enough to tell you whether a particular yogurt is drainable. So try this test at home: Take a big spoonful of yogurt out of the container, leaving a depression. If the hole starts to fill with liquid within to minutes, you should have success making yogurt cheese from this particular brand. Here are some ways to use your yogurt cheese:





Fold in chives and use to top baked potatoes or potato skins.





Add fresh or dried herbs and use as a savory spread for toast or crackers.





Mix with minced smoked turkey and use in place of cream cheese on bagels.





Stir in orange juice concentrate and minced fruit (such as strawberries). Use as a topping for muffins, pancakes, or waffles.





Add homemade pesto or salsa and use as a dip for crisp raw vegetables.





Elbows And Cheese





½ cups uncooked elbow macaroni





2/3 cup shredded soy Cheddar





½ cup dry curd cottage cheese





½ cup skim milk





2 teaspoons Dijon mustard





2 egg whites





hot pepper sauce, to taste I slice whole wheat bread





Cook the macaroni in a large pot of boiling water until not quite tender, about 8 minutes. Drain. Coat a I quart casserole dish with nonstick spray. Add macaroni and Cheddar. Toss to combine. In a blender, puree the cottage cheese, milk, I teaspoon mustard, egg whites, and hot pepper sauce. Pour over the macaroni and stir lightly to distribute. Tear the bread into pieces and place in a food processor with the remaining mustard. Process into fine crumbs. Sprinkle over the casserole. Bake at 350°F for 40 minutes.





Cheese Stuffed Blintzes





This recipe uses fromage blanc, which requires a starter culture. Blintzes





6 ounces whole wheat pastry flour





½ teaspoon baking powder





I egg whit





2/3cup skim milk





1 cup fromage blanc 2 tablespoons honey





¼ teaspoon ground cinnamon Garnish





blueberries, cooked pears, or applesauce grated orange or lemon rind To make the blintzes: In a medium bowl, whisk together the flour and baking powder. Whisk in the egg white and milk. Continue whisking until free of lumps. Coat a small nonstick frying pan with nonstick spray. Place the pan over medium high heat. Pour in about 3 tablespoons of batter and swirl it around to coat the bottom of the pan. Cook the blintz for about I minute, until the top is dry and the bottom is lightly browned. Flip the blintz out onto a rack or tea towel by turning the pan upside down. Continue making blintzes with the remaining batter. To make the filling: In a small bowl, mix the fro mage blanc, honey, and cinnamon. To fill the blintzes, lay each blintz on a counter. Spoon a rounded tablespoon of the filling onto the middle of the blintz. Fold the bottom of the blintz over the cheese. Then fold in the sides. Finish by rolling the whole thing up into a little pouch. Coat a large nonstick frying pan with nonstick spray. Heat over medium heat. Add the blintzes and cook for a few minutes on each side to lightly brown. Serve garnished with blueberries, pears, or applesauce and orange or lemon rind.

Learn more about diabetes and diabetes management.

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How to Make the Best Grilled Cheese Ever (As Only My Husband Can)

The grilled cheese sandwich is one of the best comfort foods out there - probably one of my favorite comfort foods. We all grew up eating them. Diners and restaurants offer them, upscale eateries even dare to add ham, turkey, onions, and other things to make it seem more of an adult food and call it a grilled cheese sandwich. Sounds more like a ham and cheese to me. But when we get right down to it, the good old basic two slices of bread with melted cheese in between them really just can't be beat. Some people like to have tomato soup with theirs, my husband really likes his with Mrs. Grass Chicken Noodle Soup (with a ton of added noodles to it). That's how he ate it all the time back when he was a little kid. Not the greatest soup ever, but who doesn't love the egg in the package and getting to drop it in the water and watch it melt? Well I digress. Back to the task at hand - the wonderfully simple yet delicious grilled cheese sandwich.

Nina Hoffman is Editorial Director for Prime Publishing LLC, owner of RecipeLion.com. We have thousands of free recipes, cooking tips, easy quick recipes and food information. If you want to make it, then let RecipeLion show you the recipe. Discover your inner chef at http://www.RecipeLion.com.

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Cottage Cheese Bread From A Bread Machine

Bread machines are crazy popular during the holiday rush. They make great gifts for busy people. Want fresh bread without having to get into the mess of playing with flour? A bread machine is your answer. All you do is measure ingredients and a few hours later some back to hot, fresh bread.

Recipes for making bread with a bread machine all have some basic ingredients, like flour, water, sugar and salt. Beyond the basic ingredients each recipe has its own variation. Special ingredients can be added for taste and texture. Other ingredients are added to lend color or softness to the loaf of bread.

Bread Pan

Dairy products are often added to the dough to make the bread soft and fresh with a great aroma. Cheese cubes or shredded cheese can be added just before the kneading cycle is finished. That way the cheese is incorporated into the dough thoroughly, yet individual pieces of cheese are detected in the finished product. Most bread makers have an audible alarm near the end of the kneading cycle to alert you of the time to add the special ingredients.

Other dairy products are added in the mixing pan at the start. Milk can be substituted for the water called for in the bread recipe. Use the same quantity of milk as the recipe calls for water. Milk improves the taste of the bread and gives the crust a shine. When a delay cycle is used to make bread at a later time, dried milk should be added to the dry ingredients instead of using fresh milk. Instead of using a cup of fresh milk, use a cup of water and add a tablespoon of dried milk to the dry ingredients.

Cottage cheese or sour cream are used in bread machine recipes to give the bread softness and taste. Improved taste and texture are the marks of a good recipe that will be used again and again. Try substituting ¼ to ½ a cup of cottage cheese or sour cream for the same amount of water in your recipe.

To make cottage cheese bread measure the following ingredients into the mixing pan of your bread machine in the order given, and run a light bread cycle: ¾ cup tap water, 1 large egg, ½ cup cottage cheese, 3 cups bread flour, 1 ½ teaspoons salt, 2 tablespoons sugar, 1 tablespoon butter, 2 teaspoons dry yeast. This recipe makes a large two-pound loaf of delicious, moist bread. For best results the tap water should be cold.

Cottage Cheese Bread From A Bread Machine

Naomi Gallagher is a writer and a fantastic cook with a love for machines that help her make the most of her time in the kitchen. Making homemade bread has become one of her specialties. Learn more by visiting her sites where she likes to write about making bread and cooking great food: http://lazysusanspicerack.com/ and http://toastmasterbreadmachine.com/.

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Diabetic Friendly Cinnamon Monkey Bread With Cream Cheese Glaze Made With Sugar Free Powdered Sugar

This tasty bread recipe is very diabetic friendly so you don't need to worry when you serve this bread. Even the diabetics among your family and friends can enjoy this Cinnamon Monkey Bread with Cream Cheese right along with everyone else. Even though this bread has a powdered sugar glaze, it won't be a problem. That's because we have also given you the instructions for making your own sugar-free powdered sugar. It is quick and easy to make; so simple you won't even feel like you went to any trouble to make it.

DIABETIC FRIENDLY CINNAMON MONKEY BREAD WITH CREAM CHEESE

Bread Pan

3/4 cup Splenda granular
1 tbsp ground cinnamon
2 cans (7.5 oz each) refrigerated buttermilk biscuits
1/2 cup butter or margarine, melted and divided
4 oz cream cheese, softened
1/2 cup powdered sugar*
1 to 2 tbsps milk

Preheat oven to 350 degrees. Grease a 12-cup fluted tube pan and set aside.

Cut each piece of biscuit dough into 4 pieces using kitchen scissors. In a medium mixing bowl, mix the Splenda and cinnamon. Roll the dough pieces in the Splenda/Cinnamon mixture. Place half the biscuit pieces into the prepared pan. Drizzle with 1/4 cup of the melted butter. Top with remaining biscuit pieces and drizzle with the remaining butter. Top the biscuit pieces with the remaining Splenda/Cinnamon mixture. Bake at 350 degrees 40 to 45 minutes or until golden. Let loaf stand for 5 minutes then invert onto a serving plate. Spoon the prepared cream cheese glaze over the loaf.

To prepare the glaze: Beat the cream cheese and powdered sugar in a bowl using an electric mixer. Beat until well blended. Add milk, beating until glaze reaches the desired consistency.

*Instructions for making sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.

Yield: 12 servings.

Enjoy!

Diabetic Friendly Cinnamon Monkey Bread With Cream Cheese Glaze Made With Sugar Free Powdered Sugar

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

She also shares her vintage recipe collection at http://grandmasvintagerecipes.blogspot.com

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My Recipe For At The World's End Pineapple Cheese Bread

Jack Sparrow was stranded on a deserted island. That was all I heard about with the release of the third installment of "Pirates of the Caribbean." Everyone was in an uproar about how stupid it was that where he went when he was eaten by the Cracken was that island. Me personally....although I don't exactly accept it as a valid plot-line, I thought it was perfect. Well, for me.

If what was at the world's end was a deserted island, then I believe I would have no problem being stranded there. While other people would probably have panic attacks, I would relish in the silence. The reason is that I know exactly what my deserted island would contain.

Alone....no one to tell you what they think about what you are wearing, what you're doing, or how you're speaking. There's no one to worry about, think about, or to talk about. It's just yourself, being, and maybe learning to enjoy your own company.

Sunshine will always prevail. Beautiful sunshine, beating down on the hot white sand touched only by the clear blue water that laps upon the shore in calming sounds. Tropical palm trees are there for your need of shade. Caves are for exploration and protection. There are coconuts and (most importantly) pineapples for you to consume all day. It comes with realizing that I meant it when I said I could live on fruit, because now I am doing it. The nights would be cool and exotic, and the days would be hot and tropical.

To me Jack Sparrow didn't have it as bad as everyone thought (minus his multiple personalities). For a captain of a ship I am sure being on a deserted island is not the best idea (being the seafaring folk that they are), but for me it would be a tropical paradise.

The inspiration for finding this recipe and modifying it was Jack's deserted island (and what I make of my own island). With its sweet light outside and its creamy filling with a pineapple finish, it embodies everything my deserted island would be.

If you want to get desserted (pardon the pun), make this delicious bread (because you won't be eating bread for awhile):

"At The World's End Tropical Cheese Danish"*

Ingredients: About 4 and 1/2 all purpose flour, 3 tbs cornstartch, 2 tbs fat free milk, 2 packages active dry yeast, ½ tsp vanilla extract, 16 oz cream cheese, 1 cup confectioner's sugar, ¼ tsp salt, 1 tbs lemon juice, 1 cup 75 degree temperature water, 5/6 cups plus 5 tbs sugar, 8 oz can of crushed pineapple, ½ cup softened butter, and 2 eggs slightly beaten.

1) In a bread machine pan put the water, butter, eggs, 5 tbs sugar, salt, flour, and yeast in that order. Put in bread machine and place on dough setting. When cycle is complete turn dough onto a lightly floured surface. Punch dough down.

2) Divide dough in half. Roll each portion into a 15 x 9 inch rectangle. Place on baking sheets greased with butter flavored cooking spray.

3) In a small mixing bowl combine the cream cheese and 1/3 cup sugar. Spread the mixture lengthwise down the center third of each rectangle.

4) Combine the pineapple, ½ cup sugar, and cornstarch in a small saucepan. Bring to a boil. Reduce heat; cook and stir until thickened. Cool. Spread the mixture on top of the cream cheese mixture.

5) On each long side of the rectangles, cut 1 inch wide strips about 3 inch into the center. Starting at one end, fold alternating strips at an angle across the filling. Then seal the ends. Cover with plastic wrap and let rise for 20 minutes.

6) Bake at 350 degrees for about 25 minutes or until golden brown. Remove from pans to wire racks to cool.

7) Combine the confectioner's sugar and milk. Drizzle over the Danish.

Likely Page Break8) Enjoy on your deserted island (it's the last piece of bread you'll have for awhile).

* Base of recipe from Taste of Home and I molded it from there.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

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Cottage Cheese Bread From A Bread Machine

Bread machines are crazy popular during the holiday rush. They make great gifts for busy people. Want fresh bread without having to get into the mess of playing with flour? A bread machine is your answer. All you do is measure ingredients and a few hours later some back to hot, fresh bread.

Recipes for making bread with a bread machine all have some basic ingredients, like flour, water, sugar and salt. Beyond the basic ingredients each recipe has its own variation. Special ingredients can be added for taste and texture. Other ingredients are added to lend color or softness to the loaf of bread.

Dairy products are often added to the dough to make the bread soft and fresh with a great aroma. Cheese cubes or shredded cheese can be added just before the kneading cycle is finished. That way the cheese is incorporated into the dough thoroughly, yet individual pieces of cheese are detected in the finished product. Most bread makers have an audible alarm near the end of the kneading cycle to alert you of the time to add the special ingredients.

Other dairy products are added in the mixing pan at the start. Milk can be substituted for the water called for in the bread recipe. Use the same quantity of milk as the recipe calls for water. Milk improves the taste of the bread and gives the crust a shine. When a delay cycle is used to make bread at a later time, dried milk should be added to the dry ingredients instead of using fresh milk. Instead of using a cup of fresh milk, use a cup of water and add a tablespoon of dried milk to the dry ingredients.

Cottage cheese or sour cream are used in bread machine recipes to give the bread softness and taste. Improved taste and texture are the marks of a good recipe that will be used again and again. Try substituting ¼ to ½ a cup of cottage cheese or sour cream for the same amount of water in your recipe.

To make cottage cheese bread measure the following ingredients into the mixing pan of your bread machine in the order given, and run a light bread cycle: ¾ cup tap water, 1 large egg, ½ cup cottage cheese, 3 cups bread flour, 1 ½ teaspoons salt, 2 tablespoons sugar, 1 tablespoon butter, 2 teaspoons dry yeast. This recipe makes a large two-pound loaf of delicious, moist bread. For best results the tap water should be cold.

Naomi Gallagher is a writer and a fantastic cook with a love for machines that help her make the most of her time in the kitchen. Making homemade bread has become one of her specialties. Learn more by visiting her sites where she likes to write about making bread and cooking great food: http://lazysusanspicerack.com/ and http://toastmasterbreadmachine.com/.

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No Fail Herb and Cheese Bread Recipe

Everyone loves the aroma of homemade bread in their house but with the busy lives we all lead, no one can spare hours it takes to make bread from scratch. However, with the advent of no knead bread popularized by Jim Lahey, all this has changed.

This amazingly tasty and easy to make herb and cheese bread requires only 5 minutes of preparation the night before and 10 minutes on the day of bread baking. In between all that, you just let the bread rest and allow the yeast to slowly do its thing. You heard right, folks: all you do is mix the ingredients together, let it rest overnight, put it into your baking pan, let rise and bake. You never have to break a sweat.

This recipe has some whole grain in it for added depth of flavour and healthfulness. I recommend you make the dough after dinner so that it will be ready when you are the next morning. In the summer, you can replace the dried Italian seasoning with fresh herbs, increasing the amount to 3 to 5 tablespoons of finely chopped herbs. Among the yummy herbs you can choose are: green onion, sage, thyme, rosemary, basil, chives and tarragon.

Here is the recipe: Makes one 1 1/2 pound loaf; fits a 9 x 5 inch bread pan

2 1/3 cups all purpose flour
2/3 cups rye or whole wheat flour
2/3 cup grated old cheddar cheese
1 tablespoon Italian seasoning
1/3 teaspoon instant yeast
11/4 teaspoons salt
1 1/2 cups water, room temperature

Combine all the dry ingredients, including the herbs, in a bowl and stir well. Add the water and stir. The dough will appear very loose and shaggy. Cover and let proof overnight for about 12-18 hours. The dough will appear bubbly at the surface.

The next morning, invert the dough onto a well floured counter. Fold the dough up in thirds like an envelope using a bench scraper. Gently lift and transfer the dough into a 9 x 5 inch bread pan. Cover and let rest until the dough rises to the top of the pan, about 1 hour.

Bake at 375 degrees F for 35-45 minutes or until the bread appears golden brown and sounds hollow when tapped. Cool at least 1 hour before serving.

For more detailed instructions, including step-by-step photos and a photo of this delicious herb and cheese bread, visit Baking Bread & More and click under No Knead Bread.

http://www.homemade-goodness-baking-bread-and-more.com

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