My mom and I decided to make fondue for dinner one night while I was visiting for Thanksgiving. I hadn’t made it in years so I sounded like fun. It’s so easy and a fun for a casual dinner or cocktail party.
3 cups shredded Swiss cheese (12 oz)
3 cups shredded Gruyère cheese (12 oz)
4 tsp cornstarch
1 clove garlic, minced
1 3/4 cups dry white wine
1 TBSP Kirsch or Sherry
1/8 tsp ground black pepper
1/8 tsp nutmeg
Crusty baguette, cubed or torn
Blanched broccoli and/or cauliflower
- Shred cheeses. Place in a large bowl and mix with cornstarch to coat.
- In a large saucepan heat wine until just simmering. Reduce heat to low.
- Begin adding cheese slowly, allowing to melt before adding more. Stir until mixture is completely melted and bubbly.
- Add Kirsch or Sherry if using, pepper and nutmeg.
- Transfer to fondue pot with low heat. Serve with dippers.
Avocados are in season in California from June through October. Now is a great time to mix up a batch of guacamole!
I prefer Hass variety avocados over the green-skinned kind. Hass are the smaller, dark green fruit with bumpy skin that turns black when ripe. Hass have a higher oil content making them creamier and richer than other varieties.
Green-skin (Zutano variety) on the left, Hass on the right
For this batch of guacamole I’m using both because that’s what I was given. Hey, never turn down free avocados!
For a party-size batch of guacamole:
5-6 avocados, pit and peel removed
1-2 Roma tomatoes, seeded and diced
2 TBSP minced onion
2 cloves minced garlic
2 TBSP lemon or lime juice
1 TBSP chopped fresh cilantro
Salt & Pepper to taste
- Smash avocados mix in lemon or lime juice
- Add remaining ingredients.
- Serve immediately or chill with plastic wrap pressed to surface of guacamole up to 2 hours.
Alternate Prep (QUICK & EASY)
3 ripe avocados, pit and peel removed
2 TBSP prepared salsa
Mash the avocados and mix in salsa for instant guacamole!
My husband got home from a business trip tonight so I decided to make his favorite thing for dinner – appetizers! Along with salami, cheese, crackers, carrots and dip, I made these tasty broccoli salad squares. They are one of his favorite things I make.
This recipe is based on a recipe I got from Pampered Chef about 15 years ago. I haven’t been able to find that slip of paper for a while, but luckily there’s not much to it so I just wing it!
2 crowns of broccoli, chopped
2-3 TBSP chopped red onion
1/4 cup roasted sunflower seeds
1/4 cup golden raisins
1/4 cup real bacon bits
1/2 cup mayonnaise
3 TBSP apple cider vinegar
1 TBSP sugar
1 can refrigerated crescent rolls
- Roll out the crescent dough in a sheet (don’t break up into triangles) onto a rectangular baking stone
or cookie sheet. Bake according to package directions, checking for it to reach a nice golden brown color. Allow to cool completely.
- While dough is baking, chop broccoli and onion. In a small bowl mix mayo, vinegar and sugar until smooth.
- Spread mayo dressing onto the bread. Sprinkle with broccoli, onion, bacon, raisins and sunflower seeds.
- Cut into squares with a pizza cutter or knife.
This makes an excellent dish to bring as an appetizer for potlucks. I like to make a batch and just split it between the two of us for dinner! The kids turned up their noses at it. That’s OK, more for us!