| Related sites for http://www.usaweekend.com/98_issues/981213/981213food.html |
| Baker\'s_Dozen Brunch and breakfast recipes from That's My Home. | | Breakfast_and_Brunch_Dishes Recipes ranging from quick and easy dishes to elegant and gourmet ones suitable for company breakfasts. | | Breakfast_and_Brunch_from_Allrecipes_com Offers a huge database, as well as the opportunity to submit or request recipes, and read helpful cooking tips. | | Breakfast_and_Brunch_Recipes A variety of recipes from The Recipe Link. | | Breakfast_Fare An indexed collection of breakfast items. | | Breakfast_Foods_Index A collection of breakfast and brunch recipes listed by category, from CooksRecipes.com. | | Breakfast_in_a_Muffin Muffins with a filling of cream cheese, egg, Cheddar cheese and bacon. | | Breakfast_in_Bed Complete recipes for a romantic breakfast in bed. | | Breakfast_Pizza Cresent rolls topped with a mixture of eggs and ground beef. | | Breakfast_Recipes Noted writer, Jean English discusses how you can have the most nutritious breakfasts imaginable with organic foods. Hosted by Maine Organic Farming and Gardening. | | Breakfast_Recipes A small collection of breakfast recipes including Hawaiian Waffles and Southwestern Eggs. | | Breakfast_Recipes Selection of recipes including Grapefruit Crunch, Hawaiian Toast with Custard Sauce, and Swiss Muesli. | | Breakfast_Recipes Collection of recipes including Acapulco Baked Eggs, Bacon And Cheese Breakfast Pizza, and Ham Waffles. | | Breakfast_Recipes Recipes for a variety of breakfasts from an onion pie, to gingerbread waffles with chocolate sauce, or bacon and egg breakfast tarts. | | Breakfast_Recipes Over 300 breakfast recipes from RecipeSource.com. | | Breakfast_Recipes_-_Lovetoknow Offers recipes for cereal, eggs, French toast, waffle, muffins and pancakes. | | Breakfast_Recipes_at_Recipezaar Browse or search by ingredient, cuisine, or preparation. Each recipe includes nutritional information. | | Breakfast_Recipes_for_a_Great_Beginning Includes Huevos Revueltas, Blue Corn Pancakes, Country Breakfast Casserole, Apple Pancakes with Cinnamon Butter, and Mediterranean Scramble. | | Breakfast_Recipes_from_Angie\'s_Realm A handful of recipes including Mexican Breakfast Tortillas, Crunch Cereal, Triple Wheat-Honey Muffins, and Eggs a la Cathy. | | Breakfasts From the simple sunny side up, to chocolate chip pancakes, breakfast or brunch recipes using eggs. | | Brunch_Recipes_from_Ladies_Home_Journal Small selection of recipes includes Pink Fruit Compote and Ham and Potato Brunch Pizza. | | Choppy\'s_Breakfast Some basic breakfast recipes. | | Florida_Breakfast_Recipes Selection includes muffins, pancakes, shortcakes, rock shrimp breakfast casserole, and streusel. From the Florida Department of Agriculture and Consumer Services. | | Fried_Country_Ham_with_Red-Eye_Gravy Recipe for this traditional Southern breakfast dish often served with grits and biscuits. | | Healthy_Breakfast Includes recipes and menus, cooking tips, and nutritional information. | | Home_and_Hearth_Breakfast A small index of breakfast recipes. | | Joshua_Grindle Recipes for breakfast, brunch and treats including quiches, fritattas, omelets, and muffins. | | Mexican_Breakfast_Recipes_from_About_com A selection including breakfast potato omelets, scrambled eggs with chorizo, corn griddle cakes, and huevos rancheros. | | Migas_with_Fresh_Tortillas Tex-Mex breakfast using eggs, tortilla pieces, cheese, spices, and vegetables. | | Oster_Breakfast_Recipes A small collection of breakfast recipes. | | Overnight_Caramel_French_Toast Baked in the morning, and prepared the night before, this dish is made with brown sugar, butter, light corn syrup, bread, cinnamon, milk, vanilla, and eggs. | | All_about_Square_Foot_Gardening Weblog covering basics of building, starting, growing and maintaining. | | Dave\'s_Garden__Definition_of_Intensive_Planting Definition includes links to other relevant topics. | | Mid-Atlantic_Horticulture_Short_Course Annual event sponsored by the Virginia Horticultural Foundation, with programs for professionals as well as home gardeners. Overview of workshops and speakers. | | Desert_Gardens Community contribution site featuring articles, blogs, and discussion areas. | | Glendale_Xeriscape_Botanical_Garden Demonstration garden at an Arizona public library using drought-tolerant plants. Virtual tour, and listing of plants grouped by water requirements, with summary information for each. | | Water_conservation Xeriscape resource for residents of Albuquerque, New Mexico | | Xeriscape_Gardening_News Monthly xeriscape gardening e-zine/newsletter with helpful gardening information and hints for water-wise, drought tolerant gardening. | | Xeriscape_Plant_Selections_and_Ideas North Dakota xeriscape information including zonal planting concepts, the importance of mulching, and lists of grasses, trees, shrubs, and flowers. | | The_Garden_Watchdog Clearinghouse for reader-supplied reviews and contact information of thousands of mail-order and internet plant sources. |
|
USA WEEKEND Magazine
advertisements
/* You may give each page an identifying name, server, and channel on
the next lines. */
var pageName=""
var server=""
var channel=""
var pageType=""
var pageValue=""
var prop1=""
var prop2=""
var prop3=""
var prop4=""
var prop5=""
var prop6="news"
var prop7="dining"
var prop8=""
var prop9=""
var prop10=""
/********* INSERT THE DOMAIN AND PATH TO YOUR CODE BELOW ************/
/********** DO NOT ALTER ANYTHING ELSE BELOW THIS LINE! *************/
var s_code=" "
Home Page
Site Index
Celebs
Health
Food
Personal Finance
Cartoon
Frame Games
Stickdoku
Trickledowns
Special Reports
Home & Family
Classroom
Talkin' Shop
Back Issues
Make A Difference Day
Enter your search terms
Submit search form
Food
Issue date:Dec. 11-13, 1998
The hottest
old trend in cooking: Fondue
Holiday entertaining dips back
to the '70s to give gooey food a '90s twist.
In this article:
Tips from the fondue experts
Recipes:
Sun-dried Tomato Pizza Fondue
Tiramisu Mascarpone Fondue
Black Bean and Pepper Jack Fondue
Additional recipes
 Elegant Shrimp Cassoulet
Recipes for health
Turkey and trimmings
Web links to more!
By Patty Rhule
 ell-bottoms are back; martinis are back. So is fondue. And like easy-fit
bell-bottoms or flavored martinis, there's a distinctly '90s twist to the new
fondue."People want to cook things that are delicious, fast and easy. The fondue
fits into today's lifestyle," says Rick Rodgers, author of Fondue: Great Food to
Dip, Dunk, Savor and Swirl (Morrow, $14), which includes the two recipes on this
page.During this holiday season, there's another important plus: Fondue is "good
for home entertaining, or if you want to involve your children in cooking," says chef
Norman Van Aken of the acclaimed Norman's restaurant in Coral Gables, Fla. "It's a
social situation. People will construct something themselves, dip it into cheese
fondue, add a few greens and say, 'Hey, try mine!' "New today, Van Aken says, is "reverse fondue." What's that? Instead of using cheese as the base for a fondue dip,
chunks of cheese are swirled into a cheese-optional dip. For a brand-new reverse
fondue recipe, see Van Aken's Black Bean Fondue at USA WEEKEND magazine's Web site,
www.usaweekend.com.
Go to topTips from the pros Use the right pot.
Use a large ceramic pot for cheese and large batches of dessert fondue, a
metal-lined pot for oil-based or fried fondues. Small ceramic pots are
perfect for desserts. For cooks put off by the teetering pots of old, the new
generation of fondue pots is sturdier and more versatile. Rick Rodgers likes those by
Calphalon and Le Creuset. Do the two-step. Cook the fondue in a pan on
your stove, then transfer it to the fondue pot for serving. Always make the
cooking liquid a little acidic. Use a dry or semi-dry wine. The acids help
the proteins in the cheese melt smoothly, Rodgers says. And use flavorful liquids and
seasonings - beer or broth, not water. Go beyond bread cubes for dipping.
Rodgers suggests dipping bagel chunks into a fondue of cream cheese and smoked
salmon. "Why not chunks of cooked chicken or shrimp with a traditional Swiss
fondue?" Not all cheeses make good fondue. Work in families of cheeses.
"I might mix a Swiss and a cheddar," says Van Aken. "But I wouldn't mix Swiss,
cheddar and Gorgonzola."Sold on fondue potsWilliams-Sonoma reintroduced fondue pots to last year's holiday catalog and
nearly sold out. Needless to say, they're back this year, and in Crate & Barrel's
holiday catalog.Sales of Le Creuset cast-iron fondue pots are up 20
percent over last year, the biggest surge in five years.As West Bend's fondue sales bubble, a 3-quart pot, the Entertainer, was just added to its
line of electric pots.
Go to topSun-Dried Tomato Pizza Fondue 2 Tbs. extra-virgin olive oil
1 medium onion, chopped
1/2 cup finely chopped sun-dried tomatoes
(not packed in oil) or sun-dried tomato salad bits
1 garlic clove, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. crushed hot red pepper flakes
1 cup dry white wine
1/2 ounces mozzarella cheese, shredded (about 3 cups)
4 ounces sharp Provolone cheese, shredded (about 112 cups)
2 ounces freshly grated Parmigiano-Reggiano cheese (12 cup)
1 Tb. cornstarch For dipping: Crusty French or Italian bread, cut into bite-size cubes with crust Focaccia, cut
into cubes
Salami cubes Pepperoni wedges
Baby artichoke hearts Raw red bell pepper slices
Raw zucchini wedgesIn a medium, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring
often, until translucent, about 4 minutes.Add the sun-dried tomatoes, garlic,
basil, oregano and hot pepper flakes. Stir until the garlic is fragrant, about 1
minute. Add the wine and bring to a simmer. In a medium bowl, toss the cheeses with
the cornstarch.Stir in the cheeses, a handful at a time, into the saucepan,
stirring until the first addition is melted before adding another. Let the fondue
come to a bare simmer, but do not boil.Transfer cheese to a fondue pot and keep warm over a fondue burner. Serve immediately with the dipping ingredients of your
choice. Makes 6-8 servings.
Go to topTiramisu Mascarpone Fondue
 1 tsp. instant espresso powder (available at Italian food stores and supermarkets; or substitute 112 tsps. instant coffee powder)
1 Tb. boiling water
17 ounces mascarpone cheese 1/4 cup confectioners' sugar
2 Tbs. sweet (not dry) Marsala wine
2 tsps. cornstarch
3 large egg yolks, at room temperature
Finely chopped
bittersweet chocolate, for serving For dipping:Crisp Italian ladyfingers
Large whole strawberries with stems attached
Peaches cut in wedgesIn a small bowl, dissolve espresso powder in boiling
water. In the top part of a double boiler over simmering water, combine the espresso
liquid, mascarpone, confectioners' sugar, Marsala and cornstarch, mashing with a
rubber spatula until the mascar- pone has melted and the mixture is smooth.In a
medium bowl, whisk the egg yolks to combine. Gradually whisk in about 12 cup of the
warm mascarpone mixture. Whisk the egg yolk mixture into the mascarpone mixture.
Whisking constantly, cook until the fondue is hot and thickened (an instant-read
thermometer will read 180 degrees), about 2 minutes.Transfer to a ceramic fondue
pot or chafing dish and keep warm over a burner. Place the chopped chocolate in
small, individual bowls. Serve immediately, with the dipping ingredients of your
choice, allowing guests to dip their fondue-covered food into the chocolate before
eating. Makes 4-6 servings.
Go to topBlack Bean and Pepper Jack Fondue
by Norman Van Aken
1 medium red onion, chopped, about 1 cup
2 large carrots chopped, about 1 cup
1 large stalk celery chopped. about 3/4 cup
6 cloves garlic, peeled and chopped
2 jalapenos, stem and seeds discarded, chopped
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon ground cumin
2 bay leaves, broken
1 tablespoon ground black peppercorns
1 teaspoon ground cayenne pepper
1/4 cup dry sherry or apple juice
1/8 cup Spanish sherry wine vinegar or apple cider vinegar
1/2 cup all-purpose flour
2 cans (15 ounces) of black beans, rinsed and drained
4 cups (32 ounces) chicken broth
2 cups (8 ounces) shredded pepper Jack cheese (use jalapeno Jack for spicy
version)
1 cup heavy cream
1/2 cup sour cream (optional)
1/4 cup chopped scallions
For dipping:
Tortilla chipschunks of pepperJack or jalapeno Jack cheeseSaute onion, carrots, garlic, celery and jalapenos in olive oil and butter in
large sauce pan until beginning to brown, 8 to 10 minutes. Stir in cumin, bay
leaves, black and cayenne pepper, dry sherry and sherry wine vinegar, cook 2
to 3 minutes. Stir in flour and cook 2 minutes longer, stirring frequently.Add beans and chicken stock. Bring to a boil, stirring constantly until
thickened. Reduce heat to low, add cheese and heavy cream and cook until
mixture reaches a fondue consistency.Transfer the fondue to an enamel or ceramic fondue pot and keep warm over a
fondue burner. Top with pepper Jack cheese, sour cream and scallions and
serve immediately with tortilla chips. Makes 20 servings
Prep time: 10 minutes; Cook time: 15-20 minutes
Photo Credit: BRIAN LEATART for USA WEEKEND
 adsonar_placementId=1319366;adsonar_pid=877767;adsonar_ps=-1;adsonar_zw=430;adsonar_zh=210;adsonar_jv='ads.adsonar.com'; Back to top | Send this page to a friend | Contact Us | About us [ HOME] [SITE INDEX] [CELEBS] [HEALTH] [FOOD] [THINKSMART] [PERSONAL FINANCE ] [CARTOON] [FRAME GAMES ] [TRICKLEDOWNS] [ STICKDOKU] [CLASSROOM ] [BACK ISSUES] [Newspaper Partners] [Make A Difference Day] [Gannett Foundation and charitable giving] Copyright 2008 USA WEEKEND. All rights reserved. A Gannett Co., Inc. property. Terms of Service. Privacy Policy/Your California Privacy Rights.
|
|
