Basic Fondue (Fondue Neuchateloise)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 fl Dry white wine
Clove garlic
5 1/2 oz Emmental and Gruyere cheese*
1 t Cornstarch
1/2 fl Kirsch**
Shake pepper
Grind fresh nutmeg
6 oz White bread, cubed

(Note: the above measurements are for *each* person.
Multiply by your number of guests.)

* Grated and mixed half and half. ** This is Swiss
cherry firewater: clear, dry-tasting — *not* “cherry
brandy”, which is dark and sweet.

Most good liquor stores should carry it, at least one
of the US brands like Hiram Walker, or else maybe
Bols. The best Kirsch is “Etter” brand from
Switzerland, but the odds of your finding it are
minuscule. — In Switzerland, fondue is usually
perpared in a “caquelon”, an earthenware dish with a
handle, glazed inside; but any enamelled saucepan can
be used, or a not too shallow fireproof dish. Rub the
inside of the pan with half a cut clove of garlic, and
let it dry until the rubbed places feel tacky. Put the
wine in the dish and bring it to a boil. Slowly start
adding cheese to the boiling wine, and stir constantly
until each bit is dissolved, then add more. When all
the cheese is in, stir the kirsch into the cornstarch
well, then add the mixture to the cheese and keep
stirring over the heat until the mixture comes to a
boil again. Add freshly ground pepper and nutmeg to
taste. — Remove the dish to on top of a small live
flame (Sterno or alcohol burner) and keep it bubbling
slowly. Bread should have been cubed ~- about 1-inch
cubes — for spearing with fondue forks and stirring
around in the cheese. The old custom is that if you
accidentally lose the bread into the cheese from the
end of your fork, if you’re male, you have to buy a
round of drinks for the table: if you’re female, you
have to kiss everybody. (Hmm.) .

Other fondue info: Do not drink water with fondue —
it reacts unkindly in your stomach with the cheese and
bread. Dry white wine or tea are the usual
accompaniments. Another tradition: the “coupe
d’midi”, or “shot in the middle”, for when you get
full: a thimbleful of Kirsch, knocked straight back
in the middle of the meal, usually magically produces
more room if you’re feeling too full. Don’t ask me how
this works…it just does. — The crusty bit that
forms at the bottom of the pot as the cheese keeps
cooking is called the “crouton”, and is very nice
peeled off and divvied up among the guests as a sort
of farewell to dinner.

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Title: Salsa Verde
Categories: Mexican, Sauces, Salsa
Yield: 20 Servings

2 x Garlic cloves
3 x Scallions
1/2 c Parsley leaves
1/4 c Cilantro
1 x Pickled jalapeno pepper
13 oz Tomatillos (fresh or canned)
4 oz Mild green peppers (chopped)
1/4 ts Hot pepper sauce
1 ts Salt (or to taste)

Drop the garlic through the feed tube of a food processor with the
metal blade in place and motor running to chop finely (about 10
seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop
finely (about 6 pulses of the motor). Add the tomatillos and process
until pureed, about 5 seconds. Add the remaining ingredients and
pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of
Cooking magazine, Jan/Feb. 1987, p.10-11.

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Title: INDIAN SUMMER TOMATO SALAD
Categories: Salads, Indian, Appetizers
Yield: 4 servings

4 lg Tomatoes, sliced
1 tb Lime juice
2 tb Extra-virgin olive oil
1/4 ts Cumin seeds
1/4 ts Fennel seeds
1 Dried hot chili pod
2 tb Cilantro, chopped
Salt pepper

Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in
a small pot over moderate heat. Add cumin, fennel chili pod, cook
for 30
seconds. Remove from heat, discard pod cool. Whisk in the cilantro;
spoon seasoned oil over tomatoes. Season with salt pepper
serve. If it
sits, the flavour will intensify.

Yamuna Devi, “Yamuna’s Table”

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DRY SALT CURE FOR A 14-LB HAM

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Ham (English hams weigh
-roughly 14 to 20 lbs)
1 oz Brown sugar
1/2 oz Saltpeter (from the
-drugstore)
2 lb Rough salt

The same method may be used for bacon. A leg of pork
severed from the whole side is called a ham. When the
leg is left attached to the side, and severed only
after the cure, it is called a gammon.

You will need a salting pan. Leave the ham unskinned.
Rub in the sugar and the saltpeter first, paying
particular attention to the bone ends. Then rub on
half the salt and put the ham to rest on slats in a
slating trough (best if it has a channel for the brine
to drain out). Rub in the rest of the salt at the end
of a week. Leave the ham to take the salt for a total
of 3 weeks (depending on the size of the ham), turning
regularly. Then hang the ham to dry in a draft of warm
air for a day or two. If you would like to smoke your
own, you will need a barrel smoker or a smoking shed.
Light the fire with kindling first, then feed it with
beech, birch, or oak sawdust. Smoke over the open end
of a smoker barrel. Keep the fire smoldering
constantly – it is not good for the cure to allow
changes in temperature.

Twenty-four hours in the smoke shoudl suffice for a
ham; 6 hours is enough for a side of bacon. York hams
are then hung to mature for 2 to 3 months in a
tgemperature and humidity controlled room.

Time: 3 weeks plus.

From: “The Old World Kitchen – The Rich Tradition of
European Peasant Cooking” by Elisabeth Luard, ISBN
0-553-05219-5 Posted by: Karin Brewer, Cooking Echo,
7/92

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Title: Marshmallow Meringue Pie
Categories: Pies, Desserts
Yield: 6 servings

6 c Apples
1/2 c Sugar
1/2 tb Cinnamon
1 7 oz. jar marshmallow cream
1 tb Lemon juice
1/4 c Flour
3 Egg whites

On lightly floured surface,roll pastry to a 12″ circle. Place in a 9″
pie plate,turn under edge;flute. Drizzle apples with lemon juice.
Toss with combined sugar,flour and cinnamon. Spoon into shell. Bake @
450 degrees for 35 minutes. Reduce oven temperature to 350 degrees.
Beat egg whites until soft peaks form. Gradually,add marshmallow
cream,beating until stiff peaks form. Spread over apples,sealing to
edge. Bake 10 minutes or until meringue is slightly browned. Cool and
serve.

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Minestrone

Recipe By : Bev Sagath
Serving Size : Preparation Time :2:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup oil
1 clove garlic
2 cups onions — chopped
1 cup celery — chopped
4 tablespoons parsley
6 oz tomato paste
1 cube beef bouillon
9 cups water
2 large carrots — peeled and sliced
1/2 head cabbage — cut up
2 teaspoons salt
1/2 te pepper
1 can kidney beans
10 ounces peas
10 ounces green beans
3/4 cup pasta — (acni de pepe)

In Dutch oven, saute garlic, onion, celery and parsley in oil for 15
minutes. Add paste, bouillon, water, cabbage, carrots, salt, pepper,
and kidney beans, simmer for 2 hours. Add remaining ingredients and
cook another 20 minutes. Serve with parmesan cheese.

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Martha’s Buckeyes (Chocolate Covered Peanut Butter Balls)

Recipe By : Karin Weber
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz chunky peanut butter
2 sticks margarine
1 1/3 pound powdered sugar
1 tsp vanilla

Mix all ingredients with hands. Roll into balls and chill.

Melt 1/4 stick paraffin in double boiler. Add 1 package chocolate chips
and melt together.

Using a small fork, dip chilled balls into chocolate mixture, leaving
about a di me-sized area uncovered. Let harden on waxed paper.

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APPLE-HAZELNUT MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Hazelnuts, grounded in
-blender to a coarse flour
1/2 c All-purpose flour
2 tb Baking powder
1/4 c Sugar
1 Egg
2 tb Unsalted butter, melted and
-cooled
1/2 c Warm milk
1 t Vanilla extract
1 pn Of salt
1/2 c Chopped dried apples

Preheat oven to 350F. Combine hazelnuts, flour, baking
powder and sugar. Add egg, butter, milk, vanilla, salt
and apples. Let stand 10 minutes. Fill 4 cups of a
nonstick muffin pan (or regular muffin pan with paper
liners) with the batter. Bake 8 to 10 minutes, until a
toothpick inserted in the center comes out clean.

From the cookbook “Apples” by Robert Berkley

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Title: Peachy Pie
Categories: Fruits, Desserts, Pies
Yield: 8 servings

3 c Fresh Peaches: Sliced And
-Mixed With 1/2 Cup Sugar OR
3 c Canned Or Frozen Peaches;
-Drained
2 T Cornstarch
3 oz Cream Cheese; Softened, 1 Pk
1/2 c Sour Cream
2 lg Eggs
1 T Lemon Juice
1/3 c Sugar
1 t Cinnamon
1 Unbaked Pie Crust For
-10-Inch Pie

NOTE: You can use up to 1/2 cup more fresh peaches if needed for this
recipe.

Mix the peach and cornstarch and set aside. Cook the cream cheese
and sour cream until it thickens, stirring constantly. Mix the eggs,
juice and sugar in a mixer bowl. Add the cheese mixture and beat
until cool. Arrange the peaches in the unbaked pie crust. Pour the
filling over the peaches. Sprinkle with the cinnamon. Bake in a
preheated 425 Degree F. oven for 10 minutes and then at 350 Degrees
F. for about 30 to 35 minutes. Cover with a sheet of foil to retard
browning if necessary.

NOTE:

This pie may be made with a double crust. Just follow the directions
the same as for a single pie crust. Cover with a lattice or regular
top crust over the pie filling.

From: Emily Griffith Opportunity School Quoted In The Spotlight Food
Section Of The Rocky Mountain News 07-10-94

Posted by: Rich Harper

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Fish Marinade

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Chablis wine
2 tablespoons Lemon juice
2 teaspoons Salt
2 tablespoons Creole mustard
1/2 teaspoon Ground cayenne pepper

Mix all ingredients together and stir well. Use as a marinade, Then as a
basting sauce when you cook fish.

>From Justin Wilson’s “Outdoor Cooking With Inside Help”

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