FONDUE DIPPERS: BACON WRAPPED CHICKEN WITH SPINACH, BLANCHED VEGETABLES AND APPLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- Defrost spinach in microwave.
- Drizzle a little oil on large plate and have a rack sitting on baking a sheet or slotted broiler pan nearby. Halve the bacon across and reserve on a meat-safe prep board. Halve the chicken tenders and slide into the dish with olive oil. Season with salt, pepper, poultry seasoning and paprika. Wring out the spinach in a clean dish towel and put the spinach in a small dish. Top each piece of chicken with a little spinach and wrap with bacon. Arrange, seem side down, on the baking pan. Bake until golden and firm, 18 to 20 minutes.
- Meanwhile, bring a few inches of salted water to a boil in a medium saucepan over medium heat. Have a large bowl of ice water, for shocking the vegetables, ready as well. Add the radishes to the boiling water and blanch for 1 minute, then remove them and shock in ice water. Repeat with the pepper removing them with tongs or small strainer or spider. Add the asparagus and cook until crisp-tender, about 2 to 3 minutes, then shock and reserve.
- If using fresh onions, add last and cook for 3 minutes to loosen skins. Shock them and use a towel to wipe away the skins.
- Arrange the meat, vegetables and pretzels around a fondue pot and serve with cubed bread in a basket.
- Put the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer. Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot.
FALL FONDUE WITH GOUDA
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 2 cups fondue; 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine cheeses, milk and cornstarch in a bowl and refrigerate, for 2 hours.
- When ready to make the fondue: Set up a fondue pot, double boiler, or place a bowl over a saucepan of simmering water. Melt the butter in the pan or bowl. Then add the cheese mixture and heat gently, stirring until the cheese has melted and the mixture is thick enough to coat the back of spoon. Take care to regulate the heat to make sure the water doesn't boil, as overheating the cheese will cause it to curdle. Add the apple brandy just before serving. Keep warm and serve with the selection of dippers.
FONDUE WITH APPLE BRANDY
Steps:
- Place the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer, add the lemon juice, then add the cheeses in handfuls, stirring in a figure-eight motion with a wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy until smooth, then add to the cheese. Season with nutmeg and cayenne pepper to taste and serve in the fondue pot over a warming station.
EAGLE BRAND® CHOCOLATE FONDUE
Chocolate Fondue is elegant and yet so easy to make. Don't just save this dessert idea for special gatherings . . . enjoy it every day with your family. Kids will enjoy dipping fruits and cookies into this chocolate treat for an after school snack!
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
- Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 38.7 g, Cholesterol 33.5 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 12.1 g, Sodium 123.9 mg, Sugar 36.3 g
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