Rachel Ray What's for Dinner Wednesday: Fondue

rachel ray

I try every week to add a new meal to our menu. I attempt to follow the food guru and 30 minute meal making queen, Rachel Ray. The best part of my quest is I use items that I bought on sale so these meals are yummy and affordable… an oh, yes they can be completed in 30 minutes or less!

Amee

So I am departing and having fun with FONDUE! We will start with Rachel’s Breakfast Fondue and end with my Cheese Fondue. Why? Well, my kids are little dippers. I am always trying to get them to eat more veggies this is easily done with a pot of cheese. I know tricky but yummy! I will also share an easy to make chocolate fondue that makes pretzels a gourmet event.

¬†Rachel’s Breakfast Fondue

 

  • 4 slices bacon, chopped
  • 4 tablespoons flour
  • 1 quart milk
  • A few grates of nutmeg
  • Salt and pepper

Preparation

In a high-sided skillet over medium-high heat, cook the bacon until crispy, about 5 minutes. Remove to a paper towel-lined plate.

Whisk the flour into the bacon fat and cook for 1 minute, then whisk in the milk and season with nutmeg, salt and pepper. Bring to a bubble and let thicken, about 3 minutes.

Pour the mixture into a fondue pot, top with crispy bacon bits and serve with your favorite breakfast dippers such as pop biscuits, waffles, roasted baby potatoes, breakfast sausage links or anything else you can think of!

Here is my cheese Fondue-

Serve with brocolli, cauliflowers, carrots, peppers, bread, apples, pretzels

  • 2 cups of apple juice (beer or wine for the adult version)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground dry mustard
  • 1 clove garlic, peeled and crushed
  • 3 tablespoons all-purpose flour
  • 6 cups shredded Cheddar cheese (add a couple of tablespoons of boursin cheese for the adult version)

Directions

  1. In a medium saucepan over low heat, mix together apple juice, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm by tranfering it into a fondue pot.
How about dessert- From 101 cookbooks
Serve with marsh mellows, fruit, pound cake, cheesecake, pretzels, and graham crackers

1 pound of premium semisweet or bittersweet chocolate, well chopped
1 1/2 cups of organic heavy cream

Set aside the chopped chocolate. Pour the cream into a medium, thick-bottomed saucepan (or double boiler if you have one) over low heat. Bring the cream to a simmer and add the chocolate. Stir until the chocolate is melted.

Transfer the chocolate to a fondue pot and enjoy.

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