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Recipe: Wisconsin Trio Fondue

22
Jul 2010

How could you go wrong with this great combination? YUMMMMMM!!!!!
From: Melting Pots: Chef’s Corner

Wisconsin Trio Fondue
and 1/2 cups (6 oz.) shredded Butterkase
1 and 1/2 cups (6 oz.) shredded Fontina cheese
3 tbsp. all-purpose flour
3/4 cup white wine
1/4 cup dry sherry
2 tsp. chopped shallots
1 tsp. freshly ground pepper
1/4 cup crumbled Blue cheese
2 tbsp. chopped scallions
And don’t forget bread (torn into bite size pieces), vegetables (carrots and broccoli are the most common), and fruits (apple and pears are good!).

Toss the Butterkase and Fontina cheeses with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds stirring constantly.

Add half of the cheese blend, and stir constantly until the cheese is melted. Add the remaining cheese blend a small amount at a time stirring constantly. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.

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Recipe: Boursin Stuffed Chicken

23
Apr 2010

This is a old one, but a very scrumptious one that Hall does.

Boursin Stuffed Chicken

4 boneless skinless Chicken Breasts
1 pkg Boursin Cheese
2 Eggs
½ cup Milk
½ Grated Parmesan Cheese
½ cup Italian Breadcrumbs
Salt
Pepper

Preheat oven to 350°F.

Place a chicken breast in between 2 layers of saran wrap and pound the chicken until it is about ¼ inch thick. Repeat with the other 3 breasts.

Sprinkle each breast with salt and pepper to taste. Spread a layer of Boursin Cheese on each flattened breast. Roll up each breast and secure with a toothpick.

In a bowl, mix the eggs and milk together. In another bowl, combine the Parmesan Cheese and breadcrumbs. Dip each breast in the egg mixture and then roll each one into the breadcrumbs till they are covered.

Sprinkle a layer of breadcrumbs on a cookie sheet. Place each of the breast, seam down, on the cookie sheet. Bake the chicken 30-40 minutes until cooked, and golden brown.

Serves 4.

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Basic Quiche

01
Apr 2010

In honor of Lauren’s Baby Shower on Saturday, I am posting Brannon’s contribution:

Basic Quiche
½ Stick Butter
2 Deep Dish Pie Shell
Mortins Steak Seasoning or Penzies Buttermilk Ranch Powder Seasoning
Bacon (Frozen works best)
Olive Oil
½ Med. Onion
Salt & Pepper
4 Large Eggs
1 Cup Milk
1 Cup Half n’ Half (or whipping cream)
2 Cups Shredded Cheese (Kraft 3 Cheese Blend works great) (OR: If your feeling a bit adventurous, …shred and mix ¾ cup cheddar / ¾ cup Smoked Gruyere / ¼ cup Fresh grated Parmesan / 4 TBSP of Crumbled Blue cheese & 2 TBSP of Borison Garlic Cheese. Taste as you go, the Blue Cheese and Borisons will add flavor and a creamy texture you may want less or more depending on your taste.)

Heat oven according to directions on piecrust package. Poke holes in thawed crust with a fork. Spread butter on piecrust and sprinkle lightly with either seasoning salt. (Mortins Steak Seasoning will give a stringer flavor, Penzies will be lighter.) Bake Pie shell according to directions on packaging. (Remember to place oven at 350 after shell is done.)

Take frozen bacon and with a large knife slice the bacon on the bias, this will automatically make a “Bacon Bit” size and cook up faster. Slice about half the bacon slab. Place the bacon chips in a skillet and cook over Med High heat stirring occasionally to break up the pieces. When crispy remove and let cool on a dry paper towel.

Dice ½ the onion into small chunks and place in the skillet. (you can use the bacon drippings or clean out the skillet and drizzle about 2 tbsp of Olive Oil in it) Sprinkle a pinch or two of salt and pepper over onions as they cook over med heat stirring until they begin to look transparent and slightly golden in color. Remove and place on a dry paper towel to drain and cool.

In a large bowl add eggs, milk and cream, mix well. The more you whip this mixture the lighter the quiche will be. ( You can whip the egg whites only until they begin to show fine bubbles similar to that of a very loose meringue and then GENTLY fold in the remaining ingredients to get a very light quiche.) Now fold in the cheese, bacon and onions. Mix gently and pour into the pie shell. (If you have extra left over remember your skillet is still hot! You could make yourself a small omelet! Or refrigerate the left over and enjoy for breakfast in the morning.)

Trim the pie shell crust with foil and bake at 350 for 20 -30 min or until a knife inserted into the center comes out clean. Allow to cool for about 5 min before cutting. Plate and enjoy.

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Recipe: Yummy Grilled Cheese

29
Mar 2010

Saturday was a busy day at the Hall house – from lite spring cleaning to planting trees. Plus, Hall had to meet a friend at 7pm, so dinner had to be quick. After a few minutes of debating, Hall sheepishly requested grilled cheese. While he finished up and then cleaned up, I started on our grilled cheese. Not in the mood for my standard g.c., I decided to improvise, and it was well worth it!

Yummy Grilled Cheese

2 slices of bread per person (or more if you are hungry!)
Butter, soften
Cabot’s Seriously Sharp White Cheddar (at least 5 slices per sandwich)
Kraft’s Classic Melt (finely shredded)
A Colby-monterey jack cheese (thick shredded) blend
Soften Cream Cheese
Your favorite Herbs or an already blended mix (I used Garlic powder, salt, Penzy’s California Seasoned Pepper, and Tastefully Simple’s Spinach and herb mix).
Griddle or large skillet (large enough to hold 4 pieces of bread)

Butter each side of each of the pieces of bread, and set aside.

Blend the spices/herbs together with the soften cream cheese. There is no particular measurements, just blend until it taste right and there is enough to spread on 1 piece of bread per sandwich. Microwave for 5-10 seconds to get it really soft.

Work in small batches (1-2 sandwiches at time)!
Either on a griddle or a large skillet, on medium heat, add 1 slice of bread per sandwich. As soon as the side that is face down is golden brown, turn on piece over and just lightly “crisp” the other side – leave it there until it isn’t “wet” looking from the butter. Remove and flip on to a plate so that the golden brown side is facing up. Carefully, spread a small amount of the cream cheese mixture on this side, and then set aside.

Place the remaining slices of buttered bread on the griddle and toast one side till it is golden brown. Once golden brown, flip over and add the cream cheesed bread back to the griddle – cream cheese side up.

On the non-cream cheese bread, add a layer of Cabot cheese, followed by a small handful of each of the shredded cheeses. Once all of the cheeses are down, top the shredded cheese with the cream cheese slice of bread (lightly toasted side goes up). Flip the sandwich over until both sides are golden brown.
Once both sides are golden brown, remove and cut in half and serve. Enjoy!

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