Mexican Jumping Bean and Cheddar
Grape, Melon and Feta Cheese Salad
Parmesan Crumbed Asparagus on Bocconcini Salad
Sugar Snap Pea and Cheese Curd Salad
Zesty South-of-the-Border Bocconcini
Whipped Ricotta with Honey and Mixed Berries
Even the pickiest eaters will love this one.
1 tbsp butter
1 garlic clove (thinly sliced)
2 tbsp green onion (thinly sliced)
1 c unsweetened apple juice
1/3 c dried cranberries
1 tsp rosemary
1 tbsp cornstarch
3 cups swiss cheese (shredded)
3 cups cheddar cheese (shredded)
5 cups gouda cheese (rind removed and shredded)
pepper to taste
Assorted dippers such as steamed broccoli, asparagus and cauliflower, button mushrooms, cherry tomatoes, pear slices, apple slices or mild pepperoni sticks
Turn on fondue pot and melt the butter. Add the garlic and green onion and cook for two minutes while stirring.
Add the juice, cranberries and rosemary and let it simmer for about 4 minutes.
With burner on low heat, add the cornstarch and shredded cheese, one handful at a time, until all of it is melted. With a wooden spoon, mix well and stir continuously.
Add pepper to taste.
If the mixture is too hard, add juice. If the mixture is too soft, add cheese.
Dip bite size pieces of steamed broccoli, asparagus and cauliflower, button mushrooms, pear slices, apple slices or mild pepperoni sticks.
Let the dipped pieces cool off for a few seconds, then enjoy and repeat!
Tip:If you ask your children to make a figure 8 while dipping, it will turn this meal (or appetizer) into a game while ensuring the cheese mixture gets constantly stirred.