Brie Cheese Fondue

Serve with Ideas
Use fresh baguette slices or chunks of flavorful artisan breads, lightly blanched vegetables, fruit (fresh figs and green apples are our favorites), cooked and sliced flavored sausages or chicken, and an array of relishes, jellies (pepper jelly rocks with this), mustards, olives, hot peppers, capers, cornichons, and spreads- whatever you have on hand.

4 servings

• 2 cloves garlic, crushed
• 1 cup dry white wine
• 1/4 cup sherry
• 1 lb Brie cheese, rind removed and cubed
• 1 TBS cornstarch
• 1 pinch freshly grated nutmeg
• salt and white pepper to taste

Preparation:

Rub the garlic all over the inside of your fondue pot, leaving the crushed pieces in the bottom. You can also make fondue in a regular sauce pan and transfer to the fondue pot, but why get two pans all crazy cheesy? Add the white wine and sherry to the pot and heat over medium-low heat.

Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot. When the cheese has melted, remove it from the heat and grate in a little nutmeg. Season with salt and pepper to taste. The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
Prepare your fondue pot base and keep fondue warm over low heat. Get out the good linen napkins and set the table. This is a meal to be proud of!

Rockin Oysters Rockefeller

16 servings

• 48 fresh unopened oysters
• 1 1/2 cups beer
• 2 cloves garlic
• seasoned salt to taste
• 7 black peppercorns
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 (10oz) package frozen chopped spinach, thawed and drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces fonitna cheese, shredded
• 8 ounce mozzarella cheese, shredded
• 1/2 cup milk
• 2 tsp salt, or to taste
• 1 tsp ground black pepper
• 2 TBS fine bread crumbs

Preparation:
Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
Bake until golden and bubbly, approximately 8 to 10 minutes.
***great article on Shucking Oysters click HERE.

Sweet Potato Pie

Ingredients:

• 1 lb. sweet potato
• 1/2 cup better, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1tsp vanilla extract
• 1 unbaked pie crust

Preparation:
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixute is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Serves 8

Healthy Herb Sausage Stuffing

Ingredients:

• 2 Tsp Olive Oil
• 3 cups celery, chopped
• 3 cups onions, chopped
• 2 tsp thyme
• 2 tsp marjoram
• 2 tsp salt
• 1 tsp sage
• 3 tsp black pepper
• 1 lb. Jennie-O Turkey italian sausage, browned (remove from casings)
• 1 lb. Ezekial Whole Grain bread crumbs cubes for stuffing
• 2 eggs
• 16 oz. low sodium chicken broth

Preparation:
Preheat oven to 325 degrees. Saute celery and onions in olive oil, add browned sausage and all the seasonings. Simmer 3 minutes.
Put bread cubes in a large bowl. Add the beaten egg and egg whites. Stir in sauteed vegetables and parsley. Add enough of the chicken broth to moisten. Season to taste with salt and pepper.
Transfer stuffing to prepared baking dish. Cover baking dish with foil.
Bake stuffing 25 minutes
Remove foil; turn oven up to 375 and bake stuffing until top begins to brown, about 10 minutes longer.
Serves 6-7 people

Twice Baked Potatos

Ingredients:

• 4 large potatos


• 8 slices of bacon


• 1 cup sour cream


• 1/2 cup milk


• 4 Tbs butter


• 1/2 tsp salt


• 1/2 tsp pepper


• 1 cup shredded cheddar cheese


• 8 green onions, sliced & divided

Preparation:

Preheat oven to 350 degrees. Bake potatos in preheated oven for 1 hour. Place bacon in large deep skillet. Cook medium-high until evenly brown, drain & crumble. Allow potatos to cool for 10 minutes. Slice potatos in half lenghtwise. Scoop flesh into bowl, save skins. Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, & 1/2 onion to potato flesh. Mix with hand mixer until well blended & creamy. Spoon mixture into potato skins. Top each with remaining ingredients. Bake 15 minutes.

Guacamole

Ingredients:

• 4 ripe Haas avocados


• 3 Tbs lemon juice (1 small lemon)


• 5 dashes tabasco


• 1/4 cup red onion, minced small


• 1 large garlic clove, minced small


• 1 tsp salt


• 1 tsp ground black pepper


• 1 medium tomato, seeded w/ juice squeezed out, diced small


• 1 fresh jalepeno, seeded & diced small


• 1 Tbs mayo

Preparation:
Cut avocados in 1/2, remove pits, and scoop out insides. Put in bowl immediately, add lemon juice, hot pepper sauce, onion, jalapeno, garlic, salt & pepper. Toss well. Using sharp knife, slice through the avocados in bowl until cubed. Add tomatoes and mayo. Mix well. Salt and pepper to taste. Serve!

Thai Sweet Chili Sauce

Ingredients:

• 3 Tbs hot ground chili paste
• 2 tsp minced garlic
• 1/2 cup of rice wine vinegar
• 2/3 cup water
• 2/3 cup sugar
• 1 tsp salt
• 4 tsp cornstarch
• 4 Tbs chopped cilantro

Preparation:
Combine everything, except cilantro, in small saucepan. Once blended, bring to boil, reduce heat & simmer about 5 minutes. Remove from heat & stir in cilantro. Serve.

Healthy Stuffed Mushrooms

Ingredients:

• 12 button mushrooms
• 6 tsp chopped parsley
• 4 1/2 Tbs fat free feta cheese, crumbled
• 1 1/2 tsp extra virgin olive oil
• dash of cayenne pepper

Preparation:

Twist off stems from mushroom caps. Chop stems and add to bowl. Mix in rest of ingredients. Spray Pam light on cooking dish. Fill mushrooms caps with remaining ingredients. Bake @ 425 degrees for 30-40 minutes.