February 2009 Recipes
February 6th, 2009
What’s a fun way to eat more nutrient-rich foods? Try a delicious fondue. Mix a variety of creamy fondues with whole grain breads, fresh fruits and crunchy vegetables.
Amaretto-Marscapone Fondue
Makes Six Servings
Ingredients
2 Tablespoons Butter
1 1/2 cups mascarpone cheese
2 tablespoons sugar
1 1/2 tablespoons amaretto flavored liqueur or espresso coffee
1/2 teaspoon orange extract, optional
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
9 firm peaches, nectarines, and/or pears, cut in halves, pits and stems removed
1/4 cup butter (1/2 stick) melted
Directions
In a small-size saucepan, heat 2 tablespoons butter and mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto and orange extract; heat 1 to 2 minutes.
Transfer to ceramic fondue pot and keep warm over burner. Sprinkle with cinnamon and nutmeg.
Preheat grill or broiler. Brush lightly with melted butter. Grill fruit over medium-hot coals until just heated through, 2 to 3 minutes on each side (don’t allow fruit to get too soft.) If broiling, broil friut 3 to 4 minutes, turning once.
For serving, use skewers to dip fruit into fondue.
Warm Strawberry Fondue
Adapted from Taste of Home’s Quick Cooking
Makes 2 1/2 cups
Ingredients
1 Container (16 ounces) frozen sweetened sliced strawberries, thawed
1/4 cup half-and-half
6-ounce carton of plain, non-fat yogurt
2 tablespoons cornstarch
2 tablespoons lemon juice
Dippers: Cubes of mild cheese, angel food cake and fruits
Directions
In a food processor or blender, combine the strawberries, half-and-half, yogurt, cornstarch and lemon juice. Cover and process until smooth. Pour into saucepan. Whisking mixture over medium-high heat, bring to a boil. Cook and whisk for approximately 3 minutes or until slightly thickened. Transfer to a fondue pot or mini slow cooker. Keep warm. Serve with cake, fruit or cheese cubes.
Cheddar Fondue
Recipe Created by Cabot Creamery
Makes 4 Servings
Ingredients
2/3 cup lowfat milk
1 tablespoon cornstarch
2 cloves garlic, crushed and peeled
1 dried bay leaf
1/4 teaspoon Dijon mustard
1 pinch grated Cabot 50% Light Cheddar Cheese
2 cups raw broccoli florets
4 large carrots, peeled and cut into spears
1/2 pint cherry tomatoes
1 pound small new potatoes, cooked
Directions
In a medium saucepan, whisk together milk and cornstartch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps). Add garlic, bay leaf, mustard and nutmeg.
Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whiskcing for 1 minute.
Add cheese and whisk jut until cheese is melted and smooth. Remove from heat, discard bay leaf and transfer mixture to a fondue pot or place the saucepan on a warming tray. Serve surrounded with vegetables for dunking.
Nutritional Facts per serving:
Calories: 220; Total Fat: 5g; Saturated Fat: 3.5g; Cholesterol: 15mg; Sodium: 260mg; Calcium: 30% Daily Value; Carbohydrate: 30g; Protien 14g
Swiss and Sun-Dried Tomato Fondue
Recipe coutesy of KraftFoods.com
Makes 16 servings, 2 tablespoons each.
Ingredients
8-ounces KRAFT Shredded Swiss Cheese
2 tablespoons flour
1 cup dry white wine
3/4 cup chopped sun-dried tomatoes
2 tablespoons brandy (optional)
Dash ground nutmet
Dash black pepper
Directions
Toss cheese with flour; set aside. Mix wine and tomatoes in medium saucepan; bring just to boil on medium heat. Reduce heat to low. Gradually add cheese mixture, stirring constatnly and allowing cheese to melt before adding more cheese.
Bring just to boil, stirring constantly. Stir in brandy, nutmeg and pepper. Transfer to small heat-proof bowl or fondue pot placed over warming burner to serve. Serve as a dip with breadsticks.
