TWO CHEESE FONDUE

Serves: 4

3 Tbsp     butter or margarine
3 Tbsp     flour
1/8 tsp     cayenne
3/4 cup   light cream
3/4 cup   chicken stock
1 tsp        dry minced onion
1/4 lb      Parmesan cheese, shredded
1/4 lb      Swiss cheese, diced finely
dunkables*

Melt butter in small saucepan or fondue pot. Blend in flour and cayenne. Gradually add liquids. Add onion and cook, stirring until thickened. Add cheese and cook until melted.

*Crusty bread cubes, pretzels, apples, fresh or steamed broccoli, cauliflower, asparagus, Chinese pea pods, new potatoes, mushrooms, sausages or ham all make for a tasty fondue experience!

RACLETTE WITH PICKLED VEGETABLES

Serves: 4-6

½ C   white vinegar
¼ C   sugar
1 T    kosher salt
1 T    Urban Herbs pickling spice
¾ lb. The Cheese Shop Raclette cheese
3       cucumber, peeled & sliced
1       medium onion, sliced
1       large red pepper, diced
½ lb. grated Parmigiano Reggiano

PICKLING:  In a non-aluminum pan, heat white vinegar, sugar & salt until dissolved. Bring to room temperature & add pickling spice.  Place prepared vegetables in a non-aluminum bowl.  Pour vinegar mixture over & stir to blend. Cover & refrigerate for 24 hours.  Store up to 2 weeks, stirring daily. 

RACLETTE: Place Raclette on an oven-safe, table-friendly platter or skillet (Pyrex®, cast iron, enamel). 
Heat gently in the oven or use a Raclette grill (do not microwave) until soft & slightly melted. Serve immediately with pickled sides. 

*You can substitute/use mushrooms, zucchini, yellow squash, cauliflower, broccoli, yellow beans, carrots, celery & radishes.  Blanch firmer vegetables first.

BROCCOLI CHEESE SOUP

Slow Cooker Recipe
Serves 6
 

INGREDIENTS:
1/3 cup butter, sliced
1 1/2 cups chopped yellow onion
2 cloves garlic, minced
6 Tbsp all-purpose flour
Salt and freshly ground black pepper
2 (12 oz) cans evaporated milk
5 cups low-sodium chicken broth
5 cups small diced broccoli
1/8 tsp dried thyme
1/2 cup heavy cream
12 oz sharp cheddar cheese, shredded
2 oz parmesan cheese, finely shredded

Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH for 2 1/2 - 3 hours or low heat for 6 hours. Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.

TWO CHEESE FONDUE

YIELDS: 4 Servings
 

INGREDIENTS:
3 Tbsp   Butter or Margarine
3 Tbsp   Flour
1/8 tsp Cayenne Pepper
3/4 cup  Light Cream  
3/4 cup  Chicken Stock
1 tsp        Dry Minced Onion
1/4 lb      Parmesan cheese, shredded
1/4 lb      Swiss cheese, diced fine
dunkables*

 
Melt butter in small saucepan or fondue pot. Blend in flour and cayenne. Gradually add liquids. Add onion and cook, stirring until thickened. Add cheese and cook until melted.

*crusty bread cubes, pretzels, apples, fresh or steamed broccoli, cauliflower, asparagus, Chinese pea pods, new potatoes, mushrooms, sausage or ham all make for a tasty fondue experience!