The Kitchen
- Private Affairs
- Melly's Recipes
- Entrees
- Apps, Sides, Salads, Soups
- NY Steak on Potato Crisp
- Salmon Pancakes
- Salmon Salad with goat cheese and beets
- Nori Crab Rolls
- Cajun Root Fries
- Rib Eye Empanadas
- Summer Rolls with Thai Curry Sauce
- Polenta Cakes with Shiitake Sauce
- Potato Crisps with Caramelized Onion Dip
- Lamb Meatballs
- Cheddar Stout Fondue
- Strawberry Soup
- Roasted Parsnip Soup
- Warm Endive Salad
- Rubs and Other Spicy Stuff
- The Sweet Stuff
- BAAAAYCON
- Local Sources for the Fresh Stuff
- Themed Dinners
Sharp cheddar stout fondue with currants and horseradish
• 1 pound extra sharp cheddar cheese, grated
• 2 1/2 tablespoons all-purpose flour
• 1 cup or more of oatmeal stout
• 1 tablespoon Dijon mustard
• 3 t extra hot horseradish
• 2-3 tablespoons powdered sugar
• 1/4 cup of currants
1/2 teaspoon of nutmeg or to taste
On low heat gently warm stout in a medium sauce pan. Sift flour and whisk into warm stout until mixture is slightly thick. Add remaining ingredients and stir until cheese is melted. Transfer to a warm crock pot or warm - not hot - fondue pot. Use veggies, lil' smokies, bread or unsalted pretzels to dip.
