Quick Fix

Cheese Fondue

Prep Time: 15 Minutes Start to Finish: 45 Minutes 5 servings

1 In resealable food-storage plastic bag, place cheeses and flour. Shake until cheese is coated with flour; let stand 30 minutes at room temperature.

2 Rub garlic on bottom and side of fondue pot, saucepan or skillet; discard garlic. Add wine. Heat over low temperature setting in fondue pot or over low heat in saucepan or skillet just until bubbles rise to surface (do not boil). Stir in lemon juice.

3 Gradually add cheese mixture, about ½ cup at a time, gently stirring constantly with whisk over low heat until melted. If the mixture is stirred too vigorously, the cheese could become stringy. (To keep fondue creamy and smooth, it’s important to make sure all cheese is melted before each new addition of cheese.)

4 Stir in kirsch. Keep warm over simmer setting. If made in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture. Spear bread pieces with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in ¼ to ½ cup heated dry white wine or nonalcoholic white wine.

1 Serving (2 Tablespoons Fondue and 4 Bread Pieces): Calories 630; Total Fat 28g (Saturated Fat 16g, Trans Fat 1g); Cholesterol 85mg; Sodium 860mg; Total Carbohydrate 58g (Dietary Fiber 2g); Protein 35g Carbohydrate Choices: 4

Festive Touch This recipe makes a great partner to Herbed IPA Fondue (see recipe). After you cook the meat and veggies as directed in that fondue, dunk them in the cheese of this one. Delicious!

Make Ahead

Crostini with Caramelized Onion Jam

Prep Time: 25 Minutes Start to Finish: 1 Hour 5 Minutes 24 appetizers

  • 2 tablespoons olive or vegetable oil
  • 2 medium sweet onions, thinly sliced (about 2 cups)
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon coarse (kosher or sea) salt
  • 2 tablespoons packed brown sugar
  • ¼ cup red wine vinegar
  • ½ cup chicken or vegetable broth
  • 24 slices (¼ inch thick) baguette
  • Cooking spray
  • 2 oz cream cheese or chèvre (goat) cheese, softened (½ cup)
  • 1 tablespoon chopped fresh thyme or oregano leaves

1 In 2-quart saucepan, heat oil over medium-high heat. Cook onions and garlic in oil 10 minutes, stirring every 3 to 4 minutes. Add salt, brown sugar, vinegar and broth. Heat to boiling; reduce heat. Cover; simmer 30 minutes.

2 Uncover; increase heat to medium-high. Cook 2 to 5 minutes, stirring frequently, until most of the liquid is reduced and the mixture is the consistency of jam. Remove from heat; set aside.

3 Heat oven to 325°F. Place baguette slices on ungreased cookie sheet; spray lightly with cooking spray. Bake 6 to 9 minutes or until crispy.

4 Spoon 1 teaspoon caramelized onion jam on each toasted baguette slice; top with 1 teaspoon cream cheese. Sprinkle with thyme.

1 Appetizer: Calories 40; Total Fat 2g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 95mg; Total Carbohydrate 5g (Dietary Fiber 0g); Protein 0g Exchanges: ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: ½

Make-Ahead Magic You can cook the caramelized onion jam and toast the bread up to a day in advance. Cover and refrigerate the jam (allow it to come to room temperature before using, 1 to 2 hours). Store the cooled toasts in a resealable food-storage plastic bag.