Spinach, Mushroom and Bacon Cheese Fondue

When Aaron and I found the fondue pot in a box of things I inherited from my parents, we immediately began searching for recipes.  This one was awesome.  We substituted chicken broth for the wine. We dipped broccoli, cauliflower, and bagel pieces - the store was completely out of baguettes!!!  One thing - it doesn't reheat very well, but it still tastes good the day after.

Spinach, Mushroom and Bacon Cheese Fondue

32 ounces chicken or vegetable broth 
16 oz. mild cheddar cheese, shredded 
8 oz. gouda cheese, shredded 
2 tablespoons flour or cornstarch (we used flour, but corn starch would be gluten free )
1 tablespoon butter 
3 oz. frozen chopped spinach, thawed 
3 slices bacon, minced 
1 clove garlic, minced 
4 oz. fresh mushrooms of your choice, chopped
 3/4 cup white wine (or beer) 
Dipping foods: 
Broccoli florets 
Cauliflower florets 
Asparagus spears, ends trimmed and cut into 3" lengths 
Green beans, trimmed 
Granny smith apples, cut into chunks 
Pumpernickel bread, cut into chunks

Directions:

1. Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.
2. In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.
3. Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.
4. Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.
5. Serve fondue with the vegetables, apples and bread.

Chocolate Ganache

It think I might be using this recipe a lot.  So easy, so yummy.  I used about 1/4 of this for the brownie recipe I just posted.  This is taken almost completely word for word from Jamie's website - I took out the witty parts because face it, I'm not witty, at least not when I blog.

12 ounces (2 Cups) semi sweet chocolate chips
12 ounces (1 1/2 Cups) heavy whipping cream
dash salt
1/4 t vanilla 
  
1. Put chocolate chips into a microwave safe bowl and pour the whipping cream over the top of them. 
2. Stir for a bit and place your bowl in the microwave and heat it up for 30 seconds.
3. Stir the mixture together and place it back in the microwave for another 30 seconds. 
4. Stir the ingredients together again. The chocolate should be melting a bit by this point. Don't be alarmed if it looks a little bit creepy and chunky at this point. Smooth chocolate bliss is in your future.
5. Place the bowl back in the microwave again for 30 seconds then stir. By this point the ingredients should begin to combine nicely and beautifully. Whisk it together until it is nice and smooth.
6. Toss in a dash of salt a little splash of vanilla and stir to combine. 
7. At this point your Ganache will be very thin. It works well in this form as a dip. 
8. As the Ganache cools it will begin to thicken. If you are planning to use it as a glaze over cake, cupcakes or cheesecake you will want to let the Ganache cool so that it resembles the texture of thin pudding. Ganache at this "pudding" like texture is perfect for covering cakes or cheesecakes and letting a portion of the Ganache roll over the side of your dessert. Begin by covering the top of the dessert with a generous helping of Ganache. Then with a spoon, gently push some of the Ganache over the sides of the dessert. It should slowly creep down the sides and most often (if you push it over slowly) it will begin to set up as it drizzles down the sides. This makes for a beautiful presentation. 
9. Left over Ganache stores well in the refrigerator. It will set up and become fudge like. (That's nothing to complain about, now is it!) The Ganache can easily be returned to its glossy, glaze like state by heating it in the microwave for 30 seconds. 

Guacamole

When we moved to H* we signed up for EnTergy as our electric company. We have since changed (they were based in New Orleans). But we got to download a cookbook when we signed up. Here's one of the recipes I have tweaked a bit, but make often.

GUACAMOLE
2-3 ripe avocados (depending on size).
juice from 1 lime
1 tomato, peeled (if you want to) and chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon minced onion
1/4 teaspoon cayenne pepper
1 clove garlic minced

Quarter avocados; combine with lime juice in a blender (I use a hand blender). Stir in remaining ingredients until barely mixed.

We all love it, and it's not too spicy. If you want spicy add diced green chilies and coriander.