Great Party Fondue by Peggy Fallon

Author:Peggy Fallon
Language: eng, eng
Format: epub
Publisher: John Wiley & Sons, Ltd.
Published: 2012-01-23T16:00:00+00:00

Makes 10 to 12 appetizer servings

1 fresh jalapeño pepper, seeded and coarsely chopped

11⁄4 cups apricot jam

3 tablespoons rice vinegar

2 tablespoons Dijon mustard

1 tablespoon finely grated fresh ginger

2 teaspoons soy sauce

1 Pulse the jalapeño in a food processor to chop finely.

2 Add the jam, vinegar, mustard, ginger, and soy sauce. Process until smooth. Transfer to a small serving bowl and serve at once, or cover and refrigerate for up to 8 hours.

TOMATO-VODKA fondue

Everyone loves pasta with vodka sauce, and this recipe turns the dish into a casual fondue—minus the pasta. If you really want to be popular, serve chunks of warm garlic bread for dipping, along with fried polenta cubes, fully cooked cocktail meatballs (which you can make or buy), smoked sausage chunks, ham or grilled chicken cubes, or large cooked shrimp. By the way, save your premium vodka for sipping: With all the spices and seasonings here, a basic brand will be just fine. Vegetables also make great dunkers, especially fried eggplant; oven-roasted zucchini chunks and button mushrooms; and blanched green beans and broccoli.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.