Bacon Cheddar Fondue

Bacon-Cheddar Fondue
The acidity in wine makes for a smooth cheese fondue (the alcohol has nothing to do with it). Other stabilizing agents such as flour, corn starch, lemon juice and soup can also do the trick.

5 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
1 1/2 pounds sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3 dashes Tabasco sauce
Parsley

Fry bacon until crisp and brown in 3-quart heavy saucepan. Drain and crumble; set aside.

Add onion and garlic to 1/4 cup drippings; saute' until tender. Do not brown. Add soup; slowly stir in milk, over medium heat; blend until smooth. Add cheese, a little at a time, stirring until melted. Add bacon, reserving some for garnish. Add Worcestershire sauce, mustard and Tabasco sauce. Pour into fondue pot and keep warm. Garnish with bacon and parsley. If mixture becomes too thick, stir in a little hot milk.

Yields 5 cups.

Assorted dippers - cubed ham, blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, cubed French bread, peeled and chopped apples or pears

These baked potato wedges are great for dipping into the fondue, or just eating on their own, maybe with a dab of ketchup.

Oven-Baked Fries
Ingredients:
2 medium potatoes
1 tbsp vegetable oil
Salt and pepper to taste
Method:
1. Pre-heat oven to 425 degrees F.
2. Wash and scrub the potatoes. Cut into long wedges/fingers.
3. In a bowl, toss together the potatoes, oil, salt and pepper.
4. Spread the potato wedges in a single layer on a baking sheet sprayed with non-stick spray.
5. Bake for 20-25 minutes, stirring once or twice while baking, till wedges are crispy and golden.
Try these with other seasonings such as garlic powder, rosemary or chili powder.

Video on Making a Classic Cheese Fondue:
http://allrecipes.com/HowTo/Making-Classic-Fondue-Video/Detail.aspx

Fudgy Chocolate Fondue

Fudgy Milk Chocolate Fondue

Ingredients

* 1 (16 ounce) can chocolate-flavored syrup
* 1 (14 ounce) can sweetened condensed milk
* Dash salt
* 1 1/2 teaspoons vanilla extract
* Dippers: fresh apples, strawberries, bananas, Nilla Waffers, pound cake, angel food cake

Directions

1. In heavy saucepan, over medium heat, combine syrup, sweetened condensed milk and salt. Cook and stir 12 to 15 minutes or until slightly thickened.
2. Remove from heat; stir in vanilla. Serve warm with dippers. Store leftovers covered in refrigerator.

Footnotes
Microwave Directions: In 1-quart glass measure, combine syrup, sweetened condensed milk and salt. Cook on HIGH (100% power) 3 ½ to 4 minutes, stirring after 2 minutes. Stir in vanilla.
Tip: Can be served warm or cold over ice cream. Can be made several weeks ahead. Store tightly covered in refrigerator.

Yield: 24 servings
Haley's post Sadie Hawkins chocolate fondue party.

Lebkuchen: German Christmas cookies

The German town of Nuremberg has been famous for its "lebkuchen" since the late 1300s; the soft, cakey cookies are traditionally made with several spices, candied citrus peel, hazelnuts, and almonds. Packaged in quaint town house boxes, the cookies seem all the more authentic. The house templates create a sleeve that slips over a box filled with cookies.

Ingredients

Makes 17

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground mace
• 1/4 teaspoon ground cloves
• 1/3 cup blanched whole almonds (about 1 3/4 ounces), toasted, plus more untoasted for decorating
• 1/3 cup blanched hazelnuts (1 1/2 ounces), toasted
• 1/3 cup diced candied orange peel
• 1/3 cup diced candied lemon peel
• 4 Medjool dates, pitted and chopped
• 3 ounces almond paste, crumbled into small pieces
• 1/3 cup apricot jam
• 3 large eggs
• 3/4 cup packed light-brown sugar
• 1/2 cup plus 3 tablespoons confectioners' sugar
• 2 tablespoons whole milk

Directions

1. Whisk together flour, baking powder, salt, and spices. Pulse almonds and hazelnuts in a food processor until very finely chopped. Add candied peels and dates, and pulse until finely chopped. Add almond paste, and pulse to combine. Add jam, and pulse. Add eggs and brown sugar, and pulse. Add flour mixture, and pulse. Transfer dough to an airtight container, and refrigerate overnight (or up to 3 days).
2. Preheat oven to 325 degrees. Using a 2-inch ice cream scoop ( 1/4 cup), drop dough onto parchment-lined baking sheets, spacing cookies 3 inches apart. Place 3 almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks.
3. Whisk together confectioners' sugar and milk, and brush over cooled cookies. Let stand until set. Cookies can be stored in an airtight container for up to 3 days.