Pesto

I absolutely love to make a ton of pesto in the summer to use all year long and give as gifts to all of my pesto loving friends and relatives! It freezes so well that it's perfect to bring out in the winter when I'm craving a Pesto Pizza, or want to make Pesto Cavatappi!...

 Ingredients

1 cup basil or arugula, firmly packed leaves

2 cloves garlic

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup extra virgin olive oil

1/3 cup *pine nuts

1/2 cup fresh grated Parmesan cheese

Directions

Place basil, pine nuts, salt, pepper, garlic, and Parmesan cheese into a food processor or blender. Turn the food processor on, and add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Store in the refrigerator or jar and place in the freezer for future use.

 

*Because pine nuts are so expensive, I sometimes substitute with other nuts like pepitas.

Magical Unicorn Rice Pilaf

 This is a recipe I've been meaning to post for quite awhile and am finally getting it done. I make this often when I have people over because it's a real crowd pleaser and couples well with many types of entrees. Even a couple of my nephews who aren't normally rice lovers had seconds of this pilaf. The Magic Unicorn Salt I use in this recipe is something I came across years ago in a specialty shop and decided to try it in a number of different ways. It can be ordered online and is also found at Whole Foods.

Ingredients

1 cup Basmati rice

1 &1/2 cups chicken broth (I use Better Than Bouillion)

8 oz. portobello mushrooms, sliced

3/4 cup diced shallots

4 cloves of fresh garlic

black truffle oil, about 1&1/2 tablespoons, divided

4 to 6 tbls butter, divided

About 1&1/2 tsp Magic Unicorn Salt

1/4 cup pine nuts or pepitas

Directions 

Cook rice according to directions using chicken broth versus water, and a dollop of truffle oil to the broth.

While rice is cooking, saute' the mushrooms in about a half a tbls of truffle oil, a tbls butter, and a sprinkle of MUS until they caramelize, set aside. Add another dollop of truffle oil and a tbls butter, put shallots in the pan and season with MUS. Saute' until softened.

Return mushrooms to the pan with shallots, add 2 cloves of minced garlic and saute' until fragrant. Add prepared rice, another tbls of butter and dollop of truffle oil. Add one or two more minced garlic cloves and sprinkle with a bit more MUS. Mix well and allow to slowly integrate seasoning. Add your choice of either pine nuts or pepitas. Stir and cook a bit more for about 5 mins.  More butter and nuts can be added according to your preference for texture and taste.

 

Broccoli Cauliflower Salad

This is a recipe that is a combination of a recipe from an old church cookbook, and another that was found on Allrecipes. I have people who asked for the recipe, so I've decided to put down the recipe as I make it to share with others.

Ingredients

4 cups cauliflower cut into small bite size pieces (can add some of the stems chopped up)

4 cups broccoli cut into small bite size pieces (can add some of the stems chopped up)

12 slices of bacon (more or less can be used according to taste)

1 cup of either craisins or dried cherries (according to your preference)

1 cup roasted and salted sunflower seeds 

1 & 1/4 cup mayonnaise

1/4 cup either sugar or honey (can use a combo of both)

3 Tbsp. minced shallots

1 Tbsp. cider vinegar

1 tsp. kosher salt

1/4 cup grated Parmesan cheese

Ingredients can be adapted to your personal taste. My sisters sometimes use pistachios instead of sunflower seeds...

Directions

Brown cut up bacon in skillet until crisp. Drain the bacon on a paper towel.

Mix Broccoli, cauliflower, and Craisins or dried cherries.

Whisk Mayonnaise, Parmesan cheese, sugar and or honey, shallots, vinegar and salt together in a mixing bowl. (I like to mix my dressing at least a few hours ahead of time so the ingredients meld.)

Pour dressing over salad, mix salad well, then add nuts and bacon and toss again until evenly distributed.

YUM!!!

 

 Beef Roast Chili

This is a chili I've made often but have never tried to write down the recipe. Since I've had people asking for the recipe, I guess it's about time I get this done as best I can. I can’t remember how long ago I started making this recipe, or why I decided to use a pot roast instead of ground beef, but it’s evolved into the recipe I now use. I love that it’s slow cooked, which allows the spices and flavors to meld.  Hope you enjoy and you can put your own spin on it if you'd like. :)

Ingredients 

2 lb. Beef roast

28oz. Can San Marzano Tomatoes

1-8oz. Can tomato sauce 

2-15.5oz. Cans Bush’s mild red chili beans

1-15oz. Can Bush’s mild black chili beans

2 Tbls. Chili powder (or to taste) *

1 Tbls.. Cumin

1/2 Tbls. Mexican Oregano

1 to 2 fresh spicy peppers of your choice (seeded and diced)

1 large onion diced

6 cloves of fresh garlic, pressed (add more to taste) I add another 2 or more after beef is shredded and everything is put together.

Brown sugar and salt to taste

I also may add some tomato juice if the chili is too thick and adjust seasoning accordingly.

Directions

Place rinsed and dried roast into a slow cooker. Begin by seasoning with chili powder, cumin, and Mexican oregano. Add crushed garlic, diced fresh peppers and onions in next. Then pour San Marzano tomatoes and tomato sauce into the pot. Be sure to crush the San Marzano whole tomatoes with your hands as you are putting them into the pot. You can now add the beans, put the cover on and cook on low for 8 hours. Remove beef roast, shred and return to the pot. I then put all the ingredients into a large pot and simmer the chili, adding salt and brown sugar to taste along with more pressed garlic. If the the chili is too thick I add a little tomato juice to thin it down and adjust seasoning accordingly.

If making a double batch with a 4 lb roast, I put all the ingredients in but the beans and add them later when fine tuning the flavor. I turn the slow cooker on high for 1 & 1/2 hours, then turn it to low for the remaining 6 & 1/2 hours

* I use all Spice House herbs and spices in all of my recipes. In this case I usually use their mild chili powder but have also included part mild and part medium chili powder.

Wing Ding Chicken Wings

This is a favorite and easy wing recipe from quite a while ago that I decided to make recently. I needed to update the recipe because the original recipe called for apricot baby food which I can no longer find. It is surprisingly yummy for having so few ingredients. 
 

Ingredients

3 to 5 pounds chicken wings

1 cup soy sauce

1 jar mango baby food

1 to 2 Tbls. apricot jam

1 tsp. garlic powder

1/2 cup brown sugar

Directions

Combine ingredients to make the sauce. Marinate chicken wings in sauce for at least 3 hours, but best if overnight. Place wings on cookie sheet singly lined on parchment paper and reserve marinade. Bake in 350 degree preheated oven for 1 hour, turning after 30 minutes. Simmer marinade for 10 minutes and baste wings every 15 minutes. Pour marinade over finished wings. Serve thoroughly heated from crock pot or heating tray. Can be prepared ahead of time and frozen. ( I used drumettes and flats, so I removed the flats about 15 minutes earlier than the drumettes so that they wouldn't be over cooked.)

Rhubarb Crunch

 

Growing up, this was always a dessert we looked forward to when rhubarb was in season. This is my mom's recipe and was probably handed down to her from her mother. Vanilla ice cream is a must to go with this tart yet sweet dessert.

Ingredients

Crumb Base & Topping:

1 cup sifted flour

3/4 cup uncooked oats

1 cup brown sugar

1/2 cup melted butter

1 tsp. cinnamon

Fruit & Syrup Mixture:

1 cup sugar

2 Tbsp. cornstarch

1 tsp. vanilla

1 cup water

4 cups of rhubarb cut into 1/2 inch pieces (If I don't have enough rhubarb I sometimes use raspberries too.)

Directions:

Mix together crumb base and topping ingredients until crumbly. Press half of the crumbs in the bottom of a 9x9 greased pan. Cover with cut rhubarb. In a small saucepan, combine sugar, cornstarch, water, and vanilla. Cook, stirring until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 for 1 hour.

Don't forget the ice cream! :)

Fruit and Jello Jiggler Sea Creation

 The three year old little girl I nanny had a sea creature birthday party so I made her a Jello Jiggler treat. It took me awhile to think of edible things I could use for the treat but was happy with the results. It's a little busier than I would have liked but I knew how much she would appreciate the gummy fish addition.

Things needed

Sheet pan

Cooking spray

2-6 oz packages of blueberry jello

1 orange

1 plum

2 or 3 mandarin oranges

Grapes

Raspberries

Black food marker

Gummy fish

Directions

As you can see I used half of a large orange for the crab's body and part of the other half for it's pinchers. The legs and rest of it's pinchers are made with mandarin oranges, with halves of a grape for it's eyes. I used food marker for the pupils on the eyes but you could easily use a little frosting and chocolate chips. The jelly fish is half of a plum for the body and the other half cut into legs. The gummy fish came from Oriental Trading. I put the bodies of the crab and jelly fish in place after spraying the sheet pan and then carefully poured in the jello. About an hour before the jello was totally set I added the rest of the items, pushing them in a little so they would stay in place.

Jello Jiggler Recipe

https://www.squirrelsofafeather.com/jello-jigglers/#mv-creation-1-jtr

I doubled the recipe.

Olive Dip aka Botox Dip

This is a recipe I got from my sister-in-law, Jean, who refers to it as Botox Dip because of the salt content.  I don’t use as much salt but keep to her recipe. Jean always served it with Fritos, which is also my chip of choice for this dip. You could serve it with crackers, pretzels, or any other chip of your choice. I find this dip highly addictive, so beware!

Ingredients

Cream Cheese 8 oz (softened)

Pimento Stuffed Green Olives 5 oz (I use either Lindsay Manzanilla or Trader Joe's Manzanilla olives)

Whipping Cream 4oz

Mayonnaise 1 TBLS

Worcestershire Sauce 1 TSP

Garlic Salt 1/2 TSP

Kosher Salt 1/4 tsp (about)

Garlic Powder (to taste) 

Directions

Chop jar of drained olives and set aside on paper toweling. Place softened cream cheese in a bowl along with a few drops of whipping cream, garlic salt, Worcestershire sauce, and Kosher salt. Use a hand mixer to whip until creamy. In another bowl whip the remaining 4 oz of whipping cream until stiff. Add half of the whipped cream to cream cheese mixture and whip together. Fold in remaining whipped cream and TBLS of mayo. Fold in green olives. Add garlic powder in sprinkles to taste.

 

 

Homemade Caesar Salad Dressing

 

This delicious homemade salad dressing is from a recipe I got from my sister Miriam. It's a keeper!

Ingredients

    3 cloves garlic, minced

    3/4 cup mayonnaise

    3 tsp. anchovy paste

    1/4 cup grated Parmesan

    1 tsp. Worcestershire sauce

    1 tsp. Dijon mustard

    1 tbsp. lemon juice, or more to taste

    salt and pepper to taste

Directions

Mix all ingredients in a bowl. Refrigerate until ready to use, best overnight. I sometimes add a bit of half n half to thin down the dressing.

Pretty Pink Pig Pumpkin

 

This year for Halloween the little girl I nanny was dressing up as a cow and her parents and dog got in on the fun by dressing as a farmer, sheep, and pig. I decided to make a pig pumpkin to go along with the theme. I used little styrofoam balls that I cut flat on 2 ends of balls for the feet and nose.

 

Brisket of Love

This brisket makes the perfect comfort food dinner and is a family favorite! I find it a great meal to serve for a large group and can be served over garlic mashed potatoes or on rolls. What makes it extra nice is that it can be made ahead and frozen.

Ingredients

5 lb. beef brisket flat

Spice Houses "Brisket of Love" seasoning

6 cups of beef broth-divided (I use Better than Bullion)

4 Tbls. butter

1/4 cup flour

Directions

1.  Set oven to 350 degrees

2.  Dry off all sides of brisket flat with a paper towel

3.  Season all sides of brisket liberally with "Brisket of Love" seasoning

4.  Place brisket in roasting pan, fat side up, and place in oven for 1 hr.

5.  Take brisket out of oven and add about 1&1/2 cups of beef broth to the bottom of the pan (about 1/2 

      inch of broth) and cover with foil. 

6.  Place the pan back in the oven and turn oven temp. to 300 degrees and roast for another 4 hours. If

      using a smaller or larger roast you will need to adjust time to 1 hour per pound which includes the 1

      hour at 350 degrees.

7.  Trim off fat slice and then cut into chunks and put back into juices and refrigerate over night. If you

      are making the same day putting it in refrigerator for a number of hours will help to allow the beef

      to soak up the fat and juice which is important for flavor.

8.  Make a roux by melting the butter and adding flour, stirring steadily for about 2 minutes. Gradually

     add 4 cups of beef broth, stirring constantly to create a gravy. Season the gravy with "Brisket of Love" 

     seasoning to taste.

9.  Add gravy to brisket and shred beef further to distribute flavor.

10. Cover pan with foil and return pan to oven and heat at 325 for about 45 minutes or until sufficiently 

       warmed.

11. Serve over garlic mashed potatoes or with your favorite rolls. Yum!

French Canadian Split Pea Soup

 

With Easter coming upon us, it's always nice to have a good split pea soup recipe on hand to make use of that left over Easter ham. This is a recipe shared with me by my sister Gina with a few changes. I've tried a number of different recipes over the years but this is my favorite. I think I especially like it because it isn't quite as thick as some I've tried in the past, and the flavor is delicious. Enjoy!

 

Ingredients

1 pound dry green split peas

1 meaty ham bone

1 cup chopped onion

(optional) small bundle of fresh thyme

1 generous teaspoon of Better Than Bouillon 

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup sliced carrot

1 cup chopped celery 

2 slices of bacon

1/2 cup heavy whipping cream

2 tablespoons butter

Directions

Rinse peas. In kettle mix peas, ham bone, onion, Better Than Bouillon, salt, pepper, thyme bundle, and 8 cups of water. Bring to boiling. Reduce heat, cover and simmer 1&1/2 hours, stirring often. 

Remove ham bone and chop meat. Return meat to soup, add carrots and celery. Simmer for 30 minutes uncovered. Cook bacon till crisp, drain and crumble. Stir bacon, cream, and butter into soup, heat through. Makes 8 servings.

New England Clam Chowder

This is a delicious soup I found on Epicurious. It is the best homemade clam chowder I've come across and is excellent as a cup of soup with a elegant meal or as a bowl of soup for a yummy lunch. They call for russet potatoes but I often use red potatoes instead. The russets do help to make the broth a bit thicker but I like the flavor of the red potatoes a bit more. If you like the broth a bit thicker but want the flavor of the red potatoes, simply add 1/3 cup flour instead of the 1/4 cup in the recipe.

 

 

Yield

Makes 8 (first-course) or 4 (main-course) servings

Ingredients

1. • 3 8-ounce bottles clam juice
   • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
   • 2 tablespoons (1/4 stick) butter
   • 3 slices bacon, finely chopped
   • 2 cups chopped onions
   • 1 1/4 cups chopped celery with leaves (about 2 large stalks)
   • 2 garlic cloves, chopped
   • 1 bay leaf
   • 1/4 cup all purpose flour
   • 6 6 1/2-ounce cans chopped clams, drained, juices reserved
   • 1 1/4 cups half and half
   • 1 teaspoon hot pepper sauce

Preparation

1. 1.  Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
   2. Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

Chicken Soup

 

 One of the most comforting soup around is Chicken Soup. Whether served with noodles, rice, dumplings, or Matzo balls, it never fails to soothe. This is the closest I can get to writing out my recipe. I make it each time to taste and according to what I have on hand.

 Ingredients

 Left over rotisserie chicken or 2 baked large chicken breast, with bone in and skin on

2 to 3 tbls. olive oil 

1&1/2 cups diced onion

1&1/2 cups diced carrot

1&1/2 cups diced celery 

1&1/2 cups peas

8 oz. sliced mushrooms, optional

5 cloves of garlic, divided

16 cups water

12 tsp.(or to taste) Better Than Bouillon chicken flavor

2 Tbs. chopped fresh sage or 2 tsp. dried sage

1/2 Tbs. chopped fresh thyme or 1/2 tsp. dried thyme

1/4 cup chopped fresh parsley

Kosher salt to taste

Course ground pepper to taste

Egg noodles, rice, or package mix for matzo balls

 

Directions

Saute onions, celery, and carrots in olive oil for about 6 minutes in a large soup pot. (If using dried herbs, they should be added with the vegetables when they are sauteing.) Add 3 cloves of minced fresh garlic and saute for another minute. I place my precooked chicken, skin, bones and all,  in a large colander and put it in the pot with sauteed vegetables, making sure to have the vegetables to the side of the colander. I use the colander so I am able to remove the chicken from the vegetables without worrying that the chicken will fall apart when I remove it from the pot. If you don't have a large enough pot, you can just put the chicken in the pot and remove the chicken as best as you can without leaving pieces behind. I then pour the water over chicken and vegetables, bring to a boil and simmer for about an hour. Remove chicken and then remove all of the meat from bones and skin and return to the pot. Now is the time to add the Better Than Bouillon to the pot, along with the peas, fresh herbs, and sliced mushrooms if you are using them. I simmer for another 15 minutes and then season to taste with added fresh garlic, salt and pepper, and sometimes additional bouillon.

 

 

 

 

Slow Cooker Beef Pot Roast With Gravy

 

A favorite of mine to make in the cold month is Beef Pot Roast. I am finally taking the time to write out the recipe to share. I love how the meat is so tender when it is done that it falls apart and the gravy is full of flavor. Hope you enjoy!

 

Ingredients

 3lb. (about) beef boneless English roast or chuck roast

 2 tbls. olive oil

 1lb. to 1&1/2lbs. small potatoes, cut up into pieces

 1 bag of petite carrots

 1 medium onion, diced

 6 cloves of garlic, minced and divided

 1&1/2 cup frozen peas 

 8 oz. package of sliced mushrooms (optional)

 1 cup dry red wine (I use a red blend)

 1 bundle of fresh rosemary and thyme

 4 cups (about) of beef  Better Than Bouillon (enough to cover meat and vegetables)

 6 tbls. butter

 6 tbls. flour

 salt and pepper to taste

 

Directions

Salt and pepper roast and sear on all sides in olive oil before placing in slow cooker.  Mince 4 cloves of garlic on roast along with diced onion. Add all the other ingredients with the exception of the peas, mushrooms, butter and flour. Cook on low for 8 hours, add the peas and mushrooms about a half an hour before end of cooking time. Remove roast and shred. Melt butter in small sauce pan and then add butter to make a roux. Gradually add broth from slow cooker and simmer until you have a thick well blended gravy. Add gravy to remaining broth and vegetables and stir well. Add salt, pepper, and 2 cloves fresh garlic to taste. I also sometimes add a tablespoon or less of beef bouillon to gravy. I often take the potatoes out and make them into garlic mashed to eat with the gravy, beef, and vegetables.

 

 

 

Baby Shark Fruit and Jello Jiggler Treat

I came up with this appetizer treat for my grandson's Baby Shark birthday party. I started out by drawing a shark pattern to use so I could cut it out of the pan of blue jello jigglers,https://www.food.com/recipe/jello-jigglers-for-cookie-cutters-111982. I chose an extra firm recipe because I figured it would make cutting the shark out easier than the normal recipe. I used fruit dip for the shark's tummy https://www.dinneratthezoo.com/cream-cheese-fruit-dip/ ,oreo mini cookie opened up for the eye with decorator gel for the pupil, mint leaves, grapes, mandarin oranges, blue berries, and grapes. I laid the mint leaves on the pan before pouring the jigglers in the pan. When the jigglers were set, I used a knife to cut around my shark pattern and filled that all in with the blueberries and dip, and then added the other fruit on top of the jigglers, pressing them in slightly so they wouldn't roll around if I had to move the pan, and wallah! it's done!

Giant Molasses Cookies

I don't often bake but this recipe from my sister is worth it! They are easy to make and so tasty!

Ingredients

4 &1/4 cup all-purpose flour
1 Tbs ginger
1 & 1/2 tsp baking soda
1&1/2 tsp cinnamon
1 tsp salt
1/8 tsp cloves
1&1/2 cups sugar, divided
1 cup vegetable oil
3/4 cup molasses
2 large eggs

Directions

1. Heat oven to 350F. Grease large cookie sheet. Combine flour, ginger, baking soda, cinnamon, salt and cloves in medium bowl. Set aside.
2. Whisk together 1&1/4 cups sugar, oil, molasses and eggs in large bowl until smooth; stir in dry ingredients. Refrigerate dough 15 minutes.
3. Place remaining 1/4 cup sugar in small bowl. Using 2&1/4 inch ice-cream scoop or level 1/4 cup measure, form cookie dough into balls; roll balls in sugar. Place sugar-coated balls 3 inches apart on prepared sheet. Bake 15 to 18 minutes until golden. Cool cookies on wire racks. Repeat with remaining dough. Makes about 18 cookies.

Thyme Popovers

I rarely bake, but this recipe of Ina Garten's is so easy that even I like to make them! My older son loves filling them with butter and eggs. He loves that burst of  butter at the end of a bite. The beauty of them is that you can fill them with just about anything.

Ingredients

Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
3 large eggs, at room temperature
1 1/2 cups whole milk, at room temperature

Directions

 Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Serve hot.

Beer Cheese Soup

 While hibernating during the Corona Virus, I've got plenty of time to add a couple more of my favorite soup recipes.
I have been searching for a long time for a beer cheese soup that tastes like the soup I remember eating in a restaurant in New Ulm, MN when I was in college. (Just a few years ago.) :) This is definitely the closest to what I remember. Yummy!

 Ingredients

1 1/2 cups diced carrots

1 1/2 cups diced onion

1 1/2 cups diced celery

2 cloves garlic, minced

 1 teaspoon hot pepper sauce

 1/8 teaspoon cayenne pepper

 1/2 teaspoon salt

 1/4 teaspoon black pepper

 3 cups chicken broth

 2 cups beer

 1/3 cup butter

 1/3 cup flour

 4 cups milk or half and half

 6 cups shredded sharp Cheddar cheese

 1 tablespoon Dijon mustard

 2 teaspoons Worcestershire sauce

 1 teaspoon dry mustard

 

 

Directions

1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Three Cheese Fondue

I absolutely love this fondue and it's a family favorite! It's a variation on a Melting Pot Wisconsin Trio Cheese Fondue

 Ingredients

• 1 1/2 Cup shredded Butterkase cheese
• 1 1/2 Cup shredded Fontina cheese
• 3 Tablespoon all-purpose flour
• 3/4 Cup white wine
• 1/4 Cup dry sherry
• 2 Teaspoon chopped shallots
• 1Teaspoon fresh ground pepper
• 1/4 Cup crumbled blue cheese
• 1/4 to 1/2 cup whipping cream 
• 2 Tablespoon chopped scallions  

Directions

 Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the white wine and sherry into the bowl. Stir in the shallots using a fork. Bring to a simmering boil and cook for 3 minutes. Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Add whipping cream to thin down the fondue to desired consistency. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.
Serve with carrots, bread, cauliflower or any of your favorite cheese fondue dippers. My favorite is honey crisp apples.