MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Edgar's Lemon-Thyme Pickled Asparagus w/Cheese Fondue
Categories: Five, Vegetables, Cheese, Sauces
Yield: 6 servings

1 kg Asparagus; ends broken off
3 Lemons; squeezed (about 12
- TB fresh lemon juice)
8 lg Cloves garlic; minced
Several sprigs thyme
Boiling water to cover
4 tb Salt; added to water before
- boiling

MMMMM-----------------------CHEESE FONDUE----------------------------
1/4 c Butter
1/4 c Flour
2 c Chicken stock
1 c Grated cheese
Lots of fresh ground
- pepper
2 ts Chinese Chile-Garlic Sauce

Add salt to water, boil.

Place lemons, thyme, minced garlic and juice into pot
large enough to hold asparagus and water.

Prepare space in the fridge or the freezer for the
container of asparagus.

Pour boiling water over all ingredients, weigh with a
plate, if needed, to keep submerged.

Cover, and place in fridge or freezer to cool.

Remove from brining liquid when cold, pat dry, and serve
immediately.

Keep leftovers in a tightly sealed plastic container for
up to a week.

MAKE THE FONDUE: Make a roux with the butter and flour
in a small saucepan; the mixture will form a ball.

Add fresh grated pepper.

Cook for a bit, stirring constantly under medium heat,
to ensure flour is cooked.

Add stock a little at a time, stirring until thickened
to desired thickness.

Add cheese, stir until melted.

Add Chile-Garlic Sauce and more fresh ground pepper,
if needed (season to taste).

Serve immediately.

RECIPE FROM: https://www.acanadianfoodie.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Swiss Cheese Fondue
Categories: Cheese, Vegetables, Wine, Booze
Yield: 8 Servings

1 cl Garlic; halved
1 lb Gruyere cheese; grated
1/2 lb Emmentaler or other Swiss
- cheese; grated
1 c Dry white wine
1 tb + 1 ts cornstarch
1 ts Fresh lemon juice
1 1/2 tb Kirsch
Fresh ground pepper
Fresh grated nutmeg

Rub the inside of a cheese fondue pot or medium enameled
cast-iron casserole with the garlic clove; discard the
garlic. Combine the grated Gruyère and Emmentaler with
the wine, cornstarch and lemon juice in the fondue pot
and cook over moderate heat, stirring occasionally,
until the cheeses begin to melt, about 5 minutes. Add
the kirsch and a generous pinch each of pepper and
nutmeg and cook, stirring gently, until creamy and
smooth, about 10 minutes; don't overcook the fondue or
it will get stringy. Serve at once.

By Melissa Kelly

RECIPE FROM: https://www.foodandwine.com

Uncle Dirty Dave's Archives

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... "This chicken has no beak," said Tom impeccably.
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