Easymochafondue Recipes

EASY MOUSSAKA

Steps:

• Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.

CHEESE FONDUE

Steps:

• In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
• Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
• Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
• Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
• Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

MOCHA FONDUE

Steps:

• In a heavy saucepan, melt chocolate with cream over low heat, stirring constantly. Dissolve coffee in water; add to chocolate mixture with vanilla and cinnamon. Mix well. , Serve warm, using cake pieces and fruit for dipping.

MOFONGO

Steps:

• Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
• Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.

EASY CHEESY FONDUE

Steps:

• In sauce pan, melt butter.
• Stir in salt, flour, pepper, mustard, and Worcestershire sauce until smooth.
• Gradually add milk.
• Bring to a boil, cook and stir 2 minutes or until thick.
• Reduce heat, add cheese, cook and stir till melted.
• Rub fondue pan well with garlic clove. Then transfer fondue, keep warm.
• Serve with: Cubed ham, broccoli, apples, cubed breads (we love French and potato rosemary), and any other meat or veggie you prefer.

CHAFFLES WITH ALMOND FLOUR

Steps:

• Whisk together egg, almond flour, and baking powder. Stir in mozzarella cheese and set batter aside.
• Preheat a waffle iron according to manufacturer's instructions.
• Spray both sides of the preheated waffle iron with cooking spray. Pour 1/2 of the batter onto the waffle iron and spread it out from the center with a spoon. Close the waffle maker and cook until chaffle reaches your desired doneness, about 3 minutes. Carefully lift chaffle out of the waffle iron and repeat with remaining batter. Allow chaffles to cool for 2 to 3 minutes, and they will begin to crisp up.

EASY MOCHA FONDUE

Steps:

• Combine first 4 ingredients in a medium saucepan; cook, stirring constantly, over medium-low heat until chocolate melts and mixture is smooth.
• Stir in Kahlúa. Pour mixture into fondue pot; place over fondue burner.
• Serve with cake cubes and fruit as dippers.

CONTEST-WINNING MOCHA FONDUE

Steps:

• In a heavy saucepan, combine the first five ingredients; cook and stir over medium heat until chips are melted. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook and stir until a thermometer reads 160°., Transfer to a fondue pot and keep warm. Serve with cake and fruit.

MOCHA DESSERT FONDUE

Steps:

• In a heavy saucepan, melt chocolate with milk over low heat, stirring constantly. Stir coffee into chocolate mixture; keep warm. Serve with fruit.