FONDUE DIPPERS: BACON WRAPPED CHICKEN WITH SPINACH, BLANCHED VEGETABLES AND APPLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- Defrost spinach in microwave.
- Drizzle a little oil on large plate and have a rack sitting on baking a sheet or slotted broiler pan nearby. Halve the bacon across and reserve on a meat-safe prep board. Halve the chicken tenders and slide into the dish with olive oil. Season with salt, pepper, poultry seasoning and paprika. Wring out the spinach in a clean dish towel and put the spinach in a small dish. Top each piece of chicken with a little spinach and wrap with bacon. Arrange, seem side down, on the baking pan. Bake until golden and firm, 18 to 20 minutes.
- Meanwhile, bring a few inches of salted water to a boil in a medium saucepan over medium heat. Have a large bowl of ice water, for shocking the vegetables, ready as well. Add the radishes to the boiling water and blanch for 1 minute, then remove them and shock in ice water. Repeat with the pepper removing them with tongs or small strainer or spider. Add the asparagus and cook until crisp-tender, about 2 to 3 minutes, then shock and reserve.
- If using fresh onions, add last and cook for 3 minutes to loosen skins. Shock them and use a towel to wipe away the skins.
- Arrange the meat, vegetables and pretzels around a fondue pot and serve with cubed bread in a basket.
- Put the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer. Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot.
FONDUE WITH APPLE BRANDY
Steps:
- Place the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer, add the lemon juice, then add the cheeses in handfuls, stirring in a figure-eight motion with a wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy until smooth, then add to the cheese. Season with nutmeg and cayenne pepper to taste and serve in the fondue pot over a warming station.
CARAMEL APPLE FONDUE
I serve this warm caramel dip with sliced apples while we're watching football games on Sunday afternoons. It really warms us up. -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 cups.
Number Of Ingredients 7
Steps:
- In a heavy 3-qt. saucepan, combine the butter, brown sugar, milk, corn syrup and water; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 230° (thread stage), 8-10 minutes. Remove from the heat; stir in vanilla. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with apple slices.
Nutrition Facts : Calories 167 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 71mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 1g protein.
CARAMEL APPLE FONDUE
This cider-spiced caramel fondue with apples is a perfect treat. If you don't have that many guests, this recipe is easy to cut in half. You can also make the entire caramel fondue and store half in the refrigerator to use later as a topping for ice cream. You can sub the cinnamon stick for 1/4 tsp but do not use crushed cloves. If you don't have them whole leave them out.
Provided by Ceezie
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place candies and cider in a medium heavy saucepan over medium heat; cook 12 minutes or until candies melt, stirring frequently. Stir in half-and-half and next 4 ingredients (half-and-half through cinnamon). Reduce heat, and cook for 15 minutes, stirring occasionally. Discard the cloves and cinnamon stick. Pour into a fondue pot. Keep warm over low flame. Serve with apple wedges.
- It is best to cut the apples wedges as you go so that they don't brown.
Nutrition Facts : Calories 330.6, Fat 6.9, SaturatedFat 2.5, Cholesterol 8.6, Sodium 174.3, Carbohydrate 67.9, Fiber 2.5, Sugar 56, Protein 3.7
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