MINI girl

Non-alcoholic Cheese Fondue

1 cup Apple Cider (to mix with cheese)
1/4 cup Apple Cider (to mix with cornstarch & mustard)
2 tsp Lemon Juice
1 tbs Onion (finely chopped)
3-4 cups Cheddar Cheese (shredded)
1 tbs Cornstarch
2/3 tsp Mustard Powder
White Pepper (to taste)

Heat cider, lemon juice & onions on medium
Slowly add cheese while stirring
Mix cornstarch & mustard in 1/4 cup apple cider
Add mixture to cheese
Add white peprper to taste
Note: if too sweet, add more lemon juice

To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Fruit - Apples, Pears, etc.
Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.
Meats - Cooked chicken breast, cut into chunks

Best Bread Pudding

I used some leftover Cardamom Bread that I'd made instead of the Italian bread. It was delicious.

Ingredients

2 cups granulated sugar (I used 1 cup sugar and 1 cup Splenda®)
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened (I used Smart Balance®)
1 cup chopped pecans or walnuts

Method

1. Preheat the oven to 350 degrees F. Grease a 13" by 9" by 2" pan.
2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
3. In another bowl, mix and crumble together brown sugar, butter, and pecans.
4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

Adapted from a recipe from Paula Deen of the Food Network.

Wild Mushroom Linguini

Yield: 4-6 servings

Ingredients:
1/4 cup butter
3 Tbsp olive oil
1/3 oz dried shiitake mushrooms, soaked in hot water for 10 minutes, drained, sliced
4 oz fresh mushrooms, sliced
1/4 cup drained oil-packed sundried tomatoes, thinly sliced
1/2 cup walnuts, coarsely chopped
1 Tbsp capers, drained
1 1/2 cup half and half
1/3 cup dry sherry
3/4 cup parmesan cheese, freshly grated (divided)
9 oz linguini, cooked al dente, drained, kept warm
2 grilled chicken breasts (optional)

Method:

1. In a large skillet, melt butter over medium heat.
2. Add oil and mushrooms; cook for 2 minutes.
3. Add sundried tomatoes, walnuts and capers; cook for 5 minutes.
4. Add half-and-half and sherry; heat through.
5. Gradually stir in 1/2 cup parmesan cheese.
6. Toss pasta with sauce and sprinkle with remaining 1/4 cup cheese.
7. Top with strips of grilled chicken, if using.

© Susanne Leighton 2009

Olive Spread

Ingredients:
3 whole green onions, chopped
1 (8oz) can ripe olives, drained well
3 cloves garlic, minced
juice of 1 lemon
2 oz plus more ricotta cheese (optional)
kosher salt, to taste
freshly ground black pepper, to taste

Method:
Place all ingredients in a food processor or blender. Puree. If mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper.

Seafood Fettuccini

This is delicious, and I've made it many times over the years. The recipe originally came from the Fiddlehead Restaurant (Juneau, AK). My aunt and uncle raised their family in Juneau, and one year they gave my mom the Fiddlehead Cookbook. Use a good quality drinking wine for the recipe, and then serve it, chilled, along with the dish

Yield: 6 servings

Ingredients:
2 Tbsp butter
1 lb fettuccini pasta
2 cups heavy cream
1 1/2 - 2 lb skinned/boned fish, cut up, raw (for example shrimp, scallops, halibut, salmon, snapper, or any combination)
1 tsp minced garlic (1 clove)
3 cups peeled/seeded tomatoes, cut up into large dice (3-4 large tomatoes)
1/2 cup dry white wine (chardonnay, fume blanc, etc.) or chicken stock
3/4 cup thinly sliced green onions (about 6)
3/4 cup Parmesan cheese, freshly grated
1 1/2 tsp kosher salt, or to taste
1 1/2 tsp ground black pepper, or to taste

Method:

1. Bring large pot of water to boil over high heat. Add pasta and cook until al dente. Drain and keep warm.
2. Meanwhile, place cream in a small pot over high heat and bring to the boil. Continue boiling until reduced to 1 1/2 cups.
3. Heat butter in a large pot over medium heat. Add seafood and garlic. (If using cooked fish, add after step 4.) Cook fish until almost done. Add tomatoes and wine. Reduce heat and simmer for 2 minutes to finish cooking seafood. Remove fish with a slotted spoon and set aside to keep warm.
4. Add cream to juices in pan, and raise heat to high. Cook until thickened - about 3 to 5 minutes.
5. Gently stir noodles into sauce.
6. Gently stir in cooked seafood, onions, cheese, salt and pepper. Serve immediately.

Recipe from the Fiddlehead Restaurant.

Macaroni and Cheese

My sister, Amy, gave me this recipe. There is nothing quite like baked homemade macaroni and cheese when you need some good comfort food!

Yield: 12 servings

Ingredients:
8 Tbsp unsalted butter (divided into 2 Tbsp and 6 Tbsp)
6 slices good white bread, crust removed, torn into 1/2" pieces
5 1/2 cups milk
1/2 cup flour
2 tsp salt
1/4 tsp grated nutmeg
1/4 tsp ground black pepper
1/4 tsp ground cayenne pepper
1 block Asiago cheese, grated (about 2 cups)
1 block Gruyere or Fontina cheese, grated (about 3 cups)
1 lb elbow macaroni

Method:

1. Heat oven to 375F. Butter a 3-quart casserole dish.Place bread in a medium bowl. In a small pan, over medium heat, melt 2 Tbsp butter. Pour over bread and toss to coat.
2. Heat milk in a medium pan over medium heat. Meanwhile, melt 6 Tbsp butter in a skillet with high sides; when bubbling, add flour to make a roux; cook for 1 minute, stirring frequently.
3. While whisking, pour hot milk into roux; cook, whisking frequently, until bubbly and thick. Remove from heat. Stir in salt, nutmeg, pepper, cayenne, and 4 cups grated cheese (reserving 1 cup for later). Set aside.
4. Fill a large pan with water and bring to the boil. Cook macaroni noodles 2-3 minutes less than directions state. Drain.
5. Stir macaroni into cheese sauce and pour into prepared casserole dish. Sprinkle remaining 1 cup grated cheese and prepared bread crumbs over the top. Bake until browned on top, about 30 minutes. Place casserole dish on a cooling rack for 5 minutes before serving.

Recipe courtesy of Amy Essma.

Rhubarb Custard Pie

We had several rhubarb plants growing along the side of our house when I was growing up on Linden Hills Boulevard. My mom made this recipe frequently during the summer months. As with any fruit pie, serve it with a nice cheese -- such as aged cheddar. Our family saying is, "Pie without cheese is like a kiss without a squeeze."

Yield: 8-10 servings

Ingredients:
1 recipe pie crust (double)
3 eggs, beaten slightly
2 2/3 Tbsp milk
1 1/2 to 2 cups sugar
4 Tbsp flour
3/4 tsp grated nutmeg
4 cups rhubarb, cut into 1/2" pieces
2 Tbsp butter, cut into small chunks

Method:

1. Heat oven to 400F degrees.
2. Mix together eggs and milk in a medium bowl.
3. Mix together sugar, flour and nutmeg in a small bowl. Add egg/milk mixture and rhubarb.
4. Pour mixture into prepared pie crust, and dot with butter chunks. Place top crust onto pie and crimp edges. Prick with a knife or fork several times in center of pie to allow steam to vent.
5. Bake for 50 to 60 minutes.

Recipe courtesy of my mom, Sue Leighton.

Betty's Cranberry Sauce

This is my paternal grandmother's recipe.

Ingredients:
6 cups fresh cranberries, rinsed
2 cups sugar
1 cup water

Method:

1. Place sugar and water in in large, heavy pot or kettle, and allow sugar to dissolve. (Use a large one so the sauce does not boil over.) Stir in the berries.
2. Cook over medium heat until it reaches a simmer; continue cooking for 5 minutes, covered. Do not overcook and berries will remain whole.
3. Keep cover on and cool in a cool place (the back porch is great). Sauce will look glazed and pretty. You can freeze or store in refrigerator; make ahead and save time.

Recipe courtesy of Elizabeth "Betty" Leighton.

Swedish Cream

This dish is served at Lutsen Resort in Tofte, MN. The recipe was requested by a reader of the StarTribune, and Chef Jerry Swanson provided it to be published in the Taste section of the paper.

Yield: 5 servings

Ingredients:
1 1/2 tsp unflavored gelatin
2 1/2 Tbsp cold water
2 cups heavy cream (light)
1 cup sugar
2 cups sour cream (light)
1 tsp pure vanilla extract
1 tsp pure almond extract (optional)

Method:

1. Place cold water in a small bowl, and lightly sprinkle gelatin on top of the water. Allow to soften 1 minute. Do not stir.
2. Combine cream and sugar in a small saucepan. Using a rubber spatula, blend gelatin mixture into cream mixture. Place over medium heat and bring to a low simmer, stirring.
3. Remove from heat and cool slightly. Add sour cream, vanilla, and almond (if using). Blend until smooth.
4. Pour into individual serving dishes and chill in refrigerator.

Calories: 670                      Fat: 53g                           Sodium: 74mg
Carbohydrates: 46g            Saturated Fat: 33g            Calcium: 150mg
Protein: 5g                        Cholesterol: 190                Fiber: 0g

White Bean and Sausage Stew

You'll need to soak the beans for 8 hours before proceeding with this recipe.

Yield: 12 servings

Ingredients:
2 cups dried navy beans, soaked in water for 8 hours and then drained
2 dried bay leaves
2 sprigs fresh thyme
1 tsp black peppercorns
5 cups low-sodium chick stock or broth
1 large onion, chopped
3 Tbsp butter
2 large leeks, thinly sliced
4 carrots, sliced 1/4" thick
1 celery stalk, diced
36 pearl onions, peeled
12 oz small red potatoes, halved lengthwise
1 lb turkey sausage, cut into 1/2" pieces
1 cup baby peas
8 oz button mushrooms, wiped clean, quartered
1/4 cup all-purpose flour
1 1/4 cups milk
1-2 cups water (optional)
2 Tbsp fresh sage, coarsely chopped
coarse salt and pepper (to taste)
Cheesecloth and kitchen twine

Method:

1. Make bouquet garni (herb sachet): Place bay leaves, thyme and peppercorns on a square of cheesecloth; gather up edges and tie the bundle closed with kitchen twine.
2. Drain beans; place in medium stockpot. Add chicken stock, onion, and bouquet garni. Cover; bring to a boil. Reduce heat; simmer, covered, until beans are tender - about 30 minutes. Drain beans, reserving liquid (it will be used later). Discard bouquet garni.
3. In large stockpot, melt butter over medium-high heat. Add leeks, carrots, celery, pearl onions, and potatoes. Cook until softened, about 12 minutes. Add sausage; cook until browned, about 5 minutes. Stir in peas and mushrooms. Sprinkle in flour and cook for 2 minutes.
4. Reduce heat to medium; add milk, water (if desired, for a thinner soup), and reserved cooking liquid from beans. Stir until thickened, 20 to 30 minutes. Stir in beans and sage.

Adapted from a Martha Stewart recipe.