948 fondue from quebec Recipes

garlic, halved, fruity white wine , such as gewurztraminer, lemon juice, dijon mustard, jarlsberg or emmental, grated (8 cups), italian fontina, grated (8 cups), sourdough bread, cut into 1-inch cubes, boiled small red potatoes

brie cheese, chopped walnuts, real maple syrup (fine light grade), french baguette , cut into 3/4-inch slices

dry white beans, pork fat, onions, sliced, maple syrup, molasses, tomato paste, black pepper, salt, mustard powder, water (about)

garlic, halved, hard apple cider, lemon juice, brandy, kosher salt, gruyere, grated, smoked gouda, rind removed, grated, cornstarch, curry powder, several grinds fresh ground black pepper

dry white wine, lemon juice, gruyere, shredded, emmentaler, shredded, cornstarch, apple brandy, freshly grated nutmeg , to taste, a pinch or 2 c yenne pepper, to t ste

ground chuck, egg, dry breadcumbs, beer or applejuice, garlic salt, vegetable oil (or peanut oil best), butter, frothy batter, biscuit mix, beer or apple juice, egg, mustard sauce, mayonase, prepared mustard, onion finely chopped onion, horseradish sauce, dairy sour cream, horseradish, worcestershire sauce

light whole-wheat bread (such as pepperidge farm), seedless red grapes, water, minced shallot, arrowroot powder, demi sec champagne (or other off-dry or dry white wine), divided use, jarlsberg lite cheese, finely shredded, pecorino romano cheese, grated, light brie, cut up with rind removed, salt and cayenne pepper, metal skewers

bosc pears, real maple syrup (vermont or quebec), roasted walnut (diy, it s easy!), raw honey (why mess around. sucanut or even brown sugar works too), melted butter (or ghee, pref organic)

unbaked pie shell, brown sugar, flour, light cream, maple extract, butter, nutmeg

ground beef, ground pork, ground veal, onion, finely chopped, potato, grated, garlic clove, crushed, salt, celery salt, cinnamon, nutmeg, water, pastry for double-crust pie

whole milk (that s about 1/2 a gallon for all y all americans!), low-fat milk, powdered milk, yogurt starter (i use yogourmet, from quebec )

goat cheese, pecans or 3 tbsp walnuts, chopped, pork roast, maple syrup, water, salt and pepper, butter, shallot, chopped, veal stock or 1 cup chicken stock, port wine, maple syrup, flour

pork spareribs, in 2-inch length, garlic cloves, chopped, water, white sugar, brown sugar, soy sauce, sliced green onion (to garnish )

egg yolks , largest size, lemon juice (can use up to 2 tbsp, to taste), butter, th tsp salt (or to taste), spinach, young leaves (250 g), butter (or more , if needed), eggs , large (use very fresh as they poach best), muffins , english (the flat muffin), salmon, cold-smoked (160 g)

onion, peeled, small dice, carrot, peeled, small dice, celery rib, small dice, leftover cooked prime rib roast, leftover bones from the prime rib roast, beef , jus or 250 ml gravy, red wine, leftover mashed potatoes, leftover mashed sweet potatoes, kosher salt, freshly cracked black pepper, melted butter, paprika

peach preserves, serrano chiles, reduced veal stock or similar, cabernet franc, red wine jus, heavy cream, unsalted butter, red wine vinegar, shallot, finely chopped, foie gras , cut into 4 slices, fleur de sel, milk bread or white bread, frisee leaves , for serving, grapeseed oil , for drizzing, drizzle cabernet franc ice wine syrup (cabernet franc ice wine boiled until reduced to a syrup)

ice wine, water, white sugar, fresh local peaches, balsamic vinegar, foie gras, sliced, salt and white pepper, grapeseed oil, sweet butter, lemon, juiced, coarse fleur de sel