5 such thing Recipes

unsalted butter, softened , plus additional for buttering pans, dried cranberries or 3/4 cup dried sour cherries, chopped mixed candied fruit , fine-quality candied fruit such as pears, citron, and candied orange peel (1/4 lb), port wine, walnuts (4 1/4 oz), all-purpose flour, salt, baking soda, ground ginger, ground cinnamon, sugar, eggs, active dry yeast (from two 1/4-oz packages), warm water (105 115 f, 40-45 cup), molasses (not blackstrap), honey

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

olive oil, crushed red chili pepper flakes to taste (according to how spicy you like things), sweet potato, peeled and grated (i used what is called a garnet yam in the us), sweet onion (i used a red 1), chopped fine, salt and freshly ground black pepper, free-range eggs, soft goat cheese (chevre), generous handful fresh basil, other herbs such as thyme , tarragon, chervil, or parsley

flour, unsweetened cocoa, salt, egg, with yolk, egg whites, vanilla extract, baking powder, butter, nonfat sour cream, sugar