Cooking web notes

I am a fondue addict! Yes, I admit it! I had such great feedback in response to my Fondue Posting a few days ago that I thought I would share a few more fantastic fondue recipes today.



Warm Berry Sauce



12 ounce bag of frozen mixed berries

1/2 cup sugar

1 tsp. Simple Indulgence Cinnamon & Vanilla Seasoning Blend

2 Tbsp. cornstarch mixed with 1/4 c. cold water



In a non-stick 2 quart Chef Series (tm) saucepan combine the berries, sugar and Cinnamon Vanilla Seasoning Blend, bring to a boil.



In a small Micro Pitcher (tm) combine cornstarch and water, stirring with the Saucy Silicone Spatula (tm) until it dissolves. Add cornstarch to sauce to thicken. Reduce heat and stir until smooth and simmer 2-3 minutes. Pour into fondue pot to keep warm. Serve over ice cream, pancakes or french toast.



Italian Fondue



1/2 c. dry white wine or apple juice

1/2 c. Alfredo Sauce

1 c. shredded Italian Blend Cheese

1/2 tsp. Chef Series Simple Indulgence Italian Seasoning

French Bread Cubes



Bring wine or apple juice to a boil over medium heat on the stove top with a Chef Series (tm) 2 qt. saucepan. Blend in Alfredo sauce with a silicone spatula (tm). Gradually add cheese, stirring until cheese melts and mixture is smooth. Stir in Italian Seasoning. Blend and transfer mixture to fondue pot. Serve with bread cubes.



Cherries Jubilee



2 (15-oz. cans) Bing cherries in heavy syrup, drained

½ cup cherry preserves

½ cup sugar

1 tbsp. lemon juice

¼ cup water

1 tbsp. cornstarch



Serve with chocolate cake cubes, pound cake or over ice cream.



In Chef Series™ 2 ½ Qt. Nonstick Saucepan, bring cherries, cherry preserves, sugar, and lemon juice to a simmer over medium heat, stirring with Saucy Silicone Spatula. Simmer 5 minutes over low heat. In 2 cup Micro Pitcher, combine water and cornstarch stirring to dissolve cornstarch. Stir into the fondue and cook until thickened. Transfer to ceramic fondue insert and keep warm over a burner.