Chocolate Fondue

Chocolate Fondue

by | Jun 6, 2025 | DESSERT

This fondue is a favorite decadent dip. Combined with favorite fruits, marshmallows, graham crackcrs elevate taste to a new level of extraordinaire. Chocolate fondue takes the best flavors and supercharges each with a coating of chocolate with hint of cherry or Kahlua, dark rum or other favorite liquor; brings to a bubbly delight as the fondue cooks in real time.

Talk about fresh dipped!

 

8 oz = ONE CUP

32 oz = ONE QUART

Servers 4

FONDUE INGREDIENTS

  • 3 lbs Milk Chocolate or Chocolate Bars
  • 1 1/2 cups Heavy Whip Cream
  • 1 cup Caramel Ice Cream Topping
  • 1/2 Cup Favorite Liquor
    ** Dark Rum or Kahlua, Amaretto or Grand Marnier **
  • DIP Ingredients
    Strawberries, Raspberries, Peaches, Bananas
    Oranges, Pineapple, Cherries (Pitted), Mango Chunks
    Marshmallows and Graham Crackers
  • optional  ** 1/2 Cup Pecans (Finely) Chopped

PREPARE and SERVE

  • Slowly melt the chocolate in a fondue pot adding whip cream in small portions
  • When half the chocolate is melted add the liquor
  • DO NOT let chocolate burn
  • When chocolate is completely melted, pour 1/2 of caramel bottle into center of pot (do not stir)
  • If desired, place pecans on a plate or wide bowl
  • When chocolate is melted, turn fondue heat down
  • Start Dipping!

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Thousand Island Dressing

Thousand Island Dressing

by | Mar 16, 2024 | SALADS

Of the number of great salad dressing recipes certainly one of the favorites is Thousand Island. It is also one that truly makes a difference when made from scratch.

INGREDIENTS

2 cups mayonnaise
1⁄2 cup ketchup
1⁄2 cup sweet pickle relish
¼ cup red onion
1 tspn finely minced garlic (about half a clove)
1 Tbl Pomegranate Vinaigrette

½ teaspoon salt (or to taste)
1 tspn sweet paprika
1 tspn ground pepper

½ lemon juiced
3 dashes Tabasco Sauce

 

PREPARE

  • Combine all ingredients
  • Mix with a large spoon until smooth

SERVE

  • Pour mixed dressing into a nice serve bowl.
  • Pour remaining into a sealable container and refrigerate.

SERVE ::  Pour generously over favorite combination of fresh salad ingredients. Sprinkle Parmesan cheese over the top and add fresh ground pepper to taste.

OPTIONAL :: Add cooked chicken or salmon

 

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Cherries Jubilee with Optional Fudge Topping

Cherries Jubilee with Optional Fudge Topping

by | Feb 8, 2024 | DESSERT

A dessert dish as much fun to watch being made as it is to enjoy eating. Jubilee is often made at tableside in fine restaurants because there is an art to the chef cooking the mixture.

INGREDIENTS

1-bag pitted cherries
1 cup brandy
1-cup white sugar
juice of 1-lemon
juice of 1/2-orange
1-stick butter
1 tablespoon pure vanilla extract

1/2 gallon of Vanilla Icecream
32 oz container Fudge Topping (optional)

 

 

PREPARE (may be made table-side for viewing pleasure)

  • In low heat pan
    add butter, melt but DO NOT BROWN IT
    add raw sugar
    melt sugar into butter but – DO NOT CARMELIZE

  • Turn heat to medium
    add lemon and orange juice
    bring sauce to a very low boil
    add cherries

  • Turn heat to high
    stir contantly
    bring to boil
    add brandy and light to flambe

  • When flambe fire goes out turn to keep warm temp

 

ADD TO BOWLS

  • Place one to two scoops of hard vanilla ice cream in each bowl
  • Equally spoon cherries over ice cream in each bowl ice cream
  • Equally pour jubilee juice of top of ice cream in each bowl

option :: Pour warmed fudge topping over ice cream in each bowl

Place a sprig of mint at top of ice cream or next to cherry in each bowl

 

SERVE

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Mom’s Ham Casserole

Mom’s Ham Casserole

by | Feb 5, 2024 | ENTREES

Holiday Honey Ham is one of the best holiday traditional entrées. When that honey delight comes out of oven it smells so good and tastes even better. The good news is there is almost always ham left at the end of the meal. 

That is where ham casserole enters. This spicy, sweet casserole combines vegetables, cheese and noodles to make a new treat that will be enjoyed almost as much as the ham dinner that came before. A compliment to the honey ham but new flavors to be savored.

INGREDIENTS

4 cups diced honey ham
32 oz macaroni or mashed potatoes

1 tsp parsley flakes (dried or fresh)
2 tsp salt
2 tsp pepper
dash of Lowrys seasoning

1 cup green and/or red peppers – diced
½ cup yellow or white onion – diced
½ cup celery diced
1 small package frozen peas

1 tablespoon fresh garlic
1 small can of cream of chicken soup
1 small jar of pimento

1 stick butter
1 cup milk
1 cup yellow cheese (grated)
½ cup Parmesan cheese
½ cup brandy (or white wine??)

 

PREPARE

  • Boil macaroni in separate pan, drain and let rest covered
  • In skillet – lightly brown ham in 1/2 stick butter (do not burn butter)
  • After about 15 mins add onions, celery, peppers, peas, and garlic to skillet
  • Bring to boil
  • Add brandy (or white wine). Either cook out alcohol or light to flame out
  • Reduce heat to low Cook in skillet till vegies are tender; then turn off heat; cover with a lid
  • Put other half of butter in a 4-quart casserole dish.
  • Pour macaroni into casserole dish and mix until butter is melted and coats bottom of dish and noodles
  • Pour ingredients from skillet into casserole dish
  • Add in dried spices, parsley, milk, soup, pimento, salt, pepper
  • Mix ingredients well
  • Sprinkle cheeses over the top

 

COOK – ROAST

  • Bake in a preheated oven at 350°F
  • Bake time :: 45-minutes

SERVE

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Apricot Stuffed Pork Roast

Apricot Stuffed Pork Roast

by | Jan 29, 2024 | ENTREES

The sweetness of sliced apricots, au-jus and tender meat of a pork loin –  combine to create a treat for the palette. Nothing seems to enhance and compliment the flavor of pork loin like apricots, wine, and other stuffing ingredients.

INGREDIENTS

1 boneless center-cut pork tenderloin roast, about 3 lb. (1.5 kg), butterflied
Cooking string

3 oz. unsalted butter
1 small onion\cooked, peeled and finely chopped
1⁄2 cup (3 oz./90 g) dried apricots, finely chopped
2 cloves garlic, peeled and crushed
1⁄2 cup (2 oz./60 g) thinly sliced shallots
1⁄3 cup (2 oz./60 g) golden raisins

1 Tbs. Dijon mustard
Kosher salt and freshly ground pepper
2 oz. fresh breadcrumbs
1 tsp. fresh tarragon, chopped
1/2 teaspoon thyme
1/2 teaspoon celery salt
1/2 cup chopped pecans

2 eggs
3 Tbs. brandy
3 tsp. olive oil
1 tsp. sherry vinegar
1 3⁄4 cups (14 fl. oz./430 ml) chicken stock

 

PREPARE

  • Trim the pork as necessary
  • Cut a 4/5 deep slit along one side of the loin
  • chop –> onions, shallots, garlic
  • chop –> sliced apricots into 1/4 pieces
  • In microwave –> cook butter, onions, shallots, garlic, apricots, raisins

(cook for 2-minutes at a time until tender – DO NOT BROWN

  • Transfer cooked mixture to a mixing bowl
  • Add –> breadcrumbs, tarragon, thyme, celery salt, pecans –> MIX
  • Add – –> wine, sherry vinegar, eggs –> MIX
  • Coat the top-center area of loin slit (open) with light layer of Dijon Mustard
  • Place stuffing onto the center of the tenderloin end to end

(left over stuffing will be cooked on the stove)

  • Roll the loin up so stuffing is in center
    Tie the loin with cooking string to keep it rolled up
  • Pour olive oil into bottom center of oven roasting pan
  • Roll the loin in the oil until covered
  • Place loin ion a roasting rack (see example) and return to baking pan
  • Pour salt and pepper on top of loin – to taste
  • Cover pork loin with lid or tinfoil

 

COOK – ROAST

  • Bake in a preheated oven at 350°F
    Using a meat thermometer.
  • Roast until thermometer inserted into thickest part of the loin registers 135°F
  • Roughly 50 mins to 1 1⁄4 hours

SERVE

  • Transfer loin to cutting board
  • Cut and remove the string
  • Carefully cut loin into 1 to 2 inch slices (keep the stuffing in center)
  • Make gravy from the drippings and chicken stock

SERVE ::  with mashed potatoes, gravy, and almond-string beans or other vegetable

 

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