Gooey Melted fondue

There nothing tastier than melted cheese covering chunks of crusty bread. Unless it's cubes of pound cake, bananas or strawberries dipped in melted chocolate. Last night at our Culinary Club meeting, we sampled both. One demonstration centered around the Classic Swiss Fondue made by melting lots of shredded Emmenthaler and Gruyere cheese into white wine, such as a Sauvingnon Blanc. This recipe is yummy beyond compare!  
  
Here is the complete recipe for you to try: 

Classic Swiss Fondue-Courtesy of Cheryl Vassiliadis
1/2 lb Emmenthaler Cheese-shredded
1/2 lb Gruyere Cheese- shredded
1 clove fresh garlic
 2 cups dry white wine
1 Tablespoon lemon juice
2 Tablespoons cornstarch
----------------
3 Tablespoons Kirsch
1/4 top white pepper
Pinch of grated nutmeg

Rub inside of pan with the garlic clove. Heat up the white wine and lemon juice, but do not boil. Slowly add cheese and melt while stirring. Slowly add remaining ingredients while stirring to combine. Serve with cubes of crusty bread. 

And for the chocoholics among you, this is also very, very decadent.

Chocolate Fondue-Courtesy of Cheryl Vassiliadis

1 12-ounce bag semi-sweet chocolate chips

¾ cup heavy cream

1 Tablespoon Cognac liqueur or brandy

Over low heat or in the microwave warm the cream for about one minute. Add the chocolate chips and stir until melted. Add Cognac and blend. Transfer to small fondue pot to keep warm. Serve with pound cake, bananas, strawberries, large marshmallows and pretzel sticks.

     

Fresh fruits and veggies

This photo taken at a fresh market in Europe brings back wonderful memories of those large, open-air markets chocked full of just-picked berries, veggies and flowers. One of my resolutions for 2011 is to indulge in an abundance of fruits and veggies in my meals.

That makes for a healthier lifestyle and adds lots of flavor and variety to my diet. One of the healthiest eating regimens is the Mediterranean Diet, which includes fresh fruits and vegetables, legumes or beans and delicious whole grain breads and baked goods. Thick Greek yogurt is a super way to get a good dose of calcium. But this uber-thick yogurt is also terrific as a breakfast or dessert. Just layer the yogurt with fresh fruits and swirls of honey and top with nuts or granola.

New for 2011

Bright beginnings all around for 2011. Blinding, white snow and slippery ice covers everything around and we are waiting for a warm-up so the ice and snow will melt and life can return to normal. Georgia is unaccustomed to long term accumulations of snow and ice so we are at a standstill. But warmer temps are forecast soon.

Fat Matt's Rules for ribs

Went to Fat Matt's Rib Shack last night for some tasty ribs and we weren't disappointed. After listening to the praises for this longtime Atlanta institution off of Piedmont Avenue for several years we finally got down to the business of ordering several slabs of ribs, "rum"
baked beans, coleslaw and mac 'n cheese.

In the words of Rachel Ray--YUMM-O! These ribs were smokey-good and fall-off-the-bone tender and flavored with just the right touch of Fat Matt's famous Bar-B-Que sauce.
Washed them down with a cold pitcher of beer while listening to some funky blues tunes played by a live band.

Don't expect a fancy place or lots of seating. Just expect to satisfy your craving for some great ribs.

Brunch at Windows Restaurant on Lake Lanier

Recently we had a delightful brunch at Windows Restaurant in the Legacy Lodge & Conference Center at Lake Lanier Islands. The lodge-inspired setting overlooks Lake Lanier and if weather permits outside dining is the place to be. The brunch includes made to order three-egg omelets and thick, Belgian waffles along with a good selection of breakfast meats, fresh fruits, Southern grits and fried potatoes.

The service was outstanding for our group of eight. Our server never let our cups of coffee run low or failed to remove finished plates.

Those red zinnias are at it again

The large, velvety zinnias
in my back yard are providing a spectacle again this summer. Attracted by the bright red hue, all sorts of birds and butterflies alight on the seasonal patch of color.

With daily high temperatures in the 90s, several species of butterflies flit back and forth drinking in the nectar of the flowers. Just in the past few days I've noticed Gulf Fritillaries, East Coast Swallowtails in both the stunning yellow and black forms along with yellow sulphur butterflies, a few Admirals and several different skippers. But so far this summer, I haven't spotted any Monarchs.

Ruby-throated hummingbirds are common visitors, as are the bright yellow male and dullish-hued female American Goldfinches.