Swiss Cheese Fondue
A popular entertaining dish from the 60s and 70s, fondue has recently been rediscovered. If you don’t have a fondue pan, place the mixture in a flame-proof container set over lit candles to keep it warm. The trick for silky, smooth fondue is finely shredded cheese added very slowly over low heat.
Preparation Time: 10 minutes
Cooking Time: 7 minutes
Serves 6 to 8
8 oz (250 g) Ontario Swiss-style Cheese, finely shredded (2 cups/500 mL)
1 tbsp (15 mL) cornstarch
1-1/2 cups (375 mL) Ontario Dry White Wine
1 clove Ontario Garlic, crushed
Freshly grated nutmeg and freshly ground black pepper
In large bowl, toss cheese with cornstarch until cheese is well coated. Set aside.
In medium saucepan, combine wine and garlic. Bring to boil, reduce heat and cook over low heat for 2 minutes. Very gradually add cheese mixture a handful at a time and cook, stirring, until melted and thick.
Remove from heat and season with nutmeg and pepper to taste. Immediately transfer to warm fondue pot or dish and surround it with prosciutto-wrapped apple and pear wedges, cooked potato cubes and buttered sautéed mushrooms.
Nutritional Information
1 Serving (When recipe serves 8):
PROTEIN: 7 grams
FAT: 8 grams
CARBOHYDRATE: 3 grams
CALORIES: 130
FIBRE: 0 grams
SODIUM: 55 mg
Caramelized Apple Tiramisu
Enjoy the flavours of the holidays in this creamy, decadent Italian-inspired dessert. Made ahead, individually portioned and ready to serve, this is an impressive finish to your meal.
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Chilling Time: 3-1/2 hours or up to 1 day
Serves 6
4-1/2 cups (1.125 L) sliced peeled Ontario Apples, such as Crispin (about 3 large)
1 tbsp (15 mL) fresh lemon juice
6 tbsp (90 mL) packed brown sugar
3 tbsp (45 mL) butter
3 tbsp (45 mL) Ontario Honey
1 tsp (5 mL) cornstarch
1 cup (250 mL) Ontario Mascarpone Cheese, at room temperature
1/2 cup (125 mL) 35% Ontario Whipping Cream
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) each ground ginger and cinnamon
Pinch ground nutmeg
1 cup (250 mL) coarsely crumbled gingersnap cookies
In large bowl, toss apples with lemon juice. In large skillet over high heat, melt sugar and butter, stirring often. Reduce heat to medium low; cook, stirring until mixture bubbles, turns deep golden brown, about 1 minute. Add apples and simmer, stirring often, until tender, about 10 minutes. (This mixture will harden when apples are added, but will soften once apple juices are released.) In small bowl, stir together 1 tbsp (15 mL) of the honey, 1 tbsp (15 mL) of water and cornstarch. Stir into skillet; cook, stirring until sauce thickens. Transfer to heat-proof bowl and refrigerate until cool, about 30 minutes.
Meanwhile, in medium chilled bowl, using electric mixer on medium speed, beat mascarpone and whipping cream until thick and creamy. Add remaining 2 tbsp (25 mL) of the honey, vanilla, ginger, cinnamon and nutmeg; beat until firm peaks form. Set aside 1/4 cup (50 mL).
Spoon half of the mascarpone mixture into 6 clear glasses, dividing equally. Sprinkle with half of the crumbled cookies; top with half of the caramelized apples, dividing equally. Repeat layers. Top with dollop of reserved mascarpone mixture. Cover and refrigerate for 3 hours or up to 1 day. Serve chilled or at room temperature.
TIP: Other apple choices include Ontario Ida Red, Northern Spy or Spartan.
Nutritional Information:
1 Serving
PROTEIN: 6 grams
FAT: 47 grams
CARBOHYDRATE: 42 grams
CALORIES: 608
FIBRE: 2 grams
SODIUM: 150 mg
