Cheese Fondue with variations

While we enjoyed the fondue I posted previously, I became interested in making fondue with some different cheeses and was seeking to create a guideline for fondue using whatever cheeses I might choose. That's the point of this post -- you can create a variety of results if you change the cheeses, replace the wine with beer or cider (especially good wtih cheddar cheese).

Note: This recipe does not address making fondue with processed cheeses such as Velveeta.

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I first saw this recipe in a cookbook I found at the public library -- 15 Minute Meals by Emmalee Chapman. Over the years I played with the recipe, adjusting here and there to meet our needs. Right now I'm not able to look at my notes and updates, but I'll modify this once I'm home from the Vineyard. Meanwhile, this should work darned well.

If using 4 half breasts (two whole breasts), we preferred the dish to be saucy, so we made it with either 1.5 or 2 times the sauce ingredients.

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Clam Chowder on Martha's Vineyard (made with Quahogs)

Hard shelled east coast clams are referred to as quahogs, quahaugs, or cohogs... by any name, they make fabulous chowder and fried whole-belly clams.

We made this delectable chowder last night with clams we'd gathered ourselves. I'm awful at shucking, so it was a good thing that we had a couple of very capable clam shuckers here to help. The recipe fed 5 hungry souls (some having second helpings) with some leftover.

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I saw this recipe on the can of Chicken of the Sea chopped clams I'm about to use to make clam dip, so I wanted to get the recipe. Since I don't have clam shells, I'll probably buy some large scallop shells or use custard cups when I finally get around to trying this.

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A few weeks ago, Tate was bemoaning her difficulties making biscuits, and I remembered that I had this recipe from "Cooking for 1 or 2", an old Nitty Gritty cookbook from the 1970s. So, Tate, this one's for you, and you've gotten me wanting to try it again. This makes a batch of 6 - 12 biscuits, depending on the size you cut them.

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Harry has been making fondue from a recipe he found in the New York Times on January 23, 2008. Since he and Connie really love the recipe, we cooked it for the three of us tonight. They say it wasn't quite as good as usual -- perhaps the wine or lack of fresh garlic were the culprits, but it was good enough to merit a replay at a later date.

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I came across this gem of a cookbook while visiting John's family on Martha's Vineyard (June - July, 2009). This is a fat green bound book with calendars and "days of abstinence" (fasting) given for 1940 - 1946.

I'll post some of the recipes as I wade through. The book is set up with two chapters for every month of the year -- "dinners with meat" and "dinners without meat" for each month. The "without meat" chapters include fish, egg, or pasta based and not more modern vegetarian fare.

I found this recipe in Tod Dimmick's book "The Complate Idiot's Guide to 20-Minute Meals." I subscribe to Tod's electronic wine newsletter ("The Wine Minute." I'm intrigued that you can make a meat patty entree in less than 20 minutes. I suspect it will take me longer the first time. Tod's web site, The Tasting Times at http://www.tastingtimes.com is definitely worth a visit -- it also has a link to subscribe to his paid and free subscription newsletters.

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These sugar-dusted shortbread cookies are near-relatives to snowballs, mexican wedding cakes, russian tea cakes, and melting moments. Another great cookie idea for holidays or everyday.

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This is another cookie recipe -- it comes from "Square Meals" by Jane and Michael Stern, and was in a chapter of recipes for a wedding shower. The heart shaped cookies seemed like a great idea for Valentine's Day, so this is where I'm putting it. Enjoy!

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When I was a child, my Godmother, Pearl, would bring or send butter cookies every Christmas. Although some of them would break into pieces, we'd always seek them out to the very last crumb. They were thin, crisp and delicious, yet not too sweet. This recipe comes from the 1950 Betty Crocker Picture Cook Book.

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With Valentine's Day coming this weekend, I'm planning on posting somecookie recipes here to reflect what I'm planning on making in the kitchen in the next few days. Enjoy!

When I was in grad school, I was lucky enough to have a friend who loved the combination of spice cake and penuche frosting. It was her favorite cake variety, so she made it for herself (and the rest of us) to celebrate her birthday. Since then, I've been looking for a recipe that doesn't make too big a cake. Here it is!

This version makes a single layer in a square 8" x 8" baking pan (or even a 9" x 9" pan, although it will come out thinner.)

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I never quite know where to put some of my postings, so I'm using this as a placeholder and pointer to the recipe I previously posted for pizza crust (dough). It can be found at http://www.mycookingblog.com/post/1-cookie/5850/Pizza-Crust

I found this delicious recipe in a spice cookbook and haven't seen any other cheese noodle kugel recipes that are quite the same. This recipe can be doubled and works out just as well.

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