Welcome to Saved by the Egg Timer's first 2011 post! I hope all of you had a wonderful and safe New Year full of celebrations, love and joy. My wish for you all in 2011 is many good recipe's to be cooked in your kitchen with minimal disasters! I started my morning off with a disaster...remember I always say "Every good cook has awful tragedies". I take ownership of this fully! I attempted to make cinnamon rolls and the dough was so sticky that it stuck to my well floured surface and would not come off....so out came Cinnamon Balls....they where tasty and wonderful. Improvise...always improvise.
Sauvignon Fondue Broth
4 C organic vegetable broth2 C Sauvignon Blanc wine (or any dry wine of your choosing, red or white works)
4 cloves garlic
1 tsp celtic sea salt
1 tsp sugar
1. Pour vegetable broth and wine into fondue pot, season with garlic, peppercorns, salt and sugar. Bring to boil, turn down and simmer for 1 hour. Bring to a low boil before using. Cook bites size pieces of chicken, beef, lobster, shrimp, duck, any meat...Also, potatoes, broccoli, cauliflower, asparagus, green beans and ravioli.
We also had a cheese fondue, it was good but not excellent. So I will share once I get it perfected. I mimicked the excellent Green Goddess Dressing from The Melting Pot, which is used to dip your veggies and meats in. This was amazing! Lucky first attempt!
Green Goddess Dressing
Print recipe here
1/2 C mayonnaise
1/2 C cultured sour cream
1 TB red wine vinegar
1 tsp Worcestershire sauce
¼ C green onions- white and green parts, sliced
¼ C cilantro, chopped
1 TB dried parsley
1 TB dried chives
1 tsp raw cane sugar
1 tsp celtic sea salt
½ tsp freshly cracked black pepper
½ tsp sweet paprika
couple drops of Tabasco
1. Combine all the ingredients together and whisk to combine. Cover to refrigerate at least one hour before using. Store the dressing in an airtight container in the refrigerator for up to 2 weeks. Use as a dressing, potato topping, pretzel/ chip dip or accompany any meat.
For dessert we had fruits and leftover Christmas treats to dip into the chocolate. The raspberries where my favorite.
1 C dark chocolate baking chips (60-70% cocoa)1 C milk chocolate baking chips
½ C heavy cream
2 TB unsalted butter
2 TB coffee flavored liqueur
1 tsp pure vanilla extract
dash of Vietnamese Cinnamon
1. In a small fondue pot or slow cooker, combine the chocolate, cream, butter, liqueur and vanilla. Turn on low stirring when starts to melt. Keep stirring until completely melted and smooth. Keep on low and serve warm. Dip with strawberries, raspberries, apples, rice krispie treats, cheesecakes, cakes, graham crackers, cream puffs, etc.
Thank you for cooking along with me in 2010. I am so excited with the response I have gotten and looking forward to a wonderful New Year with you!