Appetizer

The Big Dipper

Fondue Dip

Ingredients

  • ½ lb 10 Year Old Gruyere Cheese
  • ½ lb Emmental Cheese
  • ½ lb Black Truffle Cheese
  • 2 Garlic Buds, minced
  • 1 tbsp Butter
  • 3 oz Unoaked Chardonnay

Instructions

  1. Shred gruyere and emmental, cube truffle cheese and reserve
  2. In a large nonstick pan melt butter and add garlic
  3. Saute garlic on low until tender
  4. Add cheese
  5. Allow to begin melting
  6. Add wine as needed to provide liquid to mix
  7. Mix cheese in a lazy figure eight to bind
  8. Transfer to a warm cheese fondue pot

Pear and Cippolini Onion Skewers

Ingredients

  • 2 Anjou Pears
  • 8 Cippolini Onions
  • 4 oz White Port

Instructions

  1. Slice pears into thin chips
  2. Place on parchment paper lined cookie sheet baking at 350F for 25 minutes turning once
  3. Add onions to a nonstick pan with white port
  4. Cook on high until port has been cooked off shaking onions more as less liquid is in pan
  5. With skewers pierce onion in the opposite direction of the rings then add pear chip

Rare Strip Loin

Instructions

  1. Use your favourite dry rub on 3 NY strip steaks and cook until medium rare
  2. Allow to rest before cutting into bite sized strips

Prosciutto and White Asparagus

Ingredients

  • 12 slices Prosciutto
  • 6 Thick White Asparagus, cut in half length wise
  • 2 tbsp Olive Oil

Instructions

  1. Toss asparagus in olive oil
  2. Turn BBQ to high and cook asparagus until tender (approximately 7 minutes)
  3. Remove and roll in prosciutto tightly
  4. Replace on grill until grill marks begin to appear on the prosciutto
  5. Remove and allow to cool
  6. Cut into two bite long julians and arrange in a shallow glass like straws


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