California Farm Three Cheese Fondue Dinner Recipe by Hobby Horseman
Cooking Instructions 1 hour 1 Avocado appetizer: cut avocados into half, plant pits in windowsill pot, place avocado halves on fresh butterleaf lettuce. Rub halves with meyer lemon wedge to prevent discoloration. Dice peppers, onions, mix with mayo and vinegar, fill avocado cavities, sprinkle Tsp of powdered sugar over, drizzle lemon juice on top. 2 Asparagus Soup: use the woody ends from fresh green and white asparagus, snap them off by bending the fresh stalks. Steam and follow my cookpad recipe, but use yoghurt instead of coconut milk. 3 Mushroom Salad: serve fresh mushroom slices on fresh fruit slices with basil sprinkled on top over fresh butterleaf lettuce. Drizzle with fresh lemon juice. 4 Fondue: grate and melt a cup of aged tillamook white cheddar cheese, with butter, mustard, a cup of Gruyere blue cheese and a cup of Brie cheese in three cups of white grape juice in the fondue pot after rubbing the inside of the pot with hardneck garlic cloves. Once melted, taste and stir in coarsely ground black pepper and nutmeg to taste. When grape juice has evaporated, add cup of heavy cream, stir, place on table burner, serve. 5 Sour dough stone baked bread, apples: toast bread, wedge apple slices for dipping cheese. 6 Ice cream: use frozen bananas to make delicious vanilla bean ice cream by hand. 7 Stone Grilled Asparagus spears: after woody ends have been snapped off, rub spears with sesame oil, lay on ceramic tile on hot griddle, turn till done, drizzle with lemon juice. 8 Saffron tea: serve dinner with cold saffron tea. 1 Avocado appetizer: cut avocados into half, plant pits in windowsill pot, place avocado halves on fresh butterleaf lettuce. Rub halves with meyer lemon wedge to prevent discoloration. Dice peppers, onions, mix with mayo and vinegar, fill avocado cavities, sprinkle Tsp of powdered sugar over, drizzle lemon juice on top. 1 Avocado appetizer: cut avocados into half, plant pits in windowsill pot, place avocado halves on fresh butterleaf lettuce. Rub halves with meyer lemon wedge to prevent discoloration. Dice peppers, onions, mix with mayo and vinegar, fill avocado cavities, sprinkle Tsp of powdered sugar over, drizzle lemon juice on top. 2 Asparagus Soup: use the woody ends from fresh green and white asparagus, snap them off by bending the fresh stalks. Steam and follow my cookpad recipe, but use yoghurt instead of coconut milk. 2 Asparagus Soup: use the woody ends from fresh green and white asparagus, snap them off by bending the fresh stalks. Steam and follow my cookpad recipe, but use yoghurt instead of coconut milk. 3 Mushroom Salad: serve fresh mushroom slices on fresh fruit slices with basil sprinkled on top over fresh butterleaf lettuce. Drizzle with fresh lemon juice. 3 Mushroom Salad: serve fresh mushroom slices on fresh fruit slices with basil sprinkled on top over fresh butterleaf lettuce. Drizzle with fresh lemon juice. 4 Fondue: grate and melt a cup of aged tillamook white cheddar cheese, with butter, mustard, a cup of Gruyere blue cheese and a cup of Brie cheese in three cups of white grape juice in the fondue pot after rubbing the inside of the pot with hardneck garlic cloves. Once melted, taste and stir in coarsely ground black pepper and nutmeg to taste. When grape juice has evaporated, add cup of heavy cream, stir, place on table burner, serve. 4 Fondue: grate and melt a cup of aged tillamook white cheddar cheese, with butter, mustard, a cup of Gruyere blue cheese and a cup of Brie cheese in three cups of white grape juice in the fondue pot after rubbing the inside of the pot with hardneck garlic cloves. Once melted, taste and stir in coarsely ground black pepper and nutmeg to taste. When grape juice has evaporated, add cup of heavy cream, stir, place on table burner, serve. 5 Sour dough stone baked bread, apples: toast bread, wedge apple slices for dipping cheese. 5 Sour dough stone baked bread, apples: toast bread, wedge apple slices for dipping cheese. 6 Ice cream: use frozen bananas to make delicious vanilla bean ice cream by hand. 6 Ice cream: use frozen bananas to make delicious vanilla bean ice cream by hand. 7 Stone Grilled Asparagus spears: after woody ends have been snapped off, rub spears with sesame oil, lay on ceramic tile on hot griddle, turn till done, drizzle with lemon juice. 7 Stone Grilled Asparagus spears: after woody ends have been snapped off, rub spears with sesame oil, lay on ceramic tile on hot griddle, turn till done, drizzle with lemon juice. 8 Saffron tea: serve dinner with cold saffron tea. 8 Saffron tea: serve dinner with cold saffron tea. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Brown butter sugar cookies Buffalo chicken pinwheels Vegetable Nachos California Farm Made Shrimp Crackers (Krupuk Udang) Brown butter sugar cookies Buffalo chicken pinwheels Vegetable Nachos California Farm Made Shrimp Crackers (Krupuk Udang) California Farm Mini Pancakes Party jalof rice Oso's Deviled Potatoes II Puff pastry katori chaat Dessert on a diet Traditional Homemade Pesto Pasta Fasting Special Amaranth Flour Cutlets with Thandai Vegetable Egg Drop Soup Garlic-Parm Breadsticks Aloo rassa California Farm Mini Pancakes Party jalof rice Oso's Deviled Potatoes II Puff pastry katori chaat Dessert on a diet Traditional Homemade Pesto Pasta Fasting Special Amaranth Flour Cutlets with Thandai Vegetable Egg Drop Soup Garlic-Parm Breadsticks Aloo rassa