 Red
Pepper-Dill Swiss Fondue
Makes 14 servings
Prep
time: 10 minutes
Cook time: 10 minutes
1 1/2 cups (about 6 ounces)
shredded Swiss cheese
1 1/2 cups (about 6 ounces) shredded domestic Gruyère
or Gouda cheese
1/4 cup (about 1 ounce) grated Parmesan cheese
2 tablespoons plus 1 1/2 teaspoons cornstarch
1 cup diced red pepper
2 tablespoons butter
1 cup vegetable or chicken broth
1 cup milk
1/4 cup lemon juice
2 tablespoons fresh dill, chopped or 2 teaspoons dried
dill weed
1/8 teaspoon ground nutmeg
Salt and ground white pepper to taste
For dipping: Assorted filled
ravioli prepared according to package directions, drained.
In a medium-size bowl toss the cheese with the cornstarch.
In a medium-size heavy-bottomed
saucepan, cook the red pepper in the butter over medium
heat 2 to 3 minutes. Add the broth and milk and heat until
barely simmering. Stir in the lemon juice. Add the cheese,
a handful at a time, stirring until the cheese is melted
before adding more. When all the cheese has been added,
stir in the dill, nutmeg, salt and pepper.
Transfer fondue to an enamel
or ceramic fondue pot and keep warm over a fondue burner.
Serve immediately with cooked ravioli.
 For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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top
 Grilled
Cranapple Cheddar Croissants
Makes 4 sandwiches
1 can (21 ounces) apple pie
filling
1/3 cup sweetened dried cranberries
3/4 teaspoon cinnamon
4 large croissants, cut lengthwise into halves
8 slices (1 ounce each) Cheddar cheese
2 tablespoons softened butter
Combine pie filling, cranberries
and cinnamon in bowl. Spread filling on bottom half of
each croissant. Top each with 2 cheese slices and cover
with croissant top. Brush top and bottom with butter.
Grill in skillet over medium to medium-low heat until
filling is hot and croissants are golden brown, about
3 minutes per side.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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 Cheese
Palette
To make the Cheese Palette,
use a variety of cheeses with different colors and textures.
Cut the cheeses in various-shaped, bite-size pieces. Allow
3 to 4 ounces of cheese per person. Place ½ cup each of
your favorite dipping sauces into small, brightly colored
bowls. Arrange the cheese pieces in the center of a large
paint palette (available at any art store). Assemble an
array of sauces: salsa, guacamole, barbecue sauce, spinach
dip, honey mustard and hummus around the cheese. Garnish
palette with paintbrushes and enjoy!
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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