~An Elegant Fondue Party for Six~ “Autumn Evening in Vermont”


What a beautiful time of the year, the leaves turning, and a crispness in the air. A perfect setting for an intimate gathering, with the ever wonderful cheese fondue as the centerpiece! Enjoy this easy and delightful menu, as you gather together for conversation, a little music, and a fall themed fondue!

Each guest will feel special with these beautiful little hand written place markers, set with a ribbon tied skewer.

With a beautiful piece of marble as your serving station, you can place any assortment of fruit, bread, meat, or what ever you like directly on the marble. It keeps it chilled and looks spectacular.

Happy entertaining! ~Amy

~An Elegant Fondue Party for Six~
“Autumn Evening in Vermont”

Party Menu:

Honey Cider, Vermont Cheddar Cheese Fondue:

1 cup Honey Crisp Cider, or other pressed apple Cider
2 tsp honey

1/2 pound Vermont white cheddar cheese, grated
1/2 pound Jarlsburg cheese, grated
2 tbsp cornstarch

Heat cider over medium high heat in a fondue pot to a boil.
Add honey.
Toss together cheese and cornstarch.
Decrease the heat to low and add cheese mixture, about 1/2 cup at a time, stirring until melted after each addition. Serve immediately.

Makes about 3 cups

Recipe by Amy Richardson

Fruit:
Small apples, Honey Crisp, Gala, Granny Smith, or other firm apples, sliced
Small pears, Red, Anjou, and Bartlett, sliced
Seedless, Black, Red, and Green Grapes

Meat:
Honey Maple Ham, in pieces
Chicken Apple sausages, warmed and sliced

Assorted Artisan Breads:
Sweet Potato and Pecan, Rosemary Olive Oil, cut into pieces and lightly toasted. Tear away french baguettes.

Drinks:
Sparkling Spiced Cider, R.W. Knudsen

Desserts:
Maple Glazed Pumpkin Cream Cheese Twists*
Dark Chocolate, Sea Salt Caramel, Creme Brûlée!*
Apple Pie Spice, White Chocolate Pizzelle Cookies*

Product info:
Swissmar Lausanne Copper Fondue Pot:
Crate and Barrel: $120.00
https://m.crateandbarrel.com
Bed Bath and Beyond:
https://m.bedbathandbeyond.com/m/product/swissmar-reg-lausanne-11-piece-copper-fondue-set/1014727353

Marble slab and name tiles:
Contempo SLC
3732 South 300 West
Salt Lake City, Ut
84115

*Additional recipes can be found on
http://www.greattastebuds.wordpress.com

By Amy Richardson

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Dark Chocolate Sea Salt Caramel, Creme Brûlée!


I love this dessert!!! Chocolate, caramel, and custard? An utterly divine combination! ~Amy

Dark Chocolate Sea Salt Caramel, Creme Brûlée!

Custard:

4 egg yolks
1 egg
1/3 cup brown sugar
1/2 tsp vanilla
Dash of salt
2 cups heavy cream
6 oz bittersweet chocolate pieces

Heat oven to 325 degrees

Place 6 small ramekins into a baking pan. Set aside.

Over medium heat, warm cream until it just begins to simmer around the edges. Remove from heat and add chocolate. Whisk until smooth. Set aside.

In a medium sized bowl, whisk together egg and egg yolks. Add sugar, vanilla and salt, and whisk until very smooth. Add a small amount of chocolate mixture into egg mixture and mix until smooth. Repeat until chocolate mixture is thoroughly incorporated.

Divide evenly between ramekins. Place pan in to the oven and pour hot water into the baking pan, reaching to about half way up the ramekins.

Bake for 40-45 minutes or until just set.
Cool completely and refrigerate for at least 1 hour.

Sea Salt Caramel:
Sugar
Sea Salt Flakes

To finish custards, sprinkle tops evenly with 2-3 tsp granulated sugar. Torch evenly back and forth across the top at a 90 degree angle until caramelized. Or broil custards on top rack until caramelized. Cool 1-2 minutes then lightly sprinkle with salt flakes.

Makes 6 servings

Recipe by Amy Richardson

Fresh Banana Ice Cream


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This fun flavored ice cream is terrific topped with fresh bananas, caramel, pecans, chocolate, but I like it best simply bare! ~Amy

Fresh Banana Ice Cream
4 cups half and half
1 cup sugar
1 large banana
1 tsp vanilla
1 tbsp lime juice
Pinch of salt

In a blender, blend together banana, half and half, sugar, vanilla, lime juice and salt, until smooth.

Freeze according to manufacturer’s instructions.

Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Makes about 1 1/2 quarts

Recipe by Amy Richardson

GUACAMOLE PARTY! “A guacamole station, hand hacked! Just the way you like it!”


GUACAMOLE PARTY!
“A guacamole station, hand hacked!
Just the way you like it!”

Guacamole Station:

Ripe avocados
10-12

Guacamole Mix-ins:
Smoked bacon
Tomatoes, diced
Fresh lime wedges
Fire Roasted Corn
Fresh Mango, diced
Fresh Pineapple, diced
Purple onion, diced
Tri-colored peppers, diced
Jalapeños
Black beans, drained and rinsed
Fresh cilantro
Cojita cheese

Assorted Tortilla Chips:
White Corn, Blue Corn, Black Bean, Sweet Potato, …etc

Iced Creamy Coconut Limemade*

Barbacoa Taquitos with Juanita’s Olvera Street Green Sauce, recipe to follow.

Chili Lime Spiced Watermelon Wedges*

Horchata Shaved Ice with Cinnamon Whipped Cream, recipe to follow

Dulce de Leche Dessert Nachos*

 

*recipes on http://www.greattastebuds.wordpress.com

 

Juanita’s Green Sauce:
1 1/2 large Avocados
3 cans Herdez salsa verde
1 bunch cilantro, stems mostly removed and parsley chopped
3-4 serrano peppers, seeds removed. Wear gloves!!!
1 can chicken broth
Salt

This recipe is all about blending. So blend, and then blend some more!

Pour salsa verde into a blender, add cilantro and blend well. Add avocados and blend well. Add serrano peppers and blend super well.
Place a fine strainer over a large saucepan, and pour sauce mixture through it using a spatula to press through. When finished you should have a very smooth sauce in your pan. Add chicken broth and cook on medium heat until it is heated through, about 5 minutes. Pour into glass container to store. I use large mason jars.

Recipe courtesy of Juanita’s, Olivera Street Los Angelos

Taquitos:

Cooked shredded beef, barbacoa, or pulled pork.
Corn tortillas

Heat abut ½ inch of oil in a large skillet. The oil needs to be hot, about 350 degrees.
While the oil is heating, warm the tortillas in the microwave or regular oven to get them soft. Place between two towels to keep them warm.
Put a small amount of meat into the center of the tortilla and roll it up nice and firm. Use a toothpick to keep it rolled up.
Place the taquitos close together in the oil with the folded side down and cook on each side until they just start to turn a golden color. Cook them in two or three batches.
Remove from the oil and drain on paper towels.
Serve with Juanita’s Green Sauce

Recipes adapted by Amy Richardson

 

 

Horchata Shaved Ice with Cinnamon Whipped Cream

Horchata, store bought
Ice cube tray, or 9×13 baking pan

Cinnamon Whipped Cream:

2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
1/2 tsp cinnamon

Whip together all ingredients until soft peaks.

Pour ice into ice cube tray or pan and freeze completely.
Shave ice with snow cone maker or if use pan method scrape with fork.
Serve immediately with Cinnamon Whipped Cream.

Recipe by Amy Richardson

Printable downloads:

MEXI TAGS 2017_PRINT

Product info:
Molcajete:
Volcanic rock
Available online: Amazon, Williams Sonoma, Sur la Table

Fresh Strawberry Frosted Whipped Cream Cake


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Nothing is better than a simple whipped cream cake! I have put a fresh Strawberry twist on this old fashioned classic! ~Amy

Fresh Strawberry Frosted Whipped Cream Cake

Vanilla Cake
Strawberry Frosting
Whipped Cream
Fresh Strawberries

Vanilla Cake:
1 cup butter, at room temperature
2 cups sugar
4 eggs, room temperature
1 1/2 cups flour
1 1/2 cups Self Rising flour
1 cup milk

Heat oven to 350 degrees
Line the bottom of 2 8 inch cake pans with parchment. Spray sides with non stick cooking spray.

With an electric mixer beat butter for 2-3 minutes or until smooth. Slowly add the sugar and beat for 3-4 minutes. Add eggs, one at a time beating thoroughly after each one, scraping down the sides as necessary. Add vanilla, and mix well.

In a separate bowl whisk together flours. Add alternately with milk, beating well after each addition. Pour evenly into cake pans. Smoothing tops to finish. Place in the center of the oven and bake about 22-25 minutes or until golden brown and springs back when touched.
Remove from oven and cool for about 15 minutes in pan. Gently loosen sides, turn upside down onto parchment to finish cooling. Place in freezer for easy assembly.

To assemble:
Spread a thin layer of frosting over the top of one layer. Top with whipped cream. Place cake layer on top and frost top and sides with a thin layer of frosting. Refrigerate for at least 20 minutes and frost with a final layer and refrigerate until ready to serve.

To serve:
Remove cake from refrigerator 5-10 minutes before serving and garnish top of the cake with fresh strawberries.

Fresh Strawberry Frosting

4 1/2 cups powdered sugar

1/2 cup butter, at room temperature

1/4 cup milk

1 tsp vanilla

1/4 cup chopped, or blended fresh strawberries

With an electric mixer, beat butter and 2 cups of the sugar, and milk until smooth. Add vanilla, beat again. Add remains sugar and beat until light and fluffy. Mix in fresh strawberries, adding additional sugar if necessary.

Makes about 2 1/2-3 cups

Vanilla Whipped Cream

1 cup heavy cream

1/4 cup powdered sugar

1 tsp vanilla

With an electric mixer, beat all ingredients on high until soft peaks.

Makes 2 cups

Recipes by Amy Richardson

Black Velvet Mousse with Amaretto Cream and Fresh Raspberries


Black Velvet Mousse with Amaretto Cream and Fresh
Raspberries

3 oz Extra Dark Chocolate pieces, 60-63%
1/4 cup heavy cream
1 tbsp Black Cocoa, King Arthur
1 tbsp sugar
1 tsp butter
1/2 tsp vanilla

1/2 cup heavy cream
2 tbsp powdered sugar
1/4 tsp vanilla

Amaretto Cream*
Fresh raspberries
Fresh mint

Place place chocolate pieces in a medium sized bowl. Set aside.

In a small saucepan, whisk together, sugar and cocoa. Whisk in 1/4 cup heavy cream, add butter, and whisk over medium heat until it just comes to a boil. Pour over chocolate and add vanilla. Let it sit for about 5 minutes, then stir until smooth.

Whip 1/2 cup heavy cream, powdered sugar and vanilla, to soft peaks.
Take a small amount of whipped cream and gently fold into chocolate mixture to lighten. Add remaining cream in a couple batches folding until even. Spoon into martini glasses, smoothing top to finish and refrigerate for at least 2 hours.

To make

*Amaretto Cream

1/2 cup heavy cream
2 tbsp powdered sugar
1/4 tsp vanilla
1/8-1/4 tsp almond extract

With an electric mixer, beat all ingredients until soft peaks.

To Serve:
Top mousse with a dollop of cream, and garnish with fresh raspberries and mint.

Makes 2 servings

Recipe by Amy Richardson

Mini Apple Pot Pies with Cinnamon Whipped Cream


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Make your kids table the place to be! These sweet little apple pot pies, made especially for the tiny tots, are sure to please!~Amy

Mini Apple Pot Pies with Cinnamon Whipped Cream

5-6 apples, peeled cored and sliced
3/4-1 cup sugar
1/4 cup cornstarch
1/2 tsp cinnamon
Dash of salt
2 tbsp butter

1 sheet puff pastry, thawed
1 egg + 1 tbsp water, beaten together

Heat oven to 400 degrees

Place 9 small baking ramekins on a parchment lined baking sheet. Set aside.

In a large saucepan , whisk together sugar, cornstarch, cinnamon, salt. Add apples and toss well to coat. Cook over medium heat until apples are softened and mixture is thick and bubbly. Remove from heat and stir in butter. Divide evenly into ramekins.

Lightly roll dough to even it out, cut into 9 squares. Place on top of filled ramekins and press lightly to seal. Brush with egg wash and sprinkle with additional sugar.

Bake for 15-20 minutes or until golden brown. Remove from oven and cool to touch. Serve with whipped cream.

Cinnamon Whipped Cream:

2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
1/2 tsp cinnamon

Whip together all ingredients until soft peaks.

Recipes by Amy Richardson