Cheese Fondue

Cheese Fondue

This classic family and friends traditional favorite is easy to make. There is nothing more cozy than a communal meal with loved ones. Enjoy!

Cheese Fondue

Classic cheese fondue. Cheese and white wine are the center pieces of the dish. Beer or broth can be substituted for another occasion. The list of fondue dippers is endless. I've included a substantial list, but feel free to try anything that goes with cheese.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Servings: 6 servings

Ingredients

What You Need - For the Fondue

  • 2 cups Pinnacle Cheese or any alpine cheese (gruyere, emmental, appenzeller)
  • 2 cups Clau d' ville Cheddar Cheese or other cheddar cheese
  • 2 tablespoons cornstarch
  • 1 cup dry white wine Sauvignon Blanc
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1 tablespoon Kirsch or other brandy
  • 1/4 teaspoon nutmeg ground
  • 1 teaspoon dijon mustard optional

What You Need - For Dipping

  • bread pieces french or sourdough in 1" cubes
  • apples 1" cubes
  • cherry or grape tomatoes
  • broccoli steamed
  • new potatoes roasted
  • mushrooms

Game Day Delights - For Dipping

  • potato chips
  • tortilla chips
  • soft or hard pretzels
  • bacon not too crisp or it will break off in the pot
  • ham, turkey or beef
  • kielbasa or italian sausage
  • meatballs
  • hotdogs 1" slices
  • pickles

Instructions

  • Grate the cheeses. Combine the cheese with the cornstarch. Toss together until all of the cheese is thoroughly coated
  • On the stove over medium-low heat, bring the wine, lemon and garlic to a simmer. Add the cheese to the simmering liquid a little at a time. Sir well between each additional to ensure a smooth fondue.
  • Once smooth, add the brandy, nutmeg and mustard. Carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers.

Notes

You can also use a crock pot. For that method mix the cheese with the cornstarch and coat well. Then simply add all of the ingredients to the pot and let it heat slowly, stirring often.

Lemon Cheese

Lemon Cheese

Lemon cheese is a very simple fresh cheese that you can easily make in your kitchen. It is a moist spreadable cheese with a hint of lemon taste.

If you make it in the evening, this rich and delicious cheese will be ready to spread on hot biscuits, toast, muffins, bagels or croissants for breakfast in the morning!

Lemon Cheese

Lemon cheese is a very simple fresh cheese that you can easily make in your kitchen. It is a moist spreadable cheese with a hint of lemon taste.  
Course: Accompaniment, Condiment
Cuisine: American

Ingredients

  • 1 gallon milk do not use ultra-pasteurized, it will not set up.
  • 2 large lemons or 1/4 cup lemon juice
  • 1/4 teaspoon salt

Instructions

  • Warm milk to 165 F, stirring often to prevent scorching.
  • Add lemon juice. Stir and set aside for 15 minutes. The warm milk will separate into a stringy curd and a greenish liquid whey. It should be clear, not milky.
  • Line a colander with butter muslin. Pour the curds and whey into the colander. Tie the corners of the cheesecloth into a knot and hang the bag of curds to drain. After an hour, check for the desired consistency. Think cream cheese.
  • Remove the cheese from the cloth and place it in a bowl. Add salt to taste, usually 1/4 tsp. You may mix in herbs. Fresh dill comes to mind.
  • Place cheese in a covered container and store in the refrigerator. It will keep for a week, perhaps a little more.

Notes

  1. You may go up to 190 F to help your milk coagulate.
  2. You may add more lemon juice if your milk doesn't coagulate.

Bone Broth

Bone Broth

Bone broth is made with bones that have bits of meat still clinging unlike “stock”. It is also generally thinner than “stock”. Most people use the terms interchangeably.  It has been made for centuries. Roasted bones will add flavor to the broth and will darken the color. Bone broth is now a popular health food. Try it?

I am pleased to bring you this recipe that includes fresh herbs for an added bit of flair.

Bone Broth

Homemade lamb broth with herbs. Use it to reduce inflammation and add strength to joints. Make a larger batch by doubling, tripling or quadrupling the ingredients. Store the extra frozen or pressure can it for even longer shelf life. Use it as a nutritious hot beverage or add it to your soups and stews.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Beverage
Cuisine: American
Servings: 4 servings

Ingredients

  • 1 pound lamb bones or other bone of our choice
  • 1 tablespoon cooking oil
  • 1 large onion diced
  • 3 medium carrots chunked
  • 3 stalks celery chopped
  • 3 sprigs rosemary fresh
  • 5 sprigs thyme fresh
  • 3 gallons water more as needed
  • salt optional

Instructions

  • Preheat oven to 400 F.
  • Place bones in roasting pan. Cook for 30-40 minutes or until browned.
  • In a large stock pot placed over medium heat, add cooking oil.
  • Add onion, carrot, celery, garlic, and herbs. Saute for 5 minutes.
  • Add bones including fat and juices from the roasting pan.
  • Add enough water to cover the bones and bring it to a simmer. Reduce the heat to low.
  • Simmer for 8 hours (or up to 24 hours) uncovered. Add more water as needed to keep the bones covered.
  • Strain the broth through a fine mesh strainer lined with a tea towel.
  • Enjoy hot or store in the refrigerator for up to a week.

Notes

If you made a larger amount, freeze the remaining broth in container sizes that fit your everyday needs or pressure can for longer term storage.

Garam Masala Spice Mix

Garam Masala Spice Mix

This is a quick Garam Masala (Indian spice) mix, Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that’s pretty good.

Garam Masala - Easy Version

Prep Time5 mins
Total Time5 mins
Course: Spice Mix/Ingredient
Cuisine: Indian

Ingredients

  • 1 Tablespoon cumin ground
  • 1 1/2 teaspoons coriander ground
  • 1 1/2 teaspoons cardamom ground
  • 1 1/2 teaspoons black pepper ground
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon cloves ground
  • 1/2 teaspoon nutmeg ground

Instructions

  • Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in airtight container and store in a cool, dry place.

Gourmet Chevon Burgers (Goat Burgers)

Gourmet Chevon Burgers (Goat Burgers)

Try gourmet chevon burgers instead of hamburgers. Goat is the most widely consumed meat in the world. Our goats graze in the pasture for their entire life. It makes succulent chevon patties and a great addition to a paleo or keto diet plan.

Our chevon meat is processed at a local USDA inspected facility. It is ground and then frozen in vacuum sealed bags.

Click HERE to purchase our grassfed chevon burger!!

Gourmet Chevon Burgers

Made with ground goat, it's a great alternative to the same old hamburger. Goat, or chevon as it is widely known, is a staple red meat for much of the world outside the US.
Cook Time20 mins
Total Time20 mins
Course: Hot Entrée
Cuisine: American
Servings: 4 servings

Ingredients

  • 1 pound goat burger grassfed is preferable
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sea salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 teaspoon rosemary leaves dried
  • 1 teaspoon thyme leaves dried
  • 1 teaspoon cilantro dried
  • 1 teaspoon cumin ground
  • 1 medium onion chopped
  • 6 tablespoons vegetable oil or butter divided

Instructions

  • Place the goat-burger in a mixing bowl, add Worcestershire sauce, mustard, salt, pepper, rosemary, thyme, cilantro, and cumin. Mix well.
  • In a medium skillet, heat 2 tablespoons of the oil over medium to high heat. Add the onion, lower the heat, and sauté for about 2 minutes until nicely browned and caramelized. 
  • Add onions to burger mixture. Mix well. Shape into 4 patties.  In a cast iron skillet heat the remaining olive oil or butter over medium-to-high heat.
  • Cook the patties in oil or butter until medium to medium-well, about 8 - 10 minutes on each side. 

Notes

NOTE 1: Don't skimp on the oil. Grassfed chevon burger is very lean and needs the fat to help retain moisture and to prevent sticking.
NOTE 2: As an alternative, you can use your gas grill.
Lamb and Spaghetti Squash

Lamb and Spaghetti Squash

Lamb and spaghetti squash is a healthy version of traditional spaghetti. This recipe contains liver but it is optional.

If you like this one you might try Lamb Ragu.

Lamb and Spaghetti Squash

Lamb and spaghetti squash is a healthy version of traditional spaghetti. This recipe contains liver but it is optional.  If you like this one you might try Lamb Ragu. 
Cook Time1 hr
Total Time1 hr
Course: Hot Entrée
Cuisine: American
Servings: 4 servings

Ingredients

  • 1 medium spaghetti squash
  • 1 pound lamb ground
  • 1/8 pound liver ground or pureed (optional)
  • 1/2 medium onion diced
  • 1/2 teaspoon sea salt (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano dried
  • 8 medium mushrooms white button
  • 2 tablespoons coconut oil

Instructions

Prepare the squash

  • Preheat oven to 375 F.
  • Cut the spaghetti squash in half length-wise with a large knife or cleaver.
  • Place cut side down in a shallow baking dish. Add 3/4" of water to the dish.
  • Bake for 45 minutes or so, until the squash is soft to the touch.
  • Remove from oven and set aside to cool to a temperature comfortable for handling.

Prepare the lamb

  • Heat a large saute pan over medium-high heat.
  • Add lamb, liver, onions, sea salt, garlic, and oregano, and cook 5 minutes, stirring frequently.
  • Add mushrooms and continue to cook 10 - 12 minutes or until lamb is fully done.

Assemble the dish

  • Remove the "spaghetti" from the squash.
  • Turn the cut side up, and remove from the rind with a fork. Tip: Scrape the fork cross-wise, so the strands of squash fall out like spaghetti.
  • Spoon lamb mixture over spaghetti squash to serve.
  • Optional: add a sauce of your choice

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