Show rrr TT ' VW'T' :"T ’ Page 20 — The Herald Journal Logan Utah Tuesday March 21 2000 ' a V- T m f lJpT’4T"V"T'TTT-r- ' yV i "OB V m q - 'Tf-- "T" '' 'I ' - q'q-- ’ y - :a v - t '' ' r 'V v ‘j oil "with cheese fondue and Italian bread teaspoon 3 to 4 cups 4 3 tablespoons chopped fresh dill pounds) ml and cubes for dipping V 1 tablespoon choroedfresh mint green seedless grapes stemmed - ? Recipe was written for twice the 1 teaspoon grated lemon peel 2 tablespoons balsamicvinegar amounts by chef Johanne Killeen in For dipping: A Celdxatioo of Women Chefs” by j Ykld 6 servings ' Cooked meatballs Julie Stillman (Ten Speed Press (lamb or beef)' Prep time: IS minutes boiled shrimp blanched asparagus ‘ Roasting: 30 minutes yV 1999 $2955 hardcover) Heat oven to 500 degrees In a Chocolate Raspberry Fondue spears radishes cucumber spears 6 ounces (1 enp) semi-sweGreek olives toasted pita large pan cover sausages wito water and parboil for 8 minutes to rid them chocolate chips V : jtriangles ' ' 6 ounces cream cheese softened Yield: 10 servings y" of excess fat 12 cup milk Prep time: 20 minutes jv w Melt butter with oil in a large In a medium bowl toss the feta flameproof roasting pan add grapes 2 or 3 tablespoons raspberry with cornstarch In a medium and toss to coat With tongs transfer liqueur or Torani raspberry syrup ' ' Pinch salt saucepan heat the milk and cream sausages to roasting pan and push: cheese over low heat When almost down into the grqies Roast in the Fordqjping: oven turning tire sausages once for Red raspberries' sliced bananas' smooth stir in the lemon juke 5 minutes cV" fresh Add the feta a handful at a time f pineapple cubes pieces of With a slotted spoon transfer the pound cake or angel food C: Stir until the feta cheese is melted before adding more Stir in die dill sausages and grapes to a heated v Yield: 6 servings mint and lemon peel Frq time: 10 minutes y Place tin Combine chocolate cream cheese" Transfer fondue to an enamel or milk and raspberry flavoring in a ceramic fondue pot and keep warm ' small heavy saucepan over a fondue burner or candle heat stirNote: If not using fresh herbs sub& Cook over medium-lostitute half the amount of dried dill ring constantly until mixture is melted and smooth" andmint VTransfer fondue to a ceramk Fondue Curry 1 cup white grape juice tip: This' is a delicious - due pot and keep warm over a fondue 1 dish brunch a dinner meal when buma or candle Serve with font and minced clove garlic 2 teaspoons curry powder accompanied by potatoes fork- - cake pieces for dipping Leftover fon-- ' with coobto turnips or cubes due may be refrigerated up to 3 days 12 teaspoon salt ' 2 tablespoons dry sherry or white of golden rutabaga or a late supper then reheated grape juice 2 teaspoons cornstarch 2 cups 8 ounces) shredded Gouda cheese r? ' 2 cups shredded Swiss cheese From Chef du Jour: (aged type) 14 cup fresh lemon juice y Pasta With Peppers Mushrooms and Shallots 'For dipping: l4ciqdireioil V cubes new Cooked chicken-brea- st 2 large red bell peppers 2 large yellow bell pepp potatoes Sugar Snap peas broccoli and cauliflower florets apples 7 shallots sliced 1 plums pineapple wedges pound mushrooms sliced Yiekfc 10 servings 12 cup diy white wine 3 cups chicken broth Prep time: 20 minutes v In a medium saucepan heat the lciq) heavy cream 2 tablespoons roux (see note) grape juke garlic curry powder and salt until simmering In a cup dis- Salt and pepper to taste 1 pound linguine solve cornstarch in toe sherry add to mixture until 2 stirring lightly juice tablespoons feesh parsley minced 1 cup grated Parmesan cheese ' thickened Add the cheeses a handful at a time stirring until the cheese is In a luge skillet heat die dire oil over medium heat Add die peppers shal- melted before adding more Gradual- kits and mushrooms Cook until the vegetables begin to brown slightly on the ly stir in lemon juke edges Add the wine chicken broth ana heavy cream Simmer for 10 minutes Transfer to a fondue pot enamel or Add the roux 1 teaspoon at a time cooking for 5 minutes after each wAtitinw ceramic and keep warm over a fon- until the sauce is sufficiently thickened (you may not need to use all of the due burner or candle roux) Season to taste with salt and pepper Sprinkle with parsley Allow to cooL Refrigerate or freeze until needed To serve: Thaw the sauce if frozen Cod: the linguine in boiling salted 34 pound hot Mian sausage links 34 pound sweet Italian sausage water until tender then drain Heat the sauce in the microwave until hot links throughout Stir the sauce to distribute the heat evenly Toss die pasta with the ' 1 sauce Serve with a tossed green salad and Italian bread Makes 4 servings tablespoon butter 'iv" : ' s 13 cup fresh lemon juice ' 1 ( (1-1- By Scrlpps Howard News Service of One of the most fun U time hM to be fondue inspires conversation and meal-make- rs '' Dip-dinin- ter Still a main entree of blended- cheese fondue say Swiss and smoked Gouda remains my favorite fondue scheme y Besides bread chunks for dipping you can make it a complete meal by g laugh- dipping fresh or briefly blanched For sharing the warm centerpiece of the meal you a gather few friends around a tableA small round one is ideal If that melted-Chees- e asparagus tips cauliflower and broc-co- li new potaflorets red-skinn- ed toes shrimpMcrisp apple wedges even pineapple Vary the bread too using rye cubes and perhaps a cornmeal loaf flavored with dried tomatoes and black dives Fondues really have wandered far from their roots in Switzerland’s doesn’t describe your dining room table or one in the family room then Set up a card table somewhere cozy Have the table set by a window overlooking a win' try landscape Or make it a winter- time living room picnic is a natural if the home hearth is rustic — think fondue-with-a-vi- ew Fondue-by-the-fi- re Swiss chalet Fondue reigned as fashion food in the 1970s but it has made a come- back in the last few years More candle-warmi- closet-hidin- ng g Fondue was once thought of as only Swiss or Emmentaler cheese melted in a little white wine for serving with chunks of misty bread The bread chunks woe speared bn fondue forks The community pot of melted cheese and rather awkward forks led to some dipping sessions but were always delicious they : All the flavor possibilities now from appetizer fondues to dessert fondues are enough to make one one-by-o- long-handl- ne ed shred cheese ’til the cows come home Sometimes shredding or paying for cheese is not even necessary Dessert fondues for instance are often based on gently melted Cream cheese The cream cheese can be laced with veined crumbles such as Gorgonzola for cow-be- ll A delicious way to expand on a fondue meal simple is to add a side casserole of Italian sausage links roasted grapes glazed with balsamic vinegar When I told the meat cutter who was wrapping up iny purchases about the recipe I was about to try from a new cookbook he said “Grapes huh? Whatever happened to red ara green sweet beD peppers with Italian sausages?” ' Of course he’s right That old das- sic of carries die same affinity for melted cheese The roasted idea appears in an interesting new cookbook “A Celebration of Women Chefs: Signature Recipes from Thirty Culinary Masters” by Julie Stillman (Ten Speed Press 1999 $2995 hard- -' cover) It’s part of an Kalian trattoria es feast created by chef Johanne! Killeen of the co-own- er A1 well-respect- : ed Fomo restaurant since R1 1980 in Providence se Remember in a pinch regular forks or bamboo skewers sold at any supermarket can be substituted for the traditional fondue forks for dipping After all most people haven’t purchased new fondue sets lately and are recycling die old ones or improvising with crockery chafing dishes Greek Lemon and Feta Foodne cups crumbled feta cheese (6 ounces) 2 teaspoons cornstarch cups milk long-handl- ed swishing through with fresh pear chunks and toasted French bread Cream cheese can be melted with chocolate too and flavored with heady liqueurs for a dip-- : ping session with your sweetheart Use big fancy picks instead of fon- -: due fonts which may have gotten away since the '70s for dipping maraschino cherries orange sections dried apricot halves and pound-cak- e pieces " ers sausage-with-grap- ed blue-chee- se sausage-and-pepp- semi-swe- et i 12 - 14 8 Ci et ' ? 20-2- ’ serv-ingrdat- ter j ! Country bread-and-chee- recipe variations were created and old fondue pots and crockery suitable for came out of cubes boiled st turkey-brea- f ounces cream cheese cut in :l ' pieces w £ fon-Me- nu A-'- J ’ '' ji'A winning guidelines go overboard If the center of die meat reads 160 degrees F it’s done she said That reading u a full 0 degrees lower than the recommendations on some meat thermometers Cooking the meat for less time allows more flavor and moisture to stay in die meat Matsoq said and samples of the things she cooked bore her out " While some of her recipes called for roasting pork tenderloin at 350 degrees F she prefers setting toe oven to 375 or even 400 degrees because die higher temperature sears in flavor The recipes she presented also used sauces with ingre- dients like crushed garlic lemon juice soy sauce chili peppers and even real maple syrup as ways to add flavor and moisture without adding fat Lean meat can be an important part of a healthy diet Matson said since many people watching their weight — women especially — tend to get too little protein Too often they opt for salads and cut meat out altogether For Matson variety is a key to healthy eating This category bad the most The winning dessert was a entries around 150 Many called Lemon Yogurt Pie with Fresh foe canned condensed soups Fruit reduced-fa- t substituting perhaps A few quick observations about soups The winner was a simple me otner contest cucjoncs! ' but flavorful baked salmon served : : ' Diane’s Pineapple Drink combined milk powder with two fruit juices V-i' DinnorentreeS CMtaedftmFtcll Continued from Page 11 ' beverage Breads “I can’t tell you how many ' on a bed of spinach banana breads and banana muffins there were” said Aiello In selecting finalists she tried to find uses : Appetizerssnacks The winner was an artichoke such as flax seed that added fiber or otherwise fortified the bread A carrot and sweet potato quick bread won in tins category : With only 11 entries it’s hard to comment on tins category Drinks -- cheeses pizza topped with low-f1 Appetizerssnacks The judges had expected to find trail mixes and other munchable snacks but there were few Many entrants submitted muffin recipes a potential snack food sure but an at of whole grains or ingredients item that really belonged in containing fruit and vegetable breads " juices are a natural but without a The winner was an artichoke juicer — - an appliance few people own — choices are limited The pizza topped with low-fcheeses ! at Happenings WESTATESJHEATRES 6pM Berpnl 55 Alive The 55 Alive Mature Dri-viProgram will have classes from 8:30 amL to 12:30 pm ng Thursday and Friday at the Logan Senior Citizen Center 240 N 100 East The program is for drivers 55 and older Call 3 for more information 752-734- Vittles and fiddlers The Whittier Community Center will host the annual Vittles and Fiddlers Dinner from pm Saturday at the center 290 N 400 East Logan A variety of dishes will be served and live entertainment will be provided Tickets are $10 per person and are available at the Whittier Cen30 triumphs of women in ancient Deadlines USU’s month-lon- g observance of Women’s History Month explained times The event is part of Children’s play The Cache Children’s Choir wiU present “Noah's Flood” at 7:30 pm Friday and at 2 pjn and 7:30 pm Saturday at USU”s Kent Concert Hall Tickets are $5 $15 for an immediate family and are available at The Book Tkble Lee’s Marketplace and Keepsake Kottage Earn USU credit Space is stiU available in the USU Travel Utah program "Mountain Men Animal Tracks and Snowshoes” a : : S4WI Happenings are published as a free service in The Herald Journal on Tuesdays Thursdays and Sundays on a basis Concise announcements should be typed or neatly printed and space-availab- brought or mailed to The Her- aid Journal 75 W 300 North Logan at least three business days prior to desired publication Submissions can be sent 2 or by fax 753-664- to hjhappenhjnewscom 44) 7:10 a4SfcoJSltio le Happenings will not be accept--' ed over the phooe LfO Amy i feiDnurDurrAL nocxvMwimoDucmmcHMBOuTcm MOUFOFUIIMNDNMHffB wwoueovr thhw two rewi RWU —VY0U ( TOMA WOWWWRWLM Tw Ubtf Nut IcstThmo swulT 30 700 him Fmm Dcstmaiion Sat Ma&UO 04445 7:20 The Whou Nn Yum m Ebd 435 715 7XSc1Mb22S kLUlAI MOVIE HOTUNE 7534444 ter the USU ticket office one-da-y course scheduled for Accents and Possessions For ' Saturday March 26 Call for detailed information reservations or information 797-30- caU 753-90- 08 ird tales of women - miotAOHA M19I 5:30 WDSd Malm AWMNDMKNGpu IstataiHII Unto State University’s his- tory department will host Nobody's Old Ladies Ikies of Some Ancient Women from noon to 1:15 pm Thursday at room 120 of the Cazier Sci-Te- 1995 Carnegie professor rtf the year wiU offer a personalized of toe contributions and vein GMAnrOUETm SnowDstpw IOSfalmk40 hUa1ka49IHU Tim Alim Sigourney Weaver ch Library Professor Frances Titchener Utah’s tour 32 Gajaxy Quest t Wghtfy 7:00 9:10 AH Seat $200 440 7:10 SlUUJlimfra 51 An fen Am til KM o S0HM3 fenfenUmMI ftfSKlHSNfw fen fenlha tiims DtaV rn TOO I U0 £00 IsUIVAJtom Wondck i Sort m jAjuta t IhfcMMMlillAhPI 745 North Main Logan TovStov2imi ' t (Across from Fred Meysr) 752-232-6 - - |