Fondue Fun

Fondue, that wine-infused cheesy delight, is back in vogue!  Never one to throw out a good thing, it has been a treat at StoneGable for years.

Classic cheese fondue was the star of a book club menu I hosted not long ago. It's co-stars were great breads and roasted vegetables for dipping.

This recipe should come with a WARNING! It is so good you will find it hard to stop dipping in!

StoneGable Cheese Fondue

2/3 pound imported Swiss cheese, shredded

1/2 pound Gruyere cheese, shredded

2 TBS cornstarch

1 garlic clove, peeled

1 cup dry white wine

1 TBS  fresh squeezed lemon juice

1 TBS kirsch, or other cherry brandy 

1/2 teaspoon dijon mustard

dash of freshly ground nutmeg 

Assorted dense bread

asparagus

onions

baby carrots

zucchini

yellow squash

mushrooms

olive oil

salt and pepper

Cut great dense bread into large cubes. I used a rosemary sourdough and olive bread. Put in a decorative basket or bowl.

Heat oven to 400 degrees.

Cut veggies and toss with olive oil, salt and pepper.

Put all veggies on a large rimmed baking sheet.

Roast for 20-25 minutes, until slightly charred and tender.

Arrange on a large platter.

Put the shredded cheese in a bowl and coat with cornstarch.

Rub the ceramic fondue pot with a clove of garlic then rub  a medium size saucepan with the garlic.

Heat wine and lemon juice over a medium low heat, in the saucepan, until warm. Add the cheese and stir. Keep stirring until the cheese is melted. Make sure it does not cook too fast. The more gently the cheese melts the smoother it is.

Pour fondue into ceramic fondue pot and light a tea light under it to keep it warm.

Eat  fondue with individual fondue forks.

Just DIG IN!

I am participaitng in Foodie Friday at Designs By Gollum.

SPRING NESTING TABLESCAPE AND GWAHM Giveaway Winner

SPRING NESTING TABLESCAPE

When the windows at StoneGable are thrown open to welcome warm Spring air, the songs of our feather friends comes wafting along with the breeze!  Hearing a bird symphony is one of my favorite simple pleasures.

Their sweet chirping is literally music to my ears!

Spring is also nesting time for the birds. They nest EVERYWHERE! In our trees, under our porch, in our hanging planters and even in the wreaths on our doors. After all, we do live out in the middle of Lancaster County farmland, no wonder the birds love nesting here!  

Today's table was inspired by the nesting birds.

A simple table filled with organic elements and natural colors is set on the side porch. The farm fields surrounding StoneGable are sprouting back to life. The vista is a welcomed sight after a hard winter and a very damp and cool spring.

A simple swath of burlap acts as a runner on my Nani's old table (my favorite to use for tablescapes), chippy and worn with age.

Chargers coiled together from young grape vine (Pottery Barn) act as a nest for white plates. No big stacks of dishes today, just white, simple and understated. 

Darling mossy nests top each place setting. A tri of willow balls replace traditional eggs. 

The organic element of twigs keeps repeating in this table.

Napolean Bee flatware (Horchow), another element taken from nature, sit on the old table.

Those little bees... bee-utiful!

Crisp white cotton napkins are are covered with a small square of burlap just for fun and effect.

They are brought together in a white painted bird napkin ring (Luckett's).

The burlap is a nice, understated fiber. It makes a very pretty contract to the white iron painted bird.

Brown ribbed goblets add weight to the table. Brown and creamy white is a soothing and rustic color combination. It is also very popular right now.

A box planter made from old wood is filled with Sweet Alyssum. If you would like to learn how to make this rustic planter~  please look for an upcoming Tutorial.

  A rush nesting basket is nestled among the floweres.  Twigs of curly willow are placed here and there to continue the theme.

Downy white bird salt and pepper shakers grace this springtime table.

THE MENU

Asparagus Gruyere Tart

(look for upcoming post)

Baby Greens and Chrisp Panchetta with Green Goddess Dressing

(look for upcoming post)

Rhubarb Cobbler with Homemade Vanilla Ice Cream

(look for upcoming post)

I am participating in Tablescape Thursday at Between Naps On The Porch

MUG RUG

My morning coffee just got a little better!  My dear friend Rett, from The Gazebo House sent me this beautiful MUG RUG!

A rug mug... isn't that a great idea?

She is an accomplished quilter, and I had commented on a darling rug mug on her blog~

photo credits

...and in just a few days she had made one especially for me!  The colors compliment my study where I have my morning coffee. And the quilting and stitches make this a real work of ART!

Oh Rett! I just love my MUG RUG! Thank you so much!!!!!

Look at this creative detail...

She even put one of my very favorite Bible verses on it... Philippians 4:13

And she was kind enough to post a MUG RUG BINDING TUTORIAL!

Click HERE to see the making of my MUG RUG and an informative tutorial.

photo credits

Rett, how very thoughtful of you! You are so wonderfully kind!

THANK YOU!



On The Menu At StoneGable And GWAHM Giveaway

Don't forget to enter in StoneGable's Exclusive Gone With A Handsomer Man Giveaway... there is still time!

I am thrilled to announce an exclusive GIVEAWAY for StoneGable readers!  As a part of Michael Lee West's newest book release Gone Wtih A Handsomer Man, one lucky person will win...

*a copy of Gone With A Handsomer Man

*a $100.00 Horchow Gift Certificate

AND

* a set of American Atelier Stoneware Dinnerware

in your choice of

Bianca

OR

What a fabulous giveaway by Michael Lee for all of us here at StoneGable!

How To Enter:

1- Leave a comment. You do not have to have a blog to enter, just leave a comment using the anonymous choice, but remember to leave your name at the end of the comment.

2- Visit Michael Lee's web page and return to comment about your visit (make sure to see the  free e-cookbook) . Click HERE  for website.

3- if you have purchased your own copy of GWAHM, leave a comment

4- become a facebook fan of Gone With A Handsomer Man and let me know in a comment. Click HERE  for GWAHM facebook page.

5- Mention this giveaway in a post, twitter, facebook page etc.

6-Advertise it on your sidebar.

You do not have to become a follower of StoneGable to enter, but I would love new friends too!

COME ON... JOIN IN THE FUN!

CELEBRATE AND SUPPORT ONE OF OUR OWN.

SEND MICHAEL LEE SOME CONGRATS AND LOVE!

Giveaway ends Wednesday April 29, 2011 at 8:00 PM EST.

Gifts will be sent directly by Michael Lee West

On The Menu At StoneGable

Monday
Fried Ravioli In Lobster Sauce
Arugula, Shaved Parmesan and Pine Nuts in a Lemon Vinaigrette

Recipe: Fried Ravioli In Lobster Sauce
I had Lobster Bisque soup the other day from the deli counter of my local grocers. It was FABULOUS!!!! Rich, complex, and full of lobster flavor. I had a light bulb moment! I could easily make a sauce out of this to put over pasta. Just thickened, it makes a luxurious sauce... and adding a little lobster would make this a world class company dish! I am thinking the mushroom soup, cheddar soup, broccoli soup, tomato bisque or any other great creamy soup could be transformed into a wonderful sauce!
Fresh Cheese Ravioli (not frozen)
2 1/2 cups Lobster Bisque soup (from the deli section of my grocers)
1/2 cup light cream
2-3 TBS. flour
2-3 TBS butter
good freshly grated Parmesan cheese

Make ravioli according to package directions. (I'm making mine in a large electric frying pan). Drain and set ravioli aside.

In a large skillet, melt butter over medium heat. Add flour and cook for 3-4 minutes until golden blond. Add 1/2 cup light cream and lobster bisque soup. Stir to thicken.

Plate ravioli and spoon sauce over the ravioli. Sprinkle with cheese.

Tuesday~ Soup Day
Cream Of Asparagus Soup
Crusty Bread



Recipe: Cream Of Asparagus Soup
This has been a very popular recipe with StoneGable readers. It is scrumptious and quite healthy! Asparagus is popping up at the market, and will soon be popping up in my garden.  Click HERE for this taste of spring!

Printable Recipe

Wednesday~ Slow Cooker Day
Killer Fajitas
Refried Beans



Recipe: Killer Fajitas
This is one of the best recipes on the menu at StoneGable. EVERYONE loves this!!! It looks like a lot of work, but it is not. I have just given very detailed instructions. This is a must try! The red pepper jelly  is the secret to these most requested fajitas!
2-3 large onions
2-4 peppers, assorted colors
4 boneless, skinless chicken breasts
olive oil
salt and pepper
2-3 heaping TBS jalapeno red pepper jelly
lime juice from 1 lime
flour tortillas
refried beans
2 cups GOOD cheddar cheese, grated
toppings and fixins'

Preheat grill.
Preheat oven to 350 degrees.
Peel onions. Cut in half from end to end. Cut halves into half moons. Put a toothpick through the half BEFORE you slice it. Toothpicks should be through the half moons and hold the onions together. Continue until you have cut all onions.

Put onions on a rimmed baking sheet. Brush olive oil over both sides of the onions.
Grill on medium heat until charred (we like them well charred). Sprinkle with salt.
Remove toothpicks and set aside.

Cut peppers into quarters and pull out seeds. Place them on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt. Grill.

Grill until skin of pepper is blackened. Remove from the grill and peel off char. Slice into strips and set aside.

Place chicken on rimmed baking sheet. Drizzle with olive oil and salt and pepper. Grill on medium high until done through. Remove from grill. Let sit for 10 minutes and slice on the diagonal.

If your grill is large enough, the veggies and chicken can be cooked at the same time.
While the veggies cook, Put a large can (or 2) of refried beans in an ovenproof bowl and sprinkle with 1/2 cup cheddar cheese. Heat for 30 minutes in the oven.

Add the veggies and chicken to a large skillet. Heat over a medium heat. Add 2 or 3 HEAPING TBS of red pepper jelly. This pepper jelly is NOT hot. And don't use green pepper jelly. It looks horrid! If you use a hot jalapeno pepper jelly, adjust the amount according to how hot you like it... go easy!

When heated through, turn off heat and squeeze a lime over the mixture. OH, YUMMY!!!!!

Printable Recipe

Thursday
Take-Out

Friday
Homemade Artisan Pizza On The Grill
Caesar Salad




Recipe: Homemade Artisan Pizza On The Grill
What an easy, impressive and delicious recipe! I buy homemade dough from my grocers, but it is easy to make too. Try this and let everyone choose their own toppings! Click HERE for the a  detailed picture tutorial.

Printable Recipe

Saturday~ Company's Coming
Well, family really. My brother is coming to help install the new lighting. He LOVES meatloaf.
Meatloaf
Mashed Potatoes
Roasted Broccoli

Recipe: StoneGable Meatloaf
2  1/2 lbs ground beef~ 80 or 85 % lean
2 TBS olive oil
2 onions, finely chopped
2 garlic clove, pressed
1 red bell pepper, finely chopped
1/4 cup beef stock
3 TBS Worcestershire sauce

1 TBS tomato paste
2/3 fresh bread crumbs
1 -2 eggs
1/2 tsp salt
1/2 cup catsup
2 TBS fresh parsley

Preheat oven to 350 degrees.
Heat oil in a large skillet over medium heat. Add onions and pepper and sautee for 6-8 minutes, until onions are translucent but not browned. Add garlic and cook for 1 minute.  Remove from heat.  Add beef stock, tomato paste and Worcestershire sauce and mix. Let cool for 15 minutes.
Put all ingredients in a large bowl and gently mix. Do not smoosh it all together because it will cause your meatloaf to be tough. Gently mix together. Form into 6 individual meatloaves or make 2 larger loaf. Cover with extra catsup and if desired bacon strips.

Bake for 40-45  minutes for individual meatloaves or 1~ 1 hour 10 minutes for large loaf, until done through.

Printable Recipe

Sunday~Smoker Day
Smoked Ribs
Slow Cooker Baked Potatoes
StoneGable Pink Coleslaw with Pickled Beets

Recipe: StoneGable Pink Coleslaw with Pickled Beets
1 bag coleslaw mix
1/2 small yellow onion, finely chopped
1/2 cup pickled beets, sliced into very thin matchsticks
1/2 cup good mayonnaise
3 TBS pickled beet juice
2 TBS vinegar
3 TBS sugar
1/4 tsp celery seed
salt and pepper

In a small bowl mix mayonnaise, pickled beet juice, vinegar , sugar and celery seed. Refrigerate overnight to marry the flavors.

Put coleslaw mix, onion and pickled beets in a large bowl. Pour dressing over the salad. Salt and pepper.

Printable Recipe