Wine Cheese Fondue

Beef Bourguignon

Rustic French Green Beans

Classic Cherries Jubilee

Wine Cheese Fondue

Yield 2:

Ingredients

1 clove garlic, minced

1 cup Gruyere pound Swiss cheese shredded

1 tablespoon flour

½ cup white wine

½ cup heavy cream

 1 pinch ground nutmeg

Salt and pepper to taste

1 tablespoons Bourbon

¼ loaf French bread, cut into 1 inch cubes

Directions

In a sauce pot, add white wine, heavy cream and garlic. Bring up to a boil. While waiting add flour in with cheese and toss to coat. Once liquid is boiling add cheese and stir until completely melted. Turn heat off, add bourbon, nutmeg, salt and pepper. serve with bread

Beef Bourguignon

Yield 2:

• 1 cup red wine
• 2 tablespoons brandy or bourbon
• ½ onion, thinly sliced
• ½ carrot, chopped
• 1 tablespoon fresh parsley chopped or 2 teaspoons dried
• 1 bay leaf
• 1 clove garlic, minced
• pepper
• salt
• 1 cup cubed beef
• 2 strips bacon, sliced
• 1 tablespoon all-purpose flour
• 1 tablespoon tomato paste
• ½ cup beef broth
• salt and pepper to taste
• 2 tablespoons butter
• ½ cup mushrooms, sliced
• Mashed potatoes for serving

In a large skillet over medium heat, add bacon. Cook bacon until desired crispiness. Remove bacon, keeping bacon grease in pan. Add onions, and carrots. Cook 2-4 minutes. Add mushrooms and cook 2 minutes. Add garlic. Once you can smell sautéed garlic add meat. Cook meat until brown on all sides. Add tomato paste and flour. Stir to fully combine. Slowly add in bay leaf, red wine and beef broth, making sure no clumps are present. Boil until thickend. Add parsley, salt and pepper. Finally add butter and stir until completely melted. Serve with mashed potatoes, and sprinkle with cooked bacon.

Rustic French Green Beans

Yield 2:

Ingredients

• 2 strips bacon chopped
• 2 cloves garlic, minced
• ½ shallot, minced
• 2 cups frozen green beans
• 1 tablespoon herb de Provence
• 2oz chicken stock
• 1 tablespoon vinegar
• Salt and pepper to taste

Directions

1. In a skillet or pot over medium high heat add bacon. Cook bacon until desired crispiness, remove bacon from pan leaving grease in the pan. Add shallots, cook until soft. Add garlic and once aromatic, add green beans, herb de Provence, chicken stock, vinegar, salt and pepper. serve.

Classic Cherries Jubilee

Yield: 8

Ingredients

• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1/4 cup orange juice
• 4 cups frozen pitted cherries
• 1/2 teaspoon finely grated orange zest
• 1/4 cup brandy
• Vanilla ice cream for serving

Directions

1. Combine all ingredients in a pot over high heat. Cook constantly stirring until thickened and bubbly. Serve over top of ice cream.