Recip es
Balderson Classic Cheddar Fondue 1 garlic clove 375 mL ( 1½ cups) dry white wine 1. 75 L ( 7 cups) grated Balderson 2-year-old Cheddar 30 mL ( 2 tbsp) cornstarch 2 mL (½ tsp) ground nutmeg 30 mL ( 2 tbsp) Kirsch or brandy 2 baguettes, cut into small pieces 1 Rub fondue pot with garlic, and discard clove. 2 Over medium heat, bring white wine to simmer in a heavy saucepan. 3 In a bowl, toss grated Balderson 2-year-old Cheddar with cornstarch and nutmeg. 4 Stir cheese mixture into wine with wooden spoon until melted and thickened, about 3 to 5 minutes. 5 Remove from heat and stir in Kirsch or brandy. 6 Pour fondue into fondue pot and keep warm over medium heat. Serve with baguette pieces. SERVES 6 TO 8 1 In a skillet, heat 15 mL ( 1 tbsp) oil over medium- high heat and cook chicken strips on all sides until meat is no longer pink. Season with garlic salt and pepper. Set aside. 2 Brush the cut surface of the buns with 45 mL ( 3 tbsp) of the oil and the Fontaine Santé Roasted Red Pepper Hummus. Divide chicken strips among the buns. Garnish with onion slices, hot pepper ings and spinach. Serve with a carrot salad. Variation: For those who like it spicy, add hot salsa. SERVES 4 Prosciutto Wrapped Shrimp 12 large cooked shrimp 15 mL ( 1 tbsp) lemon juice 5 mL ( 1 tsp) honey 1 garlic clove, minced 45 mL ( 3 tbsp) oil 12 slices Beretta Imported Sliced Prosciutto 1 In a bowl, mix shrimp with other ingredients, except Beretta Imported Sliced Prosciutto and oil. Marinate for 2 hours. Crab Cakes 2 cans (170 g each) Ocean’s Crabmeat with Leg Meat, drained and patted dry 500 mL ( 2 cups) mashed red potatoes (with no milk or water added) 85 mL (¹⁄³ cup) finely diced red bell pepper 60 mL ( 4 tbsp) finely diced green onions 30 mL ( 2 tbsp) lemon juice 30 mL ( 2 tbsp) Dijon mustard 30 mL ( 2 tbsp) mayonnaise 10 mL ( 2 tsp) Kirkland Signature maple syrup 10 mL ( 2 tsp) Worcestershire sauce Pinch of salt and pepper to taste 60 mL ( 4 tbsp) oil 1 In a large bowl, mix Ocean’s Crabmeat with Leg Meat, mashed potatoes, red bell pepper, green onions, lemon juice, Dijon mustard, mayonnaise, maple syrup, Worcestershire sauce, and salt and pepper. 2 Heat oil in a skillet over medium heat. Form mixture into 6 patties (for appetizers form 12 smaller patties). Cook patties in skillet for about 5 to 10 minutes on each side until golden brown. SERVES 6 TO 12
Buffalo Style Chicken
and Roasted Red Pepper
2 Wrap each shrimp with a slice of prosciutto.
Hummus Sandwich
3 Heat oil and add shrimp to skillet. Cook for about
2 minutes on each side, or until prosciutto is crispy.
60 mL (¼ cup) vegetable oil
SERVES 6 TO 12
500 g ( 1 lb.) chicken strips
5 mL ( 1 tsp) garlic salt
submarine buns or 6-inch panini buns, cut in half lengthwise 125 mL (½ cup) Fontaine Santé Roasted Red Pepper Hummus ½ Spanish onion, thinly sliced 125 mL (½ cup) hot pepper rings 500 mL ( 2 cups) washed, fresh spinach, stems removed
Pepper
4
Balderson
2-year-old Cheddar
750 g Item 88964
Fontaine Santé
Roasted Red
Pepper Hummus
2 x 482 g Item 240154
Beretta
Imported Sliced
Prosciutto
250 g Item 31446
Ocean’s
Crabmeat
with Leg Meat
4 x 170 g Item 15550
