Subj : 4/11 Cheese Fondue Day 3
To   : All
From : Dave Drum
Date : Wed Apr 10 2024 06:35 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Edgar's Lemon-Thyme Pickled Asparagus w/Cheese Fondue
 Categories: Five, Vegetables, Cheese, Sauces
      Yield: 6 servings
 
      1 kg Asparagus; ends broken off
      3    Lemons; squeezed (about 12
           - TB fresh lemon juice)
      8 lg Cloves garlic; minced
           Several sprigs thyme
           Boiling water to cover
      4 tb Salt; added to water before
           - boiling

MMMMM-----------------------CHEESE FONDUE----------------------------
    1/4 c  Butter
    1/4 c  Flour
      2 c  Chicken stock
      1 c  Grated cheese
           Lots of fresh ground
           - pepper
      2 ts Chinese Chile-Garlic Sauce
 
  Add salt to water, boil.
  
  Place lemons, thyme, minced garlic and juice into pot
  large enough to hold asparagus and water.
  
  Prepare space in the fridge or the freezer for the
  container of asparagus.
  
  Pour boiling water over all ingredients, weigh with a
  plate, if needed, to keep submerged.
  
  Cover, and place in fridge or freezer to cool.
  
  Remove from brining liquid when cold, pat dry, and serve
  immediately.
  
  Keep leftovers in a tightly sealed plastic container for
  up to a week.
  
  MAKE THE FONDUE: Make a roux with the butter and flour
  in a small saucepan; the mixture will form a ball.
  
  Add fresh grated pepper.
  
  Cook for a bit, stirring constantly under medium heat,
  to ensure flour is cooked.
  
  Add stock a little at a time, stirring until thickened
  to desired thickness.
  
  Add cheese, stir until melted.
  
  Add Chile-Garlic Sauce and more fresh ground pepper,
  if needed (season to taste).
  
  Serve immediately.
  
  RECIPE FROM: https://www.acanadianfoodie.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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