Our Big Night ‘IN’

2/3 cup plus 1/6 cup packed Brown Sugar

If you are using an electric fondue pot, turn it on to medium; otherwise use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire in the pot and combine well. Shred the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.) When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth.   Great for dipping your favorite kinds of bread, broccoli or cauliflower, green apples or pears.

For our third course, we had filet mignon, marinated chicken breast and whole mushrooms, which we cooked with the ‘mojo’ cooking style served with ‘Green Goddess’ dip.  

‘Mojo’ Cooking Style

1/4 cups chicken bouillon
1/4 cup orange juice, fresh-squeezed
1/4 cup chopped fresh cilantro
2 tablespoons ground cumin
2 tablespoons ‘perfect pinch’ jerk seasoning
1 TBSP Black pepper

Combine ingredients in saucepan on stovetop. Bring to a boil. Transfer to a fondue pot with an alternative heat source. Use to cook beef, shrimp, potstickers, chicken, mushrooms, potatoes, broccoli, etc….

8 ounces cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onions
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives
Directions
In a microwave-safe container, microwave cream cheese and milk for 1 minute, then stir, microwave for 1 minute more. Stir in sour cream, onion, parsley and chives. Refrigerate until cold. Great as a dip for any kind

Using an electric fondue pot or a double boiler, melt white chocolate chips and heavy whipping cream, stirring until smooth.  Stir in caramel syrup and caramel liqueur.  Keep warm, stirring occasionally and serve with your favorite dippers!