Pussyfoot Fondue Recipes

Steps:

• Melt butter in heavy saucepan over low heat. Add shallots and cook until soft.
• Add wine and bring to boiling to reduce by half. Add whipping cream; simmer 5 minutes.
• Combine cornstarch with cheese and add to saucepan, stirring constantly until melted. Do not boil. Season with salt to taste. Pour mixture into fondue pot. Serve with bread cubes or raw vegetables.

Steps:

• Pour grapefruit juice and orange juice into a pitcher and then add grenadine - watching it all fire up like a tequila sunrise. Add the lime juice and stir to mix. Keep chilled in the fridge until needed.

Steps:

• Grate both cheeses Rub fondue pot with the garlic.
• Add apple juice and heat until it begins to bubble Stir in both the cheese by the handful.
• When cheese is melted mix together cornstarch with lemon juice, stir into cheese mixture until thickened.
• Season with paprika and nutmeg.
• Transfer fondue pot to tabletop burner.

Steps:

• Put some crushed ice in a blender and add the rum, cream and juices.
• Blend at high speed for 15-20 seconds.
• Pour into a hurricane glass.
• Decorate with a slice of pineapple and a cherry.
• Enjoy!

Steps:

• In a large stew pot, heat the olive oil.
• Add the onion and stir to coat with oil.
• Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
• Simmer until squash is tender, then add chopped parsley and stir.
• Serve hot.
• I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.

Steps:

• Mix all ingredients together in a cocktail shaker already packed with ice and then strain into a glass. Add a cherry for a final flourish.