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Recipes Breakfast and Brunch Other
Recipes Breakfast and Brunch Other
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| Servings: | 12 |
| Author Notes: | When maple fiend Brigid suggested flavoring this creamy concoction with maple extract, Lenny thought she was off her rocker. Lenny became a believer shortly after dunking a forkful of sausage, pancake, and ripe pear. A great addition to your brunch menu, this fondue complements waffles, English muffins, and pancakes, as well as most breakfast meats and your favorite fruit. Another round of mimosas anyone? |
| Ingredients: |
8 ounces Port Salut cheese, grated
8 ounces mild Cheddar cheese, grated 2 tablespoons all-purpose flour 1 cup whole milk 2 teaspoons maple extract |
| Instructions: |
Makes 12 Servings or 3 Cups Toss the cheese with the flour in a bowl and set aside. In a fondue pot, bring the milk and maple extract to a boil over medium-high heat. Decrease the heat to low and add the cheese mixture, 1/2 cup at a time, stirring until melted after each addition. Serve immediately. Serve With: toasted English muffins, cut into bite-sized pieces; waffles or pancakes, cut into bite-sized pieces; pear chunks; apple chunks, pineapple chunks; seedless grapes; cooked breakfast sausages, cut into bite sized pieces; ham or Canadian bacon, cut into bite sized cubes. Beverage Suggestions: mimosas; sparkling wine with a splash of pear or apple brandy; coffee or black tea. Cheese Notes: Port Salut, a mild, semi-soft cow’s milk cheese with a distinctive orange rind, was first produced in the 1800’s in Brittany by French Trappist monks. In 1959, the monks sold the distribution rights to a major French creamery and Port Salut is now widely available in American supermarkets and specialty stores. The orange rind should be removed before grating the cheese for fondue; to do this, peel off what you can with your fingers, then scrape off what remains with the back of a paring knife. |
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