My mom was a Farmgirl before I knew what a Farmgirl was. She loves the Little House on the Prairie books as much as I do. She always has an apron on if in the kitchen. She was unabashedly a housewife; our house always clean, supper always on the table. As soon as they could my parents bought land east of Denver and created a homestead of chickens, a very windy garden, bees, and at one point goats and horses. My dad built them a darling farmhouse with his own two hands.
It is funny how taste can transport you back to childhood. For me the flavor of my mom’s green peppers is one of my favorites. There are no stuffed peppers like these. The combination of toasted almonds and juicy raisins plumped in rich tomato sauce has a flavor you will fall in love with!
I had some fresh green peppers and tomatoes in the garden that needed eating before the frost came so I emailed my mom (again) for the recipe. I had put up plenty of spaghetti sauce. I used my own homemade broth as well. The directions are easy and in no time at all you will have a scrumptious dinner on the table!
When I was little my mother let me and my sisters and brothers pick our favorite food for our birthday dinner. Mine was always fondue. I never did make it as my kids were growing up. I always had a fondue pot but never knew a good recipe or felt I had the time to prepare it. So last night when the fondue pot was brought out I felt like a little kid! Pat and Margie also let me write down her mother’s recipe for perfect fondue. And oh my, it was delicious! Since fondue is a special way to celebrate (their daughter flew in from New York to surprise Margie for her birthday) they let me share the recipe with you too!
Pour 2 cups of white wine (Pat used Chardonnay) into the fondue pot with 3 cloves of minced garlic and let simmer until fragrant.
My job was to cut up a day old baguette into chunks.
Pat poured just under a 1/2 cup of Kirschwasser (cherry brandy) into a measuring cup and whisked in 5 tablespoons of corn starch and set aside.
16 ounces of Swiss Emmentaler was sliced.
8 ounces of Swiss cheese slices were at the ready.
And the real treat was 7 ounces of Gruyere.
These were all slowly added to the pot. A chopstick was used to blend.
The measuring cup of cornstarch and Kirschwasser was poured in and blended well. This is stirred until thickened and bubbly. A good dash of paprika and white pepper was added.
At the very end a 1/2 teaspoon of baking soda is added to fluff up and perfect the fondue.
Serve with a fresh salad, wine, and good friends!