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Big Game Cheddar Cheese Fondue Dip Ingredients: ½ pound Beehive Hatch Chile Cheddar, shredded ½ pound mild Swiss cheese, shredded 2 Tablespoons cornstarch 1 clove garlic ¾ cup natural apple juice (no sugar added)* ¼ cup apple cider vinegar* 3 jalapenos (use serrano or habanero peppers for more heat)
Directions: 1. Roast 3 jalapenos until the skin is charred black. Let cool, peel skin, remove seeds and ribs (unless you want hotter cheese fondue), and dice into ¼ inch pieces. 2. Combine Cheddar and Swiss cheese with cornstarch in a mixing bowl. 3. Cut garlic clove in half and rub the fondue pot or medium saucepan with the inside of the clove. 4. Heat apple juice and apple cider vinegar to a simmer in pot. 5. Stir cheese slowly into the hot liquid. 6. Add diced jalapenos to your preference of mild, medium, or hot taste. 7. Enjoy with cooked and sliced bratwursts, pretzel bites, cooked potatoes, and cooked cauliflower or broccoli.
*1 cup of beer can be substituted for the apple juice and apple cider vinegar if desired.
Pretzel Bites Dough Ingredients: 2 ½ cups all purpose flour 1 teaspoon sugar 1 teaspoon salt 2 ¼ teaspoons instant yeast (1 packet) 1 cup warm water
Topping Ingredients: 1 cup boiling water 2 Tablespoons baking soda Kosher or pretzel salt
Directions: 1. Mix all dough ingredients together with a mixer or by hand. Knead the dough about five minutes until it is soft and smooth. 2. Flour the dough and put it in a plastic bag. Let it rest 30 minutes. 3. Prepare the topping by dissolving the baking soda in the boiling water. Set this aside to cool to lukewarm. 4. Preheat oven to 400°F. Line baking sheet with parchment paper or spray lightly with cooking oil spray. 5. On a lightly greased work surface, cut dough into six pieces. 6. Roll each of the six pieces into 12 inch ropes. Cut each rope crosswise into 12 pieces. 7. Pour the cooled baking soda/water solution into a 9x13 pan and put all the pieces of dough in the solution. Stir around gently to make sure every side of dough gets wet. Leave dough in solution a couple minutes. 8. Take dough pieces out of solution and put on prepared baking sheet. Sprinkle with salt. 9. Bake for 12-15 minutes, until golden brown. Best served warm.
Blue Cheese Dip for Hot Wings Ingredients: 4 oz Point Reyes Original Blue Cheese (about 1 cup crumbled) ½ cup mayonnaise ½ cup sour cream 1 teaspoon dry mustard 1 teaspoon garlic powder ¼ teaspoon freshly ground black pepper
Directions: Gently stir together all ingredients. Enjoy with hot wings, raw vegetables, or chips.
