Sheana Davis Epicurian Connection

1/2 cup sweet butter
1 teaspoon garlic puree
1 teaspoon Saffron
1 cup whipping cream
1 cup Vella CheeseFontinella, grated
1/4 teaspoon each sea salt and fresh ground black pepper

In a small saucepan, sauté butter and fennel seed for 1 minute. Add in whipping cream and continue to heat for one minute. Slowly whisk in cheese and basil to taste.
Season with salt and pepper.

Place fondue mixture in fondue pot over low flame and serve with fennel, sausage, ginger glazed carrots and roasted green beans.

~Paired with ~
1997 Kasper Cabernet Sauvignon
1997 Estate Merlot

Moroccan Curry & Vella Cheese Fontinella Fondue

Created by Sheana Davis, The Epicurean Connection

1/2 cup sweet butter
1 teaspoon garlic puree
1 teaspoon curry powder
1 cup whipping cream
1 cup Vella Cheese Fontinella, grated
1 teaspoon fresh basil, chopped
1/4 teaspoon each sea salt and fresh ground black pepper

In a small saucepan, sauté butter and fennel seed for 1 minute. Add in whipping cream and continue to heat for one minute. Slowly whisk in cheese and basil.
Season with salt and pepper.

Place fondue mixture in fondue pot over low flame.

Serve with Niman Ranch lamb skewers, roasted potato skewers and pumpkin bread.

Paired with ~
1994 Desnudos Cabernet Sauvignon

Curry Coconut Milk Fondue

Created by Sheana Davis, The Epicurean Connection

1/2 cup sweet butter
1/2 cup Major Grey's mango chutney
2 cups coconut milk
1 tablespoon fresh basil, chopped
1 teaspoon fresh garlic, minced
1/4 teaspoon each sea salt and fresh ground black pepper

In a small saucepan, sauté butter and garlic for one minute. Add in Major Grey's mango chutney, coconut milk, basil, salt and pepper.

Simmer over low heat fro 8-10 minutes or until Fondue thickens. Simmer longer if fondue is to thin.
If fondue is too thick, add in small amounts of coconut milk to desired consistency.

Serve with caramelized Sweet Potatoes, grilled zucchini and grilled Golden Squash. Enjoy!

Holidays 2007

Spring 2007

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