Gouda Cheddar Ale Fondue

Guys, this is urgent. You know how much as I love cheese. And I know you love it too. So today I present…

BEER AND CHEESE FONDUE!

And not just any beer and cheese fondue…This is a Gouda Cheddar Ale Fondue. And it is life-changing.

Any good fondue has to start with one crucial ingredient – an awesome fondue pot. This outdoor fondue pot from Uncommon Goods is the perfect vessel for our gooey, nutty gouda cheese fondue.

Uncommon Goods is a privately owned retailer based in Brooklyn, NY offering a wide variety of unique and handmade gifts, gadgets, jewelry and décor. They are a B Corporation, which are organizations that use the power of business to help address social and environmental problems that face us every day. Uncommon Goods is dedicated to producing all products in a way that causes no harm to animals or people, and all employees are paid above minimum wage. Not only does Uncommon Goods provide a platform for local artists and designers to sell their often handmade and upcycled products, but they have also been awarded by Bizrate for outstanding customer service 9 years in a row.

Be sure to check out the Uncommon Goods website the next time you need a distinctive gift for someone special in your life. Many products can be personalized to fit any special occasions and there is truly something for everyone. Check out the wide range of host and hostess gifts, from cheese boards and chip & dip trays to gorgeous hand painted pitchers, here.

This outdoor fondue pot lives up to the expectations and standards set forth by the owners of Uncommon Goods. You can find this product and a wide range of innovative kitchen tools at this page. I love the large square design of the fondue pot, which makes sharing a breeze! Speaking of breeze, because it is an outdoor pot, the heat source is enclosed from 3 sides, making this the perfect addition to a picnic or backyard barbeque. I’m also totally obsessed with the fondue forks, which have 4 different colors on the end! It’s like wine charms…but for your cheese! 

So, cheese fondue. Those two words are music to my ears. But I'm adding beer, because I'm an adult and I can do what I want! I start this recipe with a hoppy white ale, but an amber or brown ale would also add a delightful nuttiness for an even richer fondue flavor. When it comes to the cheese, I am completely obsessed with gouda. It is nutty, a little stinky, and melts like a breeze into a smooth and creamy dip. For sharpness, we need cheddar...it just makes everything better! Extra sharp, if you're feeling sassy like that. We are definitely not skimping in the flavor department! 

When it comes to our dipping agents, I have a few loyal friends that are always invited to the party. First, a crusty, lightly toasted bread, cut into cubes...it's just waiting to soak up the cheesy goodness! Tart green apples add a nice crunch and a balanced sweetness, and I guarantee you'll be going back to dip seconds and thirds in the fondue! Roasted or grilled vegetables, because let's face it...we all learned to love vegetables by dipping them in cheese first. For a heartier option, try grilling up some sausages too! A little protein can go a long way.

I like to arrange all my dippables on one big tray alongside the fondue. A personalized cutting board, like this one, is not only a great gift and conversation piece, but it is easy to pack and put outside on a picnic table, and keeps all the goodies in one place!

Chicken, Cheddar and Kale Twice-Baked Sweet Potatoes

Hiiii, internet!!

Sorry I have been away...for SO long...more than two months with no new recipes! I can't believe it.

Actually, I can! Because during this time away, I was barely keeping my sanity as I was planning a wedding, getting married, and whisking away to Iceland for a honeymoon! November 1, 2015 was the day I married my best friend and became Mrs. Beaudoin. Everything was perfect and magical (sorry to be cliche); nearly two years of planning really paid off!

Of course, now I am in what many people told me would be a post-wedding depression and in an effort to occupy my now-free time, I am 100% ready to start cooking again!

Fall is my favorite time of year for cooking and eating (and drinking pumpkin spice lattes!) I whipped these tasty Chicken, Cheddar, and Kale Twice-Baked Sweet Potatoes for a quick lunch this week and I think you're going to love them.

Twice-baked potatoes are especially fun because of how customizable every recipe is. You can easily make these with regular potatoes, or ground turkey, or spinach. They are a perfect light lunch, and they also would make a tasty dinner when paired with a crunchy salad and warm dinner rolls. 

Since sweet potatoes are inherently, well, SWEET, I wanted to pump up the spicy and savory components of the filling. Kale is so loved right now and I love how this sturdy leafy green stands up to the richness of the sweet potato. Plus, any edges of kale get crisped up for a much needed crunch. Chopped green peppers pump up the crunch and give a great freshness to the dish. Cheddar makes everything better, and I used an extra sharp variety for extra flavor. Leftover rotisserie chicken is the perfect protein for the potatoes. Also be sure not to skimp on the black pepper, crushed red pepper and chili powder - flavor explosion! 

Whole Wheat Cheddar Chive Biscuits

I made this biscuits in an effort to feel less guilty about eating biscuits. I wanted it to be OK for me to have a second biscuit. My life is so difficult.

I had a snow day on Wednesday and knew that the universe was telling me to make healthier but super delicious biscuit. Yes, the universe talks to me often--generally it wants to talk about biscuits.

Cheddar cheese and chives are a match made in heaven. Luckily I had both of those in my fridge along with some Greek yogurt, and there was a fresh bag of whole wheat flour in my pantry.

What came out of my oven later that morning are these Whole Wheat Cheddar Chive Biscuits. They are flavorful and nutty, a bit sturdy but certainly flaky like a traditional biscuit. The cheddar is sharp and the chives provide just the right amount of onion flavor. I kicked it up a notch by adding a generous amount of cracked black pepper.

These biscuits were the first things I baked using whole wheat flour, and I would definitely consider them a success. The Greek yogurt is tangy and acts very much like buttermilk in this recipe. I used a low fat yogurt, but I would imagine a non-fat yogurt would have the same result (please report back if anyone tests this out!)

Enjoy these biscuits for breakfast alongside scrambled eggs or as a tasty little sandwich vessel at lunch. You may also consider serving them alongside a big pot of chili, like my Mom's Beef Chili!

Cheddar, Apple, Bacon Grilled Cheese

Has everyone gone apple picking this year? We went a couple of weekends ago and we are STILL working on our peck of Macintosh and Cortland apples.

I've literally been eating an apple a day. Last week, I had two in one day. So many apples.

I made a cinnamon sugar apple cake that was just BANANAS good (or...apples good?) and I thought "Oh, apple cake? This is going to use up a whole bunch of apples and we won't have to worry about any of them going bad!"

Want to know how many apples that took? Two. Two medium apples. Not even the biggest in our peck. Ugh, ok. Time to get creative.

When I was younger, I always remember my dad putting a slice of cheese on his apple pie and shielding my eyes from the terror. It always struck me as the weirdest thing in the world, because obviously apple pie should be eaten with ICE CREAM, not cheese. Wrong dairy, pops.

Turns out my dad may have been onto something. Salty and sweet is a flavor combination that makes my knees go weak.

Here's an incredible lunch idea that is going to use up some of those extra apples and also make your taste buds sing. Cheddar, Apple, and Bacon Grilled Cheese is everything that is right in this world. Ooey, gooey white cheddar, crunchy bacon, crispy apples all sandwiched between two beautifully golden brown pieces of bread. It's your childhood lunchbox, elevated to the next level.

I recommend an apple that has some tart notes to its flavor but is still softly sweet. Nice and crisp, but with a tender skin. I mentioned how we have MacIntosh and Cortland apples -- these are great, and honey crisp apples would also work beautifully. Surely a Granny Smith apple would be OK, but I almost think it's TOO tart for this sammy.

I also slather some Sweet Potato Mustard onto these outrageously delicious sandwiches. This is a shameless plug for my friends over at Green Mountain Mustard who make delicious gourmet mustards out of Vermont. The sweet potato mustard is out of this world--I put it on everything! You can order online, but if you don't have this mustard, a good dijon will do the trick!

I have a feeling I will be buying more apples at the store once we have made it through our first bundle JUST so I can have more of these amazing grilled cheese sandwiches! Recipe below will make 2 sandwiches.