Fondue is one of my favorite dishes to make.  Of course, if I make a cheese fondue, it’s not very popular with the kids.  That is saved for a grown-ups only night.  A bottle of wine, a plate of veggies and bread, there’s not much more that we need.

When it’s the kids’ turn for fondue, I switch to dessert.  How can you go wrong with a pot full of melted chocolate?  It’s a favorite with all of the kids, but my nine year old, Sam, is my faithful assistant.  She has always loved to cook with me, no matter what the meal.  So, together we cut the assortment of fruit into bite-sized pieces, collect the ingredients for the sauce, measure, and mix.

When everything is ready, the whole group of kids is called for dessert.  With four children and one pot of fondue, placement of children is crucial.  The pot is placed ever so slightly nearer to the youngest, and everyone is given their own plate of fruit to avoid fighting over which child got more strawberries.  The dessert is a huge success with all, and happiness reigns. 

Sam’s Chocolate Fondue

6 ounces Baker’s Semi-Sweet Baking Chocolate Squares

3 Tb. corn syrup

1/4 cup heavy cream

Fruit, cleaned and cut into bite-sized pieces, such as:

strawberries

bananas

apples (I prefer sour for the contrast)

clementines

pears

In a microwaveable bowl, combine baking chocolate, corn syrup, and 1 tablespoon heavy cream.  Place in microwave for 1 minute.  Remove bowl and stir.  Continue heating in 30 second increments, stirring at the end of each.  Add more cream by the tablespoon to desired consistency.

Transfer fondue to fondue pot and place atop burner.  Watch the fondue and adjust the amount of heat from the burner to avoid boiling or thickening. 

Serves 4 - 6.

Recently, there was a merging of two families, expanding my household from two to four children.  At the initial meeting of the four children, I decided a little cooking might be a good ice breaker for the girls.  Plus, a fun snack in the middle of the afternoon would work for all six of us.

I wanted to make something that would require very little grown-up interference.  I also wanted the recipe to allow for multiple hands assisting in the process.  Breadsticks seemed to be the obvious choice.  Rolling out the dough is shared easily, as it takes a bit of kid power to get it to the correct thickness.  Plus, with multiple toppings, each child could be responsible for one. 

As I hoped, the kitchen work went well.  Our two girls, plus a friend, had fun preparing a midafternoon munchy.  The entire family enjoyed the treat, and our first day as a family of six was a terrific success.  

Mary Kate’s Breadsticks

1 lb. pizza dough*

olive oil

garlic powder

fresh parmesan cheese, grated

marinara sauce 

Preheat oven to 400.  Divide ball of dough into 2 pieces.  On floured surface, roll dough to 1/4 inch thickness.  Brush a thin layer of olive oil onto dough.  Sprinkle dough with garlic powder and parmesan cheese to desired amount of flavor.  Using a pizza wheel, cut dough into strips, approximately 6 inches by 3/4 inch.  Place on ungreased baking sheet.  Bake for 10 - 15 minutes. 

While first batch of breadsticks is baking, repeat directions with the second half of dough.

Serve immediately with warmed marinara for dipping.

*Homemade pizza dough can be used.

On a warm, breezy summer afternoon, I met a handful of colleagues at a friend’s house for lunch. The focus of this lunchdate was both social and business.  It was planned to be a relaxing afternoon of gabbing and food served on casual china dinnerware.

Wanting to make entertaining easy for the hostess, several of the guests brought a dish. I offered to bring a bread to accompany the main dish of caesar salad. (As a note to readers, caesar salad is named not for Julius Caesar but for a chef with that first name.) Not certain of the food likes and dislikes of all of my associates, I came with enough bread to offer some plain and some as a bruscetta.

Much to my delight, all of my friends sampled the bruschetta, which received rave reviews. Plus, it was a simple bruschetta that I was able to make within minutes and serve hot from the oven. (Besides being a great food for a business meal, it is also a romantic dinner recipe.)

Good company, simple food. What more could a girl want?

Gorgonzola Bruschetta

1 loaf French baguette

1/2 lb. crumbled gorgonzola

honey

Preheat broiler. Slice baguette into 1/2 inch pieces. Place slices on cookie sheet and cook under broiler until golden brown. Take baguette slices out of broiler and flip. Top each slice with 1 tablespoon of gorgonzola. Return cookie sheet to broiler and heat until cheese is bubbly. Top bruschetta with a drizzle of honey on each slice. Serve immediately.

Serves 10. (Or less, depending on appetite!)