Hello! I realized today that I haven't made a follow-up post on my pork and fruit salsa, so here goes! The pork was amazing!~ The glaze really put a sweet zing into the pork, and it ended up cooking perfectly. It wasn't too dry, and it wasn't too pink... just perfect! As for the fruit salsa, Kate and Phillip said it was delicious! I just indulged in the watermelon and it was great! Here was my menu run down for the night: Peach-preserve glazed pork, fruit salsa, fresh white corn, sugar snap peas, and fondu! Yes, fondu! It was delicious! I do an awful job taking pictures of food, so please forgive the awful picture, but I had to show you how great it was! It was a very refreshing dinner and the fondu was a great addition. I will definitely do it again. Unfortunately, I pulled out my fondue set and realized that I forgot you had to have a burner with my set, which I did not have. So, we used our little individual color-coded spears and just dipped straight from the pot, but I don't think any one of us minded! The meal felt a little time consuming, probably because Kate and I came from a killer workout with aqua aerobics, but all in all, it wasn't bad. It took about an hour to make, including all my mistakes. I gotta tell ya a suggestion though.... when making the fruit salsa.... follow the recipe!! I was an idiot and ended up following that recipe and the one below it and had to start over. Then, when I did, I ended up doubling the amount of watermelon and lime juice needed b/c I was STILL mixing up the recipes. Even with those two mistakes it still turned out great. Here's the pics (please don't forget that I definitely suck at taking pics in my kitchen. The lighting is awful!) The recipe for the fondue is at the bottom.
- 1 garlic clove, halved
- 2 cups white wine, chicken broth or unsweetened apple juice, divided
- 1/4 teaspoon ground nutmeg
- 7 cups (28 ounces) shredded Swiss cheese
- 2 tablespoons cornstarch
- Cubed French bread
Directions:Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine).
Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes. Yield: about 4 cups.