Chef Thad's Recipes:
Spicy Cheddar Fondue
Makes 12 servings
12-ounces beer (preferably dark)
1 (15-ounce) can cannellini beans
1 cup reduced-fat sharp cheddar cheese (grated)
1 cup cheddar cheese (grated)
1 teaspoon dry mustard
1/2 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon yellow miso paste
1 tablespoon jalapeño pepper (finely diced)
1 teaspoon Tabasco sauce
An assortment of vegetables for dipping
In food processor combine 3 ounces of beer and rinsed and drained cannellini beans and puree.
Pour bean and beer mixture into a saucepan and bring to a strong simmer, stirring frequently.
Reduce heat to low simmer.
Slowly add cheese, stirring continuously until all the cheese is melted.
Stir in remaining ingredients.
Pour into a fondue pot.
Serve with a variety of vegetables for dipping.
Makes 6-8 servings
1 cup unsweetened cocoa powder
2/3 cup sugar
1 cup low-fat milk
4 ounces dark chocolate, chopped
Strawberries and other fruit
Mix together cocoa and sugar.
In a heavy-bottom pan heat the milk until just barely simmering.
Whisk in cocoa mixture until smooth.
Add chocolate and stir until melted and mixture is smooth and glossy.
Pour mixture into a fondue pot and serve immediately with fruit such as strawberries, pineapple and bananas for dipping.