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Ingredients

1 clove garlic
1 pound Swiss cheese, diced
1 1/2 tablespoons potato flour
1 cup dry white wine
1 pinch ground nutmeg
salt and pepper to taste
2 tablespoons kirsch (cherry brandy)
1 (1 pound) loaf French or Italian bread, cut into 1 inch cubes

Directions

Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it.

Dredge the diced cheese in potato flour and set aside.

Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with grated nutmeg, salt, and pepper. When ready to serve, whisk in kirsch. Serve with bread cubes.

Ingredients

1 pound pork tenderloin
3/4 cup red wine
2 tablespoons olive oil
2 teaspoons coarsely crushed coriander seed
salt and pepper to taste

Directions

Trim the pork and cut into chunks. Put in a nonporous glass dish or bowl; cover with red wine, refrigerate and marinate for at least 2 hours.

Remove the pork from the marinade with a slotted spoon, reserving the marinade. Dry pork with paper towels and brown in the olive oil in a heavy-based saucepan, in batches if necessary. Remove pork from saucepan and set aside.

Pour most of the oil out of the saucepan, leaving just enough to gently saute the coriander seeds until they are fragrant. Pour in the marinade, deglaze the pan and return the reserved pork. Add salt and pepper to taste.

Bring the liquid to a boil; reduce heat to low and let simmer, covered, for about 40 minutes or until internal temperature of the meat has reached 160 degrees F (70 degrees C). When the meat is cooked, the liquid should be reduced and thick. If it is too thin, remove the meat temporarily and reduce the sauce by raising the heat.

Ingredients

1 tablespoon lemon juice
2 tablespoons thinly sliced green onion
1 clove garlic, minced
1/4 cup dry white wine
4 (6 ounce) fillets sole
1/4 pound cooked salad shrimp
salt to taste
ground black pepper to taste
1/4 teaspoon paprika
2 tablespoons butter
1 tablespoon all-purpose flour

Directions

In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.

Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.

Bake at 350 degrees F (175 degrees C) for 25 minutes.

When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture; cook and stir until thickened. Pour over sole, and serve.

Ingredients

10 ounces fresh spinach – trimmed, washed and dried
1 mango – peeled, seeded and cubed
1 avocado – peeled, pitted and diced
1 tomato, cut into wedges
1/2 red onion, julienned
1/2 pound fresh mushrooms, sliced
2 tablespoons extra virgin olive oil
1/2 cup white wine vinegar
1/2 teaspoon ground black pepper
1 pinch white sugar

Directions

In a large salad bowl, combine the spinach, mango, avocado, tomato, onion and mushrooms.

Prepare the dressing in a jar by combining the oil, vinegar, pepper and sugar. Seal, shake well, and pour over salad. Toss and serve.