Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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A glossy, deep-red "fondue" made by cooking red wine and sugar until slightly thickened.
Dietary Fiber: 0g
I use the Cabernet Sauvignon.I made it as the recipe said. I found that it goes well with French toast , Waffles and fresh fruit.
love this recipe...I have made it several times. I use the Cabernet Sauvignon. I do cut back on the sugar just a tiny bit. I love the flavor of this dip with swiss cheese, it is great with other cheeses and bread or crackers. Just the best and a unique appy to take to a get together. I have made this the day before and keep it in the refrigerator. this works well and saves time. try it you won't be disappointed.
We served this for a Halloween cocktail party as a "blood red" dip for sharp cheddar cheese & fruit. I will make this anytime during the fall/winter season. It was delicious, unique & easy to make. I used Merlot & organic sugar, and increased the ingredients by 50%. It was served in small batches to keep it well chilled. It is also nice drizzled on a plate for cheese cake or a little on ice cream. My guests were impressed that I did a "wine reduction" so they must not realize how easy it was :-) !!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/724
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We’re entering a new phase in our life as new parents – the dinnertime meltdown stage (or the “witching hour” as I like to call it). We rush home from daycare, singing “Wheels on the Bus” as many times as it takes to keep him entertained on the 10-minute car ride. It’s the same song and dance when we get home, while his daddy finishes up work and I’m hectically trying to empty the dishwasher, make dinner and keep our little guy from hiding the dog food between the couch cushions.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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