Fondue Scampi |
|
1 clove | garlic, cut in half |
13 oz. (364 g) | Gruyère cheese |
7 oz. (196g) | Emmentaler cheese |
1 tsp. (5 ml) | cornstarch |
Rosé wine | |
1 tsp. (5ml) | lemon juice |
1 shot | Kirsch |
1 tsp. (5 ml) | dried dill |
10 oz. (280 g) | frozen (cooked and shelled) shrimp |
| Crusty French or Italian bread, cut into bit sized pieces |
Thaw shrimp.
Set the temperature control to MAX and preheat the grill.
While the grill is preheating, rub the inside of a fondue pot with garlic. Put coarsely grated cheeses, cornstarch, Rosè and lemon juice into the fondue pot. Stir and heat on stove top – do not boil. Stir until smooth then add Kirsch and dill. Stir until smooth.
Lower Grill Temperature Control to a medium setting and place fondue pot on the
French Toast |
|
4 | eggs |
1/2 tsp. (3 ml) | salt |
3 tbsp. (45 ml) | sugar |
milk | |
8 slices | day old bread |
1 tbsp. (15 ml) | unsalted butter – divided |
Preheat Grill for 10 minutes with the smooth grill plate facing up. Turn the Temperature Control to a medium setting.
While the grill is preheating, combine eggs, salt, sugar and milk in a shallow baking dish. Blend thoroughly.
Put a small amount of butter on the grill plate and spread with a plastic or wooden spatula.
Soak bread in egg mixture, turning once to coat both sides. Place on the grill plate and cook until golden brown, turning once so both sides are cooked. Serve immediately or place in an oven to keep warm. NOTE: Do not soak bread until ready to cook or the bread will break apart.
10