Welcome to my third blogging experience...created in order to keep my other blogs free of my crazy rantings. This space will be dedicated to the day to day trials and tribulations of motherhood and life in general...as well as the experiences that come with trying to rediscover the many basics of life that have been lost to the constant hullabaloo and cookie cutter mentality that has become the 21st century.

I am a proud mama to our first born, Gracie, who waits for us in Heaven, and her very lively little sister, Jenna. I am a semi-crunchy mama who works full time outside of the home. If you come here to read, expect to find posts related to cloth diapering, breast feeding, homemade baby food, organics, cooking and recipes, day care & working outside the home, baby wearing, natural childbirth, general fitness, general nutrition, environmental topics, etc.

Feel free to ask questions, share valuable information that you might have or share your thoughts and/or opinions. Please do not come here to attack the things that I believe or the way I live. I will respect your opinions as long as you respect mine, even if it means agreeing to disagree!! :-)

Sunday, February 20, 2011

Balsamic Filet Mignon and Cider Cheese Fondue

Balsalmic Filet Mignon

2 (4 ounce) filet mignon steaks
freshly ground black pepper to taste
sea salt to taste

1/2 cup balsamic vinegar
1/4 cup dry red wine
1-2 cloves crushed garlic
1 tsp brown sugar

Allow steaks to rest for an hour at room temperature before salting & peppering. Broil until done to your liking, then remove them from the oven and allow to rest again. While the steaks rest, combine the ingredients for the balsalmic glaze in a saucepan.  Bring to a boil, then lower heat to low to low-med and allow the glaze to reduce until thickened (about 10 minutes).  Drizzle the balsamic glaze over the steaks and serve. 

Cider Cheese Fondue

1 cup apple cider or apple juice **
2 cups shredded or cubed Cheddar cheese
1 cup shredded or cubed Swiss cheese
1-2 cloves crushed or chopped garlic
1 tablespoon cornstarch
1/8 teaspoon pepper
1 (1 pound) loaf French bread, cubed
In a large saucepan, bring cider to a boil. Reduce heat to medium-low and add garlic. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes, sliced apples and/or the Balsamic Filet Mignon.

**  I prefer to substitute this wine for the cider/juice.