Cheesy Mushroom Dip

Cheesy Mushroom Dip 

Ingredients:

1 tablespoon oil

1 tablespoon butter

1 medium onion, sliced

1 pound mushrooms, cleaned and sliced

1 clove garlic, chopped

1 teaspoon thyme, chopped

salt and pepper to taste

1/4 cup white wine

1 (4 ounce) package cream cheese, room temperature

1/2 cup sour cream

1/4 cup mayonnaise

1/4 cup mozzarella, grated

1/4 cup grated parmigiano reggiano, grated



Directions:

Heat the oil and melt the butter in a pan.

Add the onion and cook until it starts to caramelize, about 20 minutes.

Add the mushrooms and saute until they start to caramelize, about 20 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

Season with salt and pepper.

Add the wine, deglazed the pan and cook until it has evaporated.

Puree 1/2 of the mushrooms in a food processor.

Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.

Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes

Apple, Cheddar & Bacon Fritters

Apple, Cheddar & Bacon Fritters 

Ingredients:

1 pound apples, peeled, cored and shredded

1 cup aged cheddar cheese, shredded

4 strips bacon, cooked and crumbled

1/4 cup flour

1 large egg

1 tablespoon lemon juice

1 teaspoon dijon mustard

1/4 teaspoon cinnamon

salt and pepper to taste

oil for shallow frying


Directions:

Squeeze as much excess liquid from the shredded apples as you can in a tea towel. (Reserve and enjoy the fresh apple juice!)

Mix everything except the frying oil.

Heat the oil in a pan over medium heat, add heaping tablespoons of the apple mixture, forming patties and fry until golden brown, about 2-4 minutes per side, before setting aside on paper towels to drain.