Mad Hungry with Lucinda Scala Quinn

Recipes from Today's Show: Fondue Night

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TODAY on MHTV: Making a fondue spread is a great way to entertain since most of the work is buying all the ingredients, leaving you time to hang out with your guests. Miles is here to help me make my lighter version of Fondue Bourginnone: pan-seared cubes of beefs served with 3 no-cook dipping sauces. Roasted vegetables are great with any of the sauces, but also work great with cheese fondue which is flavored with Riesling wine and Kirsch (cherry brand). A refreshing, fizzy cocktail kills two birds with one stone by using kirsch and white wine, which complements the cheese fondue. More from the show.

Get the recipes from this episode:

Fondue Bourginonne

Cheese Fondue

Kirsh-wine Cocktails

Chimicurri Sauce

Horseradish-Mustard Sauce

Spicy-Sweet Chili Sauce

Roasted Vegetables

Watch ''Mad Hungry with Lucinda Scala Quinn'' weekdays at 11 a.m. /10 a.m. CT on Hallmark Channel. Bonus episode airs weekdays at 11:30 a.m./10:30 a.m. CT.

/recipe/cheese-fondue-mad-hungry

Comments (10)

  • WHAT THE HECK???? Every link for today's recipes goes to a dead end! Error 404

  • Enjoy the show ....your son is nice but please lose the absoutley it is annoying to have it repeated over and over again

  • Lucinda:

    I love your show. Two things I do not like. My father would not allow us to wear nail polish when cooking, especially mixing meatballs. He felt the polish would flake into the food. I noticed another chef recently also wearing read polish. I hope this does not become a trend. I cringe when I see this happening.

    Also, we all love our children. Sometimes it is just a little too much seeing/talking on your show.

    I am Italian, and love your show and your recipes.
    Keep them coming. I am going to try your artichoke recipe. The entire head, not the hearts. We usually boil them before we stuff them. It takes a lot longer than one half hour (in my opinion) to make them tender, but I am willing to give them a try.

    I just plurchased your cook book. Thanks again for all your great recipes.

    Jessie

  • I really like your show but...please ask your sons to stop saying absolutely, in fact I turned it off today because it was very annoying.

  • Always enjoy your show & recipes...and "absolutely" love it when you have your sons cook with you & your conversations. Fun!

    I will be trying out your sausage & apple recipe this weekend. Thank You.

  • Just found your show today, really liked the dishes you made but the links to the recipes are all dead!!?? PLEASE fix this before I forget where I was looking for these ~ thanks

  • Click on "More from the show" at the end of show description and it takes you to recipes. I had same problem initially with the dead links....

  • Always watch your show. Love All the recipes. Find your show easy to watch and feel I can make most of your dishes. I love both of your boys and all their glory and all they bring to the show. I am sure you are very proud of them. Some people will always be haters!!

  • Hey guys & gals!! I watch the show all the time too and love it and never had a problem looking up the recipes until today. Constant dead ends!! Then I saw Jane's post about click on "More From the Show", took me to Martha Stewart's site and then got the dead end. I know Lucinda and Martha kind of work together so I searched for the Fondue Bourginonne on Marthas sight and had success. In the recipe it referenced the Roasted Vegetebles, 3 dipping sauces, etc. with URL's in parenthesis!!! So I coppied and pasted those into a new browser window and bingo --got them all! Alot of work and frustration but FINALLY SUCCESS. I'm sure it will be worth it. Although she did post these recipes in Nov. 2010 and you'd think they could have this fixed by now. By the way, look up Lucinda's Pork Chop show and make those pork chops with the apples and onions--A-Maz-ing!!!

  • I’m not sure where you're getting your information, but great topic.

    I needs to spend some time learning more or understanding more.
    Thanks for magnificent info I was looking for this information for my mission.

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