Baste grilled shrimp with a tangy glaze of honey, soy sauce, and orange juice and serve with an assortment of flavorful dipping sauces.
Photo by: Jean Allsopp
Combine first 3 ingredients in a small bowl; set aside one-half of glaze. Brush shrimp with remaining glaze.
Grill shrimp over medium-high heat 3 to 4 minutes or until done. Brush with reserved glaze, and serve immediately with sauces.
Coastal Living JULY 2006
When melting the cheese, stir in a crisscross motion to keep it from forming a ball.
Photo by: Jean Allsopp
Bring wine and lemon juice to a low boil in a heavy saucepan; add cheeses, pepper, and nutmeg, if desired. Reduce heat to medium-low, and cook, stirring constantly, 5 to 7 minutes or until cheese melts.
Whisk together cornstarch and cherry brandy. Stir mixture into cheese; cook, stirring constantly, 3 minutes or until thickened. Transfer to a fondue pot, and keep warm. Serve with cubed bread or steamed vegetables.
Coastal Living JULY 2006
For tropical flair, serve with bowls of toasted coconut and toasted sliced almonds.
Photo by: Photo: Jean Allsopp; Styling: Julia Dowling Rutland
Combine all ingredients in a large, heavy saucepan over medium-low heat, stirring until chocolate melts.
Transfer to a fondue pot, and keep warm over a candle burner. Serve with pound cake and fresh fruit.
Coastal Living JULY 2006
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Supper on a Skewer Menu
