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Lynn's Pesto Ricotta Fondue

/4 cup (about 1 ounce)  packed fresh basil
2 large cloves garlic, peeled
1 cup ( about 4 ounces) part-skim or fat-free ricotta cheese
1/3 cup ( about 1-1/3 ounces) grated Asiago or Parmesan cheese
1 1/2 cups chicken stock
2 tablespoons lemon juice
1 tablespoon plus 1/2 teaspoon cornstarch
1 tablespoon cold water
1/3 cup chopped reconstituted sun-dried tomatoes, not oil packed
salt, to taste
fresh ground black pepper to taste


1. In a blender or food processor, blend basil and garlic until finely chopped. Add ricotta and Asiago cheeses, blending until well combined.

2. In a medium-size heavy-bottomed saucepan, heat the chicken stock and lemon juice over medium heat. Stir in basil mixture until well blended. In a small cup stir together the cornstarch and cold water. Add to the fondue and cook, stirring until thickened; do not let boil. Stir in sun-dried tomatoes. Season with salt and pepper.

3. Transfer fondue to a ceramic or enamel fondue pot and keep warm over a burner. Serve with bite-size pieces of grilled asparagus spears, scallops, salmon or tuna.

Serving Suggestions: For dipping: Grilled bite-size pieces of asparagus, scallops, salmon and tuna.

Ireland

is situated in the Atlantic Ocean and separated from Great Britain by the Irish Sea. Half the size of Arkansas, it occupies the entire island except for the six counties that make up Northern Ireland. Ireland resembles a basin—a central plain rimmed with mountains, except in the Dublin region. The mountains are low, with the highest peak, Carrantuohill in County Kerry, rising to 3,415 ft (1,041 m). The principal river is the Shannon, which begins in the north-central area, flows south and southwest for about 240 mi (386 km), and empties into the Atlantic.