ALI LARTER DIET RECIPES

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THREE-CHEESE FONDUE WITH PICKLES RECIPE - ALI LARTER ...



Three-Cheese Fondue with Pickles Recipe - Ali Larter ... image

To make her fondue especially rich and creamy, Ali Larter adds Brie to a mix of Swiss cheeses. She serves the fondue with bread as well as more original accompaniments like fennel wedges and tangy cornichons. Slideshow:  Fantastic Fondue 

Provided by Ali Larter

Categories     Cheese Dips

Total Time 30 minutes

Yield 8

Number Of Ingredients 11

1/2 pound Gruyère cheese, shredded
1/2 pound Emmentaler cheese, shredded
2 ounces Brie—rind discarded, cheese cut into small chunks
1 1/2 tablespoons all-purpose flour
1 garlic clove, halved
1 1/4 cups dry sparkling wine
2 teaspoons kirsch
1/2 teaspoon freshly grated nutmeg
Kosher salt
Freshly ground pepper
Cornichons, cubed bread and sliced fennel, for serving

Steps:

  • In a bowl, toss the cheeses and flour. Rub the inside of a fondue pot or an enameled cast-iron casserole with the cut sides of the garlic. Add the sparkling wine and simmer over moderately low heat for 3 minutes. Add the cheese in small handfuls, stirring constantly until melted before adding the next handful. Stir in the kirsch and nutmeg. Remove from the heat and season with salt and pepper. Serve hot with cornichons, bread and fennel.

ALI LARTER'S BOOZY ORANGE CAKE RECIPE | INSTYLE.COM



Ali Larter's Boozy Orange Cake Recipe | InStyle.com image

No bar cart is complete without orange liqueur and, as it turns out, no baking pantry is complete without it, either. After you've made your refershing margaritas, keep the bottle out to whip up this light and delicious dessert with a little kick. Fair warning: this isn't your grandma's iced orange cake! RELATED: A Big, Sparkly Secret That’ll Change the Way You Bake Cakes The recipe comes from actress and cookbook author Ali Larter, who recently teamed up with Cointreau to cook up the most deliciously unexpected dessert you'll try this summer. This Iced Orange Cointreau Cake is just the inspo you'll need to break away from your ordinary baking repertoire and spice things up. Trust us—your guests will love it (21 and over, of course!). [tiImage img-pos="1" image_style="684xflex" align="left"] Get the full recipe below.

Provided by Courtney Higgs

Yield 1 cake

Number Of Ingredients 12

2 cups spelt flour
1 1/4 cups sugar
1/4 cup dark brown sugar
2 teaspoons Kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups olive oil
1 cup whole milk
3 eggs
2 tablespoons orage zest
1/2 cups fresh orange juice
1/2 cup Cointreau

Steps:

  • Heat oven to 350. Butter or oil a 9-Inch square or round cake pan and line the bottom with parchment paper. Combine dry ingredients in one large bowl, wet ingredients in another smaller bowl. Pour wet ingredients into the bowl with the dry ingredients and whisk until combined. Do not over mix. Pour batter into pan and bake for 1 hour. Cool on rack for 30 minutes. Use a knife to loosen the sides, remove from pan and let cool completely on rack. Once cake is completely cool, place cake on serving plate. *For the Icing: 1 ? cups powdered sugar 3 tablespoons Cointreau 1 tablespoon fresh orange juice Combine powdered sugar, Cointreau and orange juice. Pour over cake making sure to completely coat the top and drip down the sides.

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