you should try: fondue


So in the rush of registering for wedding gifts, I managed to put a top of the line fondue pot on the list. And we got it (Thanks Dave!) Originally my thoughts were “cool! but if we don’t use it no big deal, we didn’t pay for it” (I cringe writing that, but it’s true). Well we have used it, probably about 5 times actually, and each time has been delicious. A few weeks ago we had some friends over because it was such at hit before. I completely intended to take photos, but I got lost in the cheesy goodness and the great company. So I will leave you with some recipes and say you should definitely try this.

Fiery fondue (from food network)


  • 2 (8-ounce) packages white Cheddar, shredded
  • 2 (8-ounce) packages Monterey Jack, shredded
  • 1/4 cup all-purpose flour
  • 12 ounces light beer
  • 2 cloves garlic, smashed
  • 3 chipotle chiles, minced
  • Vegetables, for dipping
  • Fruit, for dipping
  • 1 loaf bread, cubed, for dipping


In a large bowl toss together cheeses and flour.

To a 4-quart saucepan, add the beer, smashed garlic and chipotle chiles and bring to a simmer for 10 minutes.

Whisk in cheese by the handful, making sure each addition melts before you add the next. Keep at a bare simmer. Transfer to a fondue pot and set over a low flame.

*Cook’s Note: If sauce is too thick, add more beer. If it’s too thin, add more cheese

Serve with fondue accompaniments of fruits, vegetables and bread.



Mocha Fondue (from food network)


  • 3/4 cup heavy whipping cream
  • 1 pound semisweet chocolate, chopped
  • 1/4 cup coffee-flavored liqueur


Dippers: Biscotti, strawberries, pineapple chunks, bananas

In a heavy saucepan, bring whipping cream to a boil. Remove from heat and add chocolate, stirring until smooth. Stir into a fondue pot, add liqueur, and keep warm over low heat. Serve with desired dippers.


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