Wednesday, February 18, 2009

You too can fondue!

Clever, huh? (Okay, maybe not so much...but it sounded good in my head!!!)

Last Friday night our small group from church met at our house. We always have dinner first. Naturally! Eating is what we do best! And Friday night was no exception. We had an evening of fondues. And it was fun! And good! And fun! (oh, did I mention that already?)

Bob and I made two main course fondues. First was a cheddar & beer fondue that I got off of the food network site. It was pretty darn good! We've always made the basic white wine fondue before so I wanted to try something a little different. Second was a Parmesan Fondue. Both fit the bill. YUM!

Cheddar & Beer Fondue - food network
1 clove garlic
10 oz shredded sharp cheddar
6 oz Gruyere, shredded
1 heaping tablespoon all purpose flour
1 cup lager beer (we used Bell's Amber Ale)
1/4 teaspoon spicy brown mustard
a few drops hot sauce
a few drops Worcestershire sauce

Combine cheeses in a bowl and toss well with flour. Rub fondue pot with cut sides of garlic clove. Add beer to to pot and bring up to a bubble. Reduce heat to simmer and add cheese in handfuls. Stir with a wooden spoon in a figure eight pattern. Stir constantly, melting the cheese in batches. When cheese is melted and smooth, add the mustard, hot sauce and Worcestershire sauce. Keep warm.

Parmesan Fondue -
3/4 cup milk
8 oz package cream cheese, cubed
3/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to fondue pot or mini slow cooker; keep warm.

For dipping, we served platters of blanched cauliflower and broccoli florets, slices of fuji apples, sauted slices of kielbasa sliced beef franks and trail bologna, mini meatballs, and cubed organic roasted garlic bread. A dish of mini dills was a perfect side.

What a feast! And to put earrings on the elephant, Julie made a decadent chocolate fondue for dessert! She had an array of fresh fruits and Jill made an awesome pound cake.

Now if we can just get the two of them to post those recipes!

I tell you true, this is a menu that rocks!!!'s fun!!!

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