Tuesday, November 25, 2008

Yummy Fondue

I got the bright idea that having fondue night as a family would be great fun. Last night was the night! We made a traditional cheese fondue (recipe to follow) and had lots of yummy dippers. After purchasing all the ingredients and prepping and making everything the Melting Pot doesn't seem so expensive anymore.

All four of the children were super excited and all wanted to help make everything. They especially enjoyed tasting all of the ingredients. When I told them that wine was one of the ingredients in the fondue, Rehm piped up with, "Mom, we can't have wine. We aren't old enough!" I explained that it was fine for him to eat foods that had wine or beer in them and that we were not breaking any laws.

When it was time to light the Sterno I got a little concerned about how this really was going to work and who would get burned or catch something on fire. I am happy to report nothing and no one was harmed in the making or consuming of the fondue. Everyone enjoyed the dinner though Rehm did not like the fondue nearly as much as the cheeses that went in to it.

Here is our recipe:
2 tbsp butter
2 cloves garlic minced
1 1/4 cup dry white wine
1 tbsp lemon juice
1/2 lb. Gruyere shredded
1/2 lb. Jarlsberg Swiss shredded
2 tbsp cornstarch
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper

Toss cheeses with cornstarch to coat the cheese. Melt butter and add garlic and saute. Add wine and lemon juice and bring to boil. Reduce heat to a simmer. Add the cheese a handful at a time and stir until melted. Continue until all cheese is incorporated. Make sure you keep the heat low enough that the mixture does not boil. Once mixture is smooth stir in the mustard, salt and pepper. Transfer to fondue pot. Serve with various dippers. We used cubed toasted sour dough, broccoli, tart apple slices, pretzel rods, and summer sausage.

They have requested that we try this recipe, that I found at Steamy Kitchen next:

Aged Cheddar and Guinness Fondue
1 lb good aged cheddar, grated
2 ½ tbs all-purpose flour
8 oz. Guinness stout + more if needed
6 tablespoons frozen apple juice concentrate, thawed
1 tsp powdered mustard
1 tsp finely minced garlic
1 tsp Worcestershire sauce
2 tsp olive oil

Toss grated cheese with the flour. In your fondue pot over low heat, add 2 teaspoons of olive oil and garlic. Fry until garlic is fragrant, about 30 seconds. Turn heat to medium-high. Add Guinness, apple juice concentrate, Worcestershire sauce and mustard. Bring to boil. Add cheese a little at a time, stirring constantly until fondue is smooth and melted. Thin with more Guinness, if needed throughout the meal. Season with salt and pepper.

And after that they want chocolate fondue. I guess I might have to invest in a fondue pot or two as I think this may become a semi-annual tradition at our house.

It was a very fun night, the kind that family memories are made of, the kind where I feel like I am the kind of mom I strive to be.

Happy Eating,

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