A Fond(ue) Farewell

It’s January! Fresh new year and new beginnings. Our college kids, who enjoyed the extended holiday break at home, are excited to head back to campus, their friends and new classes.

We wanted to love on them and feed them and honor them with a family dinner before classes start. Perfect time to use one of my Christmas gifts… A fondue pot!

There are so many recipes online and in cook books and of course, included with the fondue pot instructions. It was quickly overwhelming.

What a perfect thing to ask my Mom. We had fondue dinners quite often growing up. I was sure she would pull out a well worn recipe or rattle it off from memory but oops! Didn’t happen. We laughed about it but as it was 10:00pm on the night before I was to serve our first fondue… it was a little concerning that I had no point of cheese reference to start with.

The old cookbook my Dad flipped through didn’t help either. He was sure Mom would have the recipe tucked in there, but no. And she didn’t remember what cheeses she used. Double oops!

I quickly did an online search, and headed to the grocery, having decided on Gruyere and Emmenthaler cheese with a backup plan of Fontina.
Ready for oops #3? The grocery didn’t have any of these cheeses.

Creativity, and cooking, are firmly and thankfully, in my wheelhouse. I’m not a fan of traditional Swiss so a quick decision of Mozzerella and Parmesan led to a decision of white wine, garlic and basil, and our family fondue recipe was in the works.

My dessert plan was easy! Hazelnut chocolate spread warmed and mixed with heavy whipping cream is so good.
So very easy and so very good.

I snapped a couple of quick pics, but as everyone began arriving, and cooking with a baby on my hip, I was quickly more caught up in hugs and dinner and fun with our four kids, daughter-in-law and grandbaby. My apologies for no pictures of the final products. It was such a sweet night full of just soaking up these special people and just being present.

I didn’t even measure my ingredients! This is pretty close, though.

Cheese Fondue
2 cups dry white or cooking wine
2 tbsp flour
6 cups shredded Mozzerella cheese
2 cups shredded Parmesan cheese
Fresh chopped or dried basil, to taste
Minced garlic, to taste

In a large bowl, stir the cheese, garlic, basil and 1 tbsp flour. Set aside. Add the wine and remaining flour to the fondue pot. Whisk and heat to a simmer, not a full boil. Turn the heat down a level. Add cheese mixture, a little at a time, stir to melt. Serve immediately.

We dipped sourdough bread, Italian bread, chicken apple sausage and chicken in the cheese fondue.

Dessert Fondue
Large jar of hazelnut spread
3/4 – 1 cup heavy whipping cream

Add warm whipping cream 1/4 cup at a time to almost melted/warm hazelnut spread. Mix well until desired consistency.

We dipped angel food cake, Krispy Kreme glazed donut holes, marshmallows and peppermint Peeps in the chocolate fondue.

What a fun and filling fond(ue) farewell!





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