I’m republishing this because the Super Bowl is just around the corner, it’s winter, fondue is available and we seem to be going through a 70’s resurgence. I have even seen fondue pots in Walmart. Go to Pinterest and type in “fondue”, recipes abound.
I know very few people who own a fondue pot, and those that do have never put it to proper use, Oh, they’ve used it once or twice to keep cocktail weenies warm at a church buffet, or maybe meatballs in grape jelly on a buffet, but never to sit around with friends, dipping crusty bread into gooey, slightly winey, luscious, warm, melted cheese.
I have four electric fondue pots. I thoroughly recommend an electric fondue pot over the candle or sterno variety. They provide much better temperature control and can expand the fondue experience to vegetables and meats and of course dessert. Although homemade is almost always better, at this time of the year, packaged cheese fondues are available in the specialty cheese sections of most supermarkets. They are actually very good. The packages store easily and many brands don’t require refrigeration. Alpenhaus and Swiss Knight are two of my favorites.
Fondue does not need to be reserved for parties. Fonduing (sic) is a great way to engage your family and friends. It requires little more than active participation and a loaf of crusty bread, though I do like to turn my crusty bread into toasty garlic bread cubes and toss a fresh green salad to complete the meal. My kids grew up with fondue (children of the 70’s) and a childhood friend of my now 40+ yr old daughter recently spoke to me of her fond memory of her first ever fondue at my home. Fondue can be the basis of a very romantic dinner for two also. Remember, it’s said if you lose a cube of bread in the cheese, you must kiss the person sitting next to you;)
And of course, there is homemade. Even better. A very good one from Emeril
I think that maybe fondue pots are coming back into style. A young twenty-something woman at work had a fondue pot on her wedding register wish list.
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I tried doing fondue once but i just ended up with a bowl of runny cheesy wine – i suspect i got a bit slap happy with the vino
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before or in the pot?:)
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