And A Merry Fondue To You

4 Jan

We had a wonderful Christmas and New Year. We celebrated with my family in Chicago for Christmas and then headed east to Vermont to have another Christmas and New Years celebration with my husband’s family. All in all, it was very delicious, special and fun to eat amazing food with the people I love most in this world.

Cheese and Seafood Fondue at our New Year's Eve dinner in Vermont

My in-laws have a long tradition of breaking out the fondue pots during special events and holidays, and that is exactly what we did on New Year’s Eve. We had three variations, one cheese fondue, a seafood/broth fondue and of course for dessert, a chocolate fondue.

I’ve had cheese fondue before, but cooking seafood in the broth fondue was new to me. It was amazing. Here’s the recipe and tips for throwing your own fondue party. I know, 1970’s, but I think it’s on the rise and will be a dinner party trend in 2012!

Get a fondue pot, a spirit lamp, a few long-stemmed forks. I love this one from Le Cruset!

For the seafood fondue, rub the interior of the pot with a clove of garlic.

Add boiling broth (I recommend vegetable as it won’t interfere with the flavor) and keep a top on until you’re ready to start dipping.

Have enough seafood (I recomend scallops and raw shrimp) for your guests. You may also want to blanch the seafood to ensure it’s cooked in the fondue, or else make sure you leave it in long enough to cook well.

Have some sauces on hand, such as a mustard mayonnaise, cocktail sauce and a Thai sesame sauce) to dip the cooked seafood into.

Voila!

For cheese fondue, add about four cups of diced cheese (of your choice) as well as a cup of dry white wine and about 1/4 cup of Kirsch brandy. Cook in a pot on the stove until it’s all melted. I would also add a teaspoon of sage, a nice aromatic flavor that accompanies the cheese.

Once melted, add to a fondue pot (which, similar to the seafood fondue, should be rubbed with garlic). Have bread, veggies on hand to dip and enjoy!

Make sure you have some nice white wine and Champage. Both go great with these fondue dished.

Enjoy!!

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