For those of you that were following/reading this blog last winter, you’ll remember that our last fondue night was, well, kind of nasty due to the 12 TABLESPOONS of Cognac the cheese fondue recipe we were following required. The alcohol just didn’t burn off enough for it to be very edible. We decided to redo fondue night using a different recipe and it was much more successful! We used white wine instead of Cognac and the fondue tasted so good, we pretty much wiped the pot clean.
We had a variety of different items to dip in the fondues. For the cheese fondue we dipped bread, apples, summer sausage, and roasted veggies. For the chocolate fondue we had pound cake, bananas and strawberries. It was a seriously delicious dinner; we even had some fun with the chocolate fondue, which you can see in the pictures below (sorry, Mary!)
I highly recommend trying the two fondue recipes we used for dinner this week, check out the recipes and let us know what you think!
Tuscan Cheese Fondue:
- 1 1/2 cups dry white wine (we used Pinot Grigio)
- 2 large garlic cloves, minced
- 3 cups shredded fontina cheese
- 1 cup shredded Parmesan cheese
- 2 tbsp. cornstarch
- In a fondue pot over medium heat, heat the wine and garlic until bubbles form.
- Toss the cheese with the cornstarch until evenly coated. Gradually add the cheeses to the pot, a handful at a time, stirring each time until the cheeses are completely melted.
- Serve with the dippers of your choice.
Classic Chocolate Fondue:
- 10 oz. bittersweet or semisweet chocolate
- 2/3 cup heavy whipping cream
- Cut the chocolate into 1/2 inch pieces.
- In a fondue pot over low heat, combine the chocolate and cream. Stir until the chocolate is melted and the mixture is smooth. Keep warm over low heat.
- Dip your dippers and enjoy!
Happy eating, everyone!
Tagged: bananas, bread, cheese, cheese fondue, chocolate, chocolate fondue, dippers, fondue, food, friday night dinner, friends, pinot grigio, pound cake, roasted veggies, strawberries, tuscan cheese fondue