Just Crumbs...

Fondue

By Marcy@JustCrumbs... , In bread , cheese , dippers , fondue , fruit , swiss , vegetables , wine , 10:28 AM

     The last post of 2010. Everyone is getting ready to ring out the old and bring in the new. It is a time for togetherness and celebration. With all the celebration there must be food. Food is part of the fun. Do you ever go to parties or functions and dread the drab selection of food? I will admit it, I do. Well this recipe will be a hit of the party. It is fun, easy, and colorful. Not to mention the variety or theme that can be brought together with this dish. Sweet, savory, crunchy, soft, etc... Adults and kids love fondue, it is different and unique.  I made a classic swiss fondue with an arrangement of fruits, vegetables and different kinds of breads all in perfect dipping sizes.

     

     

I started by blanching the carrots and broccoli, just to take some of the raw taste out of them. I dunked them in a big pot of salted boiling water for a minute or two, pulled them out, drained them, and then left them to cool. I had some fresh mushrooms sitting in the refrigerator begging to be used so I sauted them in a little olive oil for a few minutes on a high heat to give them a little color. I went to the grocery and purchased a loaf of  regular french bread and a loaf of multi-grain bread (sorry no homemade this time), cubed it and set on the serving platter. I cut up a granny smith apple and a red pear for color and sweetness and spritzed with lemon juice, to keep their flesh white and prevent them from turning brown. I added items that we like and what was readily available. Feel free to arrange your platter any way you wish. Add some protein of meat, fish, or seafood. Add potatoes. Or cauliflower. The options are endless.    

    The star of the show is the fondue. What wouldn't want to bath in a bubbly pot of cheese? Who wouldn't want to consume something that was bathed in a bubbly pot of cheese? Mmmm, Cheese! I love cheese. Ok, enough with the drooling. I used two different cheeses in this fondue an imported Swiss and a Gruyere, but feel free to use what you like. Normally fondue calls for Kirsch, which is a cherry flavored brandy. I could not find this anywhere, so I substituted apricot brandy. Hey I had it on hand, and it worked. That is what matters.

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