Winter Fondue Frenzy

The only good thing about cold nights in winter, are they are the perfect reason to have a fondue dinner!

Here are a couple of fondue ideas. There are millions of renditions on broth, cheese, sauces, etc. One word of advice - use a good fondue pot.

Beef & Red Wine Broth:
- 4 cups beef broth
- 1 - 1 1/2 cups red wine
- Chopped garlic cloves (4-5)
- 2 bay leaves
- Diced Shallot about 1/4 cup
- Pepper
- Any additional seasonings you might like, we use a tiny bit of hickory salt and garlic pepper, just a little or it gets to salty.
- Simmer in fondue pot at least 20-30 min before serving. This allows the broth to thicken slightly.
- Beef, mushrooms, broccoli, bell peppers, etc. are great dipped in this.

Cheese Fondue:
- Gruyere Cheese (depending on the # of people estimate about 1/2 to 1 cup of loosely grated cheese per person)
- 1/2 - 1 cup dry white wine (generally use a sauvignon blanc ) - add more or less depending on amount of cheese
- 1/4 cup diced shallot
- Chopped garlic cloves (4-5)
- Chives or diced green onions
- 2 T butter
- Dash of hickory salt (optional)
- Spray the fondue pot with cooking spray before mixing in liquids.
- Our favorite bread to dip in the cheese is the Roasted Garlic Bread from Costco. It's amazing in this cheese!!!

Serving Sauces:
My favorite is a horseradish sauce made with sour cream, horseradish, worcestershire sauce , lemon juice, salt/ pepper
I always google fondue dipping sauces to spark some ideas.

Chocolate Fondue:
- 1 lb dark chocolate pieces
- 1 cup heavy cream
- Heat cream on med/low in a saucepan until small bubbles form.
- Add chocolate and mix until smooth.
- Transfer to fondue pot or mini Crockpot
-Serve w/ strawberries, bananas, marshmallows or angel food cake pieces.



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