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...