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Tis the Season: Gruyere and Onion Fondue


Let’s say you’ve got an intimate little party planned, and then you find out (to your complete horror) that some of the guests don’t like zesty food! Now What?

Well, you could cancel the whole thing. But why be a Grinch? Or you could uninvite the troublesome guests and get some new ones. That’s good for a Really Special Event, once in your life. Try telling your best friend that they’re invited, but not their spouse, for instance. Let us know how that works out for you…

Or, you could prepare something that everybody likes! What a concept. And while you’re at it, why not try something that’s a little retro; like fondue. That’s making a real comeback these days. I’m sure you’ve got one of those little pots, with the heating stand and the utensils and everything. All you have to do is find it! Try the attic or the back of the closet first. (Or maybe your mom still has it?)

Once you’ve gotten all the equipment out and checked (I hope you didn’t lose your eyebrows trying out the napalm Sterno heater), then you can gather together all the ingredients to make this tasty appetizer:

Fondue Pot

You Did Find Yours, Yes?

I dug way back into the archives of Dad’s Cookbook to find this one for you. It’s one I tried out over five years ago, and I still make it for smaller gatherings. (The kind of guest I usually have you don’t want too many of, or you’ll have to make a bathtub-full of this dip. Then you throw your back out with the chopchopchop on the veggies and bread. Oy!)

This recipe is a bit like having French Onion Soup, only with cheese instead of broth. How great is that?

You can make this fondue with almost any melting cheese you like. Be aware that a sharp Cheddar will work, but you might find the taste overpowering after a few dips. I’d recommend you stay with Swiss, Jarlsberg, Gouda or Gruyere, or similar cheeses. Or go “exotic” with a Mexican cheese like Queso Asadero. You can even mix-and-match to get just the flavor your want.

Here’s the real beauty of this dish: You cut up and store the dipping goodies well ahead of time! I use ciabatta , croutons, rye bread, and all sorts of veggies. Just be sure you can stick a dipping fork in it. You can even serve apple wedges and other fruit; this fondue dip is That Versatile!

This recipe isn’t rated in Dad’s Cookbook yet; so if you try it out, let us know what you think! We use a special rating system for our recipes; maybe you can use that? If you rate this recipe for us, we’ll send you a free copy of one of our Cooking Guides: The Compleat Cheeses of Mexico, The Compleat World’s Quickest Bar Guide, or The Compleat Wine and Food Pairing Guide

Enjoy the (Cheesy Hot Dip) Heat!

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