Fondue for two sounds nice, but lately I’ve been doing fondue for five. My kids get so excited when they hear we are having fondue and although we’re talking some serious cheese, I know I will get them to eat their veggies.
Fondue is the perfect family night IN. Get your kids involved by letting them choose the cheese and their favorite items to dip. You can all delight in the ooey gooey goodness. Serve a salad on the side and dinner is served.
It ‘s best to make fondue in a special pot, I use this one from Emile Henry, it is the perfect size for 6-8 people and looks great going from stove top to table top.
I a tried a variety of different flavors, from spicy to savory to sweet, using different cheeses, different liquids and different dippers and you really can't go wrong.
This cheddar fondue is made with a mix of Natural & Kosher cheddar and Monterrey Jack. I used hard apple cider as the liquid, but you can easily use apple juice, sparkling wine or beer. Our favorite dippers were homemade soft pretzels and lightly steamed broccoli, so you get the perfect crunch.
My pesto fondue was made using a blend of Mozzarella, Muenster and Fontina, once the cheese had melted and startled to bubble, I swirled in a Spinach Walnut Pesto. I made some crispy polenta squares to dip and roasted artichoke bottoms, mushrooms and cauliflower.
The Dill Havarti fondue was equally delicious with oven-roasted fingerling potatoes. To make a fondue you just need a bit of liquid, some cornstarch to thicken the base and lots of cheese. When hot and gooey, take it to the table and set on a trivet or special warming rack with asterno light to keep the cheese melty. If you don't have a fondue pot, go out and buy one today and share some of your tremendous cheese recipes with us here at Joy of Kosher!
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This post was part of an ongoing partnership with Natural & Kosher Cheese and the prize is supplied by Emile Henry. All thoughts and opinions are my own.