I remember my last big Fondue Party. We had 10 people and it was the new episode for Dallas-Who Shot Jr. I'm not sure of the year, but sometime in the late 70's. 10 people as you can imagine was a big challenge. We had boiling oil for the chicken & steak, three different types of cheeses and a chocolate fondue. Also, at the stove top, was a friend making crab rangoon, deep fried. There was a lot going on, but everyone had so much fun. Oh, we also had a healthy Caesar salad, not much of that was eaten.
Recently, I went to the Melting Pot with friends in Las Vegas. It was very expensive and disappointing. The cheeses were adequate as was the service. What happened to the Fondue Party's of yesteryear? To socializing and dripping cheese on your good tablecloth and losing your bread cubes in the cheese. I think we need to bring back Fondue Party's. And with that, I have a few good Fondue books for sale on my Amazon storefront, www.amazon.com/stores/oneofakindcookbooks and a couple of recipes to share with you. And I encourage you to try a Fondue Party with your friends!
The Fondue Party Cookbook by Beth Merriman for $19.99
Fondue by Fiona Smith for $8.95
Fondue by Szwillus for $5.00
The Fondue Cook Book by Dan Callahan for $23.99
Better Homes and Gardens Fondue and Tabletop Cooking for $12.99
The Gold Medal Fondue Cookbook for $3.99
It's Fun to Fondue by M.N. Thaler for $21.99
The Beta Sigma Phi Fondue & Buffet Cookbook for $19.99
Now for a recipes:
from the The Fondue Party Cookbook by Beth Merriman
Cheese Strata
12 slices of day-old bread
1/2 pound shredded cheddar cheese
4 eggs
2 1/2 cups milk
1/2 tsp prepared mustard
1 tbsp minced onion
1 tsp salt
Dash Tabasco sauce
Trim crusts from bread. Arrange 6 bread slices in greased baking dish 12x8x9 or 11x9; cover with cheese and then cover with remaining bread slices. Beat eggs, blend in milk and remaining ingredients; pour over bread. Chill 1 hour. Bake uncovered in a 325F oven for about 30 minutes or puffy and brown. Serve at once. Makes 6 servings.
from It's Fun to Fondue by M.N. Thaler
Fondue Suisse
1 pound Swiss cheese, finely diced
3 tbsp flour
1 clove garlic
2 cups dry white wine
1 tbsp lemon juice
1/2 cup kirsch
1/8 tsp salt
1/4 tsp white pepper
1/8 tsp nutmeg
dunkables
Place cheese in a bowl, sprinkle flour, mix lightly. Cut garlic in halves, rub inside of fondue pot until well flavored then discard garlic.
Pour white into pot and place over low heat until bubbles start rising to the surface (DO NOT BOIL). Add lemon juice at this point if required. Add cheese by handfuls, constantly stirring with wooden fork or spoon until cheese is melted. Be sure each handful is melted before you add the next. After last of cheese has been added and mixture begins to bubble, quickly add kirsch and seasoning, stirring until blended.
Serves 4
Happy Cooking!
The Fondue Party Cookbook by Beth Merriman for $19.99
Fondue by Fiona Smith for $8.95
Fondue by Szwillus for $5.00
The Fondue Cook Book by Dan Callahan for $23.99
Better Homes and Gardens Fondue and Tabletop Cooking for $12.99
The Gold Medal Fondue Cookbook for $3.99
It's Fun to Fondue by M.N. Thaler for $21.99
The Beta Sigma Phi Fondue & Buffet Cookbook for $19.99
Now for a recipes:
from the The Fondue Party Cookbook by Beth Merriman
Cheese Strata
12 slices of day-old bread
1/2 pound shredded cheddar cheese
4 eggs
2 1/2 cups milk
1/2 tsp prepared mustard
1 tbsp minced onion
1 tsp salt
Dash Tabasco sauce
Trim crusts from bread. Arrange 6 bread slices in greased baking dish 12x8x9 or 11x9; cover with cheese and then cover with remaining bread slices. Beat eggs, blend in milk and remaining ingredients; pour over bread. Chill 1 hour. Bake uncovered in a 325F oven for about 30 minutes or puffy and brown. Serve at once. Makes 6 servings.
from It's Fun to Fondue by M.N. Thaler
Fondue Suisse
1 pound Swiss cheese, finely diced
3 tbsp flour
1 clove garlic
2 cups dry white wine
1 tbsp lemon juice
1/2 cup kirsch
1/8 tsp salt
1/4 tsp white pepper
1/8 tsp nutmeg
dunkables
Place cheese in a bowl, sprinkle flour, mix lightly. Cut garlic in halves, rub inside of fondue pot until well flavored then discard garlic.
Pour white into pot and place over low heat until bubbles start rising to the surface (DO NOT BOIL). Add lemon juice at this point if required. Add cheese by handfuls, constantly stirring with wooden fork or spoon until cheese is melted. Be sure each handful is melted before you add the next. After last of cheese has been added and mixture begins to bubble, quickly add kirsch and seasoning, stirring until blended.
Serves 4
Happy Cooking!
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