Types of FondueIn the 1800s, Swiss villagers combined wine with over-aged Emnenthaler and Gruyeye cheeses to create a sauce for dipping stale crusts of bread. When fondue pots were the rage in the '70s, cooking meats and vegetables was fashionable, and sweet German chocolate melted with light cream filled dessert fondue pots. That was just the beginning.
For Starters Mexican Fondue is served chilled from your fondue pot. This blend of chili sauce, cream cheese, cream, Tabasco sauce and spices goes with bread, crackers, or chips. Add onions and browned ground beef, heat up the fondue pot, and serve with tortilla chips.
The Main Event Be aggressive. Get one fork cooking with boneless turkey breast and another with chunks of new potatoes. Serve with gourmet sauces (no catsup, please). Mix ground beef, onions, breadcrumbs and seasonings; form into 1-inch meatballs with a cube of your favorite cheese pressed inside. Place in wire spoons to cook. Dip in barbecue, tomato-basil or honey mustard sauces. Turn fondue pots into an Italian festival. Into 1 x 2-inch pieces of bread dough fold pepperoni or cooked Italian sausage and mozzarella cheese, or even a little ricotta or feta cheese. Seal edges tightly, fry until golden brown. Dip in pizza sauce and Parmesan.
The Grand Finale |





