Seafood fondue can make any occasion special. Crab usually isn’t an everyday fare, but more of a rare occasion, at least in my family. Therefore, something as simple as crab can boost fondue to a very upscale meal choice. Of course crab could be used as a dipper, but it can also pack some punch as part of the fondue, too. It adds texture and a depth of flavor that reallly complements the cheese and fruitiness of the dip.

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It is so fun to put out large platters of dippers with your cheese fondue.  While the cheese fondue recipe is important, the dippers can really pack the most punch.  They must be fresh and well-thought out.  I love variety from multi-grain crackers and breads, to fruit and roasted veggies.  The more veggies, the better in my book.

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If you are new to fondue, then the choices may seem overwhelming. Do you start with a traditional fondue or go for a more modern twist? There are too many options and you may not know where to start, so it seems easier just to try something you are comfortable with. In this post I’m offering a more modern Cheddar Cheese Fondue and a traditional one with Gruyere and Emmenthaler cheese. Since the traditional cheeses may be harder to find, the cheddar fondue may be more user friendly. Of course white whines and kirsch brandy can be used instead of juice, too. It is all up to you. You can substitute the white wine for the white grape juice and brandy for the lemon juice.

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It’s a busy night, you’re home from work late and you haven’t thought of what to serve for dinner.  A short stop at the grocery store and you can have a meal on the table that is warm and comforting in just half an hour.  Plus, the leftovers for tomorrow can be repurposed for another yummy, appetizing, simple meal.

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