Crab and Cheddar Fondue – A Sophisticated Dip
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.
Jalepeno Fondue with Homemade Tortillas – Turn up the Heat
Fondues may come from the French region of Switzerland, but variations on the fondue idea could be adapted to fit almost every cuisine. Here is a Mexican adaptation that is sure to please those who crave heat in their sauces. Read more »
Cheese Fondue Gruyere – Two Meals in No Time
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.
Brie Cheese Fondue Dip that Kicks
- Image by st_gleam via Flickr
Fondue Cheese- the Non-Chocolate Fondue of Choice
My first experiences with fondue were as a small child in the 70′s. I come from a large family (nine kids) with a mother who was an amazing cook. Our fondue was just another notch in my mother’s endless and yummy repertoire. And the fondue set was not fancy, but it’s contents were mouth-watering. I remember her fondue well; two pots full of heaven. Most often, we dipped into the twin pots of comfort, cheese and chocolate. The dipping selections were also premium–breads, meatballs, vegetables, and sausage for the cheese and bananas, strawberries, nuts and candies for the chocolate.
