Captain America: Well, what about you and Stark? How do I know you two haven’t been fondue-ing?

Agent Carter: You still don’t know a bloody thing about women.

I’ve been meaning to try fondue for a while now, and this weekend, we finally gave it a go! I borrowed a cute little fondue pot I brought my mom for Christmas from Japan a few years ago, and set to work making a cheese recipe I found on this fondue website.

We dipped bread, steamed broccoli, red & yellow bell peppers, grilled zucchini and gnocchi into our cheese. I got the idea to use gnocchi from my sister-in-law, who said she had it at a recent fondue dinner party she attended. The meal was SO good, but we ate way too much!

I used the recipe below for the cheese:

Beer Cheddar Fondue: Welsh Rarebit Fondue Recipe

30 ml	(2 Tbsp)	Butter
250 ml	(1 cup)	Beer (Ale)
550 g	(1 lb)	Aged cheddar cheese, shredded
30 ml	(2 Tbsp)	Flour
2 ml	(1/2 tsp)	Cayenne pepper
5 ml	(1 tsp)	Dry mustard
		Salt and pepper

1. Melt the butter in the cheese fondue pot.

2. Add beer and warm it up without bringing it to a boil. (We used Honey Badger from Short’s Brewing Company.)

3. Reduce heat. Mix the shredded cheese with flour, and gradually add the cheese/flour mixture.

4. Mix with wooden spoon and let it melt. Keep adding more cheese until all of it is melted.

5. Add remaining ingredients.

6. Add salt and pepper to taste.

7. If the mixture is too hard, add beer. If the mixture is too soft, add cheese.

8. Dip toast into the melted cheese.

9. Let the toast cool off for a few seconds, then enjoy and repeat but no double-dipping!

(Recipe taken from bestfondue.com)

 

What kinds of fondue have you tried, and what kinds of food did you dip in it?