FONDUE is most definitely making a comeback! From its heyday in the 1970s – along with wide-collared shirts, palm trees and flamingos on the pockets of body shirts, and brown corduroy trousers ( or was that just my husband . . . ?!), fondues have once again come into their own as the perfect meal for entertaining.
You can pre-prepare everything, they are easy and fun to make, there are a myriad flavour variations and different dippers, and most of all – they are great fun to eat!
So dig out your fondue pot ( or electric skillet or crock pot) and enjoy this classic.
The making of the fondue is quick ( about 10 minutes), so have your dippers planned out and ready to go.
Let your imagination run wild for what you’d like to use for fondue-dippers . . . traditionally toasted bread cubes are used in the recipe below, but why limit yourself?
As well as toast cubes, you can choose chunks of steamed and seasoned zucchini, cubed leftover roasted chicken, chunks of oven-roasted sweet potato, or tortellini.
If using vegetables, make sure to cook only until tender and still quite firm, otherwise it may be difficult to keep the pieces on the forks.
Also important is to know that if you are using a classic fondue pot or crock pot, be sure to make the fondue in a separate heavy bottomed pot and then transfer to the fondue pot to keep warm and bubbling away.
If you’re using an electric skillet to both cook and serve, you’ll be set to do it all in one dish.