Apologies and Fondue

To start, I have to say that I am so sorry for being a slacker on getting the prayers up on Mondays! I know that there are several of you out there that appreciate them, and I just need to type them out and schedule them to post. My Monday mornings have been getting away from me lately, and I just need to get on the ball!

I hope that everyone's 2011 is off to a good start! We rang in the new year with good friends, and we had cheese and chocolate fondue. We have been doing fondue on New Year's Eve for the last 3 years, and it started when my sister in law and I were discussing how we both had fondue pots from our weddings, but they had never been used!

We decided that this was a culinary tragedy, and we came up with a solution! And thus "Fondue Year's Eve" was born! :) The first year we did it, I wasn't happy with the fondue recipes that I made, but then last year I struck liquid fondue gold! You know the recipes are good when all the fondue gets eaten!

Fondue also makes a fun date, and this weekend, DH and I are going out to dinner and coming home for some chocolate fondue! :)

I am putting the recipes below. :) Also, I really do want to do a recipe tab on my blog, but I have to figure out how first! Stay tuned....

The first recipe is a pesto cheese fondue, and it is FANTASTIC! It is from the Cuisinart booklet that came with our fondue pot.

Pesto Cheese Fondue

1 lb. part skim mozzarella cheese shredded

8 oz. Italian Fontina shredded

6 oz. Provolone shredded

2 Tbs. cornstarch

1 Tbs extra virgin olive oil

1 oz. shallot, peeled, chopped

1 clove garlic, peeled, chopped

2 cups dry white wine (Pinot Grigio)

6 Tbs. pesto 

Place cheeses in a large bowl and sprinkle with corn starch; toss to completely coat. Reserve

Heat olive oil in the fondue pot using setting 5 1/2 or 6. Cook the chopped shallot and garlic until tender and just golden, about 1 minute. Add the wine and bring to a simmer. Reduce the temperature setting to 3 1/2. Gradually add the cornstarch coated cheese mixture one handful at a time, while stirring with a plastic or coated whisk. Allow each handful of cheese to melt completely before adding more. Do not rush! When all the cheese has been added, stir in the pesto. Set the temperature at a 3. The fondue should simmer but never boil. 

Serve with bread cubes, roasted potatoes, chicken and beef chunks, assorted veggies, etc. :)

The chocolate fondue is from Chef Michael Chiarello on The Food Network 

Ingredients

• 2 tablespoons sugar
• 1 cup heavy cream
• 8 ounces chopped bittersweet chocolate
• 1 tablespoon butter
• 1 tablespoon cabernet sauvignon
• Pound cake cubes, for dipping
• Strawberries, cleaned, for dipping
• Biscotti bits, for dipping

Directions

In a microwave-safe bowl, mix the sugar, heavy cream, chocolate, and butter together and microwave for 2 minutes.

Take out of microwave and give it a quick whisk. Add wine and whisk again. Transfer to a fondue pot with a flame underneath. Serve with pound cake cubes, strawberries, marshmallows, chocolate chip cookies, rice krispy treats, pretzels, or whatever else satisfies yous sweet tooth! 

ENJOY!!!