HAPPY NEW YEAR!!
I hope your Christmas and New Years was full of laughter, food, and family.
Here in NC, we’re getting ready for the whopping 1″ of snow that may or may not come tomorrow afternoon. Everyone is flipping out and shopping for everything you need when everything shuts down from electricity to schools.
Daughter #2 is till home until Sunday so we’re enjoying spending time with her.
Last Christmas she bought us a fondue set. She knows that my favorite restaurant is The Melting Pot . If you’ve never been to this wonderful restaurant, you’re either going to love it or hate it. I’ve met both types of people. Your meal starts with cheese fondue served with bread bread, vegetables and fruit. The next course is a salad with the house dressing which is heaven in a bottle! Next is your meat and vegetables cooked in either court bouillon (seasoned vegetable broth) or coq au vin (burgundy wine mushrooms, scallions, and garlic) or bourguignonne (European style with canola oil, panko flakes, and sesame tempura batter).
Last but not least is dessert. They have so many options but all include chocolate and that’s what’s important!! You can dip Rice Krispie treats, marshmallows, pound cake, brownie, and strawberries.
Today, we decided to make the cheese fondue so I found a copycat recipe on Copycat.com.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1 cup Coors Light beer
- 4 tsp garlic chopped
- 2 tsp dry mustard powder
- 4 tsp Worcestershire sauce
- 12 ounces medium-sharp Cheddar Cheese shredded
- 4 ounces Emmentaler Swiss cheese
- 4 Tbsp corn starch or all-purpose flour
Ingredients
|
|
- Shred the cheeses or slice into small cubes. Coat the cheese with cornstarch.
- Turn on the fondue pot to high heat.
- Place beer, garlic, dry mustard, and Worcestershire in the pot and combine well.
- When the beer mixture is warm, add one-third of the cheese and whisk very well.
- Once the cheese has been incorporated well, continue to whisk in the cheese until it is all incorporated. Whisk until the cheese is smooth.
- Keep fondue between 120-140°F while serving. Too hot and it'll burn, too cool and it'll solidify. Most electric pots have a "warm" setting that's perfect for this.
We found pretzel bites at Walmart and we picked up broccoli and baby carrots to also dip into the cheese. WOW!!! Was it delicious!! Just as good as Melting Pot. you can also use cauliflower, apple slices, or any bread that won’t break when dipping.
Again, I wish everyone a happy New Year! Anyone make a resolution list? Not me. I always disappoint myself. I just want to be better than before ~ kinder, more generous, more disciplined with exercise and diet. Oh yea, and my first cruise!!! Can’t wait to share the fun with you!!
Love y’all,
Linda
