Wednesday, September 22, 2010

Fondue Night!

I love fondue! It's so versatile. You can serve whatever you want to use as dippers and everyone can have something they like. You don't have to have a fondue pot to serve it, either, just keep it in a saucepan and reheat as necessary. Ours generally gets eaten so quickly that there's no need to heat it up!
Cheddar Cheese Fondue for dinner! Here, I served it with cubed chicken (seasoned and sauteed), baby carrots, roasted potatoes, and little rolls stuffed with spinach and cheese. It was all good, though I confess that the potatoes nearly caused strife when there were only a few left. Fortunately, no one was stabbed with a fondue fork, but it was a close call. :) I'm always amazed, too, at how many veggies the kids will eat when they can dip them in cheese sauce.

Roasted Rosemary Potatoes
3 potatoes, scrubbed and diced
2-3 tablespoons olive oil
salt and pepper
2 teaspoons chopped fresh rosemary

This is a very simple, to-your-taste recipe. Just toss the potatoes with the olive oil and seasonings. I don't actually measure anything for this, so the amounts are all approximate. Bake on a foil-lined baking sheet in a 400 degree oven for 20 minutes. Take out and stir around, flipping over the potatoes. Bake for an additional 15-20 minutes or until the potatoes are golden brown.

Dessert -- Double Chocolate Fondue. Wow. This is incredibly rich, but -- wow. Here's a link to the deliciousness. I served it here with marshmallows, apples, bananas (not pictured), and rolls stuffed with peanut butter and strawberry jam.

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