Rose Fondue

Dawn and I wanted to be sure to post something for our triumphant return. We have managed to squeeze out enough time in the past 45 days to cook a few meals here and there. We’ve done our best to take photos of everything we felt was blog worthy. Some of the photos aren’t our best, but come on people, we’ve been busy!

As many of you may know by now, we like cheese. So it seems appropriate that we start 2012 off on a cheesy foot. Hopefully some of you out there have tried our champagne brie pesto fondue. If not, I urge you do so, and to give this lovely fondue a try. It’s still winter. It’s cold out, the wind is howling and when the weather is bad, it doesn’t get much better than to gather around a table with friends or family and dip some of your favorite foods into rich and flavorful melted cheese. Here’s the recipe.

-          4 ounces Gruyere cheese

-          8 ounces mild white cheddar or  swiss

-          8 ounces rose wine

-          1 garlic clove

-          3 teaspoons cornstarch

Directions:

Rub the inside of the fondue pot with the cut side of the garlic. Add the wine and heat to a heavy simmer. In a medium bowl, toss the cheese with the cornstarch. Stir into the fondue pot by small handfuls until cheese is melted.

As we highlighted in our Pesto, half of the fun with fondue is what you choose to dip. For this rendition we steamed some baby carrots & broccoli, sliced an apple, cooked some beef and vegetarian sausage and sliced some fresh bread. Enjoy!