Nope, you didn’t just step into the 1970s. We’re still here in 2016. But that doesn’t mean you can’t break out your retro fondue pot, because this old-school food trend makes an ideal party-time spread, especially during the holiday season. On this morning’s all-new episode of The Kitchen, the co-hosts introduced two fondue recipes — one savory, one sweet — sure to wow your crowd with their hands-on dipping and eating potential. Read on below for top ideas from Marcela Valladolid and Sunny Anderson, then check out more cozy, comforting recipes from today’s Winter Lodge episode.
For a new take on your appetizer buffet, try Marcela’s Poblano and Corn Queso Fundido, a richly decadent melted cheese mixture made smoky with the addition of charred poblano peppers. Sliced chorizo, bread cubes and chicken make ideal dippers, which you can wrap up in warm tortillas for a hearty start to your holiday meal.
Fondue — that beautifully bubbly pot of melted cheese — is classically made from a mixture of Emmental and Gruyère cheeses. While there’s nothing wrong with going old-school, chefs are taking terrific liberties with the stalwart Swiss recipe. Here are three delicious new takes on a retro favorite. Photo by Scott Suchman for Garrison
It’s impossible to go wrong with fondue. You can go the savory route and dunk chunks of bread into a bowl of thick and velvety melted cheese, or you can opt for the sweet variation and dip strawberries, marshmallows and other goodies into a warm pot of chocolate. Both options are deliciously decadent, but which is better?
Food Network Magazine wants to know which side you’re on: chocolate or cheese. Vote in the poll below and tell FN Dish what type of fondue you prefer.
When I was in my mid-20s, some girlfriends and I started a Valentine’s Day tradition. Being that we were all single at the time, we chose to spend the evening of February 14 together instead of pining over ex-boyfriends and lost loves.
My friend Cindy would be on cocktail duty. Ingrid was in charge of selecting the movie. Una always brought the appetizers. And I took care of making our chosen dinner — fondue.
We’d start with a pot of cheese fondue with bread, steamed broccoli and grilled chicken for dipping. Once we’d had our fill of the savory course, I’d bring out a small pot of chocolate fondue with strawberries, orange segments, pound cake cubes and pretzel sticks. It was such a fun way to celebrate our loving friendships on a day most often reserved for romance.
Who says you can’t play with your food? Fondue is a warm bath of melted cheese, chocolate or blended fruit puree just waiting for you to dunk something into it. Best served with cubes of bread or freshly chopped fruits or vegetables, fondue can be made in a classic fondue warming pot or on the stove and later plated. Our savory and sweet fondue recipes below are quick-to-prepare snacks or light meals, so grab a fondue fork and start dipping.
Food Network Magazine’s traditional Fondue (pictured above) is made with gooey-good Gruyere cheese, crisp white wine and a healthy splash of cognac. Serve along with slices of tart green apples to balance the richly flavored cheese.
The best parts of a Peep are the little eyes and nose. No, for real. They’re tiny dots of chocolate and everyone knows that chocolate and marshmallow is one of the more amazing comfort food combinations (right up there with peanut butter and jelly). The problem is that there’s not enough chocolate on the bunny or chicks face to really satisfy. The good people at Just Born recognize the wonder of marshmallow Peeps + chocolate and came out with chocolate-covered Peeps a few years ago. They’re more expensive than the original though, and the chocolate coating is sort of chemical-y tasting. So it’s best to do-it-yourself. Homemade chocolate fondue is super-easy to make (tip: you can even make it in the microwave), and assorted Peeps and fruit and whatever else you like to dip look quite festive on a platter. Make it for Easter, or after Easter with all the leftover candy.