On Mon, 03 Mar 2008 20:13:45 GMT, (Little
Malice) wrote:

>One time on Usenet, said:
>> On Sun, 02 Mar 2008 20:03:37 GMT, (Little
>> Malice) wrote:
>>
>> >After five years of saying "we should do this", my little group of
>> >eight (us and five friends) finally had a fondue party last night.
>> >
>> >Two of our four fondue pots contained hot peanut oil. We had chicken,
>> >two kinds of fish, and some nice sirloin steak, all in 1-inch chunks.
>> >The veggies included mushrooms, asparagus, zucchini, onions, broccoli,
>> >and cauliflower. Two kinds of batter (one with beer).
>> >
>> >I also had cheese fondue in one pot; aside from the veggies, we
>> >had bread chunks and crackers to dip in that as well.
>> >
>> >Lastly, chocolate fondue! One of my friends had gotten a small,
>> >candle-warmed pot with chocolate bits for melting. We had cookies,
>> >pretzels, and marshmellows to dip. I couldn't find any decent
>> >strawberries and forgot about bananas, dang it. But it was
>> >all very good. Unfortunately, we've got a ton of leftovers, so
>> >three of them are coming back tonight to help kill off the
>> >leftovers. Bummer... ;-)
>>
>> Sounds like you all had fun and good food.
>>
>> Bummer about having to have so much fun and good food all over again.
>
>*Grin* We still had a bit leftover after the second night, but very
>little. It was fun and we plan to make it an annual thing...


Our friends and us do fondue a few times a year. Even with a larger
group it can still be fun if you've got enough pots. One of the
nicest parties I've ever been to was a fondue party on a boat. Even
with about 30 people it was still very intimate. Although I love the
more traditional styles, once in awhile I'll try something different
in addition. I don't have the exact recipe I've used handy, but this
one looks about right. I make precooked mini meatballs for dippers
also. It's always a big hit.

Lou

From he

http://www.thatsmyhome.com/venettos/fondue.htm



Sun-Dried Tomato Pizza Fondue

2 T. extra-virgin olive oil

1 medium onion, chopped

1/2 cup finely chopped sun-dried tomatoes (not packed in oil) or
sun-dried tomato salad bits

1 garlic clove, minced

1/2 t. dried basil

1/2 t. dried oregano

1/4 t. crushed hot red pepper flakes

1 C. dry white wine

8 oz. shredded mozzarella cheese

4 oz. sharp Provolone cheese, shredded

2 oz. freshly grated Parmigiano Reggiano cheese

1 T. cornstarch

Crusty French or Italian bread, cut into bite-size cubes

Salami cubes

Pepperoni wedges

Baby artichoke hearts

Raw red bell pepper slices

Raw zucchini wedges

In a medium, heavy-bottomed saucepan, heat oil over medium heat. Add
onion and cook, stirring often, until translucent, about 4 minutes.
Add sun-dried tomatoes, garlic, basil, oregano and hot-pepper flakes.
Stir until garlic is fragrant, about 1 minute. Add wine and bring to a
simmer. In a medium bowl, toss mozzarella, Provolone and Parmigiano
Reggiano cheeses with cornstarch.

Add cheese, a handful at a time, into saucepan, stirring until first
addition is melted before adding another. Let fondue come to a bare
simmer; do not boil. Transfer cheese to a fondue pot, keep warm over a
fondue burner. Serve immediately with dipping ingredients of your
choice.

Makes 6 to 8 servings.