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... ;-)

--
Jani in WA

"Little Malice" > wrote in message
...
> 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.
>
>
[snippity]

Sounds like lots of fun and sounds delicious, too!

(Little Malice) wrote in
:

> 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.

Sounds wonderful.

> 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.

Fun.

> 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... ;-)

Yeah real bummer. lol

On Sun 02 Mar 2008 01:25:55p, sandi told us...

> (Little Malice) wrote in
> :
>
>> 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.
>
> Sounds wonderful.
>
>> 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.
>
> Fun.
>
>> 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... ;-)
>
> Yeah real bummer. lol
>
>

I really love fondue and yet haven't made it in years. It's time to dig
out the fondue pot again...we usually do beef.

--
Wayne Boatwright
-------------------------------------------
Sunday, 03(III)/02(II)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
12wks 9hrs 50mins
-------------------------------------------
The 'poor cat in the rain' look.It
never fails.
-------------------------------------------

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.

koko
---
http://www.kokoscorner.typepad.com
updated 2/24
"There is no love more sincere than the love of food"
George Bernard Shaw

On Mar 2, 4:15*pm, Wayne Boatwright >
wrote:
> On Sun 02 Mar 2008 01:25:55p, sandi told us...

> I really love fondue and yet haven't made it in years. *It's time to dig
> out the fondue pot again...we usually do beef.

Probably in the same cabinet as mine.....above the refrigerator....way
in the back!
I think we got that for a wedding present way back in 1970.....and it
is harvest gold.

Brawny > wrote in

s.com:

> On Mar 2, 4:15*pm, Wayne Boatwright
> > wrote:
>> On Sun 02 Mar 2008 01:25:55p, sandi told us...
>
>> I really love fondue and yet haven't made it in years. *It's
>> time to dig
>
>> out the fondue pot again...we usually do beef.
>
> Probably in the same cabinet as mine.....above the
> refrigerator....way in the back!
> I think we got that for a wedding present way back in
> 1970.....and it is harvest gold.

Avacado green here.

On Sun 02 Mar 2008 03:49:00p, Brawny told us...

> On Mar 2, 4:15*pm, Wayne Boatwright >
> wrote:
>> On Sun 02 Mar 2008 01:25:55p, sandi told us...
>
>> I really love fondue and yet haven't made it in years. *It's time to dig
>
>> out the fondue pot again...we usually do beef.
>
> Probably in the same cabinet as mine.....above the refrigerator....way
> in the back!
> I think we got that for a wedding present way back in 1970.....and it
> is harvest gold.
>

Ours is a George Jensen stainless steel set with matching skewers that I
bought back in 1966. Really a beautiful set. I don't think I've used it
in the past 25 years...but it's time. :-)

--
Wayne Boatwright
-------------------------------------------
Sunday, 03(III)/02(II)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
12wks 5hrs 45mins
-------------------------------------------
Yield to oncoming traffic.
-------------------------------------------

"sandi" > wrote in message
anews.com...
> Brawny > wrote in
>
> s.com:
>
>> On Mar 2, 4:15 pm, Wayne Boatwright
>> > wrote:
>>> On Sun 02 Mar 2008 01:25:55p, sandi told us...
>>
>>> I really love fondue and yet haven't made it in years. It's
>>> time to dig
>>
>>> out the fondue pot again...we usually do beef.
>>
>> Probably in the same cabinet as mine.....above the
>> refrigerator....way in the back!
>> I think we got that for a wedding present way back in
>> 1970.....and it is harvest gold.
>
> Avacado green here.

Hey! I had a kitchen in avocado green and harvest gold! But then, I guess
everyone did at that time.

Felice

"Felice" > wrote in
:

>
> "sandi" > wrote in message
> anews.com...
>> Brawny > wrote in
>>
>> oup s.com:
>>
>>> On Mar 2, 4:15 pm, Wayne Boatwright
>>> > wrote:
>>>> On Sun 02 Mar 2008 01:25:55p, sandi told us...
>>>
>>>> I really love fondue and yet haven't made it in years. It's
>>>> time to dig
>>>
>>>> out the fondue pot again...we usually do beef.
>>>
>>> Probably in the same cabinet as mine.....above the
>>> refrigerator....way in the back!
>>> I think we got that for a wedding present way back in
>>> 1970.....and it is harvest gold.
>>
>> Avacado green here.
>
> Hey! I had a kitchen in avocado green and harvest gold! But
> then, I guess everyone did at that time.
>
> Felice

I had a brown colored stove at one time. It was right before the
green and gold came into vogue. Was there a designer name for that
color I wonder?

On Sun 02 Mar 2008 07:14:24p, sandi told us...

> "Felice" > wrote in
> :
>
>>
>> "sandi" > wrote in message
>> anews.com...
>>> Brawny > wrote in
>>> oup
>>> s.com:
>>>
>>>> On Mar 2, 4:15 pm, Wayne Boatwright
>>>> > wrote:
>>>>> On Sun 02 Mar 2008 01:25:55p, sandi told us...
>>>>
>>>>> I really love fondue and yet haven't made it in years. It's time to
>>>>> dig
>>>>
>>>>> out the fondue pot again...we usually do beef.
>>>>
>>>> Probably in the same cabinet as mine.....above the
>>>> refrigerator....way in the back!
>>>> I think we got that for a wedding present way back in 1970.....and
>>>> it is harvest gold.
>>>
>>> Avacado green here.
>>
>> Hey! I had a kitchen in avocado green and harvest gold! But
>> then, I guess everyone did at that time.
>>
>> Felice
>
> I had a brown colored stove at one time. It was right before the
> green and gold came into vogue. Was there a designer name for that
> color I wonder?
>
>

My mom had one, too. It was called copper or coppertone.

--
Wayne Boatwright
-------------------------------------------
Sunday, 03(III)/02(II)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
12wks 4hrs 35mins
-------------------------------------------
'Calvin suddenly realizes the world
has no Hue, Value, or Chroma!'
-------------------------------------------

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.

That's the best way to do it. Much more fun with a few friends.

--
Queenie

*** Be the change you wish to see in the world ***

Wayne Boatwright > wrote in
3.184:

> On Sun 02 Mar 2008 07:14:24p, sandi told us...

>> I had a brown colored stove at one time. It was right before
>> the green and gold came into vogue. Was there a designer
>> name for that color I wonder?

> My mom had one, too. It was called copper or coppertone.

Ah yes! Thanks Wayne!

In article s.com>,
lid says...
> Brawny > wrote in
>
> s.com:
>
> > On Mar 2, 4:15*pm, Wayne Boatwright
> > > wrote:
> >> On Sun 02 Mar 2008 01:25:55p, sandi told us...
> >
> >> I really love fondue and yet haven't made it in years. *It's
> >> time to dig
> >
> >> out the fondue pot again...we usually do beef.
> >
> > Probably in the same cabinet as mine.....above the
> > refrigerator....way in the back!
> > I think we got that for a wedding present way back in
> > 1970.....and it is harvest gold.
>
> Avacado green here.
>

My parents had one in burnt orange.

On Mon, 03 Mar 2008 01:20:06 GMT, Wayne Boatwright
> wrote:

>
>Ours is a George Jensen stainless steel set with matching skewers that I
>bought back in 1966. Really a beautiful set.

Probably expensive too.

>I don't think I've used it in the past 25 years...but it's time. :-)

What's old is new again!


--
See return address to reply by email
remove the smile first

On Sun 02 Mar 2008 08:24:52p, told us...

> On Mon, 03 Mar 2008 01:20:06 GMT, Wayne Boatwright
> > wrote:
>
>>
>>Ours is a George Jensen stainless steel set with matching skewers that I
>>bought back in 1966. Really a beautiful set.
>
> Probably expensive too.

Yes, it was, but it was at a time when I worked as a designer. Our studio
could order just about anything from any source and I took great advantage
of it. Employees were able to buy at company invoice price. I bought
George Jensen sterling flatware, Wedgewood china, Christofle and Lalique
crystal, and a lot of other higher end things. Sure as hell couldn't
afford it today. :-)

>>I don't think I've used it in the past 25 years...but it's time. :-)
>
> What's old is new again!

If you wait long enough! :-)))

--
Wayne Boatwright
-------------------------------------------
Sunday, 03(III)/02(II)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
12wks 3hrs 30mins
-------------------------------------------
Writing is essentially weeding out
your own stupidity. --Bill Gilbert
-------------------------------------------

T > wrote in
:

> In article
> s.com>,
> lid says...
>> Brawny > wrote in
>>
>> oup s.com:
>>
>> > On Mar 2, 4:15*pm, Wayne Boatwright
>> > > wrote:
>> >> On Sun 02 Mar 2008 01:25:55p, sandi told us...
>> >
>> >> I really love fondue and yet haven't made it in years.
>> >> *It's time to dig
>> >
>> >> out the fondue pot again...we usually do beef.
>> >
>> > Probably in the same cabinet as mine.....above the
>> > refrigerator....way in the back!
>> > I think we got that for a wedding present way back in
>> > 1970.....and it is harvest gold.
>>
>> Avacado green here.
>>
>
> My parents had one in burnt orange.

Another cool 60-70's color. :-)

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...

--
Jani in WA

"Little Malice" > wrote in message
...
>
> 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... ;-)
>
> --
> Jani in WA
>
Ah, fondue It's good stuff and makes for a fun gathering. Next time you
do a chocolate fondue (if it's the right time of year) fresh pineapple
chunks are wonderful for dipping!

Jill

jmcquown wrote:

> Ah, fondue It's good stuff and makes for a fun gathering. Next time
> you do a chocolate fondue (if it's the right time of year) fresh
> pineapple chunks are wonderful for dipping!
>
> Jill

Is there a time of year when pineapple isn't in season or available? Or
should I ask when is it best? I seem to see them year round so perhaps
I've lost touch with the pineapple growing season....?

And I think cheese fondue sounds like a great meal later this week when
I have guests coming to town and need a simple meal on their arrival
day. I imagine that then serving a chocolate fondue for dessert might be
a bit redundant or cliche, but it certainly would be a simple fix-ahead
meal.

jmcquown wrote:

> Ah, fondue It's good stuff and makes for a fun gathering. Next time
> you do a chocolate fondue (if it's the right time of year) fresh
> pineapple chunks are wonderful for dipping!
>
> Jill

In Fruitville, pineapple is my favorite, then strawberries and bananas.
For other dippables, I like pretzels, Ruffle potato chips, pound cake,
brownies.

Becca

Becca wrote:

> In Fruitville, pineapple is my favorite, then strawberries and bananas.
> For other dippables, I like pretzels, Ruffle potato chips, pound cake,
> brownies.
>
> Becca

I LOVE the combination of salty (those Ruffles you mention) and sweet
chocolate.
About 15 years ago while living in Germany a group of my friends of mine
would come over to the house during the day and we'd play progressive
gin rummy for hours. You could always gauge the PMS scale by the snacks
people would crave. Someone raiding my pantry found the necessary goods
and introduced me to munching potato chips alternating with Nestle
chocolate chips. Who knew!? It was a wonderful, yet fattening discovery!

"Goomba38" > wrote in message
. ..
> jmcquown wrote:
>
>> Ah, fondue It's good stuff and makes for a fun gathering. Next time
>> you do a chocolate fondue (if it's the right time of year) fresh
>> pineapple chunks are wonderful for dipping!
>>
>
> Is there a time of year when pineapple isn't in season or available? Or
> should I ask when is it best? I seem to see them year round so perhaps
> I've lost touch with the pineapple growing season....?
>
Peak season for Pineapples is March - July. I'm sure it's available year
round in most places, though. (There's not much of anything available in
this part of SC right now! Grrrrr.)

Jill

Goomba38 wrote:

>
> Is there a time of year when pineapple isn't in season or available? Or
> should I ask when is it best? I seem to see them year round so perhaps
> I've lost touch with the pineapple growing season....?

The stores around here seem to have pineapple almost all the time, and it
always seems to be pretty good if you pick them carefully. The best method I
have found it to look for one that you can easily pull out a leaf from the
middle of the top end.


>
>
> And I think cheese fondue sounds like a great meal later this week when
> I have guests coming to town and need a simple meal on their arrival
> day. I imagine that then serving a chocolate fondue for dessert might be
> a bit redundant or cliche, but it certainly would be a simple fix-ahead
> meal.

I think of fondue as more of a party food, not really a meal.

One time on Usenet, "jmcquown" > said:
>
> "Little Malice" > wrote in message
> ...
> >
> > 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... ;-)

> Ah, fondue It's good stuff and makes for a fun gathering. Next time you
> do a chocolate fondue (if it's the right time of year) fresh pineapple
> chunks are wonderful for dipping!

That's a great suggestion, thanks! I finally did get some bananas for
the second night and they were soooo good dipped in chocolate...

--
Jani in WA

Dave Smith wrote:
> Goomba38 wrote:
>
>> Is there a time of year when pineapple isn't in season or available? Or
>> should I ask when is it best? I seem to see them year round so perhaps
>> I've lost touch with the pineapple growing season....?
>
> The stores around here seem to have pineapple almost all the time, and it
> always seems to be pretty good if you pick them carefully. The best method I
> have found it to look for one that you can easily pull out a leaf from the
> middle of the top end.
>
Yes, that's how I learned to judge a pineapple too. The smell can be
deceptive.
>
>>
>> And I think cheese fondue sounds like a great meal later this week when
>> I have guests coming to town and need a simple meal on their arrival
>> day. I imagine that then serving a chocolate fondue for dessert might be
>> a bit redundant or cliche, but it certainly would be a simple fix-ahead
>> meal.
>
> I think of fondue as more of a party food, not really a meal.

I can easily make a cheese fondue with all the dippers, and a salad and
dessert into a casual meal.

"Goomba38" > wrote in message
...
> Becca wrote:
>
>> In Fruitville, pineapple is my favorite, then strawberries and bananas.
>> For other dippables, I like pretzels, Ruffle potato chips, pound cake,
>> brownies.
>>
>> Becca
>
> I LOVE the combination of salty (those Ruffles you mention) and sweet
> chocolate.
> About 15 years ago while living in Germany a group of my friends of mine
> would come over to the house during the day and we'd play progressive gin
> rummy for hours. You could always gauge the PMS scale by the snacks people
> would crave. Someone raiding my pantry found the necessary goods and
> introduced me to munching potato chips alternating with Nestle chocolate
> chips. Who knew!? It was a wonderful, yet fattening discovery!

Used to be a candy shop in La Conner (don't know if it's still there) that
made chocolate covered potato chips. They started with a really thick,
rippled chip. One end was left clean of chocolate. Then it was dipped half
in white chocolate and half in dark. I could do without the white on there.
Too sweet. But the chocolate side was really good.

I don't like chocolate covered pretzels though. They just seem too sweet to
me. Perhaps it is the fat in the chips that makes them good.

Julie Bove wrote:

> Used to be a candy shop in La Conner (don't know if it's still there) that
> made chocolate covered potato chips. They started with a really thick,
> rippled chip. One end was left clean of chocolate. Then it was dipped half
> in white chocolate and half in dark. I could do without the white on there.
> Too sweet. But the chocolate side was really good.

I'm with you on that one.. I can sooooo do without white chocolate. What
a waste of calories to me. I want REAL chocolate or nothing.
>
> I don't like chocolate covered pretzels though. They just seem too sweet to
> me. Perhaps it is the fat in the chips that makes them good.
>
I like the thick stick pretzels I've had in chocolate before. I think
the big granules of salt balance out the sweet. And for me, dark
chocolate (less sweet as well as dark) is always preferred.

One time on Usenet, "Julie Bove" > said:
>
> "Goomba38" > wrote in message
> ...
> > Becca wrote:
> >
> >> In Fruitville, pineapple is my favorite, then strawberries and bananas.
> >> For other dippables, I like pretzels, Ruffle potato chips, pound cake,
> >> brownies.
> >>
> >> Becca
> >
> > I LOVE the combination of salty (those Ruffles you mention) and sweet
> > chocolate.
> > About 15 years ago while living in Germany a group of my friends of mine
> > would come over to the house during the day and we'd play progressive gin
> > rummy for hours. You could always gauge the PMS scale by the snacks people
> > would crave. Someone raiding my pantry found the necessary goods and
> > introduced me to munching potato chips alternating with Nestle chocolate
> > chips. Who knew!? It was a wonderful, yet fattening discovery!
>
> Used to be a candy shop in La Conner (don't know if it's still there) that
> made chocolate covered potato chips. They started with a really thick,
> rippled chip. One end was left clean of chocolate. Then it was dipped half
> in white chocolate and half in dark. I could do without the white on there.
> Too sweet. But the chocolate side was really good.

I haven't been to La Conner in *years*. I love Nasty Jack's antique
shop. Next time I get up there, I'll look for that shop.

> I don't like chocolate covered pretzels though. They just seem too sweet to
> me. Perhaps it is the fat in the chips that makes them good.

Funny, I hate pretzels but love them dipped in chocolate...

--
Jani in WA

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.

Goomba38 wrote:

> About 15 years ago while living in Germany a group of my friends of mine
> would come over to the house during the day and we'd play progressive
> gin rummy for hours. You could always gauge the PMS scale by the snacks
> people would crave. Someone raiding my pantry found the necessary goods
> and introduced me to munching potato chips alternating with Nestle
> chocolate chips. Who knew!? It was a wonderful, yet fattening discovery!

When Trish came to work with a block of Philly cream cheese, a jar of
Pace salsa a bag of scoopable Frito's, we new PMS had arrived.

Becca