Because Fondue Is Always Fabulous

I was on the verge of letting out a little squeal of delight when I came across the Dip-Hop Hit Fondue Set. Interactive food is my favorite and fondue is up there at the top of the list. Who doesn’t love an excuse to eat decadent melted cheeses for dinner? But just imagine them being encased in an adorable, bratty, surly looking bunny! What fun!

Should you decide to order one for yourself… Here is one of my favorite fondue recipes from, Fondue on the Menu, Edited by Beverly Kees and Donnie Flora (1971)

Champagne Fondue with Truffles

Ingredients:

  • 2 jarred truffles (I prefer black truffles for their divine earthiness)
  • 2 cups brut Champagne
  • 1 lb. Emmenthaler cheese, coarsely grated
  • 3 tbsp. flour
  • Nutmeg
  • All the fixings: My favorites – cubes of bread, cornichons, slices of pear, rosemary roasted potatoes, endive, sautéed Chinese broccoli, asparagus, cherry tomatoes.

Preparation:

Drain truffles, reserving the liquid, and slice thinly. Heat truffles in fondue pot with Champagne and truffle liquid until almost boiling. Add cheese, dredged in flour, by handfuls, making sure each addition melts before more is added. Add a grating of fresh nutmeg after the last addition has melted and is blended thoroughly. Serve with fabulous fixings and enjoy playing with your food!