Oh, fondue…. It evokes après ski parties in 1970’s decorated homes, complete with lava lamps and avocado or harvest yellow kitchen appliances. But wait! Fondue is hip again! And its creamy, cheesy deliciousness is a fantastic appetizer, or it can be the centerpiece of a meal. Think hunks of crusty bread, slices of apple, roasted potatoes, steamed florets of broccoli, and sautéed morsels of steak or chicken. It almost sounds healthy!

You’ll want a fondue set, which will have a sterno or other implement for keeping the fondue at just the right melty temperature. Same goes for the chocolate fondue, recipe below.

1# C    Dry White Wine
2 cloves Garlic, minced
1 #      Raclette Cheese (use any rich melty cheese; see below)
½ C Flour
Salt, pepper, nutmeg to taste.

Use a heavy-duty pot, or a stovetop-safe fondue pot.
Gently simmer wine and garlic until it’s soft.
Stir in your cheese and whisk until melted and fully incorporated.
Whisk in the flour and mix well – no lumps!
Add seasonings and taste. (Nutmeg is really good in this, but don’t overdo it! Maple Pepper is also amazing in fondue!)
Transfer to your fondue pot and keep warm. (Keep an eye on your Sterno if you’re using it. Don’t let the fondue get too bubbly, but also don’t allow it to get cold.)

Reheat leftovers on the stove, adding a little milk or cream as needed. Or, use it in a creamy soup with your leftover vegetables and meat!

Cheese Options
We love Raclette, a stinky but mild-tasting cheese from the Alps. Try any of these in combination or as the only cheese in your fondue: Raclette, Vacherin, Emmental, Gruyere. 

12 oz Semisweet Chocolate, chopped small (Use baking chocolate, not chips!)

¾ C Half & Half (or cream!) 

1 tsp Vanilla (substitute peppermint, hazelnut or orange!)

Stuff to dip: Strawberries, banana slices, marshmallows, pound cake, cookies, the list is endless!

Using a double boiler on medium-high, heat the half & half. 

Stir in the chocolate until well melted, and add the vanilla. A pinch of salt is nice, too.

Pour your chocolate fondue into a fondue pot and keep warm. Dip and enjoy!