The recipe called for Emmental and Gruyere but we used Jarlsberg instead of Emmental.
We decided to have a back porch fondue party this past Saturday and let me encourage you to have one this summer. It was really a lot of fun. I think it is more typically a winter thing to, but when the weather is nice it is pretty fun to eat it outside.
The food prep is minimal and I found a great recipe on Epicurious. For the dessert, we just had some dark chocolate, strawberries, and Port.
Be sure to have over some great friends who bring an assortment of mixed drinks and let the party begin. I think the best part about fondue is that it is such interactive eating and with a lively bunch of people, wonderful conversation is bound to come.
This is about all you need for some spectacular fondue.
For whatever reason, I’d always thought of fondue as a winter time food but this makes it look like a perfect summery outdoor menu. Now all I need is the pot- I’ve used my crock pot before but its one of those hideously ugly things from the 70s. . . .not quite centerpiece material.
We used this pot. It’s 63% off with free shipping! It worked very nicely and was kinda pretty. :)
http://www.amazon.com/gp/product/B00018RR48?ie=UTF8&tag=pinkp-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00018RR48“
When I married into a Swiss family I learned lots of fun fondue tips and traditions. Here’s one of my favorites: when there’s just a very thin layer of fondue left in the pot, crack in an egg or two and stir together until you’ve got the best scrambled eggs ever. Or, if there’s fondue left but everyone’s full, save it until the morning, gently reheat and serve over fried eggs-on-toast.
Looks like a good idea – but give me an idea of what “dippers” you served?!