In my wanting to create a summer vacation at home, I have been looking at food. Food is such a big part of vacations. Well life!! With temps warming up we are eating outside more and more. Even if it is cool outside we sit around the fire-pit and enjoy the relaxation. We have been barbequing almost everyday. I was think of what I could do that was different. We all know about roasting hot dogs, marshmallows, breads on a stick over a fire. Then I thought it would be fun to have an outdoor fondue. I love fondues. When we do them it always seem like a party. A great way to bring family and friends together. If you do not have a fondue pot you could drag a crock pot out to keep the cheese fondue warm.(I always keep an outdoor extension in my yard) . Then have food to cook on a stick over the fire pit and dip in the fondue. For dinner you could do a cheese fondue with shrimp, sausages, thinly sliced steak to cook. With a big raw veggie plate and lots of bread. It is dinner. For dessert an praline fondue is yummy. Fruit is wonderful grilled and with the praline dip even better. Sliced peaches, plums, apricot half's, strawberries, apple or pineapple, ect. Even if you do not have a grill or fire pit. You could cook your meat and have your fondue outside. I do not know about you but food always taste better to me outside.
My girls do not like the typical fondue it is to strong for them. So I do a cream cheese Monterey jack one. It is yummy. Make sure you get a good Monterey jack cheese, because that is were most of you flavor comes from.
- 1 1/2 cups grated Montery jack cheese (or do half fontina, half Montery)
2 teaspoon cornstarch
1 1/4 cup milk
1 (8-ounce) package cream cheese, cut in pieces
- 1/3 cup of dry white wine
2 garlic cloves, finely chopped
- 1 tsp. paprika
- salt and pepper to taste
In a medium-size bowl, toss the Monterey jack with the cornstarch.
In a medium-size heavy-bottomed saucepan, heat the milk and cream cheese over low heat until the cream cheese is almost melted smooth. Add wine. Add the Monterey cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the garlic, paprika, salt and pepper.
Transfer the fondue to an fondue pot (or crock pot) and keep warm over a fondue burner . Serve immediately
Beat together in medium bowl, then transfer to small serving bowl:
1/2 cup crème fraîche (or sour cream)
1/2 tablespoon dark brown sugar
Place in another small serving bowl:
1/2 cup chopped toasted pecans
Place crème fraîche and nuts on platter
Melt in medium nonstick skillet over medium heat:
6 tablespoons unsalted butter Increase heat to medium-high and add:
1 cup (packed) dark brown sugar
2 tablespoons water Stir sugar and water 1 minute (mixture will bubble vigorously), then stir in:
2 1/2 tablespoons dark rum
1 teaspoon vanilla extract
Serve in a bowl for dipping!!!