Fondue Week is officially coming to a close. This whole concept started in December when we were brainstorming about future Google+ Hangouts, and thats when we thought it would be awesome to invite a Chef from The Melting Pot to talk on National Chocolate Fondue week. And that is how Fondue Week was born. The week has come and gone and we hope that we were able to not only teach you a few things about fondue but also inspire you to make your own at home. Whether or not you have a fondue pot you can still make the delectable dips at home.
Suzanne from Kokocooks – Swissmar Mont Blanc 15-PC Meat Fondue Set
Tiffany W — Scharffen Berger Chocolate Bar Sampler Gift Box
We’ve emailed all the winners to obtain more information so we can get their prizes shipped! If they do not respond within 48 hours a new winner(s) will be chosen.
Now on to the features…
We know fondue isn’t as common as ice cream or any other sweet treat out there. We had a few people link up and provide gorgeous fondue recipes for us to share.
Well, Fondue Week is slowly wrapping up. It’s been fun and I hope that everyone has enjoyed the recipes that Christine and I have shared over the past week! For those who have written comments about never trying fondue… you have two options. Make it at home or head out to The Melting Pot and try it with people you love! This week, Christine from Cook the Story and I talked with Chef Shane Schaibly of The Melting Pot Restaurants, Inc. We spoke with Chef Shane about how to make different kinds of fondue, common problems and solutions, tips and ideas for making innovative fondues in your own home. I hope you’ll watch and learn just as much as we did if not more!
So, what do you say? For those who have never made Fondue you ready to give it a try? For those who have made fondue I hope you’ve learned a lot!
Remember, today is the last day to enter into the amazing Fondue Week Giveaways (including a $100 gift card to The Melting Pot)!
Disclaimer: I was not compensated or provided anything to interview the Chef Shane from The Melting Pot. I simply like the restaurant!
Happy 5th day of Fondue week! Today, I’m sharing a sweet treat that only requires two ingredients: Biscoff Fondue!
OK… by now everyone knows my love for all things Biscoff. When I first started brainstorming for Fondue Week the first thing that popped into my head was making a biscoff style fondue. Now, let’s get one thing straight. It doesn’t have the super smooth silky fondue like dipping texture. It is a little more like a caramel thicker warmed up dip. But still equally delish. And like I said above this Biscoff Fondue recipe only requires 2 ingredients! How cool is that?
You can use just about anything under the sun to dip with… however, I choose fluffy marshmallows, sliced bananas, and fresh strawberries to dip with. I’m not normally a marshmallow and banana person, but let me tell you that this worked so well with my Biscoff Fondue. Oh and these cute little mugs… I got these as a gift two Christmas’ ago from a family friend! I found a similar set online here. Just make sure if you use these mugs that you keep the candle facing to you. I’ve had multiple people try to pick it up and tilting there mug to get whatever contents were inside and instead either the candle falls out or wax goes everywhere. So a fair warning for all those who might run out and go buy these. Oh and they also work great for melted butter when you broil a lobster or steam crab legs!
Pour heavy cream into pot. Place the pot on high-heat and heat the cream until it is warm (but not boiling). Remove the pot off the burner and mix in 1/4 cup Biscoff Spread. Mix until smooth. Pour into individual fondue servings or one small pot. Serve with bananas, strawberries, and marshmallows.
Are you ready to put a little kick in your step? Day 4 of Fondue Week and today I’m sharing a savory fondue recipe for Pepper Jack Fondue. If you like it spicy this is the fondue for you. I mean you really have to like spicy food to like this ferocious dip!
This Pepper Jack Fondue It pairs well with so many things too. I paired it with fresh broccoli (which I then steamed after I thought my husband was going to have a heart attack because I handed him raw broccoli) and french bread (that I made myself at bread class a few weeks ago). This would also be great with grilled shrimp or chicken. Eat it as an appetizer or serve this Pepper Jack Fondue as the main entree. Last night, Christine and I chatted with Chef Shane from The Melting Pot about Fondue. Don’t worry if you miss it I’ll have the video up on Friday for you to watch. I learned so much from him!!! One thing that I learned that I want to share today is that he mentioned that all fondue should start with a Gruyere cheese base. Well, minor fail here. Because this recipe does not, but he also mentioned that there are no real rules for fonue. Just more like guidelines you would want to follow. And most importantly follow your taste buds! So even though I didn’t use Gruyere cheese as a base for this Pepper Jack Fondue I did toss it in a little cornstarch before it hit the pan to begin melting! I can’t wait to share our Google+ Hangout with everyone on Friday. Everyone is bound to learn something new about fondue!
4 cups Shredded Pepper Jack Cheese (1 8oz + 4oz block of cheese)
1/3 cup white wine
1-1/2 tsp cornstarch
1/3 cup Chicken Broth
salt & pepper
Serve with:
Broccoli Florets
French Bread
Directions
In a cast iron fondue pot bring white wine to a simmer. While wine is simmering toss cornstarch with the shredded cheese.
Once the wine is simmering mix the cheese in the pot. Once the cheese is semi-melted add 1/3 cup chicken broth. Salt & pepper to taste. Serve with steamed broccoli florets and french bread.
Day 3 of Fondue Weekand today I’m sharing with you a simple fondue recipe that you can make for just two people. Valentine’s Day is next week, so naturally this dessert is perfect for two! My friends at Scharffen Berger Chocolate sent me a gorgeous box of chocolates (just like the kind you can win right now… so head on over to the giveaway after you done reading this post). This recipe is made with just one 3oz. Dark Chocolate Mocha bar. Hence the name Dark Chocolate Mocha Fondue for Two! The mocha flavoring comes from finely ground Sumatran coffee. You can taste the texture and real coffee in every bite. Of course I stepped it up a notch and added a little Kaluha for a grown-up spin on my fondue. If you don’t have the Dark Chocolate Mocha Bar you could always use the highest quality dark chocolate and a tablespoon of espresso to the mix and then of course add Kaluha if desired.
Oh, and I also forgot to memtion that today is National Chocolate Fondue day. Tonight, Christine and I will be speaking with Chef Shane from The Melting Pot. If you want to hear some of the secrets to making great fondue we’d love if you watched us live on our Google+ channels. We will tweet out the link around 9pm tonight.
Once again I’m brining you a two for one recipe. You know… two holidays/events equal one recipe. Remember on Sunday, I brought you a fondue recipe and one that worked well for Super Bowl i.e., Buffalo Chicken Fondue. I feel like I need to balance out the sweet and savory and mix it up as an every other day kind of recipe week.
I love not only dipping strawberries in fondue but raspberries. To me there is something about chocolate and raspberries together. It is pure bliss. Oh and if you have plump blueberries those will work too. This is what I like to call my take on “healthy” fondue. Dark Chocolate is good for you. Fruit is good for you. Both items are good for you so that means we are in the clear (minus the heavy cream and butter but shhhh it’s a special occassion. We can all splurge). Oh, so maybe this isn’t “really” healthy, but in my mind it is. And let’s all keep pretending in front of my face that it is healthy, please.
Whether you decide to make this quick and easy Dark Chocolate Mocha Fondue next week for Valentine’s Day or just any other day for no apparent reason. Either way I’m sure you will enjoy this coffee laced treat!
I’ve got dessert covered and today Christine is sharing A Warm Goat Cheese Dip for a Romantic Dinner over on her blog. She shares her thoughts on what makes for a romantic dinner. Between the two of us we have covered both your dinner and dessert for next week!
In a pot melt butter on high heat. Then add in heavy cream followed by finely chopped chocolate. Mix until melted. Turn off the heat and remove the chocolate from the burner. Add in two tablespoons Kahlua. Mix well then portion out into two servings (or keep it as one mini pot for two). Serve with strawberries and raspberries.
This recipe is brought to you by Katie Jasiewicz of Katies Cucina
Disclaimer:I received Scharffen Berger Chocolate to create this recipe. I was not compensated nor required to create a recipe. All opinions as always are my own.
Surprise! It is fondue week on Katie’s Cucina, and I’ve partnered up with my friend Christine from Cook the Story. All week long we will be sharing decadent fondue recipes, we will “hangout” with a chef from The Melting Pot, and of course have some pretty amazing prizes.
Since tonight is the Super Bowl I figured I would kick off the week with Buffalo Chicken Fondue. Yesterday, I mentioned yesterday with the Buffalo Chicken Stuffed Mushrooms… we love buffalo sauce in my house. So when I started brainstorming about fondue recipes I knew I wanted to some-how incorporate this firey sauce!
The night I made this recipe my husband happened to be on an HOA board meeting call. So after I took a few pictures I put the fondue set with all the fixings right in front of him. He began to devour the buffalo chicken fondue. And then when he got off the call I told him I was almost done with dinner and he looked at me in disbelief. He thought the buffalo chicken fondue was dinner! He crammed so much down that he had no room for dinner. I couldn’t stop laughing. So I ate dinner last week by myself, well I did make him sit at the table with me. So as you guessed someone had a buffalo chicken fondue upset stomach… you got it the dip is that good!
Oh and lets take a moment to take a look at this sexy fondue pot. This isn’t any fondue pot. It is a Swissmar Mont Blanc 15-PC Meat Fondue Set. The pot is cast iron and can be cooked right on the stove top and brought to the fondue station all in one swoop! You get four black ceramic dipping dishes with it (so if you’re sharing the fondue with others everyone can dish out their own sauce and double dip until their heart desires) or you can put some of the dipping items in it like I did. And tomorrow… you guessed it. One of my lucky readers will get to win one of these beauties!!!
Don’t forget to go visit Christine and take a look at the Fondue themed Valentine’s Day Card she created! You can even download it for free!
Buffalo Chicken Fondue Inspired by EveryDay Rachael Ray
In a cast iron fondue pot (or a regular pot) melt cream cheese and buffalo sauce on medium heat until melted; stirring to ensure it doesn't burn (about 5 minutes).
Once you have a sauce like substance in the pot then add the three cheeses. Mix well and add the 1/3 cup of milk. Mixing until everything comes together.
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. {more}
Last night, Christine and I chatted with Chef Shane from The Melting Pot about Fondue. Don’t worry if you miss it I’ll have the video up on Friday for you to watch. I learned so much from him!!! One thing that I learned that I want to share today is that he mentioned that all fondue should start with a Gruyere cheese base. Well, minor fail here. Because this recipe does not, but he also mentioned that there are no real rules for fonue. Just more like guidelines you would want to follow. And most importantly follow your taste buds! So even though I didn’t use Gruyere cheese as a base for this Pepper Jack Fondue I did toss it in a little cornstarch before it hit the pan to begin melting! I can’t wait to share our Google+ Hangout with everyone on Friday. Everyone is bound to learn something new about fondue!
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. 
