Brie Fondue

Brie Fondue~

In the 1960's and 1970's fondue parties became very popular.

Fondue was a popular dish for dinner parties in the 50's,

60's and 70's.

Couples sipped Frisky Sours..

While standing around the communal fondue pot..

Dipping chunks of stale bread into ooey, gooey, melted cheese.

Sounds like fondue fun to me.

The fondue craze really took off in the 1970's,

Due in part to the hassle-free life-style and easygoing entertaining,

That fit right into the pantsuit way of life.

Disco music, platform shoes, mini skirts and leisure suits.

My personal favorite: Maxi-skirts with a long thigh slit,

Topped with a sequined halter-top....

Worn while tettering on a pair of spike high heels.

Ahhh, the good ol' days:)

Cheese fondue has always been popular,

With chocolate fondue coming in at a close second.

The Swiss and French still serve fondue on a regular basis.

Fondue originated in Switzerland as a way of using harden cheese and stale bread.

Deriving from the French verb, fondre, meaning "to melt"

Fondue is a classic peasant dish.

Traditional fondue is made with Gruyere cheese, dry white wine and

Then melted in a communal pot.

Cherry Brandy is often added and

Stale pieces of bread are dipped into the melted cheese.

Marshmallows, fruit or small cookies are dipped onto melted chocolate fondue.

8 Fun Fondue Party Tips~

#1: How Much Food Will You Need~

Figure about 1 pound of food per person.

Which equals:

20- one-inch cubes of bread or cake cubes

8 oz meat

6 oz fish or seafood

4-6 oz cheese

6-8 oz fruits and vegetables

2-4 oz dried fruit

4 cookies

2-3 oz dessert cake

#2: Serve Bite Size Pieces~

Fondue food should be served in one or two bite pieces.

Such as:

Large Marshmallows

Strawberries

Medium Shrimp

Large Scallops

Small cookies

Bread and cake should be cut into

1-inch cubes

Cut meat into 1/2 to 1 inch cubes

#3: Fondue Pots~

Use Ceramic fondue pots for: cheese, chocolate or dessert fondue recipes

Metal fondue pots for: broth, oil, wine or beer fondue recipes

#4: Use the Right Liquid~

Use flavorful liquids only.

Such as: broth, beer, or wine.

Never use water.

When using wine in your cheese fondue

Use a dry or semi-dry wine.

This helps break down the proteins in the cheese and

Will help the cheese to melt smoothly.

#5: If necessary; Cook Sauce on the Stove-top first~

Prepare fondue recipes on the stove-top first, if needed.

Some instances will call for making the sauce ahead of time.

Transfer the sauce to the fondue pot,

When the sauce is ready to be served.

# 6: Never let your fondue boil in the pot.

Keep cheese and dessert fondue at a low temperature

About 120 degrees.

Oil for frying should be kept at 375 degrees.

# 7: Observe Fondue Etiquette~

Always remember, you are dipping into a communal pot.

No double dipping allowed, Ever.

Have the proper utensils readily available.

Long bamboo skewers, small plates,

Extra forks, knifes, napkins and

Damp tea-towels all come in handy.

# 8: Mix Cheese of the Same Family~

Here are a few examples:

Set aside

Rub the inside of the fondue pot

with garlic halves

Turn the fondue pot on low or

turn temperature dial to 200º

Add the wine and warm up

(Don't let it boil)

Add the cheese,

half cup at a time

Increase the temperature slightly

(Don't let it boil)

With a wooden spoon

mix well, then stirring constantly

Until all the cheese has been added and

the mixture is smooth.

Add the cinnamon, nutmeg, brown sugar,

salt and pepper.

(Do not let the mixture boil)

Add the brandy

Mix well and serve

Turn temperature dial to warm

Serve with bread cubes.

*If the mixture is to thick, add more wine

If the mixture is to thin, add more cheese.

*Brie Fondue is made with: La Bonne Vie Brie Cheese

Have you ever heard of

The Melting Pot?

The Melting Pot is an Unique

Dinning Experience featuring

Fondue~

Read more about it here~ The Melting Pot

The Melting Pot

Restaurant is located on

College Ave in Appleton WI

If your traveling to the

Fox Valley Area this summer

Stop by The Melting Pot and

Take a Dip~

*The views expressed here are those of Turnips 2 Tangerines.

*This is not a sponsored post*

Until Next Time~