As I sit here in my kitchen, it's a nippy 47 degrees outside (that's 8 c for all you international folk). The inside of my house, not much warmer. I think I may need some gloves to finish this post. Anywhoo, fall is finally here! How better to spend a chilly night than sharing a warm cheese fondue? It's quite social. My family loves fondue of all kinds - it's an appi, dinner or dessert. No better way to get kids to eat broccoli than by covering it with a good, smelly cheese sauce!Fondue, by origin, is a Swiss dish, it's name derived from the French verb "fondre" meaning "to melt". Sometimes I just grab some from Trader Joe's and add a little garlic and beer, but for a really big indulgence I go to Left Bank where they offer an over the top brie, goat and blue cheese fondue. I'm salivating just thinking of it - only ever had one other entree on their menu! While toasty little slices of bread offer enough satisfaction for me, we serve anything from sliced green and red apples, to sauteed mushrooms, portobellos, or blanched cauliflower, asparagus and broccoli.
For dessert? Try dipping a rice krispy treat in a warmed pot of dark chocolate and cream. Bananas, strawberries or shortbread. Are you picking up what I'm laying down? The options are only limited to that of your imagination!
So here is where it get's really exciting. I have a fabulous, brand spanking new Rachael Ray Cookware fondue pot from Cookware.com. For your chance to win do the following: Leave a comment on this page and check out my link to the Rachael Ray collection. If you have a blog, link this post on your blog. If you don't have a blog, share this with a friend and let me know via email. The winner will be notified on October 20th! Winner will get to choose one fondue pot from from the three colors above and prize can be shipped to any US or Canadian address.
How's that to pick you up on a Monday?
Brie, Goat and Gorgonzola Cheese Fondue
1 6-8 oz wedge brie, rind removed (triple cream is best)
6 oz. mild Chevre (goat cheese), cut into small cubes
6 oz. crumbled Gorgonzola
1/2 c. heavy cream
1 clove garlic, cut in half
In heavy saucepan, rub all sides with garlic halves. Over very low heat, melt all cheeses. When cheese is thoroughly melted, add cream. Season with salt and pepper. Add to fondue pot. Serve with toasted bread or bread cubes.