Cheese Fondue

I start by saying I feel blessed by knowing my wife. We met moons ago but to this day my feelings for her have never changed. On a recent anniversary, porcelain was the deal. I think I was laid up sick (not unusual nowadays), but she delivered a couple of things that she knew I would love. Porcelain.  There was a lasagna dish, and a fondue item. I LOVE FONDUE. Many years ago, probably on the start of our marriage, my wife’s friend brought over a fondue kit and that is when it started. Granted I had fondue in prior to that, but the communal experience is one that I totally love(d). So when my wife showed my that love and thought, I was all in and really excited.

Cheese Fondue Recipe
Cheese Fondue Recipe

My kids have never had fondue, or if they did it was at a very young age.

Fondue is special. It’s fun and it is simple once you have everything in place. I believe it is derived from the Swiss, but being in Wisconsin and having great cheese, wine, and everything else, well it does add up to a great cold winter appetizer or dinner.

There are different kinds of fondues. Cheese, chocolate, or oil based pots for communal dipping. This is a simple cheese fondue and I’m certain there are so many different takes on it. Mine was simple. Bread and cheese on a cold winter day.

Let’s get started.

Ingredients:

  • 1 lb bag of fondue cheese, or grate your own Swiss and Gruyere cheese
  • 1 garlic clove
  • 1 cup of dry white wine
  • rustic bread, cubed or torn
  • Any vegetables you want (optional)
  • 1 tbsp lemon juice
  • pinch of cracked black pepper

I know there is probably a more traditional way to fondue using Kirsch, but to be honest who has Kirsch sitting around? I did once and it was consumed immediately. Wisconsin loves its brandy. This is stuff that is easy to get a hold of, and once you start mixing the cheese and keeping it warm, well it is so hard to not hit it every 10 minutes.

Cheese Fondue Ingredients
Cheese Fondue Ingredients

Start by rubbing your fondue pot with the clove of garlic. Don’t be shy. Rub that sucker. Then warm your fondue pot. You can buy the sternos at the store or online. Or if your fondue pot is electric, even better.

Once the pot is warmed, add in the cheese(s), wine, and lemon juice. Stir well. Toss in the pepper and stir some more. Once this begins to melt, keep stirring, and get ready to use your poker. The pokers are color coded. If you have a sicko around, no poker.

If your fondue starts to thicken, add a bit more wine, stir and loosen it up. Keep the heat on low and when eating, poke the break and stir that cheesey awesomeness up.

Dip and go. My wife and I love cheese fondue. The strength of the cheese kind of freaked out my kids, who love cheese, which was just fine because that meant more goodness for us. Go fondue! Hope you enjoy, and hope your new year is off to a great start.

 

Kiwi Chips

This past summer I was doing my best to get a good intake of fruits, vegetables, and try to heal my body as best as I could. My appetite was there, but typically only in small amounts. Not a bad thing I suppose, but it was not the same as it was in the past. One of the things I was thinking about was how could I get great nutritional blasts with a depleted appetite? I was eating yogurt like it was going out of style, probably more for the probiotic impact, as well as smoothies, but there were those times I simply wanted a snack, and a good one. That’s when that dehydrator came into the game.

As you may know, I recently posted on making apple chips, and those were a huge hit, but when these little kiwi chips hit the table, well, they were like nutritious candy.

Dehydrated Kiwi Chips Recipe
Dehydrated Kiwi Chips Recipe

This recipe is way too simple to make and only takes a few minutes to get the skins removed from the kiwi, and yes there are a couple of different ways to remove the skin.

Let’s get started.

Ingredients:

  • 3 whole kiwis, cut into 1/4 inch rounds
  • Food dehydrator

Whoa! Yep, pretty much only one ingredient and how awesome is that!

So your options for getting the skins off of the kiwi are up to you. You can use a pairing knife and work your way around the kiwi to remove the skin, or you can cut the ends of the kiwi off, and take a spoon and carefully insert it under the skin, working your way around staying close to the skin and the fruit, and wedge the whole kiwi out that way. It’s up to you.

Once the kiwi is out, cut them into 1/4 inch rounds.

How to dehydrate kiwi
How to dehydrate kiwi

Lay the kiwi onto the dehydrator racks, keeping an inch or so apart. Once all of your kiwi are on the racks, cover, turn it on, and let it go from 5-8 hours. Feel free to touch and feel to the desired texture you are going for. I liked a little spring or chew for that matter, so my time dehydrating was less.

The result is a bunch of not only cool looking kiwi chips, but a chip that is so delicious it’s seriously like candy. The great thing about eating these is knowing how good they are for you. I should really just keep my dehydrator out and on at all times. That thing is not just for beef jerky you know!?