Saturday night we had a few dental school families over for a hulabaloo. Lots of kids and lots of mess- and so worth it. Dinner was fondue, and I was very happy with how it turned out. I have made Martha Stewie's Swiss cheese fondue before- and it is super thick and not really that well suited for dipping?! So I found this recipe that had alfredo sauce in it... and that was the answer. DElicious, and just the right consistency. The one thing I did learn about fondue is, unless you have multiple pots and a table large enough to seat all in attendance, it isn't really a large crowd kinda food. Because we weren't sitting and dipping right at the table, we ended up ladeling it on top of our skewered food and then sitting around on couches and chairs to eat. It got a little cold. Still tasty, just would have been better hot from the pot. :)
Alfredo Cheese Fondue
1/2 C. chicken stock
1 10-ounce tub refrigerated Alfredo sauce
2 C. shredded Swiss cheese
1/8 teaspoon freshly ground nutmeg
In a saucepan on the stovetop, heat chicken stock til boiling. Reduce heat to low and add the Alfredo sauce, Swiss cheese, and nutmeg. Stir constantly until the cheese is melted and very hot.
(I quadrupled the recipe. The more the better!)
Accoutrements included: roasted chicken, brown sugar ham, roasted potatoes, carrots, heirloom cherry tomatoes, olives, apples, pears, breadsticks, endive, asparagus, and cheese-filled tortellini. Dessert was chocolate fondue with strawberries, pound cake, little chocolate chip cookies, fresh pineapple, and giant marshmallows. It just doesn't get any better.
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