Fondue

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Fondue

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We made fondue for Christmas Dinner (though we pushed it a day). We made one batch ourselves and used most of a Trader Joes pack.

We used Cheese Fondue [Serious Eats]^[@rev] replacing Appenzeller with ??? (Probably Comte). We also didn't have or use kirsch and skipped the nutmeg. Ours was okay but needed more salt. And maybe the kirsch was needed. All together, it was fine but not as good as Trader Joes'.

We made two servings but ended up just saving one for another time (may freeze it)

Dippers

We largely followed last time^[@rev] since we were really happy with it.

All roasting at 400°F.

Pearl onions: Mostly white with some red (the red pack had largely gone bad!). Cut off the root and blanched for 1 min, then peeled. Baked with avocado oil for about 25 min with a pinch of sugar
Mushrooms: Roasted for about 35 min with avocado oil, salt and garlic powder.
Small potatoes: Roasted for about 45 min with avocado oil and salt
Brussel Sprouts: Halved the large ones but kept the small ones. Roasted for about 45 min.
Bread. Mix of ciabatta and Italian.