Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2024 > 12 > 2024-12-06_Fondue.html
Fondue
/posts/2024/12/2024-12-06_Fondue.html
You are viewing revision 4ea68b09 from 2024-12-07 07:12:42 -0700.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=4ea68b09 to a URL.
See the help page for more information.
Continuing our tradition of fondue with decorating the Christmas Tree.
Most of the dippers were cooked the same way as 2021-12-04[@rev]. We had
We were playing with the idea of serving the fondue in the pumpkin but the first one we cut was dried out. Then we cut into an heirloom one. It was too big and very hard but you could tell it was flavorful. It almost smelled like cantaloupe. So we baked it for about 1.25 hours at 350 to soften it. It didn't work to serve but we decided to cube it as a dipper.
We also opted to try broccolini instead of Brussels sprouts. Both just to be different and because it was easier not requiring the prep. I sautéed it
The fondue itself was just Trader Joes
