Sunday, May 11, 2008

Cheese Fondue- kid style

Fondue is best when kept warm in a fondue pot. However, I find then when you sit down for a meal you are done eating before it has cooled too much anyway. So you can make this in a regular pot and serve in a serving bowl, or if your kids are old enough, individual mugs or soup bowls for each child! OR if you are using a round loaf of crusty bread, cut the top, empty the soft bread inside and use the crust as a bowl to serve fondue.

My sister and her kids eat picnic style in the living room and dipping into the same bowl in the middle of the blanket when they eat fondue.

Serve with

Sliced Pears and Apples
Crusty bread chunks
Steamed (not too soggy) green beans, carrots and broccoli

1 1/2 cups milk
2 (8 ounce) packages cream cheese, cubed
1 1/2 cups Parmesan cheese or other favorite brick cheese (shredded)
1/2 teaspoon garlic salt
1 (1 pound) loaf French bread, cubed

In a large saucepan, stir the milk and cream cheese over low heat until cheese is melted. Stir in shredded cheese and garlic salt; cook and stir until heated through.

For the more daring kid

Veggie Fondue
Al P. at All

1/4 cup milk
1/4 cup white wine
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1/4 cup chopped green onions
1/4 cup frozen chopped spinach, thawed and drained
1 teaspoon ground dry mustard
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper

In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.
Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.

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