Sunday, August 29, 2010

Try It, You’ll Like It (Big Flavors for Little Palates)


Yes, I like to say “Fun-Doo” instead of “Fondue” just because it’s fun. Fondue is fun; saying Fun-Doo is fun too. It’s a little cheesy, I admit. (Ha! I did it again! I am so witty.)

Ok, seriously…fondue is a great way to get kids to eat lots of great veggies. I started to make it when I was pregnant and not interested in eating healthy veggies. Why do kids like fondue? Most kids love CHEESE and love to DIP things. Dipping things in cheese? Priceless!

(Note: I have no problem letting my toddler eat traditional fondue made with wine; I cook the wine first to allow the alcohol to cook off and still retain the great flavor. If you prefer not to cook with alcohol or just don’t have it in the house, try substituting chicken broth, apple juice, or white grape juice. Be sure to select unsweetened juice.)

Swiss Fondue Recipe

1 garlic clove
2 cups dry white wine (Hint: But the mini bottles of chardonnay to keep in the kitchen for cooking. If you don’t want to open a regular bottle for a little bit in a recipe, this a great solution!)
1 pound Swiss cheese, shredded
1 teaspoon cornstarch
Pinch freshly grated nutmeg

Toss the cornstarch with the shredded cheese until it is incorporated.

Rub a medium saucepan with the garlic clove. Pour in wine and place over medium heat. Allow it to come to a boil and then simmer for 2 minutes.

Slowly begin to add the shredded cheese, stirring in a “figure 8” motion with a wooden spoon.  Stir constantly until all cheese is melted.

Continue to cook and stir for 2 to 3 minutes, then season with nutmeg.

Serves 6
Great dippers for your fondue:
  • Bread (whole grains are best!)
  • Broccoli
  • Bell peppers
  • Carrots
  • Cauliflower
  • Asparagus
  • Tortellini
  • Mushrooms
  • Grilled chicken strips

Tip: Blanch some of the vegetables to remove the “raw” flavor. This is especially helpful for broccoli, cauliflower, and asparagus.

How to Blanch Vegetables:
  1. Prepare an ice bath in a large bowl and set it next to the stove.
  2. Bring a large pot of water to boil.
  3. Drop your veggies into the boiling water for 1-2 minutes.
  4. Using a slotted spoon, carefully remove the veggies and plunge them into the ice water. This will shock them and stop the cooking process.
  5. Your veggies should still be crisp and cool; the green veggies will even have a brighter, fresher color!

I hope your family has fun with this recipe!


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