10.11.2008

Fondue Night

August 16, 2008 started out being a glorious morning. It was a gorgeous, sunny day. We were in STL, slept in a bit from the amazingly-awesome (yeah, I know that's not a real compound word) Brad Paisley concert the night before. My mom woke us up around 9:30 and she and my step-dad treated us to breakfast. After a delicious meal, we went down to the Festival Of The Little Hills and stopped in to see my friend Jamie. That night we were supposed to celebrate my dad's 51st birthday with my brother, step-sister, half-sister, and step-mom. On the way home from Jamie's store, we received a call that turned our lives upside down. My father-in-law, who was only 50 years old, passed away very unexpectedly.

Since then, things have just been insane. We've (especially Matt) have had to deal with things we never thought we'd have to at 26 years old. Neither of us have ever been people to take things for granted, but I think now more than ever we really understand the importance of living every day to the fullest.

Tonight we had Matt's mom, sister, and older brother over for fondue. (My younger brother in law had to work.) This was most definitely a meal my father-in-law would have enjoyed, it was the perfect amount of family zaney-ness. My MIL and SIL really enjoyed everything, my BIL however was going crazy, he was way too impatient to wait for all of his food to cook. All in all though, we had a blast! My SIL is almost as picky as I am and I was really nervous she wouldn't like anything, but luckily she did.


Tonight was delicious and so much fun. I cant wait to do it again. I want to dedicate this post to my father in law, Mark. We missed you tonight and will miss you always, but know you are watching over us.

Fondue Night:
Three Cheese Fondue
Coq au Vin Broth
Basic Chocolate Fondue

Best Formula Three-Cheese Fondue
Source: allrecipes.com




1 Cup White Wine (Sauvignon Blanc is suggested)
1 1/2 tablespoon all-purpose flour
Gruyere cheese - shredded
Sharp Cheddar cheese - shredded
Emmentaler cheese - shredded1 clove of garlic


Combine the cheese and flour in a bowl. Rub garlic over inside of fondue pot -or- saute it in the pot . Simmer wine and add cheese/flour mixture to wine. Stir in a zig-zag motion until cheese is smooth. Serve with French and Sourdough Bread and Apple Slices.

Coq au Vin Fondue
Adapted From: The Melting Pot/Recipe Zaar




2 14oz cans reduced-sodium beef broth
1 14oz can fat free veggie broth
2 Knolls vegetable bullion cubes
1 - 1 1/2 cup Pinot Noir
1 tbsp fresh minced garlic
2 green onions, sliced

Dippers:
Chicken
Steak
Broccoli
Carrots
Mushrooms


Dipping Sauces:
Peanut
Terriyaki
A1
BBQ



Heat beef and veggie broth in fondue pot (I have an electric), bring to boil. Add all other ingredients, bring to boil. Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Take the necessary precautions so you don't eat raw meat. Dip Meat in Various Sauce

Josiah searching for his steak:




Fondue is fun and apparently makes people make funny faces


My MIL, me and my SIL



Starvin Marvins! They want their food!




mmmm... dessert.....
Rice Krispie Treats, Marshmallows, strawberries, fresh and canned pineapple, and nanners




Simple Chocolate Fondue Recipe:


4 16oz bars bittersweet chocolate, chopped into small pieces
1/2 - 3/4 cup cream (I used half and half)


Pour cream in fondue pot, simmer. Add chocolate and stir til smooth.





Matt and his mom...

4 comments:

Carrie said...

I'm an emotional wreck today! this post made me cry.

Hugs to you and Matt.

The fondue looks yummy!

Anonymous said...

Quick question, your fondue turned out wonderful. My cheese fondue usually doesnt' turn our so well so I was thrilled to get a new recipe! Do you have measurements on how much cheese of each kind to use?

Stacey said...

Honestly, I didn't use any measurements with the cheese this time. I ended up shredding all the cheese I bought so what I didn't use would be ready for the mac and cheese I wanted to make this week. I just used the taste/eyeball it method. :) The original recipe on allrecipes calls for 7oz of each kind of cheese. In the past when I've made this before I did 4 oz of each cheese, 1 cup of wine and 1.5 tbsp flour. It's always turned out wonderful. Here is the link to the original recipe, if you follow it, make sure to read the reviews to tweak it it a bit. http://allrecipes.com/Recipe/Best-Formula-Three-Cheese-Fondue/Detail.aspx

niermank said...

Sista! I want some food!!!!
Please prepare me some? sometime?