Brian's Kickback Fondue Blowout

Have I mentioned? I'm so fondue you. Let's get cheesy! Here's my recipe for a par-TAY style fondue feast I love to serve my guests at the beach. Let's get that pot a' meltin!

🥗 🍞 🥦 🥩 🐓🍅 🧀

This recipe is a website exclusive. You might see it in an upcoming cookbook. Meanwhile, there are dozens of other party-inspiring, vintage-style recipes to choose from in my first best-selling cookbook. Order your copy today. 

Brian's Kickback Fondue Blowout

Makes 4 to 6 Servings

CHEESE:

8 ounces Havarti or Fontina

8 ounces Gruyère

4 ounces Parmesan

3 tablespoons cornstarch

DIPPERS:

Two tablespoons olive or canola oil

1 pound short ribs or favorite steak, cubed

1 pound chicken breast, cubed

8 ounces white or cremini mushrooms, sliced bite-sized

Sourdough bread, cubed (about 10 ounces)

8 grape tomatoes

About 12 raw broccoli florets

8 Brussels sprouts, cleaned and halved or quartered

At least 12 cornichon pickles

FONDUE:

1 1/4 cups nice white wine

Juice of 1 lemon

1 clove garlic, minced

2 teaspoons Dijon mustard

1/2 teaspoon ground nutmeg

Simple side salads for four: spring mix lettuces, sliced red onion, tossed in a nice vinaigrette

Shred all cheeses with grater, or in food processor. To medium bowl, add cheese and cornstarch, toss to coat.

To large skillet over medium high heat, add oil till shimmering. Add steak, chicken, lightly salt and pepper. Add a bit of any other on-hand seasonings you may be fond of: soy sauce, Worcestershire, garlic powder, Maggi, lemon juice.

Stir and cook till no longer pink. If you have a thermometer, make sure a bite of chicken is at least 165°F. Remove. Add mushrooms to liquid in skillet, cook 3 or 4 minutes longer till softened. Plate all dippers attractively, group-style, for passing.

In medium bowl, whisk together wine, lemon juice, garlic, Dijon, nutmeg. Add to fondue pot and bring to simmer.

To fondue pot, add cheese, about 1/2 cup at a time, stir with fondue fork (in a figure 8) or wooden spoon till all is melted. A low setting should be effective. Check regularly so doesn't overheat or become too cool.

Serve salads, pass dippers, and kick back for a freakin' fondue blowout!

🥗 🍞 🥦 🥩 🐓🍅 🧀

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Your table might look like this!

Your dippers might look like this.

Your guests might look like this!

Happy cheesin'! 🥗 🍞 🥦 🥩 🐓🍅 🧀