My family gathered to enjoy an evening of fondue yesterday. We started with cheese fondue, served with Granny Smith Apples and a crusty baguette. Then the meat course where we set forks of venison roast into boiling oil and served the meat with a variety of sauces, including Kräuterbutter (a German herby compound butter – we use a mix to make it from Herrmann called Kräuterbutter-Gewürz).
We ended the meal with my favorite part – chocolate fondue. Our dippers for that included strawberries, pound cake, marshmallows and bananas. Yummerific!
Oh, and that Better Homes and Gardens Fondue book has been in continuous use in our family since the 1970’s!
6 ounces unsweetened chocolate
1 1/2 cups sugar
1 cup light cream
1/2 cup butter
1/8 teaspoon salt
3 tablespoons creme de cacao
In a saucepan melt chocolate over low heat. Add the sugar, cream, butter and salt. Cook, stirring constantly until thickened. Stir in liqueur.
Pour into fondue pot and serve with a choice of dippers.