Thank you for subscribing to my monthly newsletter. This is the first issue and I hope you'll find it useful.
Don't forget to download our first fondue e-book (download link shown below).
Monthly Fondue Tip - Cheese Fondue
Bread is by far the most popular dipper for cheese fondue, but you can experiment with all sorts of cooked meats, fresh fruits, as well as raw and steamed veggies.
Try apple slices, steamed asparagus, steamed broccoli, steamed cauliflower, cooked potatoes, fresh pear slices, avocado slices, pepperoni slices, fresh cherry tomatoes, cooked roast beef slices, ham slices, etc.
Keep your dippers bite-sized and have fun!
Monthly Recipe Recommendation
Valentine's Day is just around the corner. If you have a sweetie (or if you don't have one and simply want to enjoy a tasty treat), I recommend this dark chocolate fondue recipe.
It's really simple and it only calls for 3 ingredients:
- fresh whipping cream
- liqueur of your choice (optional)
Of course, you'll want to prepare lots of dippers like fresh strawberries, banana slices, apple slices, cashews, wafers, marshmallows, etc.
If you're tempted to speed up the process and melt chocolate in the microwave, you can do so but only at the LOWEST power setting. (Melting chocolate at full power will result in burning it... which will destroy the texture and taste...)
I personally enjoy following the recipe and warming up the cream and watching bits of chocolate melt in it...
Fondue is meant to be slow, so take your time and enjoy the experience!
Free E-Book for You!
As promised, here is BestFondue.com's first fondue e-book.
It's a complete guide to hosting a Mexican-style cheese fondue dinner for 4 people. We've put a lot of work into it and we hope you'll find it helpful (...and pretty).
If you can spare a couple of minutes, I'd really appreciate getting your feedback.
Food For Thought - Food Quote
"I cook with wine. Sometimes I even add it to the food."
- W.C. Fields
That's it for now. Feel free to visit our site and browse through our collection of fondue recipes.
You'll hear back from me around mid-March.
Until then, be careful with open flames and have fun with fondue!
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