Zwei: the number TWO in Swiss-German. Which also stands for the number of fondue pots I had, ready to fire for Hen Potluck Number TWO.
It’s truly fabulous what women can do with a few empty pots and an appetite. Following on the first batch of fun and good food (Hen Potluck), we gathered again at Frisch Kitchen this wintry Saturday night.
Fondue is about the easiest and most satisfying feast one can make. Who doesn’t like a bubbling pot of melty cheese with torn country loaf for dipping, or a pot of rich, creamy chocolate with an array of fruit, sweet bread, and pretzels for dipping? Virtually no one. It requires minimal preparation and is best enjoyed with a group of chums. Or, you will surely become friends by the bottom of the pot.
(Thank you all for your fantastic contributions and company!)
– 1 fondue pot per fondue type (in our case Cheese, Meat & Veggies, and Dessert)
– Fondue forks or skewers (metal, wood or bamboo); most fondue pots come with a set of six fondue forks
– Sterno; for fire! (And a lighter)
* * * * *
Just to turn on the taste buds, while the fondue begins to bubble.
- 1 can garbanzo beans (make sure there is only garbanzo and water in the ingredient list)
- 1 lemon, freshly-squeeze (save the rinds for a jug of water)
- 1/3 cup olive oil
- 1 teaspoon coarse sea salt
- 1 teaspoon rosemary
- 1 bag blue corn tortilla chips or pita chips
- 2 cloves garlic
- Add all ingredients to a blender or food processor. Blend. Drizzle with olive oil and sprinkle with rosemary.