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February is National Fondue Month

February is one of the shortest months of the year.  But for us New Yorkers (in the cold) it seems like one of the longest months of the year!  However, all this indoor time is a perfect time to celebrate National Fondue MonthFondue originated in the 16th century as a dish of melted cheese and wine, that people would dip bread into.  The first recorded recipe was in 1699, in a Zurich cookbook.  The whole concept of Fondue has come a long way since then.  There is multi-flavored cheese fondue, chocolate fondue and even broth and oil fondue used to cook a whole meal (meats and vegetables).

Our favorite fondue is a recipe from Rachel Ray for German Cheddar and Beer Fondue. Click on the link to go to the recipe.  We adjusted the dippers to suit my families’ tastes.  We kept the cauliflower, the brats and the pumpernickel bread and added weisswursts and broccoli.

Please check next post for my favorite Fondue Restaurant!


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