Ingredients
Cheese Fondue Appetizer:
1 lb. Cheese (Grùyere and Emmenthaler Swiss)
1 cup White Wine
1 clove Garlic
Dash Nutmeg
2 Tablespoons Cherry Kirsch
Dipping Appetizer:
French Bread
Veggies: Cauliflower, Celery, Carrots
Raclette Meats:
1.25 lb Sirloin
1.5 lb Chicken
1 lb Shrimp or Lobster
Diced Potato with shredded cheese
Mushrooms, Onions
Sauces for Raclette:
Curry Sauce
4 tbsp. butter
1 cup plain yogurt
1 tbsp. yellow curry powder
1/4 tsp. garlic powder
1/4 tsp. kosher salt
Green Goddess Sauce
8 ounces cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives
Gargonzola Port Sauce
1 cup heavy cream
3 to 4 ounces crumbly Gorgonzola
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Ginger Plum Sauce (Asian Food Section)
Chocolate Fondue:
Dark chocolate - 1 bar
Marshmallow Creme 1 jar
Armaretto to taste
Dipping Desserts:
Strawberries
Rice Krispe Treats
Pretzels
Cheesecake
Marshmallows
Preparation
Cheese Fondue: Place all ingredients for cheese fondue in sauce pan and melt/stir. Place in Fondue pot and serve with bread and raw vegetables. This is our first course and should be accompanied with red wine.
Raclette: This requires the purchase of a raclette electric grill that can be purchased online. This provides a cooking surface for the meats. It also has small metal pans for browning the potato and melting cheese on top.
Tips on preparing: Freeze meat and gently thaw, it is easier to slice.
Mix sauces the day before.
