Goat Cheese & Herb Fondue

I love great buys. I recently found a brand new fondue pot with liquid fuel and cute little jabbing sticks included for only $5 at a thrift store. How can you say no to that? I was pretty excited about bringing it home to Justin. We immediately arranged a fondue date.

But the thing is, even if your equipment is inexpensive, the cheeses are not! This, I began to realize while looking for traditional fondue recipes. We’ll go the traditional route sometime in the future, but especially as this was our first attempt and neither of us really knew what we were doing, I wanted to go with some less expensive ingredients.

Our fondue night was so much fun. I arranged a big tray of dip-ables and we had fun spearing and sword fighting our way through dinner. Everything tasted great. We tried cauliflower, apples, celery, tomatoes, and pieces of stew meat, ultimately deciding that tomatoes were our favorite, essential to this particular fondue.

I need suggestions for our next fondue party! What do you dip?

 

Goat Cheese & Herb Fondue

Ingredients:

  • 8 ounces chevre (goat cheese)
  • 8 ounces cream cheese (finely cubed)
  • 1 cup heavy cream
  • 1 garlic clove, minced
  • 1 1/4 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Greek seasoning
  • 1 tablespoon fresh minced parsley
  • 2 teaspoons fresh minced basil

 

Directions:

In small saucepan, heat the cream and garlic over medium until bubbles appear around the edges. Transfer to the top part of a double boiler and set over simmering water.

Add cubed cream cheese to the hot cream and whisk until smooth. Add goat cheese and the cornstarch. Whisk until smooth. Stir in the lemon juice and herbs.

Transfer to a cheese fondue pot and keep warm with low heat burner or votive candle. Serve right away.

 

Adapted from Fondue Bits.

2 comments

  1. Ann Wagner says:

    We love shrimp and scallops. Did you use a vegetable broth to cook or the oil. Pound cake in chocolate is great too. Add strawberries and you have a great dessert. We have several pots and invite friends over. Most of them love it. There are lots of recipes for dipping the cooked food into that enhances the flavor too.

  2. Ann Wagner says:

    Chicken works well also. You just need to be careful to keep it separated in dishes. And be sure to not leave it out for long periods of time. Sanitize counters, etc. just as you do anytime you are using raw chicken. Potatoes will also work well and green peppers.

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