I had a hankering for a fondue.
Fondue is a fun party food, especially when combined with alcohol.
As the evening progresses you tend to lose more food off the end of your skewer than actually makes it up to your mouth.
Throw kids into the mix and you probably have the beginnings of a civilized food fight.
As the snow began to fall in Center City Philly this week, I thought a cheese fondue would be appropriate for a Monday dinner.
My teens had invited a couple of friends over so my fondue menu grew more ambitious; the plan was to follow up the cheese fondue with a chocolate fondue with all the trimmings.
Cheese fondue makes one think of the Swiss Alps, après-ski and toasty fires. I was delighted to find a prepared Swiss fondue featuring a mix of Swiss cheeses, including Gruyere.
To dunk in the fondue I lined up:
- Baguette cubed*
- Button mushrooms
- Asparagus spears
- Mini mini boiled potatoes
A feast that would surely impress my teens’ friends? Nope.
They didn’t like the cheese fondue – said the cheese was too powerful – and then had the cheek to complain about the lack of meat in the meal. “Where’s the protein?” asked one. What’s their problem? Cheese is protein!
I resorted to rustling up chicken tenders* that could be dunked in the cheese, and learned my lesson. Meatless Mondays don’t go down well with teen boys or girls who crew…they want meat!
The chocolate fondue was more of a success.
Our dunkable food included:
- Kiwi fruit sliced
- Vanilla cake pops*
* All of the above can easily be converted to a gluten-free meal, without anyone noticing. Wholefoods sells frozen gluten free chicken tenders that are delicious. Then you can replace the French baguette with cubes of gluten free bread, sprayed with olive oil and toasted in the oven for 10 mins. Also, if you want, you can make the vanilla cake pops with Betty Crocker’s gluten-free yellow cake mix (I swear this is as good as any other Betty Crocker mix). More to the point, anyone managing a gluten allergy gets to feel like any other ‘normal’ kid!