"Fondue Fun"from Southern Living's
"Cooking for Christmas"
For the Introduction to this series of recipes, click HERE
Tomato-and-Herb Fondue
Fondue:
1 tblsp butter
1/4 cup chopped sweet onion
2 garlic cloves, minced
2 (14.5oz) cans fire-roasted diced tomatoes
1 tsp tomato paste
1/2 tsp lemon zest
1/4 cup chopped fresh basil
Serve with:
Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped cooked chicken tenders; cooked meatballs; cook tortellini.
- Melt butter in a large saucepan over medium heat; add onion and garlic, and saute 3 minutes or until veggies are tender. Add tomatoes, tomato paste, and lemon zest; cook, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in basil. Transfer to fondue pot' keep warm. Serve with desired accompaniments.
Mississippi Mud Fondue
I have no picture of this one...got so wrapped up in chocolate that I forgot! Make this, and you'll understand.
Fondue:
1 cup heavy cream
1 (12oz) package dark chocolate morsels
1 (7oz) jar marshmallow creme
1/2 tsp vanilla extract
Serve with:
brownies, biscotti, graham crackers, marshmallows, chopped toasted pecans
- Bring cream to a boil in a large heave-duty saucepan over medium-high heat; reduce heat to low and simmer. Add chocolate morsels, and stir until melted and smooth. Stir in marshmallow creme and vanilla, stirring constantly until smooth. Transfer to fondue pot. Keep warm. Serve with desired accompaniments.
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