The thought of preparing a traditional ham and potatoes meal...sounded like a lot of work for just the 2 of us...all to leave the next day and not enjoy leftovers.
So, we gave our fondue pot a work out, while Miss L enjoyed the festivities from the comfort of her highchair. Our theory: fondue flavor success is dependent on the marinades and dips.
Here was our menu:
Asiago Cheese Champagne Fondue -
It was okay...I wouldn't make it again though.
Dippers: Roasted parmesan cubed potatoes, soft pretzels, pita bread, pepperoni
Followed by wedge salads.
Entree Fondue
Canola Oil in the pot
Dippers: Marinated beef sirloin, chicken and shrimp
Dips: Horseradish, Cumin and Avocado
Recipes:
Horseradish Dip
1 1/4 c. sour cream
4 tsp. horseradish
2 tbsp. lemon juice
1 tbsp. finely chopped onion
1/4 tsp. cayenne pepper
Avocado Dip
1 avocado, mashed
4 drops of liquid hot pepper
1 tbsp. lemon juice
Cumin Dip (our favorite)
1/2 c. cream
1/4 c. Cambozola Cheese, cubed (cross between a brie and blue cheese)
1 tbsp. lemon juice
salt, pepper, chili powder - to taste
Chicken and Shrimp marinade came from a dry packet of "garlic, herb and wine marinade" - the kind found in the produce/deli area of your grocerer and you mix with oil. Sooo easy and soo good!
Beef Marinade came from my Big Oven App - "Best Steak Marinade in Existence"
Dessert was cheesecake from The Cheesecake Factory - one slice of original...one slice of banana cream.
And here is a photo of our little doll - on her first Christmas {Eve} - in her jammies already!
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| She was happy to learn Santa was on his way! |
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| Enjoying some toys, while mommy and daddy fondue! |
