Three Cheese Fondue and Accidental Faux Fettuccine Alfredo

Foundue

The other night for our annual girls Happy What-ev's Potluck/White Elephant Party, Kelly mentioned fondue and I said I have a wheel of brie I need to use up! I had not had fondue in forever and it has always been a total crowd pleaser...naturally, several people were worried because they do not care for the traditional Gruyere fondue which is quite strong. But this was a hit and apparently the leftovers made an excellent pasta dish that I missed out on (ironic as it is since I was coming up with recipes for the leftovers when I found out - on the treadmill...)

• Brie
• Camembert
• Delice de Bourgogne
• Dry White Wine – Chenin Blanc or similar, Sherry or Sparkling wine can also work
• 4-5 cloves garlic smashed (increase or decrease depending on amount made)
• Herbs – fresh or dried – of preference (I used Herbs de Provence this time, but usually I like to throw fresh thyme and dried Herbs de Provence in there)
• Shallots – sliced to taste (optional - this particular time I was lazy and did not add them)
  
• Baguette or Caibatta cubes
  
• Broccoli
• Apple slices
  

In a fondue pot (or a in a pot over a pot over boiling water) melt the cheese and wine together – stir in remainder of ingredients. Let it hang out and get all yummified and then dip the bread, veggies, or apples in and enjoy.

LEFTOVERS

Version one: Use leftovers to make a faux alfredo…sauté shallots, fresh thyme, zucchini, and sundried tomatoes and/or artichokes (both optional- just sound good to me), and garlic and red pepper flakes if desired. Melt cheese leftovers in with the shallots (thinning if desired with a bit of reduced wine before adding in cheese). Combine all ingredients with fresh pasta, top with crispy prosciutto and serve with roast chicken. Add lemon zest and fresh grated Parmesan if desired.

***This is the one that sounds the best to me - not sure why - I just really like veggies! Version two:If you want more veggies roast some – combine sliced shallots, garlic, salt, pepper, oil, broccoli, zucchini, and squash on a baking sheet and bake until done on 450. Toss with lemon zest and reserve. When ready to use, combine all ingredients with fresh pasta, top with crispy prosciutto and roast chicken. Add lemon zest, fresh herbs, salt and pepper and fresh grated Parmesan if desired.

Enjoy (and then maybe avoid dessert=)