divaclub...gourmet club tips & menus ideas

An Evening with Fondue
For interactive eating, all tastes, all ages, any size crowd…

RECIPES INSIDE
THIS STORY

A Little Christmas Eve History

Ever been to the Lowell Inn in Stillwater, Minnesota?
It all happened in the Matterhorn Room with its beautiful wall wood carvings crafted by one of the masters, Edward Blatter from Switzerland. Only one meal was served… the Swiss classic, Fondue Bourguignon. Dipping the tenderest cubes of beef in a number of elegant sauces was simply the best! Read all about this restaurant in the timeless cookbook: Better Homes and Gardens, “Famous Foods from Famous Places”.
This sparked another tradition in 1997. Dave and I invited our family and friends to share in fun and fellowship on Christmas Eve.

We have grandbabies, we have “x-er’s” and “y-er’s”, lots of “boomers”, all the way up to our beloved “silent generation”.

Our group varies, from 20-25 guests depending on who’s in town on a particular Christmas.

Fondue is perfect for this party with all ages and culinary likes.

Fondues, Sauces, Beverage and Dessert Ideas

check out these ideas

4 or 5 different food stations are set up: cheese fondues, veggie fondue, meat and seafood, and chocolate fondue. Each station is located in a different part of the house to avoid congestion.

For beverages we have sparkling water, pops, beer, wine, and, of course,
Allyn’s festive martini.

The all time favorite cheese fondues include: the traditional Swiss Fondue with sourdough bread cubes, Cheddar Cheese Fondue with cherry tomatoes and cauliflower, and Hot Monterey Jack Fondue with chips and zucchini. These recipes were found in my favorite “80’s periodical, “The Pleasures of Cooking”

the rest of the story...

Is it Bellini time?

1 part fresh peach juice or peach schnapps
3 parts prosecco, chilled

Serve in a champagne flute

Holiday Fun Poinsettia

1/2 oz Cointreau or triple sec
3 oz cranberry juice
prosecco

Preparation:
Chill all of the ingredients beforehand
Pour the Cointreau and cranberry juice into a chilled flute
Mix well
Top with chilled prosecco

Looking for value and quality...
the bubbly of choice is prosecco

The northern Italian wine is modestly priced but has a delicate, fruity with a hint of citrus taste that is pleasing to everyone. The bubbling is soft but quite nice.
Most proseccos are good but some are very good. Prices run between $10.00 & $20.00.

The best are from Valdibbiandene (drier wine) and Conegliano (softer wine) areas of northern Italy. The designation will be on the wine label. The Cartizze prosecco grape quality is consider to be very high, also more expensive.

Mionetto Prosecco Brut Valdobbiadene
$13.00 a bottle
Wine Enthusiast-89 points
Dry, fresh citrus with hints of apple
Lots of bubbles, spumanti type

Mionetto NV Prosecco Del Veneto II
$10.00 a bottle
Crisp with apple and peach flavors
Lightly sparkling, frizzante type

Riondo Prosecco
$10.00 a bottle
Golden in color
Vanilla and lemon in the aroma
Hint of honey, elegant

Luccio Prosecco
$9.00 a bottle
Crisp with peach and green apple flavors
Great in Bellinis

Nino Franco Rustico Prosecco **my personal favorite**
$15.00 a bottle
90 points from Robert Parker
A good value for the high quality
Lively, fresh and dry with pear, peach and apple flavors
Effervescent!

'Tis the season to be bubbly...

prosecco

A prosecco can be fully sparkling (spumanti) or lightly sparkling (frizzante). Alcohol of about 11% makes it lower than champagne. Proseccos are fresh and delicate. The shelf life is limited....drink before dusty! Enjoy on an important occasion or "salut!" life’s everyday pleasures of friends and family.

Fa la la la la...la la la la...