Take a Dip


fondue cheese

Friends Sam and Steph hosted an evening dubbed Fondueluck tonight. I’ve not had a lot of fondue in my life, but dipping stuff in cheese and chocolate? Accompanied by wine? Ain’t nothin’ wrong with that.

The array of items was kind of staggering, but I bravely made my way through nearly each and every one. There were 3 cheese dips: a packaged “fondue” cheese blend, a basil and gouda, and an old cheddar and Guiness (pictured). All were yummy, but the gold goes to Cath’s cheddar/Guiness dip. Besides being the first smell to welcome me as I entered the house, it was delightfully sharp and rich.

For dipping in the chocolates, there was a selection of fresh and candied fruits, sponge cake, biscotti and cookies. Hostess with the mostest, Sam made bacon wrapped maraschino cherries, and Bonnie had the inspired idea to dip that in chocolate. For me, there’s little better than the flavour combination of sweet and salt and this one hit it out of the park.

Savoury items were cooked in oil and two kinds of broth, including one that had bay leaves and fresh thyme. Besides the assortment of fresh, roasted and breaded veg, there was beef tenderloin and sirloin, rabbit, veal, venison, bay scallops and ostrich. It was my first time having ostrich and I really enjoyed it. It wasn’t as gamey as I was expecting and cooking it shabu shabu style kept it moist and tender.

I’m loving this trend among my friends of having potluck dinner parties. It’s kind of retro, but really, the people you share a meal with add a lot to the enjoyment of it. And I’ve been having some incredibly enjoyable eats these days. Thanks, friends.

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