Cheese Fondue Has Come a Long Way from the 70’s!
I remember it was my favorite thing to eat (the cheese one) back in the day because I was a vegetarian and didn’t eat much else of anything. Oh, how I love cheese of all kinds, especially with a glass of wine! But now there is chocolate, oil, and even broth fondue besides the cheese. I even had a favorite fondue pot that I found at a vintage store, it got used a LOT!
About
Discover a world of Fondue…
So, I pretty much always have cheese and you guys know I love my wine and cheese nights in with my daughter and I started reminiscing about my old fondue pot that they sure do not make like those anymore, so I started researching fondue. I found out a lot of great information about the origin and the new fondues from Certified Master Chef, Sommelier & Wine Educator, Sean Andrade- the executive chef/owner of AWG Private Chefs, named the #1 Private Chef Company in California. Oh my, you just have to click on to read the story, it’s fascinating and I am already planning a fondue night in with the girl and can’t wait to try the broth one! My husband will want the oil one, that seems to be like ‘Asian Hot Pot/ Pho’ because he is a meat lover to a fault, and I know the girl will for sure have cheese. Check out the story link to the left and tell them I sent you!
My Fondue Pot & Fondue Book
I of course no longer have the antique pot I had found in that store back in the day, but I found one about 18- 19 years ago. It was nothing like the old ceramic ones we used to have at all, but it was cute, and we had a lot of fun with it especially on Oscar Night parties. I can’t WAIT to find one that is authentic soon…
Although, this one would be a nice one and so easy to clean, and it’s a Cuisinart! https://amzn.to/4k3tM40 
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My Menu
Honey Garlic Chicken
I make this honey garlic chicken because it’s easy to make and we all love the taste of it. I use chopped chicken breast chunks and salt and pepper and Badia season them. I fill a bowl with some flour and a scant of cornstarch with ginger powder then throw them in and coat good. I fry them up in a pretty hot pan with a little oil for a few minutes, drain on paper towel and do in batches if you make a lot. After frying I add a bunch of chopped garlic, honey, a splash of sriracha and a sprinkling of lemon juice and top with sesame seeds and scallions and serve with jasmine rice. It’s a lot of flavors but mostly garlic and honey. Sometimes I add sesame oil for a final touch. Sprinkle with sesame seeds and scallions to serve. So good.
Roasted Duck Dinner
When we first got here to the “Stepping Stone” after being homeless, this was one of the first meals I made. I hadn’t made duck in a really long time, but I love it so much! It came out great. I even fried sage leaves and made duck confit.
Panko Fried Shrimp
Panko fried shrimp is one of our favorites right now and I’m going to make it today for dinner with some sweet potato fries and salad. It’s just a simple loose egg batter I use after cutting the tails to flatten them then roll them in panko and squeezing them to keep the breadcrumbs on. I put them in the fridge for a while to set then fry in hot oil, drain and sprinkle with fresh lemon juice. So easy and good. I serve them with Yum-Yum sauce and that’s so good on the fries as well.
Discover That Things Always Get Better.
I have to apologize for my post last Friday. I was supposed to Blog about the next episode in my Road Trip Series but instead, I guess I was in a Superbowl Aftermath Funk. That wasn’t fair to you guys that do read my Blog and look forward to it. We are all human; I am so sorry.
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