We’re revving up our home cooking with some international cuisine on the Kettle. First in this series, is a trip overseas to Switzerland and back in time to a dish popular with the maxi-dress & leisure suit set of the 1970s - Fondue. While the leisure suit should stay gone forever, the maxi dress and fondue are enjoying a second go-'round.
Fun for a group, deliciously decadent, and super easy, its most basic fondue is a pot of warm, creamy cheese with forks for dipping bread, meats, and veggies. Of course, you can be as creative as you like. Here’s our Kettle-side version of Flaming Fondue.
With just the Griddle and a Side Kick, you can prepare everything for a 3-course meal.
We love this type of leisurely, casual cooking. Take your time and eat standing or seated by the Kettle No need to even set a table! Afterward, move the Griddle to a safe place to cool down, put your feet up on the Boot Rail, and enjoy lingering by the fire.
And about that 3rd course….
Really, fondue should have never gone out of style!
A Mix of Monterey Jack, Extra Sharp White Cheddar, Yellow Cheddar Cheeses - Grated
Diced Pimento
Dash of Cayenne Pepper
Worcestershire to Taste
Mayonnaise Until Desired Consistency
8 oz Cream Cheese, Cut Into Cubes
1/2 Cup Heavy Cream
7 oz Greek Yogurt
2 Cups Shredded Mozzarella Cheese
1 cup Crumbled Feta
1/2 tsp Chili Flakes
Zest of 1 lemon
1 Tbsp Chopped Dill
1/2 Tsp Dried Oregano
Garnish with Chopped Dill, Halved Cherry Tomatoes, and Kalamata Olives