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Kid-Friendly Fondue
adapted slightly from food.com
About 6 servings
You don’t need a fondue pot to make this, but if you own one, dust it off and try this fun and interactive family night meal idea! You can use another variety of cheese if your family prefers, such as cheddar, gruyere, swiss, pepper jack, or a combination. Leftover cheese from a party tray also works great for fondue. If this is a hit, you can always follow it up with dessert: Chocolate Fondue.
Ingredients
1 cup milk
1 roasted garlic clove, smashed
1 lb monterey jack cheese, coarsely grated (don't buy the pre-grated cheese)
2 tablespoons flour
Dipping options:
tiny boiled new potatoes
cooked pasta (corkscrew, bow-tie, wagon wheels, etc.)
bread cubes (baguette, sourdough, french, whole wheat, multigrain, etc.)
cooked ham, cubed
cooked shrimp
cooked sausage, sliced into bite-sized pieces
lightly steamed broccoli, cauliflower, zucchini, or asparagus
bell peppers, carrots, snap peas, cherry tomatoes, celery, or mushrooms
sliced apples or pear
Directions
Heat the milk and the garlic in a saucepan over medium-low heat until simmering, 2 to 3 minutes. (If you don’t have roasted garlic, you can cut a clove of garlic in half and rub it around the pan before heating the milk.)
Toss the cheese and flour together in a bowl until the shreds are nicely floured.
Whisk the cheese mixture into the milk a handful at a time, waiting until each handful melts before adding more. Whisk until cheese is completely melted and mixture is smooth and velvety.
Holding the food with fingers*, a fondue fork or a regular fork, dip one or several of the options into the pot and swirl to coat with the cheese.
I added a light sprinkle of dried parsley to the top of the fondue.
*WARNING! Careful! We don't want the children to burn their fingers! Preparing and serving the fondue requires adult supervision.
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