Roast Pumpkin with Cheese Fondue - Our Italian Table
I first tried this spectacular recipe for Thanksgiving in 2008 when it first appeared in Gourmet magazine…the sight of an entire pumpkin being brought to the table, warm and slightly browned, is only topped by the taste of the yummy cheese, broth and cream that is scooped from within. I have since served this a few...Read More
Classic Cheese Fondue | Oregonian Recipes
For best results, make this fondue in a heavy saucepan on top of the stove, and then transfer it to your fondue pot or slow-cooker. The "winey" flavor of this dish, accentuated by the flavor of the kirsch, a brandy made from cherries, makes it something more for adults than children.
Sharing pan fondue with garlic toasts, roasted radishes and asparagus recipe | delicious. magazine
Take this pan of hot, melted cheese to the table and let your guests dig in with herby garlic toasts or buttery, roasted vegetables. It’s an easy starter that’s guaranteed to go down a treat.