January is fondue month. Okay – not officially (at least not yet…). To me, cold weather and the beginning of a new year make me feel like eating melted cheese. I really enjoy all types of fondue – cheese, broth, oil, chocolate. But cheesy fondues are the best. So today I’m sharing with you
I’m not lying. It is SO good. I have to give credit to my aunt. She made this fondue for my sister and I when we used to visit her. Years later, my sister calls me for this recipe every time she has a new boyfriend – it’s a fun and impressive meal. (She’ll just love me for saying that!)
I won’t make you wait any longer. Here’s the recipe:
1/2 lb ground beef; 1/2 envelope dry spaghetti sauce mix; 15 oz tomato sauce; 12 oz shredded cheddar cheese; 4 oz shredded mozzarella cheese; 1 TB cornstarch; 1/2 cup chianti; Italian bread cut into cubes
Brown the ground beef. Stir in sauce mix & tomato sauce. Slowly stir in cheese, adding a little at a time. In a separate bowl, stir together corn starch and chianti. Add to the cheese/meat mixture. Stir until thick and bubbling, then serve with french bread.
You can cook this up on your stove and transfer to a warm fondue pot – or you can mix it together (after you’ve browned the meat) right in the fondue pot at your table.
I was inspired to share this recipe with you today because I have a new addition to the Pursuing Vintage Shop.
This very 70’s cookbook, Fondue Cookery by Alison Burt, and a set of vintage wood fondue forks with colored tips is the perfect gift – or the perfect inspiration to start fondue-ing! Take a look inside the book:
So how about you? Do you fondue?