Funny thing, I don't even remember how we started this tradition or how long we have been doing it.
The thing with traditions:
As you all know we are a military family.
We move on average every two years.
Things rarely stay the same for us.
New grocery stores.
And that just scratches the surface.
This, my friends, is one of reasons behind my madness.
So many things in our lives change so often that I need and want stability for our kids, my husband and myself.
Even with all the change in our lives there are so many things that stay the same and there are many areas where I can help create that stability:
The 'guts' of our house - even when we can't take all of our worldly things with us we take as many things as possible to help create that "we are home" feeling.
Our true friends. We may make new friends everywhere we go, but we also keep in contact with those we have met over the years. Thank goodness for Skype, Facebook and Kakao! :o)
And traditions. Traditions are a huge part of that stability. Even though I may not remember when, where or why we created a tradition, it is something that doesn't change in this crazy life we live.
New Year's Eve Fondue!
As we were sitting around the fondue pot this New Years eve the kids mentioned how every year we invite someone to join us for fondue. We reminisced about Austin....Austin was Boy 1's BFF in elementary school/Junior high and how he spent a couple of years around our fondue pot ringing in the new year with us. Girl's friend Lauren, who now lives in Spain is now bugging her mom about start this tradition in their own home. Connor, Boy 1's BFF from the past 2 years in Texas hung out doing fondue with us last year. This year was Boy 1's girlfriend. How awesome is that?
Cheddar Cheese Fondue:
4 oz.of beer
2 pounds of sharp cheddar cheese - shredded (I use Tillamook Extra Sharp)
1tsp of dried ground mustard
2 minced garlic cloves
a dash of Worcestershire sauce
Pour beer in fondue pot & add garlic, bring to a boil.
Add shredded cheddar cheese a handful at a time until melted.
Add dried mustard & dash of Worcestershire.
Turn heat down to medium.
Foods for dipping:
Foods to use for dipping:
A variety of breads (French, rye,
sourdough - whatever bread love, you will love even more dipped in
course you can use anything else you would like...
Don't burn your mouth.
Main Course Fondue:
Steak - cut into bite size pieces
Pork - cut into bite size pieces
Chicken - cut into bite size pieces
You can dip shrimp and chicken in Tempura if you so choose.
Feel free to marinate your meats or leave them as is before cooking.
I marinate our steak in Soy Sauce and Montreal Steak Seasoning.
I add salt and pepper to the chicken.
What you will need for stuffed mushrooms:
Large mushroom caps
1 brick of cream cheese
1/4 cup of chives
Mix cream cheese and chives together in a bowl.
Fill mushroom cap with mixture. Stick fondue fork through the cap in the meaty part of the mushroom.
Dip in tempura, covering ALL AREAS. Make sure everything is covered in tempura batter or your oil will pop!
Put in oil and cook until golden brown.
My mouth is watering just looking at this picture.
cream cheese and chive mixture (use the same as the mushrooms)
Cut the top off the jalapeno
Slice one side of the jalapeno, keeping it attached
Put some of the cream cheese/chive mixture on once side of the jalapeno
Put a shrimp on the other size
Squeeze the jalapeno back together and wrap with a piece of bacon
Stab with fondue fork & dip in tempura batter, again making sure to cover EVERY AREA!! Put in fondue pot and cook until a deep golden brown.
- Have separate plates for uncooked and cooked meats.
- NEVER let the uncooked meat touch your cooked meat plate.
-Do NOT touch uncooked meat with your hands.
- Do NOT eat off fondue fork. You are sure to burn yourself.
- Place cooked meat on your 'cooked meat plate' and eat with a fork.
The only rule in fondue is that if you lose something in the fondue pan during ANY course you must kiss someone of the opposite sex at the table.
The last course.
Can you guess what Boy 1 said before this course?
Dark Chocolate Fondue:
Bag of dark chocolate chips
2 TBL Kahlua (more or less if you like)
1 ounce of espresso
1/4 cup of heavy cream
1 tsp vanilla
White Chocolate Fondue:
Bag of white chocolate chips
2 TBL Amaretto (more or less if you like)
1/4 cupe of heavy cream
1 tsp vanilla
Really anything that taste good dipped in chocolate.
In this house we are 3 for dark, 4 for white.
In between courses we play games, watch movies and just hang out.
5 minutes before the new year we open the sparkling cider!
This year we had sparkling grape and cherry.
As a reminder to myself: Don't ever buy cherry again.
Goodbye 2012, Hello 2013!