Wednesday, April 29, 2015

What's for Dinner Wednesday: Parmesan Cream Cheese Fondue and Polish Sausage



Years ago our friends had a Fondue Party complete with a funny Barbara Streisand movie straight from the 70's.  There was a large assortment of cubed breads, grilled cubed meats, steamed veggies and this amazing Parmesan Cream Cheese Fondue.  Since then I have been hooked!  This meal is so fun and versatile.  I even love and have collected quite a few (much to my husband's dismay) fondue pots.  I hope you like it!  And save room for dessert because the Peanut Butter Chocolate Fondue is too good to pass up.

{Ingredients}

2 C milk
16 oz softened cream cheese, cubed (two 8 oz packages or one 16 oz whipped)
2 C finely shredded Parmesan cheese (freshly shredded tastes best as the oils are still in the cheese and it's not dried out)
1/2 tsp garlic salt

1 loaf of wheat french bread, cubed
1 polish sausage sliced and fried until crisp and blackened - very important to blacken it, trust me!
Steamed Veggies like broccoli and carrots
Grilled chicken, cubed
sliced green apple
oven roasted potato wedges

{Directions}

In medium sauce pan on medium heat, cook and stir milk and cream cheese until well combined and bubbling.

Reduce heat to low and add in cheese and garlic salt.

Stir until well combined.

Keep warm.  Serve with polish sausage and french bread and anything else you want to be dunked in deliciousness.

This is my go-to Peanut Butter Chocolate Fondue Recipe



Our favorite things to dip in it are:

Bananas
Strawberries
Graham Crackers
Marshmallows
Pound Cake
Oreos
Pretzel Sticks
Apple Slices
Oranges


{Quotes to Cook By}

"Adrian shook his head, still smiling. "I've said over and over, I'd do anything for you. I just keep hoping it'll be something like, 'Adrian, let's go hot tubbing' or 'Adrian, take me out for fondue.'"
"Well, sometimes we have to--did you say fondue?" Sometimes it was impossible to follow Adrian's train of thought. "Why in the world would I ever say that?"
He shrugged. "I like fondue." 
— Richelle Mead (The Indigo Spell)

"Anyway, she sings like a mad tropical bird, and it's just a fondue of molten wanting and grieving and the sadness of the large naked swinging breasts and soft olive skin and everything that you wish you could remember and feel and know." 
— Nicholson Baker (Traveling Sprinkler)

Poets have been mysteriously silent on the subject of cheese." 
— G.K. Chesterton (Alarms and Discursions)


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