New Year's Eve Fondue

So, a few years ago I posted about how we have Chinese food on New Year's Eve. But this year I am starting a new New Year's tradition.... fondue!

I'm not very adventurous when I make fondue. I always make the same recipe: cheese and mustard fondue. It's soooo good, there's really no reason to try anything else! I adapted this recipe from the chicken cordon bleu bread bowls from Mel's Kitchen Cafe (which is a great recipe, by the way!)

4 tablespoons butter

1/2 cup minced onion

2 cloves garlic, finely minced

2 tablespoons flour

1/2 cup apple juice (don't leave it out!!)

1 1/4 cups chicken broth

1/2 cup heavy cream

2 tablespoons stone ground mustard

1 teaspoon dried thyme

1/4 cup mozzarella cheese

1. In a 10-inch skillet, melt the butter over medium heat. Stir in the onions and garlic, stirring often until softened and fragrant. Sprinkle in the flour and stir to incorporate.

2. Gradually add the chicken broth and apple juice, whisking to avoid clumps. Stir in the cream, mozzarella cheese, mustard, and thyme. Simmer for 5-6 minutes or until the mixture is thickened. Sometimes I add a tablespoon or two of flour to help it thicken.

3. Once the fondue is thick, you can transfer it to whatever you want to serve it in: a fondue pot or a toasted bread bowl. For dippers, I serve cooked red potatoes, carrots, sugar snap peas, bread cubes, steamed broccoli, grilled chicken, chunks of summer sausage, apple chunks (believe me on this, it is soooo good). I think the apples are my favorites.

For dessert, we're doing a basic chocolate fondue. I keep it simple: equal parts semi-sweet chocolate chips and whipping cream melted together. I don't even bother putting it in a fondue pot--it goes straight to a bowl. We dip marshmallows, rice krispie treats, strawberries, bananas, pound cake, grapes, etc. If you don't finish it all, you can stick it in a tupperware container and put it in the fridge to save for later. Just reheat it when you're ready for more yumminess!