I try every week to add a new meal to our menu. I attempt to follow the food guru and 30 minute meal making queen, Rachael Ray. The best part of my quest is I use items that I bought on sale so these meals are yummy and affordable… and oh, yes they can be completed in 30 minutes or less!
Well, Daddy gets to go out with clients so tonight it is me and the three kids. The biggest problem we currently have is Margeaux leaves the table with her dinner in her hands. She does this because she wants to be there when I feed the baby. I figured if I made an interactive meal tonight my house and myself may have a chance at survival. I will be using apple juice as my base instead of the beer. We will be dipping the following: hot dogs, bread, broccoli, apples, carrots, and pretzels. I am sure the kids will pick other things out as well. This should make for a fun time. I always give them their own dipping cup which I transfer the cheese from the fondue pot. I let it cool before giving them the cup to make sure it isn’t hot. What do you do when the help is out to dinner elsewhere?
- 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar
- 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
- 1 rounded tablespoon all-purpose flour
- 1 cup German lager beer
- 2 tablespoons spicy brown mustard
- A few drops hot sauce
- A few drops Worcestershire sauce
- 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat
- 1 package mini party franks
- 1 head cauliflower separated into florets
- 1 small jar mini Gherkin pickles, drained
- 1 small jar pickled onions
- 1 small, round loaf rye, pumpernickel or sour dough bread, cubed
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread