One of the best parts of living in Colorado in the fall is beautiful scenery all around us. This past weekend, Conor and I headed up to the mountains with our dog, Molly, to take in the stunning scenery and enjoy a little weekend getaway. We went on an amazing hike on Saturday to Eaglesmere Lakes, which is just a little bit north of Silverthorne. It was such an incredible hike that brought us up to two gorgeous lakes at the top. It left us both so appreciative of the world around us, and also quite exhausted and ready for a big, delicious meal back at the house.
There’s nothing quite like a fondue dinner, especially when you’re in the mountains and it’s homemade. Fondue is so comforting and rustic and you get to enjoy so many different flavors, textures, and ingredients. It was the perfect meal for us to have on our ‘date-night-in’ after a great day of hiking. Fondue always seems to have connotations that relate it back to the 70s and to some it may seem like such a dated meal. I, however, have always been a big fan of it. I love how interactive and fun it is to sit around the table and prepare your food together. And even more importantly, I love how delicious it is.
Fondue really hits so many different points as far as flavor, texture, sensory appeal, and food variety go. You can do so many things with it, and can create a meal that is sure to please almost anyone. For this meal, I went with some of Conor and my favorite fondue fixings; chicken, steak, shrimp, potatoes, and sauces like green goddess, curry, and gorgonzola inspired by all of our favorites at The Melting Pot fondue restaurant in Louisville, CO. I love to play around with all the different flavor combinations and enjoy every single bite, and I hope you do as much as me!
- 3 1/2 cups vegetable stock
- 1/2 cup burgundy wine
- 1/2 cup mushrooms, sliced
- 1 tablespoon garlic, minced
- 2 green onions, sliced
- Heat vegetable stock in fondue pot until it begins to simmer, add all other ingredients. Bring back to simmer and you can begin cooking.
- 1 chicken breast, cubed
- 1 pound steak (any cut you desire), cubed
- 1/2 pound shrimp, peeled and deveined
- 3 red potatoes, cubed
- 8 mushrooms
- 1 cup cauliflower and broccoli florets
- 4 ounces cream cheese
- 1/4 cup milk
- 1/4 cup greek yogurt
- 1 tablespoon onion, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 tablespoon chives, finely sliced
- In microwave safe container, microwave cream cheese and milk for 2-4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley, and chives. Refrigerate until cold.
- 3/4 cup greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon garlic, minced
- 1 teaspoon agave nectar
- 1/4 teaspoon cayenne
- Blend all ingredients in a blender and pulse. Refrigerate covered for a few hours.
- 1 cup greek yogurt
- 2 ounces gorgonzola cheese
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic, minced
- 1/4 ounce port wine
- 1/2 ounce milk
- Combine all ingredients except gorgonzola in mixing bowl. Whisk. Add gorgonzola and blend well. Cover and refrigerate.
- Prepare all the dipping sauces a few hours before meal time and refrigerate.
- Prepare the meats and place on their own plate as to avoid cross contamination with other foods.
- Prepare the veggies and place in bowls.
- Prepare the broth.
- Place a few potatoes, mushrooms, and other veggies in the broth and allow to simmer for about 5-10 minutes while you are cooking your other meats.
- Chicken: 3 minutes, Shrimp: 1 1/2 minutes, Steak: 1-3 minutes
- Always check to see that your meat is cooked thoroughly before consuming, cooking times may vary depending on how hot your broth is.
