Fondue Al Fresco

We recently spent a bug-free (yay for Colorado!) evening of dining al fresco with our good friends Erik & Emily. Without a real reason to celebrate, we decided a beautiful evening of beef fondue, wine and friends was reason enough!

Our Dinner Menu

  • Sirloin beef, ask your butcher to cut it into half-inch cubes, I did!
  • Canola oil
  • Baked russet potatoes
  • Sauteed zucchini
  • Mixed greens salad with caramelized walnuts and orange-flavored craisins (Dane & my new favorite salad sweetener)
  • Cabernet & Sauvignon Blanc (some red, some white)
  • Beer in cozies (come on, backyard dinner!)

    Fondue tip: Heat the oil in a stockpot on the stove until a small chunk of bread sizzles in the oil. Transfer CAREFULLY to fondue pot. Also, I’m a big fan of the electric fondues rather than the ceramic. It just maintains heat better.

    Fondue meat tip: Be sure to trim off most of the fat before plunging into the fondue oil. That’s one mistake we made.


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