Make this edible center piece for this weekends family dinner. Start with-still on the vine tangerines, different grape varieties+sliced up apples and different types of citrus. Our favorite is cara cara oranges. If your market carries them.. don’t pass them up it’s like the Meyer lemon of lemons. You can even ask your grocer if they have extra lemon or orange leaves to give you :) we did this center piece edible runner for New Year’s Eve while stuffing our faces with the cheeeeesiest fondue. So fun to dip all these treats in the liquid gold.
Dress up your table with just a few of these fun textures:
Love these Stoneshard plates Crafted from real river stones, these plates are carefully cut, sanded and polished smooth on both sides. Major. And they come in three sizes. the dinner plates are lighter and layer really well
This matte black Flatware we have had for over four+half years. love its thin handles and the flat knife
Probably one of the coolest fondue pots I've ever seen and plus it wont smell like that butane/sterno kind
Want the recipe of our families favorite 5 minute fondue? k. here goes- my sandra lee semi-home made version ;) ps. this is a super great camping meal too. Unexpected, interactive and that woodsie flavor will kick it up a notch. just swap out the cute indoor fondue set for this cast iron pot-Lodge 8
1 cup white wine reduced down to half (or left alone if you are into that)
Garlic halved- then discarded after
1 jar of Trader Joe's 16.9oz Alfredo sauce
1-2 cups mix of shredded cheese
(Swiss, gruyere,Emmentaler) only the good stuff
1 tablespoon cornstarch
Finish with a few shavings of nutmeg, a couple turns of black pepper+ a slice of lemon squeezed
Rub the inside of a cheese fondue pot or medium pot with the garlic clove; discard the garlic. ( i cheat and make it in a large allclad pot then transfer it so I don't make a huge mess) Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.
Find more tips +toppings on the instagram highlight under CHEESE PLEASE