We will be having a three course fondue meal with the kids and Picky's folks.
First course: Monterrey Jack cheese with chorizo and poblano peppers, with corona mixed in. Dippers: homemade tortilla chips, celery, apples
Second course: a Court Bouillon broth, mojo style. I am making the broth custom now:
For both of these courses, I am going to be rubbing down the fondue pot with a sliced garlic clove or two. To simmer in the broth, we will have filet mignon, chicken breast, shrimp and mushroom caps. I will be making some sauces: teriyaki (store bought), a curry sauce, and chimichurri. Maybe some drawn butter for the shrimp, since I love drawn butter.
And, the of course course, the dessert: chocolate. I am using Ghiradhelli bittersweet chocolate, heavy cream, and maybe a dash of Godiva liqueur. Dippers: pound cake, strawberries, bananas, and fingers!
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