What we are eating tonight

Well, the Dunnavants and the Trexlers are hanging out at home tonight and having the least complicated menu I think we've ever done for New Year's Eve. Linz and Chelsea are both spending the evening with friends,so that only adds to the sense of doing this a different way. Normally we are all gathered at the beach.

Tonight we are primarily focusing on Fondue, cheese fondues; two of them.
Our first one is a recipe taken straight from the Melting Pot; Wisconsin Trio:

Wisconsin Trio Cheese Fondue
Ingredients:
1 ½ C shredded Butterkäse cheese (6oz) [can be found at Whole foods, but you can also substitute Gouda if you can't find Butterkäse]
1 ½ C shredded Fontina Cheese (6oz)
3 Tbsp flour
¾ C white wine
¼ C dry sherry
2 tsp chopped shallots
1 tsp freshly ground black pepper
¼ C crumbled blue cheese
2 Tbsp chopped scallions
Preparation:
Toss the Butterkäse and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine and sherry into the bowl. Sit in the shallots using a fork. Cook for 30 seconds, stirring constantly.

Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.

NOTE: The cheese is shredded and tossed with flour to aid din thickening and to improve the viscosity of the fondue. The fondue should be the consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all of the cheese may be needed, and, in some cases, more cheese may be needed to reach the perfect consistency.
Recommended dipping accompaniments: Variety of breads, green apples, mixed vegetables.

The second fondue is my own recipe; adapted from the Fondue Inn that used to be in Carytown. Cheddar Cheese and Swiss

I make this without exact measurments so yours may vary from mine.

Two cups of shredded cheddar cheese (not the best you can buy, but not the already shredded variety either)
One cup of shredded Swiss cheese; AGED is best but not essential
One can of beer...your preference but remember that the beer will give a significant flavor to the fondue if you use a heavy or a dark beer.
White Pepper, ground mustard and a couple of cloves of pressed garlic.
Put the beer in the fondue pot and simmer, add the garlic and simmer for a moment or two.
Add the cheeses and spices (about 1 tsp each)stirring until melted and smooth.

We are also having Swedish Meatballs...uhm, drive to Ikea for these!!
Chips and dip can be found at your local Kroger as well as some steamed spiced shrimp.

Photos will be posted tomorrow.
Happy New Year!!