So what are we doing? Well, we decided to do the whole Melting-Pot thing at home and try a four course dinner made up of two different fondues and then dessert. Sounds good, right? We've got a bottle
First course: Garden salad, while the cheese fondue heats up.
Second course: A cheese fondue appetizer, using a modified (no wheat flour) version of this cheese fondue recipe or else this champagne-cheese fondue recipe (again, modified so there's no wheat flour). For dipping: gluten free bread, broccoli, cauliflower and carrots
Third course: I found this awesome-looking wine fondue recipe that I'm interested in trying. For dipping: shrimp, beef, portabella and white mushrooms, snow peas, and red peppers.
Dessert: Unfortunately, since the hubby doesn't like chocolate three courses of fondue are out. :-( HOWEVER, I just happened to get the CIA's gluten free baking book this week, as well as a brand new pizzelle press. Sooo... hopefully, that will work out and I can either make gluten free pizzelles or shape them into dessert cups to serve ice cream in... or roll them into a cannoli shape. If the pizzelles don't work out, then we might be playing it by ear.
Gosh, this is a lot of food. Thankfully my boot camp class is the next day to burn off some of these calories!