Last night we celebrated New Years Eve at home. We wanted to spend a quiet night at home with our kiddos. Happy to report that both kiddos stayed awake to see the ball drop with Ryan Seacrest in Times Square. Love that DD10 kept saying, “Who is that annoying lady?”. Heehee that is Jenny McCarthy dear. Annnyways….
We had fondue. I normally like a broth based fondue but hubs insisted on Fondue Bourguignonne. I was a little weary sharing boiling hot oil with the kiddos. So we set out the rules from the get go. They understood and were so good. They always are.
We had the traditional Bourguignonne fondue.
Cubed Beef Tenderloin
We also added something a little different from our days in Alberta where we would often visit a fondue restaurant in Banff called The Grizzly House. One of their appetizer fondues is a stuffed and battered mushroom concoction. The Grizzly House menu unceremoniously describes this delicousness as…
Mushroom caps served with stuffing and batter.”
We set out to duplicate it. The Grizzly Houses version has 3 stuffing choices and 2 dipping sauces. I however decided on only a shrimp stuffing and ready made sauces.
Oh yes, we were rocking the old ’70s fondue set. The newer fondue set we used for the chocolate fondue. More about that tomorrow!
If you are going to have a fondue I would suggest adding stuffed mushrooms to the mix!
Here is the recipe I used for the Shrimp Stuffing:
adapted from Dotties Shrimp Spread
Have you ever had a fondue?