Whenever we go to the Camp, I’m looking for easy, delicious recipes that seem somewhat special, but don’t require a ton of complicated ingredients. If I can use everything I bring, all the better. Since it’s winter, fondue is a natural fit for my criteria. Here’s my easy recipe:
1 package shredded sharp cheddar
1 beer (whatever you’re drinking, preferably not something too dark)
2 cloves of garlic
4 T. flour
4 T. butter
Dash of nutmeg
2 Dashes of “Camp Mix” (mix of salt, pepper and various herbs)
1 frozen loaf of bread dough
4 granny smith apples
1. Before heading out for the day, add the frozen dough to a greased loaf pan and cover with greased plastic wrap. By the time dinner time rolls around, the dough will be thawed and will have risen.
2. Go outside and have fun all day.
3. Heat the oven to 350 degrees and cook the bread for 30 minutes. Chop all your ingredients.
4. About 10 minutes before the bread is done, melt the butter in your electric fondue pot on medium (or on the stove if you don’t have an electric one, but we love this one), then add the butter and garlic. Saute until the onions are clear. We cook our fondue tableside–it’s part of the fun.
4. Add the flour, mix and cook for a few minutes. Add the beer, mix. Once the foaming subsides, add the cheese and stir until melted. Turn the heat down to medium low. Add the seasonings.
5. Chop your apples and bread, then add to serving platters on the table.
6. Enjoy! You can add a mixed green salad to the side if you’d like, or add other veggies to dip such as broccoli.