Fondue Al Fresco

We recently spent a bug-free (yay for Colorado!) evening of dining al fresco with our good friends Erik & Emily. Without a real reason to celebrate, we decided a beautiful evening of beef fondue, wine and friends was reason enough!

Our Dinner Menu

• Sirloin beef, ask your butcher to cut it into half-inch cubes, I did!
• Canola oil
• Baked russet potatoes
• Sauteed zucchini
• Mixed greens salad with caramelized walnuts and orange-flavored craisins (Dane & my new favorite salad sweetener)
• Cabernet & Sauvignon Blanc (some red, some white)
• Beer in cozies (come on, backyard dinner!)
• GOOD FRIENDS!
  
  
  
  
  
  
  
  
  

  
  
  
  
  

  
  
  
  

  Fondue tip: Heat the oil in a stockpot on the stove until a small chunk of bread sizzles in the oil. Transfer CAREFULLY to fondue pot. Also, I'm a big fan of the electric fondues rather than the ceramic. It just maintains heat better.
  

  
  
  
  Fondue meat tip: Be sure to trim off most of the fat before plunging into the fondue oil. That's one mistake we made.