Take a Dip!

The addition of fresh herbs takes fondue out of the sixties and seventies and into the next millennium. So dust off those fondue pots and long skinny forks and get ready to have some fun.

| December/January 1999


  • Chiles, cilantro, and beer combine with cheddar cheese to make a zesty south-of-the-border fondue.
  • Herb Tea Loaf, which can be made with lavender, mint, lemon balm, or anise hyssop, makes an excellent dipper for chocolate fondue.
  • What’s not to love about exotic Two-Chocolate Fondue made with heavy cream, brandy, and lavender flowers?



This year, I set off for a family vacation at the beach with all the usual baggage plus a cooler filled with bags of fresh herbs from the garden, pounds of dark and milk chocolate, chunks of imported cheeses, bottles of assorted liqueurs and wines, a fondue pot, and a few cans of Sterno. Little did they know, but my extended family was in for a treat—testing fondue recipes—and we had lots of fun in both the making and the eating.






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