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Peanut Butter Fondue

Why peanut butter fondue? Chances are you have a jar of peanut butter in your cupboard and some items to skewer and dip. Everything tastes better with peanut butter on it, right?

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5 Comments | Posted by Lee Zalben, December 29, 2010 at 9:00 AM
Tagged: fondue, nuts, peanut butter, peanuts

Video: Stephen Colbert Plays Fondue Pong at the Vancouver Winter Olympics Swiss House

Stephen Colbert visited the Swiss House at the 2010 Vancouver Winter Olympics, where he challenged director Manuel Salchli to a bout of fondue pong. It's just like beer pong except instead of cheapo frat party beer, you try to land the ball in a pot of scalding fondue. And following traditional pong rules, this means the loser has to chug back the cheese ooze.

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2 Comments | Posted by Erin Zimmer, February 25, 2010 at 12:15 PM
Tagged: 2010 Olympics, Canada, cheese, fondue, sports, Stephen Colbert, Switzerland, Vancouver

Palace Kitchen in Seattle: The Best Tom Douglas Restaurant?

Smoky lamb sausage appetizer and gateau basque dessert. [Photographs: Erin Zimmer] Palace Kitchen 2030 5th Avenue, Seattle Washington 98121 (b/n Virginia and Lenora Street; map); 206-448-2001 tomdouglas.com/palace-kitchen Tom Douglas has a bakery, pizzeria, seafood restaurant, Greek spot, and two other eateries in Seattle, all within walking distance of each other. Depending on what food mood you're in, you'll find the right one—or if you're just hungry (and in town for a day) you'll feel overwhelmed and confused. Which to pick?! On a recent visit, Carey and I squeezed in both Palace Kitchen for dinner and Dahlia Bakery for breakfast within about ten hours of each other. We were that serious about experiencing the Tom Douglas juggernaut that Ed (and...

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7 Comments | Posted by Erin Zimmer, February 17, 2010 at 5:00 PM
Tagged: beef tongue, fondue, ice cream sandwiches, Pacific Northwest, Palace Kitchen, Seattle, Tom Douglas, Washington

Fondue Made Healthy with ... Puréed Beans?

Despite its status as a tired, dowdy party trick, Fondue remains a seriously delicious way to enjoy cheese. Artisanal Bistro has undoubtedly revived the lost art, offering two regular choices on their menu as well as a fondue of the day, all of which highlight the cheeses themselves in a deeply satisfying way. The classic blend features a mixture of Swiss Alpine cheeses Gruyère, Emmental, and Appenzeller, but this week the Associated Press published a recipe for a low-fat Cheddar and ale fondue that promises to mimic the creamy texture of the real thing using puréed white beans. Curious indeed....

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6 Comments | Posted by Jamie Forrest, March 11, 2008 at 10:15 AM
Tagged: beans, cheese, fondue