In between my recent pitiful workouts (Can I just say for the record that it is still in the 90s, humid and overall miserable?) I managed to do a little bit of cooking. Most of my cooking happens on the weekend. I just can’t ever find enough time to devote to real cooking during the week.
A Poor Man’s Cheese Fondue
On Friday we had a random “dinner” which was really more of a snack. Homemade Guacamole with Whole Wheat Pita Chips (also homemade). This was a success. The healthy fat in this meal, along with the fiber from the pitas kept me full the rest of the night.
I used some olive oil and seasoned salt on the pitas. For the guacamole I used lemon juice, garlic powder, paprika and a dash of seasoned salt.
Saturday night we had froyo (frozen yogurt) from Yo-Yo’s frozen yogurt shop here in Fort Wayne. This was our third time there. I opted for strawberry, raspberry and pomegranate frozen yogurt with kiwi on top and in all randomness, some cookie dough. I definitely like the strawberry flavor. The other two seemed too icy, and not enough — if any — creaminess. They actually might have been dairy-free. I probably should have read the sign.
Then on Sunday, I tried to recreate one of our favorite local appetizers, the Irish Kerry Gold Cheddar Fondue, which is served at JK O’Donnell’s Irish Pub here in Fort Wayne. JK’s (for short) is a great place to go when we need to “get out” but don’t want to blow our date night budget.
So after raving twice now over the fondue, I decided to try my own. This turned into a near epic failure. Although the photos may actually make this fondue look good. The key to the Irish Kerry Gold Cheddar Fondue is that it’s very thin – like soup. When I’ve made traditional fondues they are always much thicker, very rich and cheesy. I scoured the internet to find a recipe that would replicate this soupy texture, but maintain the sharp cheddar taste.
A Poor Man’s Cheese Fondue
I came across a recipe (which I will not name) that included using real sharp cheddar, beer, a can of cheddar soup and spices. The epic fail came in with the cheddar soup. I wanted to purchase an all-natural cheddar soup, but Kroger did carry any. We ended up with Campbell’s which had nearly 30 ingredients on the label. (We try our best to not eat processed foods.)
Those 30 ingredients definitely left the fondue with a “fake” flavor. But we did enjoy the beer taste and the spices. The husband summarized this meal up quite nicely, calling this a “Poor Man’s Cheese Fondue.”
Next time I’d like to try this after purchasing some dehydrated cheese powder. I have seen this at local Amish grocers in our area. Or maybe JK’s will let me know what their secret recipe is!
Have you ever tried to recreate a restaurant meal?
Was it an epic success or fail?