Fondue

When we were in Philadelphia, we noticed there was a Melting Pot restaurant (yummy house dressing by the way) just around the corner from our hotel. Needless to say, we just had to eat dinner there our last night. We discovered a new cheese fondue and found the same fondue at the Salt Lake location. We enjoyed the fondue so much we decided to try to duplicate it, which turned out pretty successful. So here's our recipe:

1/2 can vegetable broth
1 package of frozen chopped spinach (defrost and drain of as much moisture as possible)
1 1/2 tablespoon garlic, finely chopped or minced
3-5 artichoke hearts , finely chopped (we used the canned version)
Combine these ingredients.

Add
1 lb fontina cheese, grated
1 lb butterkase cheese, grated

Fontina cheese was the easiest to find, but a good store should have both. Both cheeses are soft and might be difficult to grade, but melt better if slowly introduced into the mixture.

We heated the fondue on a medium heat. We saw that the restaurants use a double boiler with a pewter pot. We used an electric Teflon fondue pot.

We dipped scali bread ( a light white bread with lots of crust) and apples. Both are delicious in the fondue. The restaurant also added other types of breads and a variety of vegetables, but we enjoyed the bread and apples the most. But be careful with your bread to ensure it doesn't break up in the cheese. And double dipping? We won't even go there...