It’s been a busy week and it’s only gonna get busier! I leave bright and early tomorrow morning for Winnie, Texas to attend the Texas Rice Festival. Then this week I won concert tickets to Rob Thomas which is on Sunday sooooo I’m gonna do an advanced post to pop up on Monday and then by Wednesday I’ll have an update on how the cook off went. I hope you don’t mind!
This post is a little overdo. I had some girlfriends over a couple weekends ago and I made this fondue. It’s one of my favorites and taste really good. I’ve tried it before with the potatoes recommended by Sandra Lee, but didn’t’ like it so much so stick with some yummy french bread.
Italian Fondue
(Adapted from Sandra Lee Semi-Homemade Cooking)
2 tablespoons butter
2 tablespoons fresh sage, finely chopped
2 tablespoons all-purpose flour
1 1/4 cups dry white wine
1 (16-ounce) jar Alfredo sauce
1 (8-ounce) package shredded four-cheese Italian blend (provolone, Parmesan, Romano, and Asiago cheeses)
Bread slices, for dipping
Red potatoes, cooked and diced, for dipping
2 tablespoons fresh sage, finely chopped
2 tablespoons all-purpose flour
1 1/4 cups dry white wine
1 (16-ounce) jar Alfredo sauce
1 (8-ounce) package shredded four-cheese Italian blend (provolone, Parmesan, Romano, and Asiago cheeses)
Bread slices, for dipping
Red potatoes, cooked and diced, for dipping
Melt butter in a heavy large saucepan over medium heat. Add sage and cook until butter is golden brown, about 2 minutes. Whisk in flour and cook for 1 minute. Whisk in wine and simmer for 2 minutes. Whisk in Alfredo sauce. Gradually add cheese, whisking until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish or ceramic bowl. Serve with bread and potatoes.
