On Saturday morning, I was a guest on the Fresh & Local radio show on AM950. My secret desire is to host a radio show someday, so this gave me a taste of the radio experience without the stress of planning a whole show format. Susan Berkson and Bonnie Dehn, the hosts, made us feel completely at ease and it truly felt like we were having a conversation amongst friends.
Susan and Bonnie turned it over to the guests to discuss what we’d make with ingredients found at the farmers market. I knew just what to do with Brussels sprouts, apples, sweet potatoes, green beans, and squash: fondue!
My friend gifted me with a fondue pot last year I’ve been eager to use it, but was waiting for the right time. Considering my front yard is covered with snow and it is already time to break out the winter jacket, I could think of no better time than now.
Right after the radio show, Ryan and I headed to the Minneapolis Farmers Market (in the freezing cold!) and shopped for the goods picking up tiny baby Brussels sprouts and some Eichten Farms smoked Gouda.
We steamed the Brussels sprouts and asparagus, roasted the onion and sweet potato and chopped up a Haralson apple.
The Gouda was melted with Emmentaler cheese and combined with white wine, pomegranate liqueur, rosemary, cornstarch, and rehydrated Matsutake mushrooms from Marx Foods.
There are tons of fondue recipes out there. Feel free to experiment with various cheeses and alcohols (beer, brandy, wine, etc.). Pretty much anything can be dipped – just make sure it stays on your skewer! Our personal favorite was apple and brussels. Be sure to keep the fondue over a heat source otherwise the cheese will seize up.
The radio show should be up here today or tomorrow. The show is done in four segments, so be sure to listen to them all as my fellow guests were awesome and full of great information. I haven’t heard it yet, but I’m eager to hear the whole thing.