Updated: December 26, 2012 4:02PM
Fondue is party-perfect for New Year’s Eve entertaining — whether it be for one very special person or a group of friends or family.
That’s why Swap Shop turned to Chef Shane Schaibly, who heads the creative recipes for Melting Pot’s 140 locations in North America (including locally at 609 N. Dearborn), when C.P. of Chicago and D.C. of South Bend requested fondue recipes.
Schaibly’s recipes include Bourbon Bacon Cheddar Fondue, Yin & Yang Chocolate Fondue and Dark Chocolate Raspberry Fondue (online at www.suntimes.com). All are adaptable to your own choices of ingredients and dippers (just be sure dippers are cut into bite-size pieces).
Keep in mind these fondue cooking tips:
† The easiest way to cook fondue at home is to start it on the stove, using a double boiler, and then serve it in a fondue pot.
† Once the fondue has been transferred to the fondue pot, never let it boil.
† Keep cheese and dessert fondues at a low temperature — about 120 degrees — using a tea light.
Please help with a recipe for sweet potato pound cake.
I would appreciate recipes for homemade low-calorie or fat-free salad dressings.
B.C., Bloomington, Ind.
Please print a recipe for empanadas (I’m a rookie cook so it needs to be fairly simple).
Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans St., 9th Floor, Chicago 60654 or by e-mail, firstname.lastname@example.org. Please include a daytime telephone number.