Spinach-Artichoke Fondue & Other Meals

For New Year’s Eve we kept with tradition and had fondue for two at home in the living room while watching a movie leading up to the ball drop. This year’s movie was Secret Life of Pets and this year’s fondue was Spinach-Artichoke. The movie was enjoyable but the fondue was far superior.

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Spinach-Artichoke Fondue

8 oz Swiss cheese, shredded
4 oz Cheddar cheese, shredded
1 Tbsp flour (or gluten-free flour blend)
1 c white wine
1 Tbsp Dijon mustard
pinch nutmeg
2.5 oz baby spinach, chopped
1 can artichoke hearts, drained and chopped
3/4 c mayonnaise
1/4 c Parmesan cheese
salt and pepper to taste

Mix shredded cheeses with flour and set aside.

Heat white wine to a simmer then add cheese mixture by handfuls, stirring constantly for each addition to melt and incorporate.

Stir in mustard, nutmeg, spinach, artichoke hearts, mayo, and Parmesan cheese. Season with salt and pepper to taste.

If the fondue is too stiff, you can thin with additional wine and/or mayonnaise, depending on your preference.

Keep warm and melty in a fondue pot and serve with bread cubes, vegetables, and anything else you feel like.

We had a mix of high and low and the gluten-free corn dogs were surprisingly good dipped into the spinach-artichoke fondue.

What did the rest of the week look like?

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On Christmas we set up a large grazing station since it was just the two of us and we planned to laze around the house pretty much all day. The mixture of charcuterie, cheese, cookies, fruit, and bread was great all day, and we heated up some pirogi towards the end of the evening to add something new to the spread.

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While it was tempting to nosh on what was left of the grazing board the next day, too, I dragged myself into the kitchen to prepare pork chops, green beans, and Bacon-Cheddar Hasselback Potatoes. The potatoes were delicious, but massive by the time the were filled, so don’t feel the need to hunt down the really big baking potatoes for this recipe. One other tip: par-cook the potatoes in the microwave (again, I love that ours has a potato setting that really does make perfectly fluffy baked potatoes) and finish them in the oven. This way I could cook the pork chops and potatoes on the same pan without worrying that one would be overdone before the other was cooked through (the fact that I used the same pan that I’d just cooked the bacon on and, therefore, cooked everything in the reserved bacon grease certainly did not hurt).

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Tuesday was another sheet-pan meal (I really do love the simplicity of them): Maple-Garlic Chicken, Potatoes, and Brussels Sprouts. I realized only too late that I’d put potatoes two meals in a row, but this is what happens when you rush the menu so you can do your shopping on Christmas Eve because Christmas fell on your usual grocery-shopping day. It is what it is, or was, and the red potatoes were different enough from the previous nights that it didn’t feel at all redundant.

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Wednesday I was just about to add the water to the rice cooker when, as I was talking to Todd about our days, I realized I’d rather go buy sushi than make the sushi bowls I’d planned. So we did, and I made the sushi bowls and crab rangoon on Thursday night, instead. Yes, we had sushi-related dinners two nights in a row. No, neither of us minded. I’d eat sushi practically every day if I could.

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Friday morning we had to take Todd’s car into the shop and decided to be nice and bring doughnuts from Nanee’s Donut Hole into our respective offices since we had to pass right by on our way across town. I made the mistake of snacking on a piece of leftover apple fritter (yes, High-FODMAP indulgence all the way around, but so worth it) so that I wasn’t very hungry for the Thai Turkey Meatballs in Lemongrass Coconut Sauce that I’d made for supper, but Todd tells me they were very good. I guess I’ll confirm when I have them for lunch tomorrow!

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And with Sunday being New Year’s Day, we had to have our traditional cabbage and black-eyed peas for wealth and health in the upcoming year. I’d usually pick up a small ham to go with, but decided to defrost the reserved pork leg from Todd’s birthday luau to go with the vegetables. It was still perfectly tender and delicious as it had been in March.

 

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