Party Recap

The roots of football run deep into American history. We wanted to have a Vintage Football Party complete with kid-friendly fondue. Keep reading for the recipe.Cheese Fondue

2 cups apple juice
5 cups colby/jack cheese mixed with 1/4 cup corn starch
1 clove garlic minced
1 tsp Worcestershire sauce

Heat the apple juice with the garlic to a simmer. If you like your fondue perfectly smooth then rub the pan with the garlic clove before you put the apple juice in to give it a slight garlic flavor and leave out the minced garlic. We love garlic so we mince it and put it in. While the apple juice is heating, toss the cheese with the cornstarch.

When the apple juice starts to bubble around the sides, with a whisk in hand (or fork), stir constantly while adding the cheese. Keep stirring until it smooths out and add the Worcestershire sauce. Serve hot over veggies, bread. If you have a meat lover you can grill a little steak and cut it up in small pieces to dip. You can do this ahead of time and put it in a crock pot to keep it warm. We have served as many as 40 people multiplying this recipe out and keeping it warm in a crock pot. A ladel works perfectly to get it out of the crock pot.

Rather than bowls, we poured the fondue into individual cups for the kids to avoid a penalty for double dipping. And who liked those pointy fondue forks? I think they gave fondue a bad name! Veggies are perfect finger food and with their own cup they are happy as clams.



Party Highlights

  • What People Ate

    Cheese Fondue, Rice Krispie Footballs, Chocolate covered Strawberries, Jersey Sugar Cookies, Veggie plate for fondue and bread.

  • What People Drank

    Milk Shakes by Braums


Party Helpers

  • Brenda and Rhonda Byers


  • Digital Detours



add your comment