Monday, October 21, 2013

Baked Cheese Fondue




Last weekend I had the pleasure of having dinner with the head chef from the Pebble Beach Golf Resort in Monterey County, California. He served an appetizer of Moroccan olive bread (one of my favorites) with a warm cheese dip. It reminded me of the delicious fondue baked in a loaf of pumpkin-shaped French bread or a bakery-made loaf of sourdough that is a Halloween favorite at our house. It's easy to assemble and fun to eat, the recipe is available in A Harvest and Halloween Handbook. 

Thank you Ben for a truly memorable meal with best wishes for your culinary exhibition this weekend at Disney World. 


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