Thursday, May 5, 2011

I love fondue, do you?

Lost and Fondue

launched Tuesday.

What fun. I'm surprised and pleased with the response.

Thanks to all who have made getting published such a delightful experience.

In tribute to fondue (it has a national holiday, I might as well pay tribute, right?), I'm posting one of the two fondue recipes in the book. I'll be blogging about some of the other recipes as the month goes on.

Dave from My Year on the Grill posted the other one on Tuesday.

Just in case you don't know, I've made a how-to make fondue movie, as well. Or you can watch it for fun. (see below)


What’s not to love about fondue? It’s romantic, it’s easy, it’s delish.

It’s usually made up of two or more cheeses,

heated in a caqualon, or communal pot.



(regular or gluten-free)

(serves 4)

¾ cup cream

8 ounces feta cheese

1 tablespoon white pepper

1 tablespoon green onion (green tips only)

1 tablespoon white wine

2 teaspoons flour OR 2 teaspoons tapioca flour (for gluten-free)

1 baguette bread OR 20-30 gluten-free crackers

Broccoli florets, steamed

Carrots, sliced raw

Celery, sliced raw

Warm the cream in a pot until hot but not burning. Use low heat. Add the goat cheese in chunks.

Stir with a whisk to prevent clotting. Add the pepper, wine, green onion tips, and flour/gluten-free flour. Stir approximately 5-7 minutes until as smooth as it can be.

Set up your plates with vegetables and bread cubes or crackers. Eat family style.

Note: The thickness of the fondue might vary. If it’s too thick, add a little cream. Too thin, add a little more cheese.

Second note: I like to snip the green tips of onions with scissors for even cuts.

Third note: To steam broccoli, perfectly every time. Bring to boil 1 cup water in a 6 quart pot with ½ teaspoon salt. Add cut up broccoli. Cover. Cook 4 minutes. Pour off boiling water. Cover again. Let sit for 4 minutes. Remove lid and rinse broccoli in cold water to stop the cooking process.



And just in case you want to order the second in A Cheese Shop Mystery series, click here: LOST AND FONDUE

If you'd like to read the first chapter, click here: SNEAK PEAK

And for a lark, if you'd like to see the book trailer, click here: BOOK TRAILER

And Say Cheese.


  1. Feta cheese is one of my favorites so this is a must-make for me. I'm also looking forward to diving into another fondue: LOST AND FONDUE. :)

    Cheers to you, Avery, and continued congrats on the release of your new Cheese Shop Mystery!

    ~ Cleo Coffeehouse
    Cleo Coyle on Twitter

  2. Congratulations to you, Avery! I love fondue and you make cooking it look easy and fun. :) Can't wait to read "Lost and Fondue!"

  3. hey my friend... i got my copy of your new book yesterday! Looking forward to a cheesy murderess weekend!


  4. Can't wait to read your new book! The fondue sounds yummy!

  5. Congrats on your Agatha and your new book and this great recipe! You are really rocking!

    Fondue like this calls for a party. I'll get on it.

  6. Goat cheese fondue! To go w/ the date and feta appetizer. Glorious.

  7. Wow, I wake up on the west coast and look at all the responses. Top of the morning to Cleo, Liz, Dave, MJ, Liz and Booklady. thanks for the congrats and thanks for liking the fondue. It was so different I had to try it. I'm going to be making two more fondues this weekend. A girl's got to experiment (right Julie?)


  8. This recipe looks great! I am definitely digging out the old fondue pots. I have 4 altogether so could manage a fondue party easily.

    Just got started reading Lost and Fondue and loved the shout out to my all-time favorite goat cheese - Cypress Grove Purple Haze!

  9. I love fondue, but even more, I love LOST AND FONDUE!

    Congrats again, Avery, and yep, I completely agree about the experimentation. Am I a dolt, or what? I forgot to have you sign a copy of the new book for me at the FOM. But that's okay. I have my brand spanking new copy here. Yep, I've already read it, but I just love keeping a collection of my friends' books. And I know how important it is to buy new titles the week they come out. Helps get books on important lists. Fingers crossed you hit them all!

  10. Harbinger, isn't that Cypress Grove lovely? Yum.

    Julie, thanks so much. I'll send you a bookplate if you want. LOL I love having my pals books on my shelves as well. Picture time!


  11. Cannot find thin slices of beef and veal for fondue. Properly-sliced meats for this purpose are readily available in Quebec, but I haven't been able to find it in ATL. The butchers didn't even know what I was talking about when she asked for meat sliced for fondue, which is a problem..