First of all, don’t ask me why this is called a “fondue”. It’s got cheese and bread in it, so I guess that’s why, but I don’t really think it qualifies. But either way, it’s darn delicious.
I’ve modified a recipe from my childhood, one that was a favorite of mine. Although I now make it any time of year I feel like it, it’s a dish that conjures up memories of Christmas morning and my mother. Continue reading
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