1970s – Simply Delicious: The Cookbook Project

5-3: Cheese Fondue

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 16, 2025April 24, 20251970s, appetizers, asparagus, black pepper, blanched, brandy, broccoli, celery, cheese, cheese sauce, cornstarch, cubed, diced, dinner, dips, egg-free, Emmental, fairly easy, fairly expensive, fondue, garlic, grated, green bell peppers, Gruyère, hors d'oeuvres, Jarlsberg, kirsch, liquor, melted, mushrooms, new book, nutmeg, party food, red bell peppers, slurry, steamed, Swiss, tender-crisp, untested, vegetables, vegetarian, white bread, white wine

Hello! In case you were in the mood for more fondue after 14-1: Chocolate Fondue, here’s your opportunity.

5-3: Cheese Fondue is the last new recipe I have for Group 5, and is a NEW BOOK recipe (hence why it’s being covered last). I also got to use my mini electric fondue pot again, which is exciting.

Did you know there are actually 4 types of fondue? We’ve covered chocolate and now cheese, but not yet oil or broth.

Someday I’ll figure out how to cover 7-15: Pork Fondue (since I don’t eat meat), but I don’t see any broth fondue recipes in what I’ve got left, so we may never get all 4 varieties. Simply Delicious wasn’t hip on hot pot, evidently.

Also, happy 11th birthday to this beast of a project.

14-1: Chocolate Fondue

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods March 27, 2025March 27, 20251970s, apples, bananas, black cherries, blackberries, blueberries, boysenberries, cherries, cherry liqueur, chilled, chocolate, chopped, cognac, dark chocolate, dessert, easy, egg-free, fairly inexpensive, favorites, fondue, fruit, gluten-free, Grand Marnier, hot desserts, kiwis, liqueur, mangoes, melted, nectarines, orange liqueur, papaya, party food, peaches, pears, peeled, pineapple, plantains, raspberries, raspberry liqueur, semisweet, sliced, strawberries, untested, vegetarian, whipping cream

As promised, I did keep up at least for another week–here’s this week’s dessert, 14-1: Chocolate Fondue.

Alas, there was no party to serve it at–it was a random Thursday (tonight actually) and just the two of us. But with a mini electric fondue pot and a pre-prepared fruit bowl from the market, any day can be fondue day. This, my friends, is the future.

5-7: Quiche Lorraine

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 23, 2014April 29, 20201970s, all-purpose flour, black pepper, butter, Cheddar, cheese, chicken fat, chilled, cut in, diced, dinner, dough, dried herbs, eggs, fairly hard, fairly inexpensive, filling, French, grated, green onions, ham, herbs and spices, housewarming party, Hutton house, Jarlsberg, leeks, lunch, paprika, pie crust, quiche lorraine, quiches, rendered, revisited, salt, sautéed, smoked ham, Swiss, tart pan, Tarzana apt, whipping cream

This was supposed to be 5-24: Meat-Filled Crêpes, but ingredient shortages persist. A trip to the market tomorrow should resolve it, but for now, we’ll have to make do with an old classic, 5-7: Quiche Lorraine.

This one I have made in the past, several times. Two past memorable occasions:

– When my boyfriend (now husband) and I officially moved into our first apartment together a few years ago, we threw a 1970s-themed housewarming party. This along with another quiche, some rumaki, fondue, and other 1970s goodness made up the menu.

– When I was in 7th grade, I had to do some sort of project on France/French culture in my English class (I have no idea why). My project partner and I made this recipe at her house and also bought a Celine Dion CD (where she sings in French) to play while the class ate our quiche. I think her mom returned the CD to Target the next day. That was our lazy, late-90s attempt at French culture. 🇫🇷