We never go too crazy on New Year’s Eve. I’m not that wild of a person to begin with. The craziest thing I’ve ever done on New Year’s Eve is go to Vegas and get stuck in traffic as the clock struck midnight. Hip hip! Really, New Year’s Eve in Vegas would be pretty nuts but at 20 your options are limited. Anyway, I hope everyone has a wonderful New Year’s Eve. I hope you all go as wild as your true self wants and as safe as you know you should be.
I’ll probably have my best yet…sitting on the couch with my family watching the ball drop in NYC at 9 PST. I’m sad to say goodbye to 2014 as it was probably my best year yet with the birth of my sweet Celine.
Growing up, we always had Fondu for dinner. My parents would make cheese, chocolate, and a broth for meat Fondu and we would all gather around the table with our color coded sticks and chow down. When my dad found a healthier recipe for Fondu in men’s health- we tried it, and loved it.
The recipe uses sweet potatoes for that cheesy texture and chipotle for some kick. Nom nom. Happy New year!
Chipotle Sweet Potato Fondu
1 Tbsp unsalted butter
1 medium onion, chopped
1 1/2 lb sweet potatoes, peeled and coarsely chopped
2 1/2 cups chicken broth
1 tsp canned chipotle chile peppers in adobo sauce, chopped
1/2 cup plus 11/2 Tbsp sour cream
Juice of one lime
Sea salt to taste
1 Tbsp fresh cilantro, coarsely chopped
1. Melt the butter in a large saucepan over medium heat. Add the onion, cook for 3 to 5 minutes, and then add the sweet potatoes and broth. Cover and simmer for 20 minutes or until the potatoes are tender. Cool slightly.
2. Working in batches, puree the potatoes with the peppers in a blender until smooth. Return them to the saucepan and whisk in 1/2 cup sour cream and the lime juice. (Add more broth or water if it’s too thick.) Add salt and cook over medium-low heat for 5 more minutes.
3. Transfer the mixture to a fondue pot. Drizzle the extra sour cream on top, and garnish with some chopped cilantro if desired. Adjust the heat under the pot so your fondue is warm, not boiling. Serve with cooked shrimp, hearty artisan bread, and assorted cruditE. Don’t eat directly off the poking fork, though–you risk burning your lips. Makes 10 appetizer servings (1/4 cup each)
Forgive the typos.