Thanks so much to Audible for sponsoring this episode! Text AUDIBLE to 500500 or go to https://www.audible.com/christy to get your first audio book free! Jonathan Lipnicki (Jerry Maguire, Stuart Little, Like Mike) teams up with Christy Carlson Romano to make Fondue! Will he live up to his Worst Cooks in America reputation?
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About Christy Carlson Romano:
Christy has been a working actress and singer since she was 6 years old. She moved to Los Angeles with her mother when she was 14 to star in the Disney Channel franchise, Even Stevens as Ren Stevens alongside Shia LaBeouf. Christy enjoyed many years with Disney gaining an Emmy nomination for her voice work as Kim Possible and starring on Broadway in Beauty and the Beast. She went on to balance her college career at Barnard College, Columbia University with filming movies for ABC Family including: ‘Campus Confidential’, ‘Taking Five’, ‘The Cutting Edge 2: Going for the Gold’, and ‘The Cutting Edge 3: Chasing the Dream’. Christy returned to Broadway in her mid twenties and learned to puppeteer in the Tony-Award winning ‘Avenue Q’. Christy was married to her husband on New Years Eve , 2013 in Banff, Canada after having met in a screenwriting class in college. She became impassioned with directing and made her debut in Lionsgate’s “Christmas All Over Again”. While she still works as an actress, she enjoys living in Orange County with her husband, Brendan Rooney, and daughters, Isabella and Sophia.
FOR THE FONDUE:
1/3 pound firm alpine-style cheese — such as gruyere
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine — such as Sauvignon Blanc
1 clove garlic — minced
1 tablespoon fresh lemon juice
1 tablespoon brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg
ASSORTED FONDUE DIPPERS:
Boiled baby new potatoes in their skins — quartered if large
Lightly steamed broccoli florets
Lightly steamed cauliflower florets
Lightly steamed asparagus
Button mushrooms — wiped clean and stems removed
Sliced firm apples — such as Granny Smith
Cooked sliced hot sausage
Cubed French, sourdough, and/or pumpernickel bread
1.Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
2.In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
3.Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!