Ishgard Fondue
Fondue originated in the chill peaks of Coerthas as a way to make satisfying meals out of old cheese and bread. Cheese is melted and combined with other ingredients and spices to create a hot, satisfying dip. While it has traditionally been regarded as a peasant dish, recent experiments by Bismarck culinarians have led to fondue popping up in a number of surprising settings, including a Wood Wailer celebratory banquet that used miniature Silver Battle Forks as dipping forks. This particular variation uses blue cheese for a stronger flavor.

Ingredients
Blue Cheese
Aldgoat Milk
Salted Butter
Sunset Wheat Flour
Nutmeg
Paprika
Dippers (see below)

Tools
Serving pot
Flame receptacle
Serving forks

Melt butter in the heated serving pot; mix in milk and flour. Slowly crumble the cheese into the pot, stirring constantly. Do NOT let the mixture boil. Add ground nutmeg and paprika to taste, continuing to stir. Once the fondue begins to bubble, transfer the pot to a stand over a flame receptacle to keep it warm. Serve immediately with forks and food items for dipping.

Popular dippers include:
  • cubes of bread: Knight's Bread is the standard; for a change of pace, consider Flatbread or Walnut Bread
  • vegetables: roasted Popotoes, slices of Coerthas Carrot, small whole Ruby Tomatoes
  • mushrooms: Button Mushrooms, Chanterelles, or Gil Buns, roasted or sauteed
  • fruit: slices of Alligator Pear, Faerie Apple, or whole Rolanberries


Tableside preparation makes even the simplest meal feel special! Ask your server about having your fondue prepared tableside. Additional fees may apply.