One good reason to go to college is to have fun with roommates and their friends and their neighbors. Here is a recipe I resisted making, but now that I have made it, I can’t resist it. Our daughter, Julie, was introduced to it via the route I described above. While I don’t know whose recipe it is, I give credit to Julie for having recognized it as being a great Zinfandel pairing dish and passing it on.

1 1/2 cups shredded Havarti cheese (6 ounces)
1 cup shredded sharp cheddar cheese (4 ounces, we used Tillamook special reserve)
2 T flour
1/2 cup chicken broth
1/3 cup milk
1/2 cup sun dried tomatoes in oil, drained and sliced
4 medium green onions, sliced (1/4 cup)

Place cheeses and flour in re-sealable plastic food storage bag. Shake until cheese is coated with flour. Heat broth and milk in fondue pot to a simmer over warm/simmer setting. Add cheese mixture, about 1 cup at a time, stirring with a wire whisk until melted. Cook over warm/simmer setting, stirring constantly, until slightly thickened (usual to cook flour 10 minutes). Stir in tomatoes and onions. Keep warm over warm/simmer setting.

This is a wondrous pairing with Zinfandel. Find a crusty bread to dip and have fun.