Well we made it!  Today is the last day of the 2010 Vancouver Olympics.  The past two weeks have been filled with so many inspiring moments and I feel lucky to work from home and be able to catch as much of the Olympic coverage as I possible could.

The 2010 Vancouver Games have been a hot topic of conversation for Canadians across the country, and we have shouted with pride every time we brought home a medal, of any color.

Today the games cap off with the Mens’ Gold Medal hockey game: Canada vs. the US.  The Canadian Womens’ team brought home the gold earlier this week and the men are set to repeat the event this afternoon.

In honor of this historic event on Canadian soil, I decided to host an Olympic Fondue Party featuring Canadian and American cheeses in their own Olympic face-off.  A few friends and family will be here this afternoon to watch the game on the big screen and share in the festivities in the medal ceremony, no matter the color.

Canadian Pride Cheese Fondue

2 cups Brights dry white wine
1 clove garlic, minced
5 1/2 cups Canadian Oka cheese, shredded
3 cups Canadian Balderson extra-old cheddar cheese, shredded
2 tablespoons cornstarch
1 1/2 teaspoons dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground pepper
Pinch each grated nutmeg and cayenne pepper
1 tablespoon Crown Royal whiskey
2 whole baguettes, cut in 1-inch cubes
3 each apple and pear, cored and cubed

Pour all but 2 tablespoons wine into fondue pot; add garlic and bring to simmer over medium heat on stove top.

Add Oka and Canadian Cheddar cheeses; stir with wooden spoon until melted.  Dissolve cornstarch in remaining wine; stir in mustard, Worcestershire sauce, pepper, nutmeg and cayenne.  Add to fondue pot and bring to a simmer, stirring; simmer for 1 minute.  Stir in whisky.

Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer.  Serve with bread, apple and pear pieces to skewer and stir into cheese mixture.

Recipe serves six.  Adjust quantities as desired.

American Cheese Fondue

1 1/2 cups diced processed American Velveeta cheese
1 1/4 cups milk
2 teaspoons Worcestershire sauce
1 tablespoon cornstarch
1/2 teaspoon ground mustard
1 1/2 cups shredded Colby
6 to 8 whole Vienna Beef Chicago style hot dogs, cut into bite-sized pieces

Mix American cheese food, milk, Worcestershire sauce, cornstarch and mustard in fondue pot.  Cook over low heat, stirring frequently, until blended and smooth.  Stir in Colby cheese.  Serve with Chicago style hot dogs for dipping.

Serves 6.  Adjust as necessary.

Charlie’s Chocolate Factory Fondue

2 cups Canadian milk chocolate or dark chocolate squares, broken up
3 tablespoons heavy cream
2 tablespoons cherry brandy
1 tablespoon brewed espresso
1/8 teaspoon ground cinnamon

Break chocolate into small pieces and drop into fondue pot.  The best Canadian brand of chocolate is Bernard Callebaut but is a bit pricey.  You can also use Purdy’s chocolate or even Charlie’s Chocolate Factory (based in Burnaby BC).

Add cream to fondue pot to keep chocolate from going lumpy.  Add brandy, coffee and cinnamon to fondue pot and melt over a low flame.  Heat until melted, stirring occasionally.  Serve with a selection of bite-sized strawberries, thick banana slices, pineapple chunks, cherries, peeled kiwi slices, pear or apple cubes or even cubes of cake like pound cake or angel food cake.

Serves 6.  Adjust as necessary.

Going For Gold!

In honor of the Gold Medal Canadian Men’s Hockey game at the 2010 Vancouver Olympics, varieties of Canadian cheeses were pitted against American cheese varieties and we’ll be awarding the hold to one of the fondue recipes.

Once you’ve tried each recipe, be sure to come back and vote for your favorite by sharing your thoughts in the comment area below.