Fondue Recipes
Does anyone have any good fondue recipes?
I’m CRAVING the Melting Pot but we dont have one nearby. And I dont have the money either =D
Traditionally, fondue is made with a blend of Swiss Emmentaler and Gruyere cheeses. Emmentaler is very mild and Gruyere, especially well-aged Gruyere, is very pungent. A half and half mixture is pleasing to most, but feel free to adjust the proportions to your liking.
2 tablespoons cornstarch or potato flour
1/4 cup kirsch (cherry brandy)
1 clove garlic
1 1/2 cups dry, white wine
12 ounces shredded Emmentaler cheese
12 ounces shredded Gruyere cheese
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
Combine the cornstarch and kirsch. Set aside.
Slice the garlic in half lengthwise and rub the cut side over the inside of a medium, heavy saucepan. Discard the garlic. Pour the wine into the saucepan and bring it to a boil over a medium-high heat. Immediately reduce the heat to low. Add the cheese to the wine by handfuls and stir slowly until the cheese is just melted. (Stirring in a figure-8 or zigzag motion prevents the cheese from clumping.)
Stir in the cornstarch mixture, pepper, and nutmeg. Simmer for two or three minutes until it begins to thicken, but do not let it boil. Transfer to a warmed ceramic fondue pot and serve immediately. Keep warm over a very low flame.
This original/traditional cheese fondue recipe is still best served with the original dipper; serve with 2 to 3 loaves of crusty French bread, cut into 1” cubes. Serves 6.
Variations:
After seasoning the saucepan with garlic, sauté either 2 cloves of garlic or 2 shallots, finely chopped, in 1 tablespoon of butter and proceed with the recipe.
Tip: Purchase a trial-size bottle of kirsch if you feel the remains of a full bottle will just sit on the shelf.
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Cheese in a Chocolate Fondue Fountain? See How to Buy a Chocolate Fountain
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Crab and Cheddar Cheese Fondue Recipe
More than the sum of its’ parts, each ingredient in this cheese fondue recipe works with the others for a perfect blend.
20 ounces sharp Cheddar cheese
Scant 3 tablespoons flour
1 cup beer or hard cider
4 teaspoons lemon juice
1/2 teaspoon sugar
8 ounces flaked crabmeat
1 teaspoon caraway seed, lightly toasted
3/4 teaspoon salt
1/4 teaspoon cayenne
Shred the cheese and toss together with the flour. Set aside.
Heat the beer or cider, lemon juice, and sugar in a medium saucepan over medium heat. When hot, reduce heat immediately and slowly stir in cheese mixture until melted. Add the remaining ingredients. Transfer to a warm ceramic fondue pot.
Serve immediately with loaves of crusty, cubed, French bread. Serves 6.
Mexican Cheese Fondue Recipe
All the best flavors of Mexican food have crossed over into this cheese fondue recipe. A great idea for dip or dinner.
20 ounces Monterey Jack cheese
Scant 3 tablespoons flour
1 teaspoon ground cumin
1 teaspoon paprika
1 1/4 cups beer
1 1/2 tablespoons lemon juice
6-8 fresh chilies, seeded and minced
1/2 bell pepper, seeded and minced
1 medium tomato, seeded and chopped
1 1/2 teaspoons salt
Shred the cheese and toss together with the flour, cumin and paprika. Set aside.
Heat the beer over high heat in a medium, heavy saucepan. When very hot, add the lemon juice, chilies, bell pepper, and tomato. Gradually add the cheese mixture, stirring, until it is melted and smooth. Add the salt and transfer to a warm ceramic fondue pot.
Serve with skewered pre-cooked meatballs and tortilla chips or rolled tortillas, which can be dipped by hand. Serves 6.
Three Cheese Fondue Recipe
Uh-Oh. Cheese from 3 families makes this cheese fondue recipe a rule-breaker, but the guests don’t seem to mind!
1 1/2 lbs. tiny, new potatoes, red or white, or larger ones cut into 1” squares
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh parsley
3/4 cup finely chopped onion
1 1/2 cups heavy cream
12 ounces cream cheese, softened
1 1/2 cups grated Parmesan cheese
3/4 cup grated Gruyère cheese
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Place the unpeeled potatoes in a large pot with salted water to cover. Bring to a boil and reduce heat. Cook just until tender, about 6-8 minutes. Transfer the potatoes to a bowl and coat with 1 tablespoon of the olive oil and the parsley.
In a medium heavy saucepan, sauté the onions in the remaining 1 tablespoon of olive oil until tender, about 4 minutes. Stir in the cream, cream cheese, Parmesan and Gruyère cheeses until melted and smooth. Add nutmeg, salt and pepper. Transfer to a warm ceramic fondue pot.
Serve with the new-potato cubes, skewered. Serves 6.
Note: Both the potatoes and the fondue can be prepared a day ahead and warmed before serving.
Herb and Cream Cheese Fondue Recipe
A cream cheese fondue recipe is a little out of the ordinary, but gets rave reviews every time.
Fondue Recipes
Anyone have great fondue recipes?
Love fondue. It is a great way for the kids to eat their veggies. I am looking for any fondue recipe be it cheese, entrie, or chocolate. Thanks.
Bouillabaisse Fondue
Sunset Magazine, February, 2000
PREP AND COOK TIME: About 30 minutes
NOTES: Use a cooking pan, metal chafing dish without the water bath jacket, a metal fondue pan, or an electric fondue pan with heat turned to high.
MAKES: 4 to 6 servings
12 to 18 red thin-skinned potatoes (1 1/2 in. wide), scrubbed
1/2 pound boned, skinned firm-flesh fish such as halibut
1/2 pound sea scallops
1/2 pound shrimp (31 to 40 per lb.), shelled and deveined
Bouillabaisse broth (recipe follows)
Rouille (recipe follows)
Croutons (recipe follows)
1. In a 3- to 4-quart pan over high heat, bring about 1 quart water to a boil. Add potatoes. Cover and simmer until potatoes are tender when pierced, 15 to 20 minutes. Drain; keep warm.
2. Meanwhile, rinse fish, scallops, and shrimp; pat dry. Cut fish into 1/4-inch thick slices about 2 inches long. Cut scallops crosswise into 1/4-inch-thick slices. Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.
Bouillabaisse Broth
PREP AND COOK TIME: About 30 minutes
NOTES: If making up to 1 day ahead, cover and chill.
MAKES: About 6 cups; 4 to 6 servings
In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir 1 teaspoon olive oil, 1 cup chopped onion, 1 cup chopped fennel, and 3 peeled, pressed doves garlic until onion is limp, about 5 minutes. Add 5 cups fat-skimmed chicken broth, 1 cup dry white wine, 1 tablespoon tomato paste, 1/2 teaspoon dried thyme, and 1/16 teaspoon powdered saffron or 1/4 teaspoon ground turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth; if less than 6 cups, add more fat-skimmed chicken broth or water.
Rouille
PREP TIME: About 5 minutes
NOTES: If making up to 1 day ahead, cover and chill.
MAKES: About 1 cup
In a small bowl, mix 1 cup reduced-fat or regular mayonnaise, 1 tablespoon minced garlic, 1 tablespoon lemon juice, and 1/2 teaspoon cayenne.
Croutons
PREP AND COOK TIME: About 25 minutes
NOTES: If making up to 1 day ahead, store airtight at room temperature.
MAKES: 4 to 6 servings
Slice 1 baguette (1/2 lb.) diagonally 1/4 inch thick. Arrange slices in a single layer on a 12- by 15-inch baking sheet. Brush with 2 tablespoons extra-virgin olive oil. Bake in a 400[degrees] oven until crisp and golden, 8 to 10 minutes. Serve warm or cool.
Chocolate Fondue with Fresh Strawberry Skewers, Peanut Butter and Fluff Sandwiches, Pretzels, and Swedish Fish Recipe Courtesy of Erica Miller
1 cup chocolate chips
1/2 cup heavy cream
4 teaspoon butter
1 cup strawberries
1 package graham crackers
1/2 cup peanut butter
1/2 cup fluff
1 cup pretzel rods
1 dozen Swedish fish candy
Bring cream to a boil and add to chocolate chips and finish with soft butter. Keep in a warm place. Spread the peanut butter and fluff on the graham crackers and make sandwiches. Skewer the berry with 6-inch wood skewers and place all other ingredients around fondue.
Fruit Fondues Recipe Courtesy of Curtis Aikens
Assorted fruits, cut up
Jar of caramel sauce
Chocolate chunks
In a saucepan, stir caramel sauce until heated. In a large glass measuring cup, microwave chocolate chunks until almost completely melted, then stir. Using skewers, dip fruit into sauces
Queso Fundido c.1997, M.S. Milliken & S. Feniger, all rights reserved
1 fresh Poblano chile, roasted, peeled and seeds removed
1 fresh red bell pepper, roasted, peeled and seeds removed
1 fresh yellow bell pepper, roasted, peeled and seeds removed
1 1/2 cups (6 ounces) grated melting cheese, Manchego , Mozzarella or Monterey Jack
1/2 cup grated Cotija cheese, Romano or Feta
1/2 cup grated Panela cheese, dry cottage cheese or dry ricotta
1/2 white onion, peeled and diced
Freshly ground black pepper
12 flour tortillas or corn tortillas
Green Salsa for garnish, recipe follows
Preheat oven to 375 degrees. Slice chiles and peppers into 3-inch julienne strips, toss together and set aside. Set 6 small or 1 large earthenware or glass casserole in the oven to heat thoroughly, about 10 minutes. Combine the cheeses in a bowl and place in the warm casseroles and return to the oven to cook for 5 minutes. Sprinkle the cheeses over the peppers and chiles and diced onion and return to the oven for 5-7 minutes longer or until cheese is completely melted and beginning to bubble. Sprinkle with freshly ground pepper and serve immediately with warmed flour tortillas and Green Salsa on the side.
GREEN SALSA (TOMATILLO)
1 pound tomatillos, husked, washed and cut into quarters
2 – 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt
In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
Yield: 3 1/2 cups
Fondue Vudu Recipe courtesy Alton Brown
Show: Good Eats
Episode: For Whom the Cheese Melts
1 clove garlic, halved
1 (12-ounce) bottle hard apple cider
2 tablespoons lemon juice
1 tablespoon brandy
Pinch kosher salt
5 ounces (2 cups) Gruyere, grated
5 ounces (2 cups) Smoked Gouda, rind removed, grated
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon curry powder
Several grinds fresh ground black pepper
Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.
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Classic Fondue Recipe