NewlyMrs
Laugh-Live-Love LIFE!
Member since 10/06 14432 total posts
Name:
Jennifer
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Re: callling all fondue lovers....
what I have so far....
Martha Stewart Cheese Fondue
Ingredients:
1 pound sharp cheddar grated
1 cup beer
1 tsp paprika
pinch cayenne pepper
1 tbsp mustard
course salt-and fresh pepper
Directions:
Mix cheese with beer in fondue pot or crockpot. Heat slowly, stirring often until melted.
Add seasonings to taste.
Keep warm over small flame.
To serve:
soft pretzels--warmed good italian bread, garlic bread, broccoli, crispy oven baked fries, cubed good quality steak,
Cheese Fondue
Ingredients:
8 oz Gruyere cheese, cut into 1/4 inch cubes
4 oz Emmental cheese, cut into 1/4 inch cubes
2 T flour
1/8 tsp cayenne pepper
1/4 tsp freshly ground white pepper
1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc
Directions:
Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium-low heat until it starts to bubble, about 5 minutes (I do this on the stovetop.)
Stir in cheese mixture, a little at a time.
Continue to cook, stirring, until cheese has melted, up to 20 minutes. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread, etc.
Colby Cheese Fondue
Ingredients:
1-1/2 cups dry Riesling white wine OR: Pinot Grigio
1 pound Colby cheese, shredded (4 cups)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Pinch ground nutmeg
3 tablespoons cornstarch
3 tablespoons water
1 sourdough baguette OR: 1 plain baguette, bite-size chunks
2 sweet apples, such as Gala or Golden Delicious, cored and sliced
Directions:
1. Bring wine to a simmer in medium-size, non aluminum saucepan over medium heat. Add cheese, stirring until melted; mixture will not be smooth. Stir in garlic powder, salt, black pepper, cayenne and nutmeg.
2. Stir together the cornstarch and water in small bowl until smooth. Stir into the wine-cheese mixture. Simmer over low heat until thickened and smooth, about 2 minutes. Serve immediately with bread chunks and apple slices for dipping; keep the fondue warm over a very low flame. Makes 8 servings.
Smoky Chipotle Fondue
Ingredients:
8 ounces American cheese, cubed
2 tablespoons dry white wine
2 teaspoons Dijon-style mustard
1/2 teaspoon Worcestershire sauce
1 to 2 canned chipotle chile peppers in adobo sauce, chopped*
2 to 4 tablespoons milk
Crusty French bread cubes or tortilla chips
Directions:
1. In a heavy, medium saucepan combine American cheese, white wine, mustard, Worcestershire sauce, and chipotle peppers. Cook and stir over medium-low heat until melted and smooth. Stir in enough of the milk to reach desired consistency. Transfer to a fondue pot; keep warm over a fondue burner.
2. Serve fondue immediately with bread cubes or tortilla chips. If the fondue mixture thickens, stir in some additional milk. Makes about 1 cup.
*Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Traditional Cheese Fondue
(Neuchatel Fondue)
Ingredients:
1 garlic clove
1/2 cup dry white wine
1 teaspoon lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyere cheese, grated
1 Tbsp cornstarch
3 Tbsp Kirsch
pinch of white pepper
pinch of ground nutmeg
pinch of paprika
cubes of French bread, to serve
Directions:
1. Rub the inside of the fondue pot with the cut clove of garlic, the discard the garlic. Pour the wine into the pot with the lemon juice and heat gently on the stove. Gradually add the cheese, stirring in a figure eight motion, until all the cheese is combined.
2. Blend the cornstarch and Kirsch together and as soon as the cheese mixture begins to bubble, add to the fondue. continue to cook gently for 2-3 min. and season, according to taste, with pepper, nutmeg and paprika.
3. Transfer the fondue pot to the table and keep warm on a burner. Serve with cubes of French bread to dip into the fondue.
Gorgonzola Cheese Fondue
Ingredients:
2 cups grated or crumbled Gorgonzola or other blue cheese
2 cups grated Gruyere cheese
3 Tbsp all-purpose flour
1 cup dry white wine
1 garlic clove, crushed
1/2 cup Kirsch
pinch of nutmeg
pepper
To serve:
cubes of toasted bread
stalks of celery, trimmmed
slices of carrot
spears of endive
Directions:
1. Mix the cheeses with the flour. Heat the wine and garlic in a fondue pot on the stove.
2. Add the cheese gradually, stirring continuously and allowing each amount to melt before adding more. When all the cheese has been added and the mixture is smooth, stir in the Kirsch, nutmeg and peper to taste.
3. Transfer the fondue pot to the table and keep warm on a burner. Serve with cubes of toasted bread, stalks of celery, carrot, and spears of endive to dip into the fondue.
Three Cheese Fondue
Ingredients:
1 garlic clove
4 Tbsp butter
1-2 stalks of celery, finely chopped
1 1/4 cups dry white wine
12 oz. Emmantaler cheese, grated12 oz. Gruyere ceese, grated
2/3 cups grated Parmesean cheese (I buy a big chunk of Parmigiano Reggiano, it's the best)
pinch of dried mustard
pinch of nutmeg
pinch of cayenne pepper
3 teaspoons cornstarch
2 Tbsp brandy
To serve:
peeled jumbo shrimp
cubes of brown or French bread
Directions:
1. Rub the inside of the fondue pot with the cut clove of garlic, then discard the garlic. add the butter and cook over a medium heat on the stove until it melts. Fry the celery for 5-10 min. Stir in the wine and heat gently.
2. Gradually add the cheeses, stirring until melted. Blend the cornstarch with the brandy and add to the fondue. Bring to a boil and cook for 10 min., stirring constantly.
3. Transfer the fondue pot to the table and keep warm on a burner. Serve with peeled hrim and cubes of brown or French bread to dip into the fondue.
Asparagus & Blue Cheese Fondue
Ingredients:
8-10 oz. asparagus stalks
2 cups crumbled blue cheese
1 heaped Tbsp all-purpose flour
2/3 cup dry white wine
2/3 cup light cream
pepper
To serve:
cubes of ham
cubes of French bread
slices of salami
Directions:
1. Trim away any woody bases from the asparagus and peel if necessary. Cook in boiling salted water for 10-15 min. until tender. Drain and chop into 1/2 inch pieces.
2. Mix the cheese and flour together. Heat the wine in a fondue pot until almost boiling. Add the cheese and the flour mixture and stir continuously until thickened. Stir in the cream and season with pepper. then add the asparagus and heat gently for 3-4 min.
3. Transfer the fondue pot to the table and keep warm on a burner. Serve with cubes of ham and bread, slices of salami to dip into the fondue.
Champagne Fondue
Ingredients:
1 cup mushroom caps
2 cups Champagne
4 cups grated Swiss cheese
3/4 cup all-purpose flour
2 egg yolks
1 Tbsp cream
salt and pepper
To serve:
cubes of ham
cubes of French bread
cubes of cucumber
Directions:
1. To prepare the mushrooms, cook for 5 min. in enough boiling water to just cover. Drain, reserving 1/4 cup of the cooking liquid and slice the mushrooms thinly
2. Heat the Champagne slowly in a fondue pot on the stove. Sir in the cheese and flour, and cook, stirring until melted and smooth.
3. Combine the eggs yolks, cream, the reserved mushroom liquid, and the mushrooms and stir into the fondue. Do not allow to boil, Season with salt and pepper.
4. Transfer fondue pot to the table and keep hot on a burner. serve with cubes of ham, french bread and cucumber to dip into the fondue
Gruyere and Fontina Cheese Fondue
Rub the inside of the pot with garlic...add your cheese and some white wine.
For dipping into cheese fondues:
soft pretzels (found in frozen aisle), apples, veggies, crusty breads, bread sticks, seafood, steak, chicken, sausage meatballs, french fries
Chocolate-Caramel Fondue
Ingredients:
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 12- to 12-1/2-ounce container caramel ice cream topping
9 ounces semisweet chocolate, coarsely chopped, or 1-1/2 cups semisweet chocolate pieces
Assorted dippers, such as angel food or pound cake cubes, large marshmallows, dried apricots, or fresh fruit including strawberries, banana slices, and/or pineapple chunks
Milk
Directions:
1. In a 1-1/2-quart slow cooker stir together sweetened condensed milk, ice cream topping, and chocolate.
2. Cover and cook on low-heat setting, if available, for 2 hours. Stir until mixture is smooth. Serve immediately or keep warm, covered, on low-heat setting for up to 1 hour (chocolate mixture will become grainy if held longer).
3. To serve, spear dippers with fondue forks. Dip into chocolate mixture, swirling as you dip. If the mixture thickens, stir in a little warm milk to make fondue of desired consistency. Makes 12 servings (3-1/4 cups).
Note: Some 1-1/2-quart slow cookers include variable heat settings; others offer only one standard (low) setting. The 1-1/2-quart slow cooker recipes in this book were only tested on the low-heat setting, if one was present.
Banana fondue:
Ingredients
3 bananas
1 Tbsp lemon juice1 Tbsp sugar
5 Tbsp light cream
2 oz dark chocolate, grated
To serve:
balls or slices of melon
chunks of pineapple
Directions
1. Blend bananas in a food processor or blender, or push them through a sieve with back of a metal spoon. Place in a fondue pot with the lemon juice and heat gently. Add the sugar and cream and, when simmering, gradually add the chocolate.
2. Once the chocolate has melted serve with balls or slices of melon and chunks of pineapple to dip in the fondue
Fruit & Chocolate Fondue
Ingredients:
1/2 cup heavy cream
8 oz semisweet chocolate, finely chopped
1 tsp vanilla extract
To serve:
cubes of pound cake
strawberries
slices of fresh or glazed apricot
Directions:
1. Fill the fondue pot one-third full with water. Place porcellain bowl insert in the pot and heat on the stove (alternatively, place a heatproof bowl over a saucepan of gently simmering water). Put the cream in the bowl and heat gently. As soon as the cream starts to bubble around the edges, turn off the heat and whisk the chocolate. When the chocolate has melted, add the vanilla and stir well to mix.
2. Transfer the fondue to the table and keep warm on the burner.
3. Serve with cubes of pound cake, strawberries, and slices of apricot. Use fondue forks, toothpicks or bamboo sticks to dip the cake and fruit into the chocolate fondue.
Ice cream fondue
Ingredients:
1 pint coffee ice cream
1 Tbsp brandy
1 Tbsp cornstarch
To serve:
chunks of banana
lemon juice, for sprinkling
chocolate sticks
Directions:
1. Melt the ice cream in the fondue pot. Mix the brandy and cornstarch and stir into the pot
2. Serve with chunks of banana sprinkled with lemon juice and chocolate sticks to dip into the fondue.
For dipping into chocolate fondue
Strawberries, pineapple, banana, marshmellow, pound cake, rice krispy treats
Dip strawberries & peaches in sour cream and then brown sugar.
NOTES:
It is customary that if someone’s bread or meat falls into the pot, he/she has to turn to the person on the right and give them a kiss. Another tradition is that if someone’s bread slips off the fork into the cheese, this person has to buy a bottle of wine or a round of drinks for the table.
Equipment:
There are different types of fondue pots. You should buy a pot that is made of stainless steel or copper with a removable porcelain insert. The fondue pot with the insert can be used for cheese or chocolate fonduex; and the fondue pot without the insert can be used for meat fondues (I only think you requested cheese and dessert fondues, so no biggie).
Most fondue pots are sold as sets, which include a stand, burner, long, two pronged metal skewers (often with colored handles so diners know which one is theirs) etc. Depending upon the type of burner you have, you can use solid sterno in ackets that are made to fit into the burner, or alcohol for fuel.
The best accompaniment to a cheese fondue is champagne.
For the french bread as the traditional dipper in the cheese fondues, keep the crust on and if the bread is one day old, spearing and dipping will be easier.
Any fruit can be used to dip into dessert fondues.
When preparing a chocolate fondue, always follow the recipe directions. It may be necessary to put water into the fondue pot under the insert before it is placed on the burer, therby creating a water bath which prevents the chocolate from burning.
Message edited 2/19/2007 5:34:05 PM.
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