Does anyone have some interesting Fondue recipes to share, savour or sweet, please.
Apple Cider Fondue
This wonderful fondue is perfect for dipping bread, fruit slices, crackers or any type of vegetables.
2 cups apple cider
1 cup shredded mozzarella cheese
2 cups shredded gruyere cheese
½ cup provolone cheese
1 teaspoon onion powder
2/5 cup flour
Heat up the apple cider and reduce to about half.
Whisk in cheeses and onion powder. Then whisk in the flour.
Keep the fondue hot, preferably in a fondue-pot, but a tea light hotplate will do.
In either case, whisk the fondue now and again, to keep it smooth.
1 1/4 cups whipping cream
3 tablespoons milk
1tsp vanilla extract
1 pound semisweet chocolate, finely chopped
Fruit for dipping – cut into bite size pieces.
Pour the cream and milk in a saucepan, and heat carefully. Add vanilla and stir. The add chocolate in bits, stirring until it has completely melted.
Cut the fruit into bite size pieces.
Pour the fondue into a fondue pot, and serve.
Cheddar and Beer Fondue
10 ounces shredded sharp Cheddar
6 ounces shredded Gruyere
1 tablespoon all-purpose flour
1 cup German beer
A few drops hot sauce
cubes of browned bratwurst
florets of cauliflower, blanched for 5 minutes
cubes of bread
Mix the cheeses in a bowl, and stir in flour.
Place beer on a small pot and bring to a boil. Reduce to simmer, and add the cheese a couple of oz at a time – stir while the cheese is melting.
Add hot sauce to taste, and pour into a fondue pot.
Here’s a simple fondue. You can heat it on the stove then transfer it to your fondue pot.
1 cup shredded cheddar cheese
1 can campbells’ cheddar cheese soup
1 8 oz container french onion dip
Heat till melted.
Good dippin in: hearty vienna bread-cubed, coctail weiners, or sliced hot dogs, apples,
sauteed chicken cubes etc.
This cheese is good for topping baked potatoes, or whatever suits your taste buds.
California Fondue Recipe courtesy Sonoma Jack
Prep Time: 15 minutes
Inactive Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 servings
User Rating: No Rating
1 large poblano pepper
Fresh ground black pepper
1 cup coarsely chopped green onion (scallions)
1 red onion, coarsely chopped
2 small zucchini, sliced lengthwise
1 small yellow squash, sliced lengthwise
1 cup cherry or pear tomatoes
8 ounces thin sliced garlic jack cheese
8 ounces thin sliced Traditional jack or teleme cheese
Tortilla chips or thin, baked baguette slices
Roast the pepper over gas flame or under broiler until blistered. Cool and peel, discarding seeds and stems.
Preheat the oven to 450 degrees F or a grill to high heat.
Sprinkle pepper on the vegetables and roast in very hot oven or on grill until they start to brown. Cut into small pieces. Arrange 1/2 cheese slices on shallow ovenproof platter or casserole and arrange vegetables over cheese. Cover with remaining cheese and bake in very hot oven until bubbling. Serve at once with baguette slices or tortilla chips.
Maine Crabmeat Fondue Recipe courtesy Sandra Lundquist
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 1 to 2 servings
8 ounces crabmeat, preferably from Maine
3/4 cup mayonnaise
1 medium onion, chopped
1 cup grated Asiago
1 French baguette
1/2 cup olive oil
2 fresh garlic cloves
Salt and freshly ground black pepper
Preheat oven to 350 degrees F.
In a large bowl, mix crabmeat, mayonnaise, onion, Asiago, and paprika together. Put mixture into an ovenproof baking dish. Cover and bake until mixture is heated through and bubbly, about 20 minutes. Remove cover, and bake until golden brown, an additional 5 to 10 minutes.
While the fondue is baking, thinly slice the baguette. In a small saute pan, heat the oil and garlic so the flavors infuse. Brush each slice of bread with the flavored oil and place on a cookie sheet. Sprinkle bread with salt and pepper, to taste. Bake until golden brown. Arrange bread around fondue on a serving platter and enjoy.
This indulgent Cognac-spiked dessert fondue is perfect for a romantic evening by
1/2 cup sugar
2 tablespoons water
1 1/3 cups warm whipping cream
2 tablespoons Cognac
1 tablespoon unsalted butter
Fresh strawberries, thinly sliced apples or pears, sliced bananas, fresh
tangerine segments and sliced star fruit
Combine sugar and 2 tablespoons water in heavy medium saucepan. Stir over low
heat until sugar dissolves. Increase heat; boil without stirring until mixture
is deep amber color, occasionally brushing down sides of pan with wet pastry
brush and swirling pan, about 3 minutes.
Add warm cream to caramel. Stir over medium-high heat until sauce is smooth and
reduced to 1 1/4 cups, about 5 minutes. Add Cognac and cook 1 minute longer.
Remove from heat. Add butter and stir until melted. (Can be prepared 8 hours
ahead. Cover and chill. Rewarm over medium-low heat before serving.)
Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over
candle or canned heat burner. Serve with strawberries, apples or pears, bananas,
tangerine segments and star fruit.
CHEDDAR TOMATO FONDUE
Active time: 15 min Start to finish: 20 min
2/3 cup finely chopped drained canned tomatoes
2 garlic cloves, lightly crushed
2 tablespoons unsalted butter
3 tablespoons dry white wine
1 tablespoon cornstarch
12 oz Cheddar, coarsely grated (3 cups)
Accompaniment: cubes of French bread
Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute. Discard garlic. Add Cheddar by handfuls, stirring until completely melted. Serve in a fondue pot set over a flame.
Makes 4 to 6 servings.
The Last Touch