FONDUE RECIPES

 FONDUE RECIPES 




Cheese Fondue 1



Double Recipe:
  • 1 lb. cheddar cheese (sharp) grated to melt faster
  • 2 cups sour cream
  • 1 jar Lawry's Garlic spread (whole jar)
  • 2 cans Campbells Shrimp soup
Place cheese, soup and garlic spread in heavy pan and heat till melted on stove top then add sour cream till mixed and hot. Transfer to fondue pot and serve with sourdough bread cubes. Fills fondue pot.
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Cheese Fondue 2



Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 to 6 Servings

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg

In a small bowl, coat the cheeses with cornstarch and set aside.
Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
Gradually stir the cheese into the simmering liquid.

Melting the cheese gradually encourages a smooth fondue.
Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods
on a lazy Susan around fondue pot.

Serve with chunks of French and pumpernickel breads.
Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus.

Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
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Cheesy Beer Fondue

Prep Time: 20 minutes
Cook Time: 50 minutes
Makes: 4 Servings

4 tablespoons butter
1/4 cup all-purpose flour
1 (12-ounce) bottle lager beer
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
4 cups shredded Cheddar
Cracked Wheat Beer Bread, recipe follows

Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes while stirring constantly to make a roux. Add beer and bring to slow boil. Reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add Worcestershire, mustard and cayenne, stirring thoroughly. Add cheese 1 cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Turn into fondue pot and serve with cubed Cracked Wheat Beer Bread.

Cracked Wheat Beer Bread:

(Makes: 1 Loaf)

1 (1-pound) box quick-mix
cracked wheat-style bread mix
1 (12-ounce) bottle beer
2 tablespoons melted butter
2 tablespoons chopped fresh thyme leaves
Nonstick baking spray

Preheat oven to 325 degrees F.

Follow ingredients on bread mix package substituting beer for the water. Stir chopped thyme into the melted butter, then stir into the bread batter. Pour batter into a loaf pan coated with baking spray. Bake until browned on top and tester inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then cube for fondue.
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Cheddar Beer Fondue



  • 1 lb. sharp cheddar cheese, shredded
  • 1 tbsp. flour
  • 1 1/2 tsp. dry mustard
  • Dash cayenne (or add a dash of hot sauce to the melted mixture)
  • 3/4 c. beer
  • 2 tsp. Worcestershire sauce
In bowl, combine cheese, flour, mustard and cayenne; mix thoroughly. In fondue pot, combine beer and Worcestershire sauce. Set temperature at 375 degrees and heat until bubbling. Gradually add cheese mixture and stir constantly until cheese melts and mixture is smooth, about 5 minutes. Reduce temperature to 200 degrees and serve.
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Chipotle Cheese Fondue



Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 4 Servings

Ingredients:
1/2 pound finely diced Gruyere cheese (about 2 cups)
1/2 pound finely diced Emmenthal cheese (about 2 cups)
1 1/2 tablespoons cornstarch
2 large garlic cloves, halved
1 1/3 cups dry white wine
1 tablespoon fresh lemon juice
2 to 3 tablespoons kirsch
Freshly ground nutmeg, if desired
3 canned whole chipotle chiles in adobo, or to taste, minced (about 1 1/2 tablespoons)
Freshly ground black pepper

Suggested Fondue Flavorings:
Fried shallots, recipe follows
Thinly sliced scallion greens
Crumbled cooked bacon

Accompaniments:
Assorted cooked vegetables such as broccoli, small carrots, pearl onions, and potatoes
Bread sticks
Cubes of day-old French, Italian, or sourdough bread

To Make The Fondue:
In a bowl toss together cheeses and cornstarch.

Rub the inside of a heavy 3 to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. Bring liquid just to a boil and stir in cheese mixture by handfuls. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chiles, and pepper, to taste. Transfer the fondue to a fondue pot and set over a low flame.

Stir in fried shallots, scallions, and/or bacon, if using, and serve fondue with accompaniments for dipping. Stir fondue often to keep combined.

For The Fried Shallots:
1 1/2 cups thinly sliced shallots (about 8 large)
3 tablespoons flour
4 tablespoons vegetables oil
Salt

Coat the shallots in the flour and shake out in a strainer to remove the excess flour.

In a heavy 10 to 12-inch skillet, cook shallots in oil moderately high heat, stirring, until golden brown. Transfer shallots with a slotted spoon to paper towels to drain and season with salt.
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Chocolate Fondue 1



Prep Time: 15 minutes
Makes: 4 to 6 Servings

16 ounces chocolate (milk, dark or semisweet), broken in pieces
1/2 pint whipping cream
1/2 cup caramel topping
3 tablespoons Torani hazelnut syrup or favorite liqueur

Place all ingredients in a ceramic fondue pot over low heat.
Stir constantly until the mixture is melted and smooth. Do not allow to bubble.
Arrange an assortment of bite-sized dipping foods
on a lazy Susan around fondue pot.
Some suggestions are strawberries, bananas, apples, grapes,
cherries, pound cake, marshmallows, raisins and shelled nuts.

Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
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Chocolate Fondue 2



Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 4 to 6 Servings

3/4 cup heavy whipping cream,
reserve 1/4 cup to thin if fondue begins to thicken
4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
2 tablespoons Frangelico or Amaretto liqueur, optional 1/4 cup finely chopped hazelnuts or almonds, optional

Suggested Dippables, Choose 3 Or 4 Selections Of The Following:
Hazelnut or almond biscotti
Salted pretzel sticks
Cubed pound cake
Sliced bananas
Stem strawberries
Sectioned navel oranges
Ripe fresh diced pineapple

Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
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Chocolate Orange Fondue & Stem Strawberries

This is super easy to make and is great when having friends
over or just spicing up a weeknight. The orange liquer
makes it so special and unique. You can use
raspberries, strawberries, bananas, apples
and graham crackers for dipping.

8 ounces semisweet chocolate chips
1/2 cup heavy whipping cream
2 tablespoons orange liqueur
8 large stem strawberries

When you are a few minutes away from serving dessert, place a medium sauce pot filled with 2 or 3 inches of water on the stove to come up to a boil. When water boils, reduce heat to simmer and cover pot with a metal bowl. Bowl should not touch water. Add chocolate and cream and melt together, about 5 minutes. Stir in orange liqueur. Transfer chocolate dip to a fondue pot and set strawberries alongside or, dip stem strawberries and arrange on a plate, serving them immediately.
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Chocolate Raspberry Fondue



A very quick and easy fondue, thats perfect for last minute company.
No fondue set is required, but if you have one, go wild!

2 (7 ounces) dark, mildly sweet chocolate candy bar
1/2 cup heavy cream
1/4 cup pureed raspberries (frozen works fine) or raspberry juice
2 tablespoons Chambord raspberry liquor (or other raspberry liqueur)

Assorted Dippers:
seedless grapes,strawberries,peeled peach slices, angel food cake, pound cakes or marshmallows

1. Break up chocolate bar and place into a medium bowl.
2. Add cream and puree (or juice), Mircowave on High for 1 1/2 minutes, stir, Microwave about 1 minute longer or until chocolate is completely melted and mixture is smooth.
3. Stir in Chambord.
4. Trasfer Chocolate to 6-8 individual ramkins, such as small souffle dishes.
5. Arrange on plates with dippers.
6. Serve with toothpicks or small forks.
7. (Or set up in a fondue kit if you have one).
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Classic Swiss Fondue



(Makes: 4-6 Servings As A Main Course or 10-12 As An Appetizer

  • 1/2 clove garlic
  • 2 c dry white wine
  • 3 Tbs kirsch
  • 3 Tbs cornstarch
  • 1 lb natural Swiss cheese, grated
  • 1/4 tsp baking soda
  • dash of white pepper, paprika and nutmeg
Rub the inside of Fondue Pot well with garlic, then discard. Mix cornstarch and kirsch, set aside. Put wine into fondue pot and heat at HI until bubbles start to rise to the surface. Add cheese by thirds, stirring constantly until all cheese is melted. When mixture starts to bubble, quickly add cornstarch mixture, stirring constantly until thickened. Reduce heat to MED, add baking soda and spices, mixing well.

Serving: Adjust MED range to maintain a bubbly consistency.

Cheese Fondue Dunkers

  • French and Italian bread
  • Hard rolls
  • Rye Rolls
  • Onion or garlic bread
  • English muffins
  • cooked shrimp
  • ham
  • meat balls
  • boiled potato cubes
  • celery or green pepper piece
  • cherry tomatoes
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    Dark Chocolate Ganache



    Ganache is the basis for chocolate sauce, chocolate fondue,
    chocolate truffles and chocolate fillings.
    Beyond that, it is entirely up to your own imagination.

    1/2 cup (125ml) whipping cream
    6 oz. (180g) semi-sweet chocolate, finely chopped
    1 Tablespoon (15ml) orange or coffee liqueur

    Heat milk to just below boil and let it cool slightly.
    Melt Chocolate at medium heat for 2-3 minutes in microwave,
    stirring once or twice.
    Add warm cream and liqueur to chocolate, stir well and use as you wish.
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    Easy Cheesy Fondue With Fingerling Potatoes,
    French Bread & Select Vegetables



    This recipe is easy to make, tastes great and is such fun to serve and eat! It's an easy meal to whip together amidst all of the hustle and bustle of pre-Christmas time. Also great for 60's-70's Them Parties, Halloween Parties, Book Clubs and is very showy for a nice but relaxed dinner with friends. For a different dip put artichokes and spinach in it.

    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Makes: 4 Servings

    12 fingerling potatoes,
    cut in 1/2, 1-inch
    baby potatoes may be substituted
    1 tablespoon extra-virgin olive oil,
    1 turn of the pan, plus some for drizzling
    1 shallot, finely chopped
    1 jigger dry sherry
    1 cup half-and-half
    8 ounces cream cheese
    1/2 cup grated Parmesan
    1 cup grated Gruyere or Swiss
    1 teaspoon lemon juice
    1/2 teaspoon grated nutmeg
    1/2 teaspoon freshly ground black pepper
    2 cups steamed broccoli florets
    1 pound asparagus, trimmed of stems, tips reserved
    2 tablespoons fresh chives, snipped or chopped
    1/2 French baguette, cubed
    12 cherry tomatoes
    Cornichons or baby gherkin pickles
    Marinated mushrooms
    Pickled onions

    Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.

    Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.

    To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or 2. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.

    To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.

    Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms, marinated Artichokes and pickled onions near dipping station for accompaniments.
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    Fondue Bourguignonne



    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Makes: 4 to 6 Servings

    2 pounds fillet steak
    Vegetable oil
    Curried Chutney Sauce, recipe follows
    Bearnaise Sauce, recipe follows
    Barbecue Sauce, recipe follows

    Cut the steak into 3/4-inch cubes and arrange on platter. Fill a fondue pot half full with vegetable oil. Heat on stove and transfer to burner. To serve, the meat is picked up with fondue fork and immersed into hot oil until cooked to desired doneness. Once cooked, the meat is dipped into accompanying sauces.

    Curried Chutney Sauce:

    (Makes: 1 1/2 Cups)

    1/2 cup plain yogurt, drained in cheesecloth
    1/2 cup mayonnaise
    1/2 cup mango chutney, drained and chopped
    1 teaspoon fresh lime juice
    2 teaspoons toasted curry powder
    2 tablespoons minced red onion
    1/4 teaspoon cayenne toasted

    Combine all ingredients in a food processor and pulse 2 or 3 times. Adjust seasoning. Chill the sauce, covered, for at least 2 hours and up to 3 days. Transfer the sauce to a serving dish.

    Bearnaise Sauce:

    (Makes: 1 to 1 1/2 Cups)

    1/4 cup white wine vinegar
    1/4 cup dry white wine
    1 tablespoon minced shallots
    1 tablespoon dried tarragon
    3 egg yolks
    Salt and pepper
    1/2 pound (2 sticks) unsalted butter, melted in saucepan
    2 tablespoons minced fresh tarragon

    In a small saucepan combine vinegar, wine, shallots, and dried tarragon and simmer over moderate heat until reduced to 2 tablespoons of liquid. Cool and strain through a fine sieve.

    In the top of a double boiler or a heatproof bowl, whisk the egg yolks until they become thick and sticky. Whisk in the reduced vinegar mixture, salt, and pepper. Place the pan or bowl over a saucepan of simmering, not boiling, water. Whisk until mixture is warm, about 2 minutes. (If mixture appears to become lumpy, dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip.

    While whisking the yolk mixture, gradually pour in the melted butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken and become creamy, the butter can be added more rapidly. Do not add the milk solids at the bottom of the melted butter.

    Season the sauce, to taste, with fresh tarragon, salt, and pepper. To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos.

    Barbecue Sauce:

    (Makes: 2 Cups)

    1 tablespoon vegetable oil
    3 tablespoons onion, finely minced
    1 garlic clove, finely minced
    2 cups chili sauce
    1 teaspoon dry mustard
    1 tablespoon Worcestershire sauce
    1 tablespoon dark brown sugar
    1 teaspoon lemon juice
    2 tablespoons water
    Pinch red pepper flakes
    Salt

    In a medium saucepan heat oil. Add onions and garlic and saute until softened. Add rest of the ingredients and cook at a simmer for about 15 minutes. Thin out with water if necessary.

    Wine Suggestions:
    White Wines: Fendant; Sancerre; Pouilly Fume Red Wines: Georges Duboeuf Beaujolais, chilled
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    Fondue Neuchteloise - (Cheese Fondue)



    Probably the most recognized traditional Swiss meal would be Cheese Fondue. The word Fondue comes from the French verb 'fondre' which means melting. It is traditionally shared during the winter months when good friends gather together.

    (Makes: 4 to 6 Servings)

    400 grams / 13.5 oz grated Gruyre cheese
    1 to 10 cloves of garlic (to taste)
    400 grams / 13.5 oz grated Emmenthal cheese
    400 ml / 13.5 floz. white wine
    1 tablespoon cornflour
    1 liqueur glass full of Kirsch
    Freshly ground pepper to taste
    Freshly ground nutmeg to taste

    For this recipe you'll need a purpose made Fondue pot or Caquelon (a pan made from earthenware) and a Rechaud (a heater to put on the table). Firstly peel the garlic and cut the cloves coarsely. Cut another clove in half and rub the inside of the Caquelon with it. Mix the cornflour in a bit of the cold wine. Add the wine and grated cheese to the Caquelon. Start to heat it slowly and stir it constantly!! Now pour in the cornflour mixture and continue to heat. It is extremely important to keep stirring all the time or you won't get a creamy Fondue. When the cheese fondue is creamy and has completely melted, add the Kirsch and season with nutmeg and pepper.

    At the table, put the Caquelon on the Rechaud (heater). Using long forks, dip cube s of bread into the cheese. Even at the table constant stirring is important otherwise the Fondue will catch and turn lumpy. Fondue is usually served with either white wine or strong black tea. Sometimes, pickled gherkins and onions are also served. It is not recommendable to drink cold water or fizzy drinks alongside a Fondue, because this can lead to congealing of the cheese forming a lump in your guest's stomachs.

    Variations:
    Fondue Fribourgeoise:
    Replace the Emmenthal chees e w ith Vacherin Cheese.(Vacherin fribourgeois - NOT to be confused with Vacherin Mont d'Or)

    Mushroom Fondue:
    Morels and porcini mushrooms are added to the basic Fondue recipe.

    Tomato Fondue:
    Tomato puree and diced tomato flesh (no seeds or peel!) are added to the basic Fondue recipe.

    Shallot Fondue:
    Replace the garlic with shallots.

    Non-Alcoholic Version:
    Replace the white wine with sour apple cider and the kirsch with lemon juice.

    Helpful Hints:
    If the Fondue gets too runny, add another handful of cheese and let it cook on high heat, or add a little more diluted cornflour. If it gets too thick, add a little more Wine, Lemon Juice or Kirsch. If it starts to separate, then place it quickly back on the stove on high heat, stir briskly with a whisk and add a little more diluted cornflour.

    For an extra treat give each adult a shot glass filled with Kirsch on the table. Prior to dipping the bread into the Fondue, they can dip the bread into the Kirsch.

    Other foods which are often served to dip in the fondue are: boiled, peeled and cubed potatoes, blanched florets of broccoli and other vegetables, diced pieces of pear, grapes and other fruits.
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    Marshmallow Fondue

    Ingredients:
    16 oz. white marshmallows
    1/2 cup cream
    2 to 3 Tbs. peach schnapps

    Melt the marshmallows in a fondue pot over low heat. Add the cream and stir in the schnapps. Stir until all the ingredients are combined and the sauce has a smooth texture (add more cream, if necessary).

    Serve with a selection of cubed fresh fruit such as cherries, bananas, apples, pineapples, pears and strawberries.
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    Microwave Chocolate Fondue

    This easy, sweet and creamy recipe is a definite family pleaser and is great for Christmas Parties. Goes great with Marshmallows,
    Bananas, Cherries and rolled wafer cookies.

    Prep Time: 15 minutes
    Cook Time: 2 minutes
    Makes: 1 1/2 Cups

    2 tablespoons sugar
    1 cup heavy cream
    8 ounces chopped
    bittersweet chocolate (Ghiradelli)
    1 tablespoon butter
    1 tablespoon Cabernet Sauvignon
    Pound cake cubes, for dipping
    Strawberries, cleaned, for dipping
    Biscotti bits, for dipping

    In a microwave-safe bowl, mix the sugar, heavy cream, chocolate, and butter together and microwave for 2 minutes.

    Take out of microwave and give it a quick whisk. Add wine and whisk again. Transfer to a fondue pot with a flame underneath. Serve with pound cake cubes, strawberries, and biscotti bits on the side, for dipping.
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    Sauces For Meat Fondue



    Thousand Island Sauce:
    1/4 cup mayonnaise
    1/4 cup sour cream
    4 tablespoons finely chopped green peppers
    1 tablespoon chopped chives
    1/2 teaspoon vinegar
    5 drops Tabasco
    1/4 cup ketchup (optional)
    1 t Worchester Sauce (optional)

    Combine all the ingredients and blend well.
    Serve.

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    Peanut Butter Sauce:
    1/4 cup mayonnaise
    1/4 cup peanut butter
    2 tablespoons warm milk
    1 teaspoon oil
    1/2 teaspoon garlic salt

    Add mayonnaise to the peanut butter and cream well.
    Beat in the warm milk.
    Stir in the oil and season with the garlic salt.
    Serve.

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    Garlic Sauce:
    6 tablespoon cream
    1 clove garlic (crushed)
    1/4 teaspoon salt
    freshly ground black pepper
    1/2 teaspoon sugar

    Whip the cream till thick.
    Slice the garlic clove waver thin, sprinkle with the salt and crush.
    Fold into the cream.
    Add pepper to taste.
    Serve.
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    Three-Cheese Fondue



    Prep Time: 35 minutes
    Cook Time: 10 minutes
    Makes: 6 Servings

    1/2 pound Gruyere, coarsely grated (about 2 1/2 cups)
    1/2 pound Emmenthal, coarsely grated (about 2 1/2 cups)
    1/2 pound Doux de Montagne, harvati, or Vacherin Fribourgeois, coarsely grated (about 2 1/2 cups)
    2 tablespoons cornstarch
    1 garlic clove, halved
    1 cup dry white wine
    3/4 cup water
    2 teaspoons fresh lemon juice
    2 tablespoons apple brandy

    Accompaniments:
    Cubed country bread, assorted cooked vegetables such as broccoli, cauliflower, carrots, and pearl onions

    In a large bowl, toss together the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, water and the lemon juice and boil the mixture for 1 minute. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the apple brandy and simmer the mixture, stirring, for 2 minutes. Using a spatula, transfer the fondue to a fondue pot. Set the fondue pot on its stand over a low flame. Set bread cubes and the vegetables for dipping into the fondue on a platter.

    Wine Suggestions:
    White Wines: Fendant; Sancerre; Pouilly Fume
    Red Wines: Georges Duboeuf Beaujolais, chilled
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    Shabu-Shabu Fondue



    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Makes: 4 to 6 Servings

    2 pounds prime quality, well-marbled beef,
    cut into paper-thin slices,
    each slice measuring 8 by 3 inches
    (freezing the meat for 20 minutes will facilitate slicing meat)
    12 shiitake mushrooms, trimmed and wiped clean, halved, if large
    6 long onions, or 8 to 10 scallions, cut diagonally into 1 1/2-inch lengths
    2 cakes tofu, cut into 1 1/2-inch squares
    6 leaves Napa or Chinese cabbage, shredded
    1 cup grated giant white radish
    1/2 cup minced scallion
    1 1/2 quarts chicken stock

    Dipping Sauces:
    Soy-Ginger Sauce, recipe follows
    Ponzu

    Arrange the meat slices and vegetables separately on large round platters. Fill the casserole or fondue pot about 2/3 full with chicken stock and bring to a boil. Each eater picks up meat and vegetables and "swishes" (shabu shabu) back and forth in the pot until cooked to desired doneness. Dip meat and vegetables in dipping sauces. When foam rises to the top, skim it off with a ladle or spoon. The broth can be eaten as a soup after meat has been eaten.

    Soy-Ginger Sauce:

    (Makes: 1 Cup)

    1/2 cup soy sauce
    1/4 cup mirin
    (sweet Japanese rice wine)
    1/4 cup rice vinegar
    2 green onions, finely chopped
    2 teaspoons minced fresh ginger
    1/2 teaspoon hot red pepper flakes

    Whisk all ingredients together in a bowl.
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    Shiitake Fondue

    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Makes: 4 Servings

    1 large clove garlic, split in half
    1 small ginger root
    1 tablespoon butter
    2 cups sliced shiitakes
    2 minced shallots
    Salt and freshly ground black pepper
    1 1/4 cups white wine
    1/2 pound shredded Gruyere
    1/2 pound shredded Emmenthal
    1 tablespoon cornstarch
    2 sprigs fresh thyme
    1 country boule or baguette

    In a medium size saucepan, rub the inside with the garlic clove. Repeat with the ginger. On medium heat, melt the butter and sweat the shiitakes and shallots. Season and add the wine. Bring to a simmer.

    Meanwhile, have the cheese and cornstarch already tossed together in a resealable plastic bag. Add the cheese mix to the wine, and stir to incorporate. Add the thyme and taste. Break bread, dip, chew, swallow, yum-yum. Wash down with wine.
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    Tomato & Mozzarella Fondue

    This is so easy to put together and is presented so beautifully.
    The marinara melts the mozzarella a little and is simply delish!

    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Makes: 4 to 6 Servings

    1 bunch fresh basil leaves, cleaned
    1 pint bocconcini mozzarella pieces
    Quick Tomato Sauce, recipe follows

    Blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water. Drain the basil, carefully squeezing out the excess water, but keeping the leaves whole. Wrap 1 basil leaf around each bocconcini. Skewer the wrapped bocconcini onto the end of a wooden skewer. Dip in the tomato sauce and enjoy!

    Quick Tomato Sauce:
    1 (28-ounce) can whole peeled tomatoes
    3 tablespoons extra-virgin olive oil
    1 tablespoon minced garlic
    Salt and freshly ground black pepper

    Open the can of tomatoes, pour off the juice, and discard. With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze. Set aside.

    Heat olive oil in a heavy saucepan over high heat. Add garlic and cook until golden and fragrant; be careful not to burn the garlic. Add tomato pulp, stir to combine, and reduce the heat to a simmer. Simmer for about 5 minutes. Season, to taste, with salt and pepper. Serve as a dipping sauce for the bocconcini.
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    White Chocolate Fondue



    This fondue is absolutely heavenly
    and is great for a Valentine treat.

    Prep Time: 5 minutes
    Cook Time: 7 minutes
    Makes: 6 Servings

    1 cup heavy cream
    1/2 stick unsalted butter
    2 (12-ounce) packages premier white morsels

    For Dipping:
    Sliced apples, bananas, strawberries,
    crisp cookies, pretzels, and cubed pound cake.

    In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add white morsels. Stir until melted and smooth. Cool slightly.

    Transfer to a fondue pot, chafing dish, or ceramic bowl.
    Serve immediately with sliced apples, sliced bananas,
    strawberries, cookies, pretzels, and pound cake.
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