Recipe: Fondue Recipes (17)

Fondue Recipes (17) 1997-12-27

Cheese Fondue
Chocolate Fondue
Bread Pot Fondue
Caramel Fondue
Toffee Fondue
Caramel Orange Fondue
Pizza Fondue
Crab Fondue
Batter-Dipped Fondue Meatballs
...Mustard Sauce And Horseradish Sauce
Cheese Fondue
Chocolate Fondue
Classic Fondue (Fondue Neuchateloise)
Classic Swiss Cheese Fondue
Fondue Savoyarde
Fondue Vaudoise (Cheese Fondue 'A La Vaudoise')
Chili-Cheese Straws

CHEESE FONDUE
From: Robyn Walton

2 c. Gruyere cheese
2 c. Swiss cheese (not processed)
1 clove garlic
1 c. white wine
1 tbsp. lemon juice
3 tbsp. Kirsch or cooking sherry
1 tbsp. cornstarch
White pepper
Salt

Grate cheeses and toss with cornstarch, reserve. Rub inside of fondue dish with garlic. Add wine. Do not bring to boil. Heat until tiny bubbles form in fondue dish. Add grated cheeses and lemon juice. Stir until smooth. Remove from heat. Add kirsch or cooking sherry, white pepper and salt to taste. Serve with cubed crusty French bread.

CHOCOLATE FONDUE
From: Robyn Walton

1 (12 oz.) semi-sweet chocolate bits
2/3 c. sour cream
1/4 c. coffee liqueur, orange
liqueur, or mint liqueur (or
flavoring)
1/4 to 1/2 c. evaporated milk or cream

In heavy saucepan or fondue pot. Melt chocolate with sour cream over low heat. Stir until smooth. Stir in liqueur. Thin as necessary with cream or evaporated milk. Keep warm over low heat. Serve with a variety of fresh fruit (strawberries, pineapple, apple, kiwi, banana, etc.) Also good with ladyfingers, angel food cake, or pound cake. Fruit and cake are cut into serving size. Each guest dips his own fruit using a fondue fork.

BREAD POT FONDUE
From: Robyn Walton

1 firm round loaf of bread (1-1/2
lbs., 8-10-inches in diameter)

--FILLING:--
2 c. (8 oz.) sharp shredded
cheddar cheese
2 (3 oz.) pkgs. cream cheese, softened
1 1/2 c. sour cream
1 c. diced, cooked ham
1/2 c. chopped green onion
1 tsp. Worcestershire sauce
2 tbsp. vegetable oil
1 tbsp. butter, melted
Assorted raw vegetables for dipping*

*Broccoli, pepper strips, cauliflower, celery, carrot sticks, mushroom caps.

Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small paring knife, leaving 1/2" shell. Cut the removed bread into 1" cubes, about 4 cups, reserve. To make filling, combine cheeses and sour cream in bowl; stir in ham, green onions and Worcestershire sauce. Spoon filling into hollowed loaf; replace top.

Wrap loaf tightly with several layers of foil; set on cookie sheet.

Bake at 350 degrees for 1 hour 10 minutes or until filling is heated through. Meanwhile stir together bread cubes, oil and butter. Arrange on a separate cookie sheet. Bake at 350 degrees turning occasionally for 10 to 15 minutes or until golden brown. Remove filled loaf from oven; unwrap and transfer to platter. Remove top from bread. Stir filling and serve with toasted cubes and vegetables as dippers.

CARAMEL FONDUE
From: Robyn Walton

1 (13 oz.) can evaporated milk
6 oz. (24) caramels
3 tbsp. brandy (optional)
1 tsp. vanilla

Heat evaporated milk and caramels in heavy saucepan over low heat, stirring occasionally, until caramels are melted. Increase heat to medium; simmer 3 or 4 minutes until slightly thickened. Remove from heat, stir in brandy and vanilla. Serve warm. Delicious dipping for bite-size pieces of apples, bananas, peaches or pound cake.

TOFFEE FONDUE
From: Robyn Walton

1/2 c. butter
2 c. dark brown sugar
1 c. white corn syrup
2 tbsp. water
14 oz. can sweetened condensed milk
1 tsp. vanilla
2 doz. apple slices or pear slices
Marshmallows

Melt butter, add all other ingredients but vanilla. Stir until thick in double boiler. Add vanilla. Place in fondue pot or chafing dish. Dip with fruit and marshmallows.

CARAMEL ORANGE FONDUE
From: Robyn Walton

1 (14 oz.) bag Kraft caramels
1/3 c. orange juice
1/4 tsp. grated orange rind
Kraft jet-puffed marshmallows
Pound cake cubes
Assortment of fruit
Baker's Angel Flake coconut
Chopped nuts

Microwave caramels, juice and rind in medium bowl on HIGH 3 minutes; stir. Continue microwaving 30 seconds to 1 minute or until sauce is smooth, stirring every 30 seconds. Pour into fondue pot; keep warm while serving. Dip cake and fruit in sauce and then in coconut or nuts. Makes 1 1/3 cups.

PIZZA FONDUE
From: Robyn Walton

3/4 lb. ground beef
1 sm. chopped onion
1 tbsp. cornstarch
1 1/2 tsp. fennel seeds
1 1/2 tsp. oregano
1/4 tsp. garlic powder
2 (10 1/2 oz.) pizza sauce
10 oz. grated cheddar cheese
1 c. grated Mozzarella cheese
12 English muffins

Brown ground beef and onion, drain. Mix cornstarch and seasoning in a bowl and add pizza sauce. Add sauce mixture to meat and stir until thickens and bubbles. Pour into a fondue pot and simmer over low heat. Stir in cheese slowly. Slice and cut English muffins into 1-inch cubes. Place cubes on a cookie sheet and bake at 350 degrees for 10 minutes. Put cubes into basket and use fondue forks to dip cubes into hot pizza sauce.

CRAB FONDUE
From: Robyn Walton

2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1/4 c. sherry wine
1 tbsp. minced onion
8 oz. cream cheese, cubed
1/4 lb. Velveeta cheese
6 oz. pkg. crab meat

Melt butter; add flour. When smooth, add chicken broth, wine, and onion. Add cheeses; melt until smooth. Add crabmeat. Serve with French bread (cubed). May be used over rice for main dish.

Batter-Dipped Fondue Meatballs
From: Lars Larsen
Servings: 12

1 1/2 pounds ground chuck
1 large egg
1/4 cup bread crumbs -- dry
2 tablespoons beer or apple juice
1 teaspoon garlic salt
2 cups salad oil
1/2 cup butter;do not usemargarine -- *
* NOTE: You can omit the butter and increase the salad oil to 2 1/2 ~

-----FROTHY BATTER-----
1 cup Biscuit Baking Mix -- Bisquick
1/2 cup beer or apple juice
1 large egg

-----MUSTARD SAUCE-----
1/2 cup mayonnaise or salad dressing
2 tablespoons mustard -- prepared
1 tablespoon onion -- finely chopped

-----HORSERADISH SAUCE-----
1/2 cup dairy sour cream
1 tablespoon horseradish
1/8 teaspoon worcestershire sauce

Mix the meat, egg, breadcrumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes. Serve with both sauces.

NOTE: These meatballs can also be cooked without the batter.

FROTHY BATTER:
Mix all of the ingredients with a fork. (Batter will be slightly lumpy.)

MUSTARD SAUCE AND HORSERADISH SAUCE:
Mix all the ingredients together and refrigerate until serving time.

Cheese Fondue
Recipe By : Elizabeth Powell
Servings : 4

2 Cups White Wine
1/2 Whole Garlic Clove -- pressed
1 Pound Gruyere Cheese -- grated
2 Tablespoons Cornstarch
2 Tablespoons Kirsch
1/4 Teaspoon Nutmeg
1/2 Teaspoon Salt

In the top of a double boiler, heat wine until barely simmering. Add garlic. Dredge cheese in cornstarch, add to wine and stir until cheese melts. Add Kirsch and seasonings, continuing to stir until smooth. Turn into Fondue pot, keep warm over alcohol lamp while serving.

Serve with chunks of French bread, slices of apples and pears, and quartered carrots to dip in cheese.

Chocolate Fondue
From: Lars Larsen
Servings : 4

300 Grams Toblerone
1/2 Cup Heavy Cream
2 Tablespoons Kirsch, Brandy Or Cointreau

Break the Toblerone into seperate pieces. Combine all ingredients in a saucepan or a small chafing dish. Stir over low heat until the chocolate is melted and smooth. Serve in a chafing dish over low heat.

For dunkables serve each fondue eater an individual plate with one or a combination of the following:
angelfood cake chunks
fruit (orange slices, straawberries, bananas, pineapples, . . .)
profiteroles of cream-puff pastry.

Spear the dunkables on fondue forks or skewers and dunk into the chocolate as you would with any fondue.

Classic Fondue (Fondue Neuchateloise)
From: Lars Larsen
Serving s : 4

1 Pound Swiss Cheese (Emmentaler/Gruyere Mix) -- diced
3 Tablespoons Flour
1 Garlic Clove
2 Cups Dry White Wine
3 Tablespoons Kirsch
Nutmeg
Pepper -- to taste
2 Loaves Italian Bread

The chief thing to remember about a cheese fondue is that the cheese must cook over very low heat or it will become stringy. It must also be kept hot, but over low heat, so that it will not heat too much and become tough.

Equipment: In Switzerland a fondue is made in a round metal or earthenware pot, but a heavy earthenware or cast-iron casserole will serve as long as it holdss the heat and is round in shape. The pot (caquelon) is put in the middle of the table on a fondue-warmer, which may be a mild alcohol flame or an electric hot plate. Long handled forks are necessary to hold the bread.

Cheeses: The choice of cheese if of the greatest importance. For a good fondue you must have a well-matured Swiss Cheese. American Swiss cheese is seldom, if ever, sufficently matured to make a proper fondue. It's worth buying a cheese marked with the red trademark

SWITZERLAND.
For the mildest fondue, use all Emmentaler cheese. For a medium fondue, use half Emmentaler and half Gruyere. If you like a stronger flavor, use two thirds Gruyere and one third Emmentaler. The strongest fondue is made from well-matured Gruyere.

Preparation of the cheese: Experience has proved that cheese cut into small dice melts better and more smoothly than grated cheese. The latter tends to form lumps when cooking.

Wine: Choose a light, sparkling, slightly acid wine, preferably a Swiss Neuchatel. The acidity of the wine helps to liquify the cheese and to make the melted cheese homogenous. Wines with little acidity are not suited to a fondue. If you think that the wine is not sufficently acid, add a little lemon juice to help prevent formation of lumps. (One teaspoon of lemon juice for each 6-7 tablespoons--3 1/2 liquid ounces) of wine will serve).

Proportion of cheese and wine: Count on about 6-7 tablespoonss of wine for each 6 ounces of cheese. Since cheese, depending on its kind and age, absorbs liquids differently, you may have to adjust these quantities a little. Start with less wine rather than more--you can always add some.

How to cook the fondue: Rub the fondue pan with a cut garlic clove. Pour in the wine. Put the pan on low heat on the kitchen stove if the fondue is to be made in the kitchen and then taken to the warmer at the table or placed over the heat of a chafing dish. Warm the wine, but do not boil it. Dredge the cheese with the flour. Add the cheese gradually, stirring constantly, not clockwise but in the shape of a figure 8. Increase the heat to moderate. Keep on stirring and don't worry if the cheese does not thicken at once. Flavor with pepper and nutmeg to taste; most likely it will not need salt since the cheese is usually salty enough. Stir in a little Kirsch (or brandy, gin or whiskey) until smooth and creamy. (A pinch of baking soda will make a lighter fondue).

Now bring the fondue to the table. Once the fondue has been made, it should be kept bubbling. Regulate the flame of the warmer so that the fondue keeps simmering while it is being eaten.

Toward the end of the meal, some of the melted cheese in the pot will form a brown crust at the bottom of the pot. At this stage, keep the heat as low as possible (earthenware may crack at this point). The crust can be lifted out with a fork and is considered a special treat.

How to eat the fondue: It's important to dunk the bread in a stirring motion; this helps maintain proper consistency of the fondue.

Care of the fondue: It is essential that the fondue keeps bubbling lightly at all times. This is done by regulating the heat, or by turning it off and on.

If the fondue should become lumpy, or the liquid separate from the fat, the following should be tried: put the fondue back onto the stove, stir it thoroughly with a wire whisk and add 1/2 teaspoon constarch. It may also be diluted with up to 1/2 glass wine (warm first). This should bring it back to a creamy consistency.

Fondue does turn lumpy despite the care you have taken. Chese that is not well matured tends to become lumpy and to form "threads." Both of these can be avoided by using more Gruyere cheese than Emmentaler in the mixture.

If the fondue becomes too thick because of the continuous cooking and evaporation of the liquid, it can be thinned by adding some wine (warm first).

Care of fondue eaters: Do not drink cold or iced drinks--including wine-- during fondue eating. Traditionally Kirsch is served in the "middle." Finish the meal with a cup of hot coffee or tea. This is important. Drinking cold liquids will cause stomach aches.

Dredge the cheese lightly with the flour. Rub the cooking pot with garlic; pour in the wine; wet over moderate heat. When air bubbles rise to surface, add lemon juice. Then add the cheese by handfuls, stirring constantly with a wooden fork or spoon until the cheese is melting. Add the Kirsch and spices, sitrring until blended. Serve and keep bubbling hot over burner. Spear the bread cubes through the soft wide into the crust, dunk and swirl in the fondue.

Local Variations There are a number of different fondues in western Switzerland and their chief difference depends on the cheeses used. Very often, two varieties of the same cheese are used, i.e., a young cheese and a well-matured one.

Fondue from Fribourg is different from the classic (recipe above) in as much as no wine or Kirsch is used int he dish. Hot water is substituted in their stead. Also in Fribourg, potatoes are sometimes used in lieu of bread.

Fondue from Valais uses the local cheeses and hot milk to melt the cheese in.

Fondue from Geneva sometimes has a handful of peeled, seeded and chopped fresh tomatoes added with the cheese.

Classic Swiss Cheese Fondue
From: 'The Houston Chronicle Food Section' - 2 MAR 1994
Servings : 6

1 Clove Garlic -- cut in half
2 Cups Dry White Wine
1 Pound Emmenthaler Cheese Or Gruyere Cheese (Mix) -- finely cut
3 Tablespoons Corn Starch
3 Tablespoons Brandy or kirsch
Salt
black pepper
Pinch Nutmeg
2 French Bread Loaf Or Italian (Baguette)

Rub an earthenware casserole or chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat; DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in corn starch that has been dissolved in Kirsh. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of corn starch dissolved in a little wine, then warm slightly.

Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsh, neuchatel wine or beer.

Fondue Savoyarde
From: Lars Larsen - S40391060@SB.HHS.DK
Servings: 6

12 Ounces Emmenthaler Cheese -- shredded
12 Ounces Gruyere Cheese -- shredded
12 Ounces Tomme Cheese, Shredded -- * see note
6 Cups Dry White Wine
5 Tablespoons Kirsch
1 Garlic Clove -- peeled & crushed
White Pepper
1 To 2 French Bread Loaves -- ** see note
1 Egg

* if you can't find this, substitute with Beaufort cheese
** amount of bread depends on how hungry you are, figure a large handful per person. Better too much than not enough

On the day before or the morning of the meal, cube the bread, and leave it out to let it dry a little.

Rub the bottom and sides of an earthenware pot or cast iron saucepan with the garlic. Pour wine into pot and place on stove over medium-high heat. Bring wine to boil, add cheese and stir slowly with a wooden spoon. Before cheese is fully melted, take pot off the stove and place on a lighted fondue burner.

Season with pepper and add kirsch while stirring. Once cheese has entirely melted. Serve with bread and fondue forks, stirring occasionally. If cheese bubbles rapidly, turn down heat.

When cheese is almost gone (maybe 3/4 cup left), break a raw egg into the pot and stir rapidly with the cheese. After a minute, dump remaining bread into pot and stir together with cheese and egg. Then turn off the burner and enjoy what's left.

Fondue Vaudoise (Cheese Fondue 'A La Vaudoise')
From: Lars Larsen - S40391060@SB.HHS.DK
Servings : 4

200 Grams Gruyere cheese ( 7 oz)
2 Tablespoons Corn starch
135 Grams Emmental cheese (5 oz)
3 Tablespoons Kirsch
135 Grams Raclette cheese (5 oz)
Freshly Ground Pepper
135 Grams 'Vacherin De Fribourg'-Cheese (5 Oz)
Nutmeg
Glove Garlic
1/3 Liter Dry White Wine
Grate or shred the cheese.
Cut the bread into cubes.

Peel the garlic, halve, rub the inside of a cast iron fondue dish (caquelon) with the garlic.

Pour the wine into the dish, place the dish on the hot stove (not too hot!), add the cheese and stir CONTINUOUSLY until it has melted.

Blend the cornstarch with the kirsch. Stir into cheese fondue. Bring back to a boil, STIR CONTINUOUSLY !! Season with pepper and nutmeg. Transfer the dish to a burner and let simmer.

Impale a piece of bread on the fondue fork and dip into the cheese. Serve a dry white wine or black tea with a fondue. Top the meal with a 'small' glass of kirsch ! (Kirsch = 'Cherry schnaps')

Chili-Cheese Straws
From: Elizabeth Stevens
From September 1994 Southern Living Magazine

2 cups (8 ounces) shredded Monterey Jack Cheese with peppers, softened
1/2 cup butter or margarine, softened (not melted)
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin

* Combine cheese and butter, stirring until blended. Gradually add remaining ingredients, stirring until mixture is not longer crumbly and will shape into a ball.

* Use a cookie press fitted with a star-shaped disk to shape dough into
straws, following manufacturers instructions. Or divide dough into fourths, and roll each portion into a 1/4 inch thick rectangle on wax paper. Cut into 2 x 1/2 inch strips with a knife or pastry wheel. Place on ungreased baking sheets.

* Bake at 375 degrees F. for 8 minutes or until lightly browned. Transfer to wire racks to cool. Yield: about 8 dozen.