What are some easy fondue recipies?!
Answers: chocolate, cheese and anything else
Classic Cheese Fondue
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.
Three Cheese Fondue Recipe
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.
Easy Chocolate Fondue Recipe
Ingredients:
2 bars Toblerone chocolate, broken in pieces
1/4 cup milk
Directions:
Place chocolate & milk in a microwaveable bowl. Microwave on MEDIUM power for 1 minute, stirring after 30 seconds. Remove from microwave oven & stir until completely melted. Transfer mixture to a small fondue pot; serve with assorted fruit, cake or cookies for dipping. Reheat chocolate as needed.
http://www.cdkitchen.com/recipes/recs/31...
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Beer and Cheddar Fondue
Ingredients
1 clove garlic, halved
1 cup light beer
1/2 teaspoon instant chicken bouillon granules
2 tablespoons cornstarch
2 tablespoons cold water
1 cup shredded American cheese (4 ounces)
2 cups shredded sharp cheddar cheese (8 ounces)
Assorted items for dipping (French or Italian bread cubes, breadsticks, broccoli florets, red sweet pepper pieces, soft pretzels, and/or precooked baby sunburst squash)
Directions
1. Rub the bottom and sides of a heavy metal fondue pot* with the garlic halves; discard garlic. In fondue pot, combine the beer and bouillon. Bring to boiling over medium-high heat.
2. In a small bowl, stir together cornstarch and the water. Add cornstarch mixture in a steady stream to beer mixture while stirring with a heat-resistant rubber spatula or wooden spoon. Cook and stir until thickened and bubbly. Reduce heat to medium-low. Gradually stir in shredded cheeses, stirring after each addition until cheese melts.
3. Place fondue pot over fondue burner. Serve immediately with desired items for dipping. Spear item with a fondue fork or wooden skewer; dip into cheese mixture, swirling to coat. (Fondue will thicken as it holds over the burner.)
This is a variation, but we also prefered deep-fried fondue.
Marinated stew meat (italian dressing is GREAT!)
Breaded swiss cheese
Breaded veggies like eggplant, zucchini and broccoli
Breaded seafood of any type
(to bread any of these dip in flour, then egg that has been beaten and lastly in bread crumbs)
Prepare all your food ahead of time and when fondue time comes, pour vegetable oil in your fondue pot and heat. Skewer your meats, cheeses and veggies and fry away!
I'm not a big fried food fan, but do enjoy this about once a year!