Fondue Recipes?!


Fondue Recipes?

which fondue recipe do you rate highest


2 tablespoons butter
2 cloves garlic, pressed
1/2 teaspoon minced onion
3 small tomatoes, seeded and chopped
1 1/2 cups dry white wine
1 pound Gruyere cheese, shredded
1/2 pound Swiss cheese, shredded


In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft.
Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine reaches a near boil. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.


32 ounces milk chocolate, grated
1 1/4 cups heavy cream
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
1 teaspoon white sugar
1/3 cup hot water


In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.


8 ounces bulk Italian sausage
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
2 26- to 30-ounce jar meatless spaghetti sauce
2 cups sliced fresh mushrooms
1 3 1/2-ounce package pepperoni or Canadian-style bacon, chopped
2 teaspoons dried basil or oregano, crushed
1 cup sliced, pitted ripe olives (optional)
1/2 cup chopped green sweet pepper (optional)
Vegetable dippers, mozzarella or provolone cheese cubes, or whole grain bread cubes

1. In a large skillet cook the sausage, onion, and garlic until meat is brown. Drain off fat.

2. In a 3-1/2- or 4-quart slow cooker combine spaghetti sauce, mushrooms, pepperoni, and basil. Stir in the sausage mixture.

3. Cover and cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper; cover and cook for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue. Makes 5-1/2 cups dip.


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

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.

Champion Cheese Fondue

2 cloves garlic, halved
2 cups shredded Gruy?re cheese (8 ounces)
2 cups shredded Swiss cheese (8 ounces)
1 cup dry white wine (such as chardonnay) or chicken broth
2 teaspoons lemon juice
4 teaspoons cornstarch
4 teaspoons kirsch, dry white wine, or chicken broth
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
Crusty French or Italian bread, cut into 1-inch cubes (each piece should have some crust on it, so it stays on the fondue fork better)

1. Rub the inside of a fondue pot with the cut surface of garlic. In the pot combine Gruyere and Swiss cheeses, the 1 cup white wine and the lemon juice. Cook and stir over medium heat until cheese melts. Remove from heat.
2. In a very small bowl or custard cup thoroughly combine cornstarch, kirsch, nutmeg, and pepper. Add to cheese mixture. Cook and stir until mixture is thickened and bubbly.
3. Place fondue pot over heat source, and keep mixture bubbling gently. Serve with bread cubes for dipping. Makes 4 servings.

Gruyere Cheese Fondue

2 tart green apples, preferably Granny Smith, cored and sliced lengthwise
2 firm but ripe pears such as Bartlett, cored and sliced lengthwise
1/4 cup fresh lemon juice
1 garlic clove, halved
1 cup medium-dry white wine such as Gewurztraminer
2 cups shredded Gruyere cheese
2 teaspoons cornstarch
1 tablespoon kirsch (unsweetened cherry brandy)
Seedless red and green grapes
Pinch of freshly grated nutmeg
1 loaf Cinnamon, Date, and Walnut Toasting Bread, or crusty walnut or plain bread, cut into 1-inch cubes, for dipping

Fill a bowl with cold water. Add the apple slices, pear slices, and 3 tablespoons plus 1 teaspoon of the lemon juice.

Rub the inside surface of a fondue pot with the cut garlic halves. Light the heating element and adjust the flame to medium. Combine the wine and the remaining 2 teaspoons lemon juice in the fondue pot and bring to a simmer. In a bowl, toss together the Gruyere and cornstarch until well mixed. Gradually add the Gruyere mixture to the fondue pot, stirring constantly. Stir in the kirsch and heat without boiling until very thick, about 5 minutes.

Meanwhile, drain the apple and pear slices and arrange on a plate with the grapes. Arrange the bread cubes in another container. Stir the nutmeg into the fondue and serve immediately. Provide long forks for dipping the fruits.

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