Who has an interesting fondue recipe? I usually just make an Americanized traditional fondue with Swiss cheese, Gruyère, garlic, white wine, and a splash of Kirsch but I'm open to other cheese-based options (no chocolate or beef broth).
Ideas?
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12-23-2008, 09:39 PM
Who has an interesting fondue recipe? I usually just make an Americanized traditional fondue with Swiss cheese, Gruyère, garlic, white wine, and a splash of Kirsch but I'm open to other cheese-based options (no chocolate or beef broth).
Ideas?
12-23-2008, 10:10 PM
I thought you asked for interesting? Beef broth is the base, and you should just make bite size pieces of filet mignon, lobster, shrimp and some shrooms. The cheese fondue is a starter and the chocalate fondue is the desert!
We have a restaurant down here, I think its called the Melting Pot, its a fondue place. You can kill 3 - 4 hours there, but its not cheap. The fondue bowls are recessed in the tables!
Oooh, on edit the dipping sauces are really what makes it special. Some Thai chile sauce, some Remoulade sauce and anything else that strikes your fancy!
12-23-2008, 10:17 PM
Cheese Fondue
1 cup water
1 cup dry white wine
3 to 4 large cloves garlic, minced
1 tablespoon butter
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1 (2-pound) loaf processed American and Gruyere Cheese (Swiss Gruyere), shredded*
Petite rye bread slices or French or sourdough bread, cut into bit-sized cubes
Fondue Tips:
Always cook your fondue recipe on the stove; serve in the previously heated fondue pot or chafing dish.
Keep cheese fondues at a low temperature, just enough to keep the fondue warm, about 120 degrees F. Use an alcohol burner, canned heat, or candle burner to warm the pot.
Always place your fondue pot on a level, stable table or other flat stable surface on a heat-resistant surface like a hot pad, wooden cutting board, or ceramic tiles
Remember you are dipping and swirling from a communal pot; try not to touch your lips or tongue to a fork that goes back into the pot.
Most fondue pots come with a tray, a container for an alcohol or a "canned heat" product, a stand, and a pot. The canned heat container should include a "diffuser" so you can adjust the amount of heat by closing or opening the heat source.
* Found in the deli section of grocery stores. This processed cheese make a very smooth fondue. Have cheese at room temperature.
In the top pan of a double boiler over hot water, combine water, white wine, garlic, butter, white pepper, and nutmeg; bring to a boil. MUST USE A DOUBLE BOILER OR CHEESE WILL BURN.
Add shredded cheese a cup or so at a time; stirring continuously until cheese melts into a smooth, heavy sauce. Remove from heat. NOTE: You may add more cheese or wine, as needed, to reach your desired consistency.
To serve, pour prepared fondue in a previously heated heavy fondue pot or chafing dish. Serve immediately with bread slices or cubes for dipping with wooden picks or fondue forks for dipping.
NOTE: Keep the fondue warm over as low heat as possible to avoid scorching the cheese.
Serves Many!
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Meshuganog
3/4 to full bottle (750 ml) Rye Whiskey
1 cup dark rum
1 cup brandy
1-1/4 cup sugar
6 cups milk
3 cups heavy cream
12 eggs
Nutmeg
Few drops vanilla extract (optional)
Put on some Klezmer music. Separate the eggs. Set aside 1/4 cup of the sugar and beat the yolks with remaining sugar until pale yellow. Beat in the 6 cups of milk.
Combine liquors in a large bowl, then slowly pour in the egg yolk/sugar/milk mixture, allowing the booze to "cook" the raw eggs. Add vanilla if desired and mix well.
In a separate bowls, whip the egg whites until stiff peaks form and whip the cream with 1/4 cup sugar until light and fluffy. Fold in cream with egg whites in a large serving bowl.
Gently pour the yolk mixture into the egg whites and cream. The cream should float on top.
Add fresh ground nutmeg and chill for at least two hours.
Serve it up, enough for half of Brooklyn. Take car keys of anyone having more than 2 cups. Oy vey! Yer drunk on mashuganog!
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Cheese Fondue
Why is fondue eaten on this night and not all other nights? Rabbi Akiba suggests that the bread symbolizes the corporeal nature of humanity, while the cheese the gooey goodness of the soul. Rabbi Hillel, on the other hand, chooses to focus on the many fruits that can be dipped into the cheese sauce, and suggests that as Adam took the apple from Eve, so we are descending into sin when we consume the cheese fondue of Jewsmas. Given the inevitable conclusion of the dreidel drinking game, this is likely the most appropriate of interpretations.
2 cup gruyere cheese
2 cup Swiss cheese (not processed)
1 clove garlic
1 cup white wine
1 tablespoon lemon juice
3 tablespoon kirsch or cooking sherry
1 tablespoon cornstarch
White pepper
Salt
Grate cheeses and toss with cornstarch; set aside. Rub the inside of fondue dish with garlic and 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 and add kirsch or cooking sherry, white pepper and salt to taste. Serve with cubed crusty French bread, apples and pears.
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Easy Cheese Fondue Recipes
You have choices when it comes to easy cheese fondue recipes, but opening a can of cheese soup isn't one of them. From the Classic Cheese Fondue to the Herb and Cream Cheese Recipe it's real cheese, real recipes, real easy, real fun, and real good.
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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.
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Crab and Cheddar Cheese Fondue Recipe
More than the sum of its' parts, each ingredient in this cheese fondue recipe works with the others for a perfect blend.
20 ounces sharp Cheddar cheese
Scant 3 tablespoons flour
1 cup beer or hard cider
4 teaspoons lemon juice
1/2 teaspoon sugar
8 ounces flaked crabmeat
1 teaspoon caraway seed, lightly toasted
3/4 teaspoon salt
1/4 teaspoon cayenne
Shred the cheese and toss together with the flour. Set aside.
Heat the beer or cider, lemon juice, and sugar in a medium saucepan over medium heat. When hot, reduce heat immediately and slowly stir in cheese mixture until melted. Add the remaining ingredients. Transfer to a warm ceramic fondue pot.
Serve immediately with loaves of crusty, cubed, French bread. Serves 6.
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Mexican Cheese Fondue Recipe
All the best flavors of Mexican food have crossed over into this cheese fondue recipe. A great idea for dip or dinner.
20 ounces Monterey Jack cheese
Scant 3 tablespoons flour
1 teaspoon ground cumin
1 teaspoon paprika
1 1/4 cups beer
1 1/2 tablespoons lemon juice
6-8 fresh chilies, seeded and minced
1/2 bell pepper, seeded and minced
1 medium tomato, seeded and chopped
1 1/2 teaspoons salt
Shred the cheese and toss together with the flour, cumin and paprika. Set aside.
Heat the beer over high heat in a medium, heavy saucepan. When very hot, add the lemon juice, chilies, bell pepper, and tomato. Gradually add the cheese mixture, stirring, until it is melted and smooth. Add the salt and transfer to a warm ceramic fondue pot.
Serve with skewered pre-cooked meatballs and tortilla chips or rolled tortillas, which can be dipped by hand. Serves 6.
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12-23-2008, 10:19 PM
Three Cheese Fondue Recipe
Uh-Oh. Cheese from 3 families makes this cheese fondue recipe a rule-breaker, but the guests don’t seem to mind!
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.
Note: Both the potatoes and the fondue can be prepared a day ahead and warmed before serving.
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Herb and Cream Cheese Fondue Recipe
A cream cheese fondue recipe is a little out of the ordinary, but gets rave reviews every time.
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped, or 1/2 tablespoon dried
1 tablespoon fresh oregano, chopped, or 1/2 tablespoon dried
1 tablespoon fresh basil, chopped, or 1/2 tablespoon dried
3 8-ounce packages cream cheese, softened
1 to 1 1/2 cups light cream
In a large, heavy, non-stick skillet, sauté the garlic in the olive oil, just until tender. Add the cream cheese, and continue cooking on low heat, stirring, until the cheese is smooth and melted. Gradually stir in the cream, a little at a time, until the mixture reaches the right consistency for dipping. (It thickens as it cools.) Add the parsley, oregano and basil, and continue cooking for two or three minutes to let the herb flavors blend. Transfer to a warm ceramic fondue pot.
Serve with cooked, shelled shrimp (prawns) and/or scallops, tortellini and crusty French bread, cubed.
Note: A cream cheese fondue recipe can be made a day ahead and refrigerated, but you will need to add more cream before serving; it invariably thickens when chilled. Shrimp and scallops cook quickly and dry easily when overcooked, however, so it's best to prepare them shortly before serving this fondue recipe. Serves 6.
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Brie and Blue Cheese Fondue Recipe
Wild mushrooms give this cheese fondue recipe extraordinary taste.
1 pound chilled Brie cheese
2 tablespoons extra-virgin olive oil or 3 tablespoons butter
8 ounces shitake mushrooms, stemmed and finely chopped
2 shallots, minced
1 teaspoon fresh thyme, chopped, or ½ teaspoon dried
1 1/4 cups dry white wine
3 ounces chilled Blue cheese
2 tablespoons cornstarch or flour
Salt and pepper to taste
Trim the rind from the Brie, discarding the rind. Cut the cheese into small pieces, place them in a large bowl and set aside in the refrigerator.
Heat the oil or butter in a large heavy saucepan; sauté the mushrooms and shallots over medium heat until tender, about 3 minutes. Add the thyme and the wine to the mushrooms and simmer. Meanwhile, remove the bowl of Brie from the refrigerator and toss with the cornstarch or flour. Crumble the Blue cheese into the bowl and toss. Gradually add the cheese to the pot, stirring, until it is melted and smooth. Season with salt and pepper (heavy on the pepper is good). Transfer to a warm ceramic fondue pot.
Serve with crusty French bread, cubed, cooked chicken cut into bite-size pieces, and your choices of blanched or raw vegetables such as asparagus, cauliflower, zucchini, and small boiled new potatoes. Serves 6.
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Welsh Rarebit Fondue Recipe
A timeless cheese fondue recipe that says yes-yes to some no-no foods. Worth it.
6 tablespoons butter
3 tablespoons bacon grease (optional)
3/4 cup beer or ale
20 ounces extra sharp Cheddar or Lancashire, shredded
Salt and white pepper to taste
Heat butter, bacon grease and beer or ale over medium heat until bubbles appear. Reduce heat slightly and stir in the cheese until just melted. Add salt and pepper. Transfer to a warmed ceramic fondue pot.
Serve with toasted bread slices that have been cut into 4 triangles for hand-dipping. Serves 6.
12-23-2008, 10:20 PM
Hey Moo, you ever just do , without all that extra wordy BS! :D
Fondue is easy!
12-23-2008, 10:25 PM
Ginger ask's for help and I'll always respond. Why is that B.S ?With fondue It's all about options !Originally Posted by patriot45
Last edited by megimoo; 12-23-2008 at 10:27 PM.
12-23-2008, 10:39 PM
No,no,no, its all about a group of friends and some adult beverages and seeing who will make the first spill!
It takes at least two to fondue! :D
12-23-2008, 10:39 PM
Oh crap. I have eaten at the Melting Pot. (The one in Jacksonville, anyway.) Must be fifteen or more years ago. I think it was in Mandarin but I couldn't find it now to save my life.
I haven't thought of that place in years. :D
12-23-2008, 10:40 PM
Melt some cheese! :D
12-23-2008, 10:58 PM
I share your love of food and as far wordy response go you are in a class of your own.Fondue is dining event in Europe as opposed to a local stomach filler during an drinking contest .Cooking at table in small pots of hot oil is Medieval in nature but enjoyable to me but not to some.The European mountain countries of France,Italy,Germany and Switzerland have developed a regional style of fondue based on cheese and savories much different than the rest of European and Asian flatlanders.
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