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Queso
Fundido with Corn-Bread Dippers
Ingredients
1 - 8-1/2-ounce package corn muffin mix
2 - Fresh poblano chili peppers
1 - Small red sweet pepper
3 – Cups Monterey Jack cheese (12 ounces)
2 – Tablespoons all-purpose flour
1/3 – cup finely chopped onion
1 – Tablespoon butter or margarine
3/4 – cup half-and-half or light cream
1/3 – cup finely chopped, peeled jicama
Directions
1.
For the cornbread dippers, prepare corn muffin mix according to package
directions. Spread batter in a greased 9x9x2-inch baking pan. Bake in a 400
degree F oven about 15 minutes or until top is golden. Cool bread in pan on a
wire rack for 10 minutes. Remove bread from pan; cool completely on rack. Using
a long-bladed, serrated knife, cut bread into 1/2-inch slices. Cut each slice
into thirds. Place in a single layer on a large, ungreased baking sheet. Bake in
a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are
golden, turning slices over after 5 minutes. Cool on a wire rack. Store in an
airtight container up to 2 days. Makes 48 dippers.
2.
Meanwhile, quarter peppers; remove stems, seeds, and membranes. Place pepper
pieces, skin side up. on a foil-lined baking sheet. Bake in a 425 degree F oven
for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in
foil; let stand 15 minutes. Peel off skin and discard. Finely chop peppers.
3.
Meanwhile, toss together cheese and flour in a bowl; set aside. Cook onion in
hot butter in a medium saucepan until onion is tender. Stir in half-and-half.
Gradually add small amounts of the cheese mixture, stirring constantly over low
heat until cheese is melted. Stir in roasted peppers and jicama; heat through.
Transfer mixture to a fondue pot. Place fondue pot over a fondue burner. Keep
dip warm up to 2 hours.
Swiss
Fondue
Ingredients
3 – cups shredded Gruyere or Swiss cheese (12 ounces)
2 – cups shredded Emmentaler, Gruyere, or Swiss cheese (8 ounces)
3 – tablespoons all-purpose flour
1-1/2 - cups dry white wine
1/4 - cup milk
2 – tablespoons kirsch or dry sherry
1/8 – teaspoon ground nutmeg
1/8 – teaspoon ground white pepper
Dippers: French bread or rye bread, cut into 1-inch cubes and toasted,**
precooked broccoli or cauliflower florets or bias-sliced carrots.
Directions
1.
Bring shredded cheeses to room temperature. Toss with flour; set aside.
2.
Heat wine in a large saucepan over medium heat until small bubbles rise to the
surface. Just before wine boils, reduce heat to low and stir in the cheese
mixture, a little at a time, stirring constantly, and make sure the cheese is
melted before adding more. Stir until mixture bubbles gently.
3.
Stir in milk, kirsch or sherry, nutmeg, and pepper. Transfer cheese mixture to a
fondue pot. Keep mixture bubbling gently over a fondue burner. Serve with
dippers. If mixture becomes too thick, stir in a little warm milk. Serves 12.
**Note: To toast bread cubes, place the cubes on a baking sheet. Bake in a 350
degree F oven 5 to 7 minutes or until the bread cubes are crisp and toasted.
Pesto-Cheese Fondue
Ingredients
1 – cup lightly packed basil leaves
1/2 – cup chopped walnuts
1/2 - cup finely shredded Parmesan cheese (2 ounces)
2 – tablespoons finely shredded Romano cheese
2 - medium cloves garlic
1/2 – cup extra-virgin olive oil
2 – cups all-purpose flour
2 – teaspoons baking powder
1 – teaspoon salt
1/4 – cup shortening
1/4 – cup black olives, pitted and finely chopped
3/4 – cup milk
1-1/2 – cups finely shredded fontina cheese (6 ounces)
1-1/2 – cups finely shredded Swiss cheese (6 ounces)
1/2 – cup finely shredded Romano cheese (2 ounces)
3 – tablespoons all-purpose flour
1 – cup dry white wine
Cherry tomato halves, fresh snow peas, Belgian endive leaves, french-fried
potatoes, or other vegetables (optional)
Directions
1.
Place basil leaves, walnuts, Parmesan cheese, Romano cheese, and garlic in a
food processor bowl or blender container. Cover, and process or blend until
paste begins to form, stopping the machine several times to scrape the sides.
With machine running slowly, gradually add olive oil, and blend or process until
consistency of soft butter. Add salt and pepper to taste. Cover and chill 1/4
cup of the pesto for another use, such as to toss with pasta or spread over
garlic toast.
2.
Stir together the 2 cups flour, the baking powder, and salt in a medium mixing
bowl. Cut in shortening with a pastry cutter or fork until mixture resembles
coarse crumbs. Stir in olives. Make a well in the center of the dry mixture, and
add milk all at once. Stir with a fork until mixture is just moistened.
3.
Turn dough out onto a lightly floured surface. Quickly knead, by gently folding
and pressing the dough 10 to 12 strokes or until it is nearly smooth.
4.
Roll out dough to a 16x8-inch rectangle, and cut lengthwise into thirty-two
1/2-inch-wide strips. For each breadstick, twist two strips together. Place on
an ungreased baking sheet. Bake in a 450 degree F oven for 10 minutes or until
golden.
5.
Meanwhile, bring shredded cheeses to room temperature; toss with the 3
tablespoons flour; set aside. Heat wine in a large saucepan over medium heat
until small bubbles rise to the surface. Just before the wine boils, reduce heat
to low and stir in cheese mixture a little at a time, stirring constantly and
making sure the cheese melts before adding more. Cook and stir until mixture
bubbles gently.
6.
Transfer mixture to fondue pot. Spoon 3/4 cup of the pesto in spiral pattern on
top of cheese mixture; gently cut through cheese to marble. Keep mixture
bubbling gently over a fondue burner.
7.
Serve with warm bread sticks and/or cherry tomato halves, fresh snow peas,
Belgian endive leaves, french-fried potatoes, or other vegetables for dipping.
Makes 2 cups (16 servings).(Nutrition facts include 1 bread stick per serving.)
Make-Ahead
Tip:
Prepare basil mixture; cover and chill up to 24 hours.
Brie,
Roquefort and Wild Mushroom Fondue Recipe
Ingredients
1-1/2 teaspoons olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps diced
1 shallot, minced
1 teaspoon chopped fresh thyme
1-1/2 tablespoons all-purpose flour
12 ounces chilled 60% (double creme) Brie cheese (do not use triple creme)
2 ounces chilled Roquefort cheese
1 cup dry white wine
1 (13-ounce) loaf crusty white bread, cut into 1-1/2-inch cubes
Vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled
small potatoes)
Instructions
Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot
and thyme; saute until mushrooms just begin to soften, about 2 minutes.
Place flour
in large bowl. Cut rind from Brie; discard rind. Cut Brie into cubes; drop into
flour. Toss to coat; separate cheese cubes. Crumble Roquefort into same bowl;
toss to coat. Place wine in heavy medium saucepan and bring to simmer over
medium heat. Add cheese by handfuls, stirring until melted after each addition.
Continue stirring until smooth.
Stir
mushroom mixture into fondue. Season with generous amount of pepper. Transfer to
fondue pot. Set pot over candle or Canned Heat burner. Serve with bread and
vegetables.
Yield: 6 to
8 servings
Credits
Recipe from: Bon Appetit 1997 (Pantheon Books)
Feta and
Ricotta Cheese Fondue Recipe
Ingredients
3 Tbsp butter or margarine
4 ounces feta cheese, cut into 1/2-inch cubes
1/8 tsp black pepper
1 lemon, juice only
1 Tbsp parsley, minced (optional)
1 cup ricotta cheese
Instructions
Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat.
Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and
mashing the cheeses slightly, until they soften and begin to bubble - about 5
minutes.
Stir in
lemon juice, and garnish with the parsley if desired. Serve at once; as the
fondue cools, it loses flavor.
Variations:
Substitute fontina cheese for the feta cheese or you can substitute cottage
cheese for the ricotta. You can make both of these substitutions.
Yield: 4
servings
Fondue
Italienne Recipe
Ingredients
1 garlic clove, halved
10 fluid ounces milk
8 ounces grated mozzarella cheese
8 ounces grated Dolcelatte cheese
2 ounces Parmesan cheese
2 tsp cornflour
3 Tbsp dry white wine
Salami and bread sticks for dippers
Instructions
Rub inside of fondue pot with garlic. Add milk and heat until bubbling. Stir in
cheeses, continue to heat until melted, stirring frequently. Blend cornflour
with wine, stir into cheese mixture and cook for 2 to 3 minutes until thick and
creamy. Serve with salami and bread sticks.
Yield: 4 to
6 servings
Garlic
Cheese Fondue Recipe
Ingredients
1 pound Swiss cheese, grated
1/2 Gruyere cheese, grated
3 tablespoons all purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
1 1/4 cups (about) dry white wine
3 large garlic cloves, minced
1 1-pound crusty French bread or sourdough bread, cut into 1 1/2-inch cubes
Instructions
Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to
coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low
heat. Add cheese mixture by handfuls, whisking until melted and smooth after
each addition. Mix in more wine by tablespoonfuls to reach desired consistency.
Transfer to fondue pot.
Set fondue
over candle or canned heat. Serve fondue with bread.
Yield: 8 to
10 servings
Credits
Recipe from: Bon Appetit 1997 (Pantheon Books)
Highland Fondue Recipe
Ingredients
1 small onion, finely chopped
3 tsp butter
8 fluid ounces milk
1 pound grated Scottish or mature cheddar cheese
3 tsp cornflour
4 Tbsp whiskey
Cubes of rye and onion bread for dippers
Instructions
Put onion and butter into a saucepan and cook over a gentle heat until soft. Add
milk and heat until bubbling. Gradually stir in cheese and continue to cook
until melted, stirring frequently. In a small bowl, blend cornflour smoothly
with whiskey Stir whiskey mixture into cheese mixture and cook 2 to 3 minutes
until thickened, stirring frequently. Pour into the fondue pot and serve with
cubes of rye and onion bread.
Yield: 4 to
6 servings
Israeli
Fondue Recipe
Ingredients
2 avocados, halved and stoned
3 tsp lemon juice
1 clove garlic, halved
6 fluid ounces dry white wine
12 ounced grated Edam cheese
2 tsp cornflour
5 Tbsp smetana or thick sour cream
Cubes of sesame-coated French bread and red and green pepper (capsicum) for
dippers
Instructions
Scoop out flesh from avocados into a bowl and mash until smooth with lemon
juice. Rub the inside of the fondue pot with cut clove of garlic. Pour in wine
and heat until bubbling. Over a gentle heat, stir in cheese and cook until
melted, stirring frequently. In a small bowl, blend cornflour smoothly with
smetana or sour cream, then add to cheese mixture with mashed avocados. Continue
to cook for 4 to 5 minutes until thick and smooth, stirring frequently. Serve
with cubes of bread and red and green pepper.
Yield: 4 to
6 servings
Porcini Fondue
Ingredients
1 cup plus 2 tablespoons Marsala wine
3/4 cup dried wild mushrooms, preferably Italian porcini
8 ounces imported Fontina cheese, grated
8 ounces Swiss or Emmentaler cheese, grated
2 to 3 tablespoons unbleached all-purpose flour
1 clove garlic, halved
2 cups dry white wine
1/2 cup grated Parmesan or Pecorino Romano cheese
Freshly ground black pepper, to taste
Instructions
Heat 1 cup Marsala just to boiling in a small saucepan and pour over the dried
mushrooms in a small bowl. Let stand at least 1 hour. Meanwhile, toss the
Fontina and Swiss cheeses lightly with the flour. Rub a heavy enameled pot or
fondue pot with the garlic. Pour in the white wine and heat over medium-low heat
until hot. Add the cheese tossed with flour, a handful at a time, stirring
constantly and waiting until each addition melts before adding the next. Then
stir in the Parmesan. Drain the mushrooms, squeezing out as much liquid as
possible, and chop into fairly fine pieces. Stir the mushrooms, the remaining 2
tablespoons Marsala, and lots of freshly ground black pepper into the fondue.
Serve with assorted breads and sausages for dipping.
Yield: 6
main-course portions or 10 to 12 appetizer portions
Credits
Recipe from: The Silver Palate Good Times Cookbook Julee Rosso & Sheila
Lukins (Workman Publishing)
Spicy Mexican Fondue Recipe
Ingredients
1 (15-1/2 ounces) can refried beans
1/2 pound (2 cups) grated cheddar cheese
2 Tbsp butter
2 Tbsp minced scallion
1 clove garlic, minced
1/2 tsp Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 Anaheim or poblano chili pepper, seeded and chopped
3/4 cup beer at room temperature
Instructions
Combine all the ingredients except the beer in a heavy saucepan. Heat, stirring,
until mixture is heated thoroughly, 10 to 15 minutes. Add beer gradually, while
stirring. Transfer to a fondue pot.
Accompany
with tortilla chips or fresh vegetables for dipping.
Yield: 4
servings
Sun-Dried Tomato Pizza Fondue
Ingredients
2 Tbsp extra-virgin olive oil
1 medium onion, chopped
1/2 cup finely chopped sun-dried tomatoes (not packed in oil) or sun-dried
tomato salad bits
1 garlic clove, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed hot red pepper flakes
1 cup dry white wine
1/2 ounces mozzarella cheese, shredded (about 3 cups)
4 ounces sharp Provolone cheese, shredded (about 1-1/2 cups)
2 ounces freshly grated Parmigiano-Reggiano cheese (1/2 cup)
1 Tbsp cornstarch
For dipping:
Crusty French or Italian bread, cut into bite-size cubes with crust
Focaccia, cut into cubes
Salami cubes
Pepperoni wedges
Baby artichoke hearts
Raw red bell pepper slices
Raw zucchini wedges
Instructions
In a medium, heavy-bottomed saucepan, heat the olive oil over medium heat. Add
the onion and cook, stirring often, until translucent, about 4 minutes.
Add the
sun-dried tomatoes, garlic, basil, oregano and hot pepper flakes. Stir until the
garlic is fragrant, about 1 minute. Add the wine and bring to a simmer. In a
medium bowl, toss the cheeses with the cornstarch.
Stir in the
cheeses, a handful at a time, into the saucepan, stirring until the first
addition is melted before adding another. Let the fondue come to a bare simmer,
but do not boil.
Transfer
cheese to a fondue pot and keep warm over a fondue burner. Serve immediately
with the dipping ingredients of your choice.
Yield: 6 to
8 servings
Credits
From: Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers
(William Morrow)
Swiss Cheese Fondue Recipe
Ingredients
1 pound grated Swiss cheese
1 clove garlic
2 cups dry white wine
2 tablespoons Kirsch, rum or brandy (optional)
1/4 cup grated Parmesan cheese (optional)
Ground nutmeg or pepper to taste
2 tablespoons flour
Bread, cooked meat, vegetables for dippers
Instructions
Coat Swiss cheese with flour. Rub inside of fondue pot with garlic. Pour in wine
and heat until warm but not boiling. Add Swiss cheese by handfuls, stirring with
wooden spoon until melted (appearance of light creamy sauce). Add Kirsch,
Parmesan and nutmeg or pepper. Let come to boil once, stirring continuously.
Serve with
dippers.
Yield: 4
servings
Tomato &
Basil Gouda Fondue
Ingredients
1 (8-ounce) round gouda cheese
2 small roma tomatoes, cored and diced
1 tablespoon finely chopped fresh basil
1 loaf baguette bread, sliced and toasted
Instructions
Remove coating from Gouda cheese and carefully scoop out center, leaving a
1/4-inch thick shell: set shell aside. Coarsely chop scooped-out cheese into
small pieces and place in a microwave-safe bowl; mix in tomatoes and basil.
Cook,
uncovered, in microwave oven on high for 1 minute. Stir and cook another 2
minutes, stirring every 20 seconds or until cheese is bubbling. Remove from
microwave oven; pour cheese mixture into shell, pushing into corners to fill
shell. Serve hot with toasted baguette slices.
Alternative:
Omit tomatoes and basil. Combine 1 tablespoon chopped green chilies, 1 chopped
green onion, and 1/4 teaspoon ground cumin with the chopped cheese. Proceed as
above.
Serves: Many
Bacon-Cheddar Fondue
Ingredients
5 slices
bacon
1 cup chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
1 1/2 pounds sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3 dashes Tabasco sauce
Parsley
Instructions
Fry bacon until crisp and brown in 3-quart heavy saucepan. Drain and
crumble; set aside.
Add
onion and garlic to 1/4 cup drippings; sauté until tender. Do not brown. Add
soup; slowly stir in milk, over medium heat; blend until smooth. Add cheese,
a little at a time, stirring until melted. Add bacon, reserving some for
garnish. Add Worcestershire sauce, mustard and Tabasco sauce. Pour into
fondue pot and keep warm. Garnish with bacon and parsley. If mixture becomes
too thick, stir in a little hot milk.
Yields 5
cups.
Blue
Cheese Fondue
Ingredients
4 ounces blue cheese, crumbled
1/2 cup dry white wine
8 ounces cream cheese, cubed
8 ounces Monterey jack cheese, cubed
1 tablespoon kirsch (cherry brandy)
Instructions
Heat wine and cream cheese, stirring until cheese melts. Add Monterey Jack
cheese, a little at a time, stirring constantly. Blend in blue cheese. When
smooth, add kirsch.
Serve
with dippers of French bread, fresh fruit or vegetables.
Yields 5
cups.
Brie and Wild Mushroom Fondue
Ingredients
1 cup water
1 ounce dried porcini mushrooms
2 tablespoons (1/4 stick) butter
8 ounces fresh shiitake mushrooms, stemmed, finely chopped
2 tablespoons chopped shallot
1 pound ripe Brie cheese, well chilled, rind trimmed,
cut into 1/2-inch pieces (about 2 cups)
2 tablespoons cornstarch
1 cup dry white wine
Bite-size pieces of cooked chicken
Steamed quartered small red-skinned potatoes
Steamed asparagus or green beans
Bite-size pieces of French bread or focaccia
Instructions
Bring 1 cup water to boil in small saucepan. Add porcini mushrooms.
Remove from heat and let stand until mushrooms soften, about 20 minutes.
Using slotted spoon, transfer porcini to work surface. Coarsely chop
porcini. Reserve porcini and soaking liquid.
Melt
butter in heavy large saucepan over medium heat. Add shiitake mushrooms
and sauté until tender, about 3 minutes. Add shallot; sauté 1 minute.
Add porcini and soaking liquid, leaving any sediment from liquid behind.
(You may strain through a coffee filter to prevent grit from getting
into fondue.) Increase heat to high. Simmer until liquid evaporates,
about 3 minutes. (Can be made 8 hours ahead. Cover and chill.)
Toss
brie with cornstarch in large bowl to coat. Add wine to mushrooms. Bring
to simmer over medium heat. Add cheese to mushrooms in 3 batches,
whisking after each addition until cheese melts before adding more.
Continue whisking until mixture is smooth and just begins to simmer (do
not boil). Season to taste with salt and pepper.
Transfer fondue to fondue pot. Set pot over candle or canned heat
burner. Serve with chicken, vegetables and bread.
Serves 4 to 6.
Credits
Source: Bon Appetite magazine - February 1999
Broccoli-Cheese Fondue
Ingredients
1 pound Velveeta cheese
1 can cream of mushroom soup
Pinch of garlic salt (optional)
1 box frozen chopped broccoli, thawed
Instructions
Cook and drain broccoli. In fondue pot (electric one works best)
melt cheese and mushroom soup over low heat. Add broccoli and a
little garlic salt, if so desired. Serve with bread sticks or
Italian bread cut into squares.
Cheddar Blue Fondue
Ingredients
3 cups sharp Cheddar cheese diced
1 cup (4 ounces) blue cheese
1 cup tomato soup, undiluted
2 teaspoons Worcestershire sauce
1/4 cup dry sherry
Instructions
Combine all ingredients except wine in saucepan and cook over
low heat, stirring continuously until smooth. Stir in wine and
serve in a fondue pot.
Cheddar Cheese and Calvados Fondue
Ingredients
1 garlic clove
1 1/2 cups dry white wine
2 tablespoons Calvados or other apple brandy
2 pounds Vermont Cheddar cheese, cut into small cubes
1/2 teaspoon freshly ground flour (if necessary)
Pepper
Nutmeg, to taste
Crusty Italian Bread
Broccoli, mushrooms, other vegetables of your choice
Instructions
Set the fondue pot over heat source. Split the garlic and
rub the pan with it. Pour in the wine and Calvados and heat
until the liquid starts to bubble. Add the cheese; stir
until melted and smooth. Add flour for thickening if
necessary. Add the pepper and nutmeg and serve with cut-up
bread pieces and vegetables.
Credits
Source: In a Vermont Kitchen by Amy Lyon & Lynne Andreen
Cheese Fondue (Fondue Neufchâteloise)
Ingredients
2 cups shredded natural (not process)
Swiss cheese (8 ounces)
2 cups shredded Gruyère cheese (8 ounces)
1 tablespoon cornstarch
1 clove garlic, cut into halves
1 cup dry white wine
1 tablespoon lemon juice
3 tablespoons kirsch or dry sherry
1/2 teaspoon salt
1/8 teaspoon white pepper
French bread, cut into 1-inch cubes
Instructions
Toss cheeses with cornstarch until coated. Rub garlic on
bottom and side of heavy saucepan or skillet; add wine.
Heat over low heat just until bubbles rise to surface
(wine should not boil). Stir in lemon juice. Gradually
add cheeses, about 1/2 cup at a time, stirring
constantly with wooden spoon over low heat until cheeses
are melted. Stir in kirsch, salt and white pepper.
Remove to earthenware fondue dish; keep warm over low
heat. Spear bread cubes with fondue forks; dip and swirl
in fondue with stirring motion. If fondue becomes too
thick, stir in 1/4 to 1/2 cup heated wine.
Yields 4 to 6 servings.
Cheese Fondue Savant
Ingredients
1/4 cup butter
3 tablespoons flour
1 1/2 cups milk
1 can Cheddar cheese soup
8 slices American cheese, cubed
Minced garlic
Minced onion
Seasoned salt
Instructions
Melt butter in fondue pot, then stir in flour. Add
milk gradually, cook, stirring constantly, until
thickened. Add soup, cheese, garlic, onion and salt.
Cook over low heat, stirring frequently, until
cheese is melted. Place pot on stand over low flame.
Cheesy Meatball Fondue
Ingredients
1 1/2 pounds lean ground beef
1 tablespoon finely chopped onion
1/2 cup fresh breadcrumbs
Salt and pepper
4 ounces Cheddar cheese, diced
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1 1/4 cups chicken stock
2 teaspoons flour
Juice of 1 orange
Instructions
Mix together beef, onion and breadcrumbs. Season
meat mixture with salt and pepper and divide
into 30 balls. Flatten each ball out. Place a
piece of cheese in center then mold meat around
cheese, sealing it well to enclose cheese
completely.
To make the tangy sauce, put tomato paste, wine,
vinegar, honey, mustard, Worcestershire sauce
and stock into a saucepan and simmer for 10
minutes.
Blend flour smoothly with orange juice then stir
into the sauce and simmer for 1 minute, stirring
constantly.
Serve with the meatballs cooked in the hot oil.
Chili Fondue
Ingredients
2 cups shredded pepper jack cheese
2 cups shredded white Cheddar cheese (mild
to medium)
2 tablespoons plus 1 1/2 teaspoons
cornstarch
1 teaspoon minced garlic
1 1/2 cups chicken broth
6 tablespoons lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1 bunch scallions, thinly sliced
2 tablespoons chopped ripe black olives
Instructions
In medium size bowl toss the shredded cheese
with the cornstarch.
In medium size saucepan, heat the broth,
lemon juice, garlic, oregano and cumin until
barely simmering. Add the cheese, a handful
at a time, stirring until the cheese is
melted before adding more. When all the
cheese has been added, stir in the scallions
and olives.
Transfer fondue to a fondue pot and keep
warm over a fondue burner. Serve with your
favorite veggies for dipping.
Classic Swiss Cheese Fondue
Ingredients
1 garlic clove, cut in half
2 cups dry white wine (Neuchatel, Rhine
or Chablis)
1 pound Emmenthaler or Gruyere, or a
mix, finely cut (not grated)
3 tablespoons cornstarch
3 tablespoons Kirsch or brandy
Salt
Black pepper
Pinch of nutmeg
2 loaves crusty French or Italian bread
(baguettes)
Instructions
Rub an earthenware casserole, 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 cornstarch
that has been dissolved in Kirsch. 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 cornstarch 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 Kirsch, Neuchatel wine or
beer.
Crab and Cheese Fondue
Ingredients
2 (16 ounce) jars Cheez Whiz®
1 (6 ounce) package frozen crabmeat
or 1 (7 ounce) can crabmeat
2 1/2 tablespoons red wine, or to
taste
Dash of salt
Instructions
Combine all ingredients in saucepan
and cook over medium heat, stirring
constantly until mixture is bubbly.
Pour into fondue pot.
Serve with cubed, toasted French
bread.
Crab Fondue
Ingredients
1 (5 ounce) jar sharp cheese
8 ounces cream cheese
1/4 cup dry white wine
1 (8 1/2 ounce) can crabmeat,
drained and flaked
1/2 teaspoon Worcestershire
sauce
1/4 teaspoon garlic salt
1/2 teaspoon cayenne pepper
French bread, cut into cubes
Instructions
In top of double boiler, combine
cheese until melted and smooth.
Add remaining ingredients. Stir
well. If it thickens, add more
wine.
Yields about 2 1/2 cups.
Deviled Cheese Fondue
Ingredients
1 clove garlic, halved
3/4 cup milk
3 cups grated applewood
smoked Cheddar cheese
6 teaspoons flour
1 teaspoon prepared mustard
2 teaspoons Worcestershire
sauce
2 teaspoons horseradish
Cubes of ham and toasted
granary bread
Instructions
Rub the inside of the the
fondue pot with the cut
clove of garlic, then add
milk and heat until
bubbling. Toss cheese in
flour, then add to the pot
and stir all the time over a
low heat until it is melted
and the mixture is thick and
smooth. Stir in mustard,
Worcestershire sauce and
horseradish relish.
Serve with cubes of ham and
cubes of toasted granary
bread.
Serves 4 to 6.
Highland Fondue
Ingredients
1 small onion,
finely chopped
3 teaspoons
butter
1 cup milk
4 cups grated
Scottish or
Cheddar cheese
3 teaspoons
flour
4 tablespoons
whiskey
Cubes of rye and
onion bread
Instructions
Put onion and
butter into a
saucepan and
cook over a
gentle heat
until soft. Add
milk and heat
until bubbling.
Gradually stir
in cheese and
continue to cook
until melted,
stirring
frequently.
In a small bowl,
blend flour
smoothly with
whiskey, then
stir into cheese
mixture and cook
2 to 3 minutes
until thickened,
stirring
frequently. Pour
into the fondue
pot and serve
with cubes of
rye and onion
bread.
Serves 4 to 6.
Hot Tamale
Fondue
Ingredients
1 can
tamales
1/2 medium
onion,
finely
chopped
1 can
no-beans
chili
8 ounces
Velveeta
cheese,
sliced
Instructions
Slice
tamales into
medium
saucepan.
Add chili.
Add chopped
onions. Heat
slowly,
stirring
occasionally,
so as not to
scorch. When
hot, add
sliced
cheese. Stir
until cheese
is melted.
Keep warm in
a fondue
pot.
Serve with
corn chips.
Mushroom-Cheese Fondue
Ingredients
1 (10 1/2 ounce) can condensed cream of mushroom soup
2 cups shredded cheese
1/2 cup sour cream
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/8 cup finely chopped chives
Instructions
In saucepan, heat soup over low heat; add cheese, sour cream, mustard and
Worcestershire sauce. Stir until cheese is melted.
Just
before serving, stir in chives; transfer to fondue pot. Good served with
vegetables or cocktail sausages.
Pizza
Fondue
Ingredients
1 pound ground chuck or ground turkey
1 small onion, chopped
1 or 2 cloves garlic, minced
2 (10 ounce) cans pizza sauce
1 1/2 cups shredded natural
Cheddar cheese
1 cup shredded natural
mozzarella cheese
Cubed
French bread
Instructions
Crumble ground beef into a microwave-safe plastic colander; mix in onion and
garlic. Place colander in large bowl. Microwave, uncovered, on HIGH 4 to 5
minutes, until pink color is gone from meat; Discard fat collected in bowl.
Transfer meat to casserole or fondue dish. Mix in remaining ingredients
except bread. Microwave, uncovered, on HIGH for 5 to 7 minutes, until
cheeses melt and fondue bubbles. Stir to blend mixture.
Serve
with bread cubes to twirl in mixture. Return to microwave oven to reheat, if
necessary, or place over burner to keep warm while serving.
Makes 4
to 5 servings.
Prairie Fire Fondue
Ingredients
1 (15 ounce) can no-bean chili
1 (4 ounce) can
green chile peppers, chopped and peeled
1 bunch scallions
1 pound Velveeta cheese
Corn tortilla chips
Instructions
Preheat oven to 350 degrees F.
Layer in
the bottom of a pie plate the chile, then green peppers, then scallions (cut
to the green), then cubed Velveeta. Bake for 45 minutes.
Serve
with corn tortilla chips to dip.
Queso
Fundido with
Shrimp
Ingredients
12 ounces queso blanco
2 garlic cloves, minced
1/4 cup lime juice
5 drops Tabasco sauce
24 medium shrimp, cooked and peeled
Instructions
Slowly melt the Queso Blanco, either in the microwave or over a low flame.
Stir continuously with a wooden spoon. When almost melted, add the garlic,
lime and Tabasco sauce, and heat through. Place shrimp on skewer and dip
into cheese mixture.
Red
Lobster Fondue
Ingredients
2 cups Velveeta cheese
1/2 cup milk
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 broiled lobster tail or 1/4 pound crawfish tail meat
1/2 cup chopped red bell pepper
Instructions
Combine all ingredients except red bell pepper in a saucepan. Heat on low to
medium heat until all is melted through.
When
ready to serve, garnish with red bell pepper and some fresh parsley.
Rose
Fondue
Ingredients
1 clove garlic, halved
8 ounces rose wine
4 ounces grated Gruyere cheese
8 ounces grated red-veined Cheddar cheese
3 teaspoons flour
2 teaspoons kirsch
Cubes of sesame-coated French bread
Instructions
Rub the inside of the fondue pot with the cut side of the garlic. Add the
wine and heat until bubbling, then gradually stir in the cheeses until
melted, stirring frequently.
In a
small bowl, blend the flour smoothly with the kirsch and stir into the
cheese mixture. Cook for a couple of minutes until smooth and thickened,
stirring frequently. Serve with cubes of French bread.
Serves
4.
Rye
Bread Cheese Fondue
Ingredients
2 tubes Nippy (Kraft) cheese
8 ounces cream cheese
1 small grated onion
1 tablespoon Worcestershire sauce
Dash of garlic salt
3/4 cup beer
1 pound round rye bread
Instructions
Boil beer; add softened cream cheese, Nippy cheese and remaining
ingredients. Pour into hollowed out bread.
Sausage Fondue Ole
Ingredients
2 (11 ounce) cans condensed Cheddar cheese soup
1 cup beer
1 (4 ounce) can chopped mild green chilies, drained
1 1/2 pound Thüringer or smoked bratwurst,
sliced into 1/2-inch pieces
1/4 cup vegetable oil
Instructions
Blend soup, beer and chilies. Heat in double boiler over medium heat.
Transfer to fondue pot; keep warm. Sauté sausage pieces in oil over medium
high heat until browned, about 5 minutes. Serve sausage pieces with hot
sauce and chips.
Seafood Cheese Fondue
Ingredients
1 clove garlic, cut
2 cans frozen shrimp soup
1 cup milk
1 pound Swiss cheese, grated
Freshly-ground black pepper
Paprika
French bread in 1-inch cubes
Steamed shrimp, scallops, King crab or lobster chunks
Instructions
Rub pot with garlic. Heat soup in pot and beat until smooth. Slowly add milk
and beat again. Add cheese slowly, stirring as it melts. Sprinkle with
pepper and paprika and place over burner.
Dunk the
seafood and bread using fondue forks.
Smoky
German Fondue
Ingredients
1/2 small onion
1 cup light ale
12 ounces grated German smoked cheese
4 ounces grated Emmental cheese
3 teaspoons flour
3 tablespoons milk
1 teaspoon German mustard
Cubes of rye bread
Instructions
Rub the
inside of the fondue pot with the cut side of the onion. Pour in the ale and
heat gently until bubbling. Reduce the heat and gradually stir in the grated
cheeses, then continue to stir while they melt, stirring frequently.
In a
small bowl, blend the flour smoothly with the milk, then stir into the
cheese mixture with the mustard and continue to cook for a couple of minutes
until thick and creamy. Serve with the bread cubes.
Serves
4.
South
of the Border Fondue
Ingredients
1 (10 ounce) can green Chile enchilada sauce
3 cups (12 ounces) shredded Muenster cheese
1/4 teaspoon chili powder
1 teaspoon cornstarch
1 tablespoon cold water
Instructions
Heat enchilada sauce. Add cheese a little at a time until it melts, stir in
chili powder. Combine cornstarch and water, then add to sauce. Cook and stir
until thickened and bubbly. Pour into fondue pot.
Serve
with French bread cubes, ham and shrimp for dipping or taco chips for
appetizer dipping.
Swiss
Tomato Fondue
Ingredients
8 to 10 plum tomatoes (about 1 pound),
peeled, seeded and chopped
2 cloves garlic, minced
1/2 cup tomato juice
10 ounces Gruyere cheese, grated
10 ounces Emmenthaler cheese, grated
4 teaspoons cornstarch
1 tablespoon whipping cream
Freshly ground white pepper
Generous pinch of dried oregano
Instructions
Combine tomatoes and garlic in a fondue pot over low heat. Stirring
continuously, cook until soft, about 4 to 5 minutes.
Add 1/4
cup of the tomato juice and cook until very hot, about 3 to 4 minutes.
Add
cheeses. Mix cornstarch with remaining 1/4 cup tomato juice and the cream
until smooth. Stir into tomato-cheese mixture and cook, stirring until
cheese is melted. Season with white pepper and oregano.
Serve
with crusty bread, cut into 1-inch cubes, or small pieces of ham, sausages
or blanched vegetables.
Tomato
Gouda Fondue
Ingredients
1 (8 ounce) round gouda cheese
2 small Roma tomatoes, cored and sliced
1 tablespoon finely chopped fresh basil
1 loaf baguette bread, sliced and toasted
Instructions
Remove coating from gouda cheese and carefully scoop out center, leaving a
1/4-inch thick shell: set shell aside.
Coarsely
chop scooped-out cheese into small pieces and place in a microwave-safe
bowl; mix in tomatoes and basil.
Cook,
uncovered, in microwave on high for 1 minute. Stir and cook another 2
minutes, stirring every 20 seconds or until cheese is bubbling. Remove from
microwave oven; pour cheese mixture into shell, pushing into corners to fill
shell.
Serve
hot with toasted baguette slices.
Danish Fondue Recipe
Ingredients
6 ounces lean middle bacon, rind removed and finely chopped
1 small onion, finely chopped
3 tsp butter
3 tsp plain flour
8 fluid ounces lager
8 ounces grated Havarti cheese
8 ounces grated Samsoe cheese
Sweet and sour gherkins and chunks of light rye bread for dippers
Instructions
Put bacon, onion and butter into a saucepan and cook until bacon is golden and
onion is soft. Stir in flour, then gradually add lager and cook until thickened,
stirring frequently. Add cheeses, stirring all the time, and continue cooking
until cheeses have melted and mixture is smooth. Pour into a fondue pot and
serve with gherkins and chunks of light rye bread.
Yield: 4 to
6 servings
Hot Crab Fondue Recipe
Ingredients
1 Tbsp unsalted butter
2 Tbsp shallot, minced
3 Tbsp dry white wine
1 cup half-and-half or cream
8 ounces cream cheese, cut into pieces, at room temperature
4 ounces white cheddar cheese, shredded
1/2 pound crab meat
Juice of one lemon
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
2 cups broccoli florets, blanched and cooled
Breadsticks
Instructions
In a pot over medium heat, sweat shallots briefly in butter. Add wine,
half-and-half, cream cheese and cheddar cheese. Stir until cheese is melted and
mixture is smooth. Stir in remaining ingredients and serve while hot and bubbly
with broccoli and breadsticks.
Yield: 2
servings
Credits
Recipe from: Paul James Home Grown Cooking, DIY
Kielbasa in Fondue Recipe
Ingredients
1 pound fully cooked kielbasa, cut into 1/2-inch slices
2 cups beer
8 ounces shredded sharp natural Cheddar cheese
2 cups shredded natural Swiss cheese
2 Tbsp all-purpose flour
1/2 tsp dry mustard
1/4 tsp pepper
1 clove garlic, cut in half
1/8 tsp red pepper sauce
Instructions
Heat kielbasa and 1/2 cup beer to boiling; reduce heat. Simmer uncovered 10
minutes; drain.
Toss
cheeses, flour, mustard and pepper until cheese is coated. Rub bottom and side
of 2-quart heavy saucepan or skillet with cut clove of garlic; add remaining
beer. Heat over low heat until bubbles rise to surface. Add cheese mixture,
about 1 cup at a time and stirring after each addition, until cheese is melted
and mixture is smooth. Stir in pepper sauce.
Remove to
ceramic fondue dish; keep warm over low heat. Spear kielbasa with long-handled
forks; dip and swirl in fondue with stirring motion. If fondue becomes too
thick, stir in additional heated beer.
Yield: 8
servings; 410 calories per serving.
Credits
Recipe from: Betty Crockers Cookbook (John Wiley & Sons)
Cheddar
Cheese and Beer Fondue
Ingredients
6 oz. - Monterey Jack Cheese, shredded
4 oz - Gruyere cheese, shredded
4 oz - Sharp processed Cheddar cheese, grated
1 1/2 tbsp - all-purpose flour
1 cup - lager beer, at room temperature
1 tsp - dry mustard
Instructions
Step 1 - In a bowl combine Monterey Jack, Gruyere, sharp Cheddar and flour; mix
well to coat cheese with flour. Set aside.
Step 2 - In a large saucepan, bring beer to a simmer over medium heat.
Reduce heat to medium-low.
Step 3 - Add cheese-flour mixture by handfuls to saucepan, stirring constantly
after each addition with a wooden spoon in a figure-eight motion until cheese is
melted.
Step 4 - When cheese is nearly all melted, stir in dry mustard, mixing well.
Transfer to fondue pot and serve immediately.
Cream Cheese and Crab Fondue
Ingredients
1 pkg - (8 oz.) cream cheese, at room temperature
1 cup - half and half (10%) cream, divided
1 tbsp - butter
2 tbsp - minced green onions
1 clove garlic, minced
4 oz - blue cheese, crumbled
8 oz - crabmeat, flaked
2 tbsp - fresh lemon juice
1/4 tsp - Tabasco sauce
Instructions
Step 1 - In a bowl with an electric mixer, beat together softened cream
cheese and 1/2 cup of the cream until smooth. Set aside.
Step 2 - In a large saucepan, melt butter over medium heat. Add green onions
and garlic; saute until softened. Stir in remaining 1/2 cup cream; cook
until hot (not boiling). Reduce heat to simmer.
Step 3 - Add cream cheese mixture in small amounts to saucepan, whisking
constantly after each additon. Add blue cheese, whisking constantly until
melted.
Step 4 - Stir in crabmeat, lemon juice and Tabasco. Mix well. Transfer to
fondue pot and serve immediately.
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