There is nothing like fondue, especially chocolate. yummmmm...So, today I'm posting several recipes for fondue. I love that anytime you make fondue it's an instant party and I love parties! I think we should have a fondue party with the Coats while we're in Virginia, what do you all think?!
Classic Swiss Cheese Fondue
1 garlic clove, cut in half
2 cups sparkling white grape juice
1 pound Emmenthaler/ Gruyere mix, finely cut or grated
3 tablespoons cornstarch
3 tablespoons grapejuice or water
Salt
Black pepper
Pinch of nutmeg
2 loaves crusty French or Italian bread (baguettes)
Rub an earthenware casserole, chafing dish or fondue pot with cut garlic. Pour in grape juice 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 grape juice or water. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it separates, add 1/2 teaspoon of cornstarch dissolved in a little juice, then warm slightly.
Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture.
Swiss Fondue
1 pound Swiss cheese, shredded
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg or paprika
2 cups buttermilk
1 clove garlic
1 loaf French or Italian bread,
cut into chunks with crust on
Mix cheese with cornstarch, salt, pepper and nutmeg. In a chafing dish, heat buttermilk with garlic clove over low heat. When hot, remove garlic and add cheese. Stir constantly until cheese is melted.
Serve from chafing dish. Each person serves himself from the common dish, dipping chunks of bread speared on long forks into cheese sauce.
The Melting Pot Italian Cheese Fondue
Source: The Melting Pot - Scottsdale and Ahwatukee, Arizona
4 to 6 ounces sparkling white grape juice
1 teaspoon minced garlic
Approximately 2 cup cheese (mixture of Gruyere,
Emmenthaler Swiss - add 1 teaspoon flour to mixture)
1 teaspoon marinara sauce
1 heaping teaspoon Romano and Parmesan cheeses
1 teaspoon basil pesto
3 cups bread cubes - Italian, rye, focaccia
1 cup chopped vegetables (cauliflower,
celery, broccoli, carrots)
Heat juice on high until it steams. Add garlic; stir with fork. Slowly add Gruyere mix, whipping continuously with fork. Continue until "warm honey" consistency is achieved. Stir in Parmesan mixture. Add marinara sauce and pesto; stir with fork until uniform in consistency. Dip chopped vegetables into fondue.
Fondue Recipes
Cool N' Creamy Chocolate Fondue
3.4 cup semi sweet chocolate chips
1 (8oz) container frozen whipped topping
1/2 tsp. cinnamon
1/2 tsp. vanilla
Place chocolate chips and half of the whipped topping in a microwave safe bowl on high for 1 minute or until the chocolate chips are melted (stirring every 20 seconds). Fold in remaining whipped topping, cinnamon and vanilla.
Mix until smooth. Cover and refrigerate for 30 minutes.
Fluffy Fruit Dip
16 oz. any flavor yogurt (I like Strawberry)
1 8oz. container frozen whipped topping
Mix together and serve with fresh fruit.
Elegant Cheese Fondue
1 can (10 ¾ ounces) condensed cheddar cheese soup
1 cup shredded Swiss or cheddar cheese
¼ cup apple juice
1 small garlic clove
1/8 tsp. Tabasco sauce
Combine soup, cheese, apple juice, garlic and hot pepper sauce in a microwave safe bowl. Microwave on high 3-4 minutes or until cheese is melted and mixture is smooth after each minute. Serve with assorted dippers.
Hershey Bar Fondue
1 (1/2 lb.) Milk Chocolate Hershey Bar (with or without nuts- your choice)
1/3 cup light cream or evaporated milk
Angel Food Cake Cubes or Fruit Pieces
Break Chocolate Bar into pieces. Place chocolate in fondue pot or in top of double broiler. Add cream or evaporated milk. Stir over low heat until chocolate is melted. Serve warm.
Chocolate Fondue
2 cubes margarine
1 pkg (12 oz) semi sweet chocolate chips
4 cups powdered sugar
2 (12 oz) cans canned milk
1 tsp. vanilla
Melt margarine and chocolate chips in saucepan over medium heat. Add powdered sugar and milk. Boil for 6 to 7 minutes. Add vanilla. Serve warm with assorted dippers.
Fruit Dip
1 (80z) pkg. cream cheese, softened
1 (7oz) jar marshmallow cream
½ tsp. vanilla
Mix all together. Serve with fruit
Cheese Fondue
1 ¾ c. chicken broth
pinch of Garlic salt
Flour and water mixture
2 c. grated Swiss cheese
2 c. grated jack cheese
bread cubes
Bring broth and garlic salt to a boil. Thicken with flour and water mixture. Add cheeses gradually. Stir until melted. Serve with bread cubes.
Pumpkin Dip
4 c. powdered sugar
1 large can pumpkin
2 (8oz) packages cream cheese
2 tsp. cinnamon
1 tsp. ginger
Soften cream cheese. Mix all together until smooth.
Butterscotch-Chocolate Fondue
1 (14 ounce) can sweetened condensed milk
1 (7 or 9 ounce) jar Marshmallow Crème
1 (6 ounce) package butterscotch pieces
4 (1 ounce) squares unsweetened chocolate
1/2 cup flaked coconut
1/2 cup milk
1 teaspoon vanilla extract
Angel cake cubes or fruit pieces
In saucepan combine sweetened condensed milk, Marshmallow Crème, butterscotch pieces, unsweetened chocolate, flaked coconut, milk and vanilla extract. Heat through over low heat to melt chocolate and butterscotch; stir thoroughly. Pour into fondue pot; place over fondue burner. (If mixture becomes too thick, stir in a little additional milk.)
To serve, spear cubes of angel cake or fruit pieces on fondue fork and dip into fondue.
Cloud Nine Fondue
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) jar Marshmallow Creme
1/2 cup milk
1 teaspoon vanilla or almond extract
1 (12 ounce) package semisweet chocolate chips
Combine all ingredients in a heavy saucepan. Cook slowly until well blended and creamy.
Makes about 4 cups of fondue.
Serve in a chafing dish over hot water.
Suggested dippers: pineapple chunks, orange slices, banana slices, apple slices, marshmallows, chunks of angel food cake.
S'Mores Fondue
1 1/2 cups milk
1 (12 ounce) bag semisweet chocolate chips
1 1/2 cups Marshmallow Crème
1 cup graham cracker crumbs
3 red apples, sliced
3 green apples, sliced
Heat milk in medium saucepan until just simmering. Remove from heat. Add chips; let stand 1 minute. Stir until melted. Whisk in Marshmallow Crème.
Pour into fondue pot to keep warm. Place graham cracker crumbs in serving bowl. Dip apple slices into warm chocolate mixture; dip into graham cracker crumbs.
Peanut Butter Fondue
2 cups peanut butter
1 (5 1/3 ounce) can evaporated milk
1 cup light brown sugar
1/4 cup margarine
1/8 teaspoon salt
Apple wedges
Marshmallows
Graham cracker pieces
Sliced bananas
Cherries
Seedless grapes
Mix first 5 ingredients well in heavy saucepan. Cook over low heat until well blended and hot. Pour into fondue pot. Use remaining ingredients to dip.
Turtles Fondue
12 chocolate Turtles
1/4 cup whipping cream
1/4 teaspoon cinnamon
Shortbread fingers
Strawberries
Mandarin oranges
Kiwifruit
Coarsely chop the Turtles. Place in a microwaveable bowl. Add whipping cream and cinnamon. Microwave at MEDIUM HIGH (70% power) for about 1 1/2 minutes or until Turtles are nearly melted, stirring after 1 minute. Stir until Turtles are completely melted.
Serve warm with shortbread fingers, whole strawberries, mandarin orange segments, kiwifruit wedges and slices for dipping.
Toffee Fondue
1/2 cup butter
2 cups dark brown sugar
1 cup white corn syrup
2 tablespoons water
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Melt the butter in a bowl over a pan of hot water, and add all the other
ingredients except the vanilla extract. Stir until thick, then add the
vanilla extract. Place in a fondue pot to keep warm, and serve with pieces
of apples and pears to dip.
Caramel Apple Fondue
Sliced apples
Chopped peanuts
2 pounds caramels
8 ounces cream cheese
1 teaspoon vanilla extract
Unwrap caramels and melt in microwave. When melted, add sliced cream cheese.
Cook for 1 minute in microwave. Stir until cream cheese is melted. Add
vanilla extract; stir. Pour caramel into fondue pot. Dip sliced apples in
caramel, then into chopped peanuts.
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