Fondue Help

[dislaney]

some people swear by cheese that smells like feet!!

SWISS CHEESE FONDUE
1 clove garlic, finely chopped (or use roasted garlic for less harsh flavor)
1 1/2 c. dry white wine
1 lb. grated Swiss cheese & Gruyere & Emmenthaler
Add slowly.
2 tsp. cornstarch mixed with applejack (to thicken sauce)
1 dash each paprika & pepper
Dash Worcestershire sauce
3 tsp. heavy cream
Put into pot as listed. Applejack (apple brandy) (or any Brandy), paprika and pepper added to your taste.

Also: http://www.justhungry.com/proper-swiss-cheese-fondue

We use this basic recipe. We have experimented with lots of different wines and a few different cheeses. My family has decided their favorites are when we use a Riesling wine and substitute a Jarlsburg cheese for the Gruyere.

 

[Magic Mom]

Sounds like your fondue pack was mostly swiss cheese or similar. I've used several different cheese ones but I like this one--I think I got it from someone here:


1 pound aged cheddar cheese (sharp, NOT mild)
1 (12 oz) can of beer or ale
1 1/2 tsp dry mustard
1 tsp Worcestershire sauce
1/8 tsp celery salt
1/8 tsp white pepper
1 tsp paprika
1 tbsp butter

Open can of beer and let sit at room temp for several hours.
Combine mustard, celery saly, pepper, worcestershire sauce and paprika. Set aside. On the stove top, melt butter in fondue pot. Add cheese 1/3 cup at a time. As the cheese melts, gradually add the beer, stirring constantly with wooden spoon. Add blended seasonings. Transfer to sterno stand over low heat. Keep cheese at a low simmer, just bubbling. Use french bread cubes and apples to dip.

We have 3 fondue pots and usually do one cheese for appetizers, then clean that one out and have one pot of plain vege oil, one with a red wine with various spices, and one with a chicken broth or beef broth with various spices. For desert we do chocolate with cut up berries, bread, etc.

You got that one from me. Its really good isn't it? I got the recipe from my mom's 1970 Fondue cookbook. LOL

 

[Jennasis]

We made an outstanding chocloate fondue on NYE.

1 cup heavy whipping cream, brought to a boil in a saucepan
1 12oz bag of chips (milk chocolate Ghiradelli for us)

Add chips to cream just as it begins to bubble, and whisk to melt/mix together and remove from heat.

We dipped pretzel rods, vanilla poundcake, marshmallows and brownie bites.

 

[emer95]

We ordered expensive fondue at a fancy restaurant once, and I was so excited about it. Then when it came, my husband and I hated it! The cheese tasted horrible to us!! It was gruyere, which apparently a lot of people like, but we did not. I guess we don't have a taste for fancy cheese. We literally did not eat it, and it cost a fortune.

We make it ourselves now and we love it. I use a mixture of fontina and provolone, and mozzarella or cheddar. Whatever I have on hand. I add garlic, wine, sometimes a little salsa. There are You Tube tutorials for making the same fondue that the Melting Pot makes. We like those!

Mmm... now I'm totally in the mood.

 

[Lorelei Lee]

We haven't tried our fondue pot yet. But we love The Melting Pot. You can get a lot of ideas from their menu.

There are so many variations on the theme. We usually order our main course with a broth/wine fondue, but I'd like to try their oil fondue with steak and shrimp.

We like a white chocolate fondue for dessert.

 

[Mrs D]

We do fondue every New Years Eve with my SIL, & her DH. Now that the kids are no longer babies they get a cheese course and a chocolate course too!

I usually do a chicken broth for our entree, but this year found an incredible Court Bouillon recipe:

2 c. (dry) white wine
4-6 c. water
1 celery rib chopped
1 carrot chopped
1 garlic clove finely chopped
2 tsp whole peppercorns
1 tsp thyme
1 bay leaf

If was awesome!

 

[cassiez76]

i love fondue! we have 2 electric pots (love them best!) and a regular pot. ha and we even have fondue plates...has a big center and the top edge has little indents for sauces.

i searched for the caribbean flavored broth (mojo) that melting pot does years ago and of course can't find the recipe in my stash, but this one looks very similar to what i did. i don't think i used oj though.

5 1/4 cups vegetable bouillon or 5 1/4 cups chicken bouillon
1/4 cup orange juice , fresh-squeezed
1/4 cup chopped fresh cilantro
2 tablespoons ground cumin
2 tablespoons jerk seasoning
2 tablespoons black pepper , cracked
2 tablespoons lime juice , fresh-squeezed
1 tablespoon minced garlic

put it all in the pot to boil, then i turn the heat on low. i also keep a big box of extra broth incase it gets too low.

we use chicken, meat, shrimp and potatoes for the mojo broth.

the kraft food and family magazine had a cheese fondue recipe for this month that i want to try. it looks really easy. you can go to http://www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding.aspx click on the latest digital edition and it's on page 61 of the magaine.

i'm going to have to try the deserts posted here, i've never tried those!

 

[chiefmickeymouse]

For those of you who posted chocolate recipes...is it sweet enough with just the chocolate and the heavy cream or do you have to add vanilla or sugar or anything?

 

[Mrs D]

For those of you who posted chocolate recipes...is it sweet enough with just the chocolate and the heavy cream or do you have to add vanilla or sugar or anything?

No need to add sugar. You can use bailey's or Kahlua for a different flavor. Or add caramel and pecans to make a turtle. Marshmallow fluff and graham crackers for a smore. Or add peanut butter. oh gosh these sound so good!