Fondue help!

[Wagamama]

I want to make cheese fondue on V-day, but i don't have a fondue pot. can anyone suggest any alternative methods on how to serve it?

 

[yummy72]

I'm making a chocolate fondue for DD's Valentine party at school with bananas, strawberries, pineapple chunks, pretzels, marshmallows and pound cake cubes for dippers. Although I have a fondue pot, I noticed the recipe for chocolate fondue I was using said:

"Pour into fondue pot or chafing dish with water bath; keep warm over very low heat. (NOTE: A crock pot set on low does a great job of keeping the fondue warm.)"

HTH!
Candi

 

[Wagamama]

thanks!! i never even thought about using the crock-pot!!

 

[heathrow42]

A day late, but maybe someone can still use this! Fondue is really, really easy to make. I have numerous cheese fondue recipes (fondue, is my favorite food!) Here are a few:

Classic Swiss:
Several cloves of garlic - minced
1c white wine (or light beer)
2c grated Gruyere cheese
2c grated Emmenthaler cheese
1 Tbs or so of flour (for dusting the cheese)
2 Tbs Kirsch (optional, I personally don't care for it, and never have it on hand)
Dash of black pepper
Pinch of Nutmeg

In a double boiler combine wine or beer and garlic, heat till steaming. Meanwhile, grate cheeses, toss well with a bit of flour until the cheese is (just barely) no longer sticky. When wine is steaming begin adding cheese while stirring rapidly and constantly with a fork until the cheese is smooth.

Fiesta cheddar:
1 c light beer
2-3 Tbs salsa
Green chilis to taste
4 cups of cheddar cheese (I use 2 c mild and 2 c sharp)
1 Tbs or so flour (to dust the cheese)

In a double boiler heat beer till steaming. Meanwhile, grate cheeses, toss well with a bit of flour until the cheese is (just barely) no longer sticky. When beer is steaming stir in salsa. Begin adding cheese while stirring rapidly and constantly with a fork until the cheese is smooth. Before you have added all the cheese, stir in green chilis for and extra kick.

Normandy Fondue:
1 garlic clove halved
1/2 c white wine
2/3 c half and half
12 oz. Camembert cheese (remove the rind)
1 tbs cornstarch
1/4 c calvados brandy

Rub inside of double boiler with garlic clove. Add wine and half and half, heat until bubbly. Cut cheese into pieces and add to pot, stirring till melted. In another bowl mix cornstarch and brandy, add to cheese. Continue stirring till thick and creamy.

Beer fondue:
1 Tbs butter
1 sm onion chopped
1 c light beer
4 C Monterey Jack shredded
1 Tbs or so flour (for dusting the cheese)
5 Tbs half and half

Melt butter, and cook onion till soft. Add beer and heat till steamy. Meanwhile, grate cheese and dust with a little flour just until it is no longer sticky. When beer is steamy begin adding cheese, stir rapidly and constantly with a fork. Add half anf half and stir till smoth.

Dippers:
Day old french bread cut into cubes
Rye bread, cubed
Tortilla chips for cheddar based fondues
Green apples
Carrots cut into bite size pieces
cauliflower
radishes
mushrooms
celery
bell peppers cut into strips


Fondue making tips:
If your fondue pot is the sterno kind, make fondue over stove on double boiler and then transfer to fondue pot for serving. Sterno usually doesn't get hot enough to melt the cheese well.
If you have an electric fondue pot put water in the fondue pot, and a bowl on top to make the cheese in. If you have several bowls, you can make cheese in one, then after your done, you can replace the bowl with a clean one and make a dessert fondue.
Most cheeses need to be lightly but throughly dusted wih flour, it helps the melting.
Use a fork for the stirring, it breaks up the cheese much better than a spoon
You can grate and dust a large amount of cheese ahead of time and store in a ziploc bag for atleast several days. Great shortcut if you are having a party.
When eating chocolate fondue, put the poundcake on your plate and spoon the chocolate on, it will just fall apart of you try to dip it in the chocolate.

My favorite dessert fondue:

Matt's Drunken Chocolate (named for one of our favorite waiters at a local fondue restaurant)

Splash of milk
Chopped milk chocloate (Wilton's premier gold is my fave - can get it at craft or party stores)
Bailey's Irish cream
Butterscotch liquer (I think it is called buttersnaps?)
Caramel

Heat milk and chocolate over double boiler, once melted add caramel, Bailey's and butterscotch liquers, be as generous as you like but becareful not to let the chocolate get too runny.

Serve with pound cake, cheesecake, strwaberries, pineapple, brownies, bannana, marshmallows, cherries and anything else that tastes good with chocolate on it!

Enjoy!

 

[Baboo]

I use a saucepan with a fairly heavy bottom and keep it warm on a coffee warmer.

I make mine with beer, cheddar cheese, mustard powder and flour. We dip bread cubes, apple slices and sometimes broccoli or asparagus.