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Shawn 06-11-2003 03:05 AM

Fondue Recipes
 
Originally posted by ewriggs in May 2003 WFD

Really Basic Fondue

Get a pack of fondue mix from the grocery.
Follow the directions on the package!

Basic Cheese Fondue

1/2 lb gruyere cheese
1 1/2 lb natural Swiss cheese
1/4 tsp nutmeg
1/4 c. sherry or kirsch (I usually use sherry)
1 clove garlic
1 c. white wine (chablis is nice, but a blush will work; do NOT use a rose or red wine!)
1 tsp cornstarch
salt and pepper to taste
stale French, Cuban or Italian bread or crusty rolls (I prefer really sour sourdough bread; the stale part is important!)

Cube bread.

Mix cornstarch and sherry or kirsch in a small bowl until cornstarch dissolves. Add nutmeg & garlic. Set aside.

Rub the cut surface of a clove of garlic all around the inside of a saucepan (or fondue pot). Put the wine into the garlicked pot, and gently warm until it brings air bubbles to the surface. Don't cover, and don't boil! (This part is very important.)

Shred cheeses and mix. Turn up the heat under the wine. Add cheeses by handfuls to warm wine, stirring CONSTANTLY and vigorously; add next handful when previous handful is melted.

Continue to stir vigorously. After all cheeses are added and
blended smooth and mixture is bubbling, add the sherry mixture.

Pour into fondue pot (if not made in the fondue pot!), and keep warm over canned Sterno or a candle. Dip bread and stir. Keep fondue in motion to prevent burning.

VARIATIONS:
Cut up fresh veggies (broccoli, cauliflower, carrots, celery, etc) or fresh fruit (apples, bananas, pears, etc) and dip them.

Use 3 or 4 different kinds of crusty breads: pumpernickel
rye, wheat, sprout bread, etc.

Dip little meatballs (pre-cooked, only!), or bite-sized pieces of hot dogs; if you want to use sausage, be sure to pre-cook!


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