Anyone have great fondue recipes?

Love fondue. It is a great way for the kids to eat their veggies. I am looking for any fondue recipe be it cheese, entrie, or chocolate. Thanks.Anyone have great fondue recipes?
Bouillabaisse Fondue

Sunset Magazine, February, 2000



PREP AND COOK TIME: About 30 minutes

NOTES: Use a cooking pan, metal chafing dish without the water bath jacket, a metal fondue pan, or an electric fondue pan with heat turned to high.



MAKES: 4 to 6 servings



12 to 18 red thin-skinned potatoes (1 1/2 in. wide), scrubbed

1/2 pound boned, skinned firm-flesh fish such as halibut

1/2 pound sea scallops

1/2 pound shrimp (31 to 40 per lb.), shelled and deveined

Bouillabaisse broth (recipe follows)

Rouille (recipe follows)

Croutons (recipe follows)



1. In a 3- to 4-quart pan over high heat, bring about 1 quart water to a boil. Add potatoes. Cover and simmer until potatoes are tender when pierced, 15 to 20 minutes. Drain; keep warm.



2. Meanwhile, rinse fish, scallops, and shrimp; pat dry. Cut fish into 1/4-inch thick slices about 2 inches long. Cut scallops crosswise into 1/4-inch-thick slices. Cut shrimp in half lengthwise. Arrange fish, scallops, and shrimp on a flat dish.



Bouillabaisse Broth



PREP AND COOK TIME: About 30 minutes

NOTES: If making up to 1 day ahead, cover and chill.

MAKES: About 6 cups; 4 to 6 servings



In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir 1 teaspoon olive oil, 1 cup chopped onion, 1 cup chopped fennel, and 3 peeled, pressed doves garlic until onion is limp, about 5 minutes. Add 5 cups fat-skimmed chicken broth, 1 cup dry white wine, 1 tablespoon tomato paste, 1/2 teaspoon dried thyme, and 1/16 teaspoon powdered saffron or 1/4 teaspoon ground turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth; if less than 6 cups, add more fat-skimmed chicken broth or water.



Rouille



PREP TIME: About 5 minutes

NOTES: If making up to 1 day ahead, cover and chill.

MAKES: About 1 cup



In a small bowl, mix 1 cup reduced-fat or regular mayonnaise, 1 tablespoon minced garlic, 1 tablespoon lemon juice, and 1/2 teaspoon cayenne.



Croutons



PREP AND COOK TIME: About 25 minutes

NOTES: If making up to 1 day ahead, store airtight at room temperature.

MAKES: 4 to 6 servings



Slice 1 baguette (1/2 lb.) diagonally 1/4 inch thick. Arrange slices in a single layer on a 12- by 15-inch baking sheet. Brush with 2 tablespoons extra-virgin olive oil. Bake in a 400[degrees] oven until crisp and golden, 8 to 10 minutes. Serve warm or cool.







Chocolate Fondue with Fresh Strawberry Skewers, Peanut Butter and Fluff Sandwiches, Pretzels, and Swedish Fish Recipe Courtesy of Erica Miller







1 cup chocolate chips

1/2 cup heavy cream

4 teaspoon butter

1 cup strawberries

1 package graham crackers

1/2 cup peanut butter

1/2 cup fluff

1 cup pretzel rods

1 dozen Swedish fish candy







Bring cream to a boil and add to chocolate chips and finish with soft butter. Keep in a warm place. Spread the peanut butter and fluff on the graham crackers and make sandwiches. Skewer the berry with 6-inch wood skewers and place all other ingredients around fondue.







Fruit Fondues Recipe Courtesy of Curtis Aikens





Assorted fruits, cut up

Jar of caramel sauce

Chocolate chunks



In a saucepan, stir caramel sauce until heated. In a large glass measuring cup, microwave chocolate chunks until almost completely melted, then stir. Using skewers, dip fruit into sauces







Queso Fundido c.1997, M.S. Milliken %26amp; S. Feniger, all rights reserved





1 fresh Poblano chile, roasted, peeled and seeds removed

1 fresh red bell pepper, roasted, peeled and seeds removed

1 fresh yellow bell pepper, roasted, peeled and seeds removed

1 1/2 cups (6 ounces) grated melting cheese, Manchego , Mozzarella or Monterey Jack

1/2 cup grated Cotija cheese, Romano or Feta

1/2 cup grated Panela cheese, dry cottage cheese or dry ricotta

1/2 white onion, peeled and diced

Freshly ground black pepper

12 flour tortillas or corn tortillas

Green Salsa for garnish, recipe follows



Preheat oven to 375 degrees. Slice chiles and peppers into 3-inch julienne strips, toss together and set aside. Set 6 small or 1 large earthenware or glass casserole in the oven to heat thoroughly, about 10 minutes. Combine the cheeses in a bowl and place in the warm casseroles and return to the oven to cook for 5 minutes. Sprinkle the cheeses over the peppers and chiles and diced onion and return to the oven for 5-7 minutes longer or until cheese is completely melted and beginning to bubble. Sprinkle with freshly ground pepper and serve immediately with warmed flour tortillas and Green Salsa on the side.



GREEN SALSA (TOMATILLO)

1 pound tomatillos, husked, washed and cut into quarters

2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped

1/2 cup cold water

1/2 medium onion, cut in half

2 bunches cilantro, stems and leaves

2 teaspoons salt





In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

Yield: 3 1/2 cups







Fondue Vudu Recipe courtesy Alton Brown

Show: Good Eats

Episode: For Whom the Cheese Melts

1 clove garlic, halved

1 (12-ounce) bottle hard apple cider

2 tablespoons lemon juice

1 tablespoon brandy

Pinch kosher salt

5 ounces (2 cups) Gruyere, grated

5 ounces (2 cups) Smoked Gouda, rind removed, grated

1 tablespoon plus 1 teaspoon cornstarch

1/4 teaspoon curry powder

Several grinds fresh ground black pepper



Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.







check out the links for more the recipesource.com one has TONs of em for you

enjoy i hope this all help you
not on me right now ill get back to you.Anyone have great fondue recipes?
i like to do seafood and then set the sauces ..tartar ...coctail...catsup....lemon and butter.. tarragon and butter.....garlic and butter..........it is kind of expensive but for a special occasion it great... i even use fresh salmon cubes..of course this is done in peanut oil....i serve with grilled herb bread...basil,garlic parsley and butter on french bread and grilled both sides......
Dad's Greatest Fondue Sauces

Servings [Reset]

Keys : Condiment Rice Sauces Seafood Hot

Ingredients :



HOLLANDAISE SAUCE

4xEgg Yolks

1/2tspSalt

1/2tspDry Mustard

1tblLemon Juice

1dshTabasco Sauce

1/4lbButter, Melted

BEARNAISE SAUCE

1cupDry White Wine

2tblTarragon Vinegar

4sprgParsley

3lrgOnion Slices

1tspTarragon

1tspChervil

2whlPeppercorns

3/4cupHollandaise Sauce

CREAMY HORSERADISH SAUCE

1cupDairy Sour Cream

3tblPrepared Horseradish, Drained

1/4tspSalt

1dshPaprika

TOMATO STEAK SAUCE

8ozSeasoned Tomato Sauce

1/3cupBottled Steak Sauce

2tblBrown Sugar

2tblSalad Oil



Method :



* Hollandaise Sauce: Put egg yolks, salt, mustard, lemon juice and tabasco sauce into blender, cover and turn control to high. Remove feeder cap and pour butter in a steady stream until mixture is completely emulsified. This may be kept warm over hot water in a bowl. Do not let water boil.

* Bearnaise Sauce: Mix all ingredients except hollandaise sauce in sauepan.

* Bring to a boil and cook until reduced to 2/3 volume. Pour into blender, add hollandaise sauce, cover and process on high until well blended. Cool.

* Serve with meat or fish.

* Creamy Horseradish Sauce: Combine all ingredients. Chill.

* Makes 1 1/4 cups.

* Tomato Steak Sauce: Combine all ingredients. Heat to boiling. Serve hot.

* Makes 1 1/2 cups.

* NOTES : When we have beef fondue, Dad makes the sauces. Along with Bearnaise, Creamy Horseradish Sauce, and Hot Tomato Steak Sauce, we purchase a bottle of Sweet %26amp; Sour Sauce. What more could you want? Heaven!!Anyone have great fondue recipes?
There's a nice Italian one called Bagna Cauda - garlic cloves and anchovies mashed up into a mixture of olive oil and butter. Don't add any salt - the anchovies are salty enough. Delicious served warm with veggies and bread dipped into it.



Cheese fondue is usually make with cheese melted with white wine. Although the alcohol is burnt off in the cooking, if you'd rather not use wine as you are serving it to kids, then perhaps you could try just using milk, or even a very light vegetable stock - but NOT one with any salt in it (such as a stock cube, which has huge amounts of salt) as with the cheese that would make the whole thing way too salty.
For cheese try two cups of shredded cheddar a half a can of beer a teaspoon of Worcestershire sauce some fresh garlic and a teaspoon of mustard. (Omit the beer for kids I guess) As for chocolate, once at a restaurant they had a chocolate smore fondue that was to die for! They used chocolate chips, graham crackers and marsh mellow fluff. It was awesome with fresh fruit! Enjoy....
melted cheese.and then you dip stuff in it.like fruit.