Cheese Fondue Dip:
15 min 5 min prep
3 cups
1/2 cup dry white wine
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces grated cheddar cheese
1 (1 lb) package Velveeta cheese, cubed
1. Place all ingredients in a heavy pot and stir over low heat until cheese has melted.
2. Keep warm in a fondue pot or refrigerate and reheat.
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Warm Chocolate Fondue:
35 min 15 min prep
2 servings
For the dip
150 g chocolate
150 ml double cream
2 tablespoons milk
To serve
2 red apples
3 kiwi fruits
100 g strawberries
biscuits or wafers (of your choice)
1. Break the plain chocolate into a fondue pan or medium-sized bowl placed over a pan of hot water.
2. Add the cream and heat gently, stirring, until the chocolate melts and the mixture is smooth and creamy.
3. Stir in the liqueur of your choice or milk and keep warm.
4. Next prepare the fruit.
5. Quarter and core the apples, then slice thinly.
6. Remove the skin from the kiwi fruit with the help of a potato peeler, then cut the fruit into chunks.
7. Hull the strawberries and halve any large ones.
8. Arrange the fruit around the fondue bowl with biscuits and wafers.
9. Serve with fondue forks.
go to ask.com or google and type in fondue recipiesCheese fondue?
Mmmm... What that TOM guy said!
Classic Cheese Fondue
Traditionally, fondue is made with a blend of Swiss Emmentaler and Gruyere cheeses. Emmentaler is very mild and Gruyere, especially well-aged Gruyere, is very pungent. A half and half mixture is pleasing to most, but feel free to adjust the proportions to your liking.
2 tablespoons cornstarch or potato flour
1/4 cup kirsch (cherry brandy)
1 clove garlic
1 1/2 cups dry, white wine
12 ounces shredded Emmentaler cheese
12 ounces shredded Gruyere cheese
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
Combine the cornstarch and kirsch. Set aside. Slice the garlic in half lengthwise and rub the cut side over the inside of a medium, heavy saucepan. Discard the garlic. Pour the wine into the saucepan and bring it to a boil over a medium-high heat. Immediately reduce the heat to low. Add the cheese to the wine by handfuls and stir slowly until the cheese is just melted. (Stirring in a figure-8 or zigzag motion prevents the cheese from clumping.) Stir in the cornstarch mixture, pepper, and nutmeg. Simmer for two or three minutes until it begins to thicken, but do not let it boil. Transfer to a warmed ceramic fondue pot and serve immediately. Keep warm over a very low flame.
This original/traditional cheese fondue recipe is still best served with the original dipper; serve with 2 to 3 loaves of crusty French bread, cut into 1” cubes. Serves 6.
Variations:
After seasoning the saucepan with garlic, sauté either 2 cloves of garlic or 2 shallots, finely chopped, in 1 tablespoon of butter and proceed with the recipe.Cheese fondue?
velveeta
go out to eat at the melting pot and they'll teach you how to make the cheese right in front of you
Cheese Fondue
Ingredients
1 loaf white country bread
1 clove garlic, peeled and halved
1 1/4 cups Swiss fendant or other dry white wine, plus additional for thinning the fondue
1 pound Gruyère cheese, chopped
Pinch freshly grated nutmeg
1 tablespoon cornstarch
2 tablespoons kirsch
coarse salt
freshly ground black pepper
Method
Tear the bread into bite-sized pieces
Rub the interior of a medium stainless-steel pot with half the garlic clove. Discard the garlic and add the wine to the pot. Bring to a simmer over medium heat and add the cheese and nutmeg. Cook, stirring with a wooden spoon until the cheese is melted. Please note that the cheese and wine will not yet be blended. In a small bowl mix together the cornstarch and the kirsch. Stir the kirsch mixture into the cheese mixture. Continue to stir and simmer until the cheese mixture is smooth, about 5 minutes. Season with coarse salt and freshly ground black pepper. If the fondue is too thick, add up to 1/4 cup Swiss fendant or other dry white wine.
To serve, transfer to a fondue pot or a chafing dish set over a flame. To eat, spear bread pieces with fondue forks and dip into cheese, continuing to stir the mixture with the forks as you dip.
Fon DON'T...
You have gotten two good recipes here. Go to the foodnetwork.com and they have several. I saw on Good Eats and on Paula Deen's show were they did a bit on Fondue.
From watching my dad make it, he uses different kinds of cheeses and adds a bit of white wine for flavor. Make sure the bread is somewhat hard.
enjoy your fondue melting pot!
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