Fondue recipies?

Would anyone have some fondue recipie ideas? Including how to make classic chocolate fondue?Fondue recipies?
Classic Chocolate Fondue



1 cup whipping cream

8 ounces premium chocolate, chopped

2 teaspoons orange liqueur (recommended: Grand Marnier)

Various sliced fruits and/or dessert treats, for dipping



Over low flame, heat cream until warm, but do not bring to a boil. Pour in chocolate while stirring continuously. Mixture will become smooth. Stir in liqueur and transfer to a fondue pot. Dip with various fruits or dessert treats.





Cheese Fondue



1/2 pound imported Swiss cheese, shredded

1/2 pound Gruyere cheese, shredded

2 tablespoons cornstarch

1 garlic clove, peeled

1 cup dry white wine

1 tablespoon lemon juice

1 tablespoon cherry brandy, such as kirsch

1/2 teaspoon dry mustard

Pinch nutmeg

Assorted dippers



In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.



Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!Fondue recipies?
What I love about fondue are all the yummy dipping sauces for the meats and veggies. I've included a couple of those recipes below. Be sure to use some bottled Sweet %26amp; Sour sauce as well. (or make your own)





Chocolate Fondue

It's important to maintain moderately low heat (no more than 120掳F) under your fondue pot so the chocolate stays melted and just warm to the touch. Too much heat can ruin the chocolate.



1/2 cup heavy cream

8 oz. semisweet chocolate, chips or finely chopped bar

1 tsp. vanilla extract

1 pound cake, cut into 1-inch cubes

2 pints strawberries, rinsed and hulled



Fill the fondue pot with 2 cups warm water and place the pot on the stand. Fill the fuel burner with oil according to the manufacturer's instructions and set it on the stand.



In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 minutes. Remove from the heat, add the chocolate, and stir until melted, smooth and creamy. Add the vanilla and stir until blended. Pour the chocolate sauce into the porcelain insert and place the insert in the fondue pot. Set the splatter guard on the top.



Set the fondue pot on the table and light the fuel burner, following the manufacturers instructions. Serve with pound cake, strawberries and individually marked fondue forks for dipping. Serves 6.



--Williams-Sonoma

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Flaming Turtle Chocolate Fondue

-- The Melting Pot



1/4 C Milk

1/2 C Milk chocolate

1/4 C Caramel syrup

2 TBL Pecans, chopped

2 TBL Rum, 151-proof for Flamb茅





Fruit, cut | Strawberries, Bananas, Pineapple

Marshmallows

Cake, cubed | Pound cake, Cheesecake



1. Soften Milk chocolate in the microwave.

2. Heat milk in the fondue pot. Once it's hot, add softened chocolate. Stir until you have a smooth consistency.

3. Pour caramel into a pool in the middle of the chocolate.

4. When it's time to serve, pour the rum over top of the chocolate. Leave a small amount on the spoon to light with a lighter.

5. Use the flaming spoon to ignite the rum on the chocolate. As it burns, slowly swirl the caramel into the chocolate.

6. Lastly, add the chopped pecans to the chocolate.

7. Allow the flame to burn out.



All dipping items should be skewered and dipped in the chocolate.



Be careful as you reach the sides and bottom of the fondue pot; the chocolate tends to be hotter there.

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Classic Cheese Fondue



Cheeses have different fat and moisture contents and therefore react differently to heat. When making fondue, select cheeses that melt well and yield a smooth, creamy consistency.



1 garlic clove, halved

2/3 cup dry white wine

1 tsp. fresh lemon juice

10 oz. Emmentaler cheese, grated

10 oz. Gruy猫re cheese, grated

1 Tbsp. cornstarch

3 Tbsp. kirsch (cherry brandy)

Pinch of freshly ground white pepper

Pinch of freshly grated nutmeg

Pinch of paprika

1-lb. loaf French bread, cubed



Rub the inside of a saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring in a figure-eight motion, until the cheeses are combined, 3 to 4 minutes.



In a small bowl, whisk together the cornstarch and kirsch until blended. As soon as the cheese mixture begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, then stir in the white pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally, until ready to serve.



When ready to serve, assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Set the fondue on the table and serve with bread cubes and individually marked fondue forks for dipping. Serves 6.



--Williams-Sonoma

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Benihana Ginger Sauce



5 ounces sliced onion, rinsed in running water for 15 minutes

2 ounces ginger, peeled and sliced thinly

1 lemon, peeled and chopped, juice squeezed

2 cups soy sauce

1 cup vinegar



Combine all ingredients into a blender and mix well. Stir mixture completely before serving. Ginger sauce may be stored in a plastic or stainless steel container in refrigerator for up to one week.



--Benihana website

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HOLLANDAISE SAUCE



2 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch salt



Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.