Good Fondue recipes?

So I recently fell in love with the Melting Pot restaurants (if you've never been i recommend you go) and I wanted to try making my own fondue at home.



Does anyone have any good cheese fondue recipes? chocolate fondue recicpes? and also like a cooking broth recipe for like steak, shrimp, or chicken? thanx :)Good Fondue recipes?
Mean Chef's Chocolate Fondue

It is a very good chocolate fondue.

4-6 servings 35 min 30 min prep



10 ounces bittersweet chocolate or semisweet chocolate, chopped into small pieces

1/2-3/4 cup milk or half-and-half or heavy cream (or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter)

1/2 teaspoon vanilla extract



To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.

Stir until smooth.

Add more liquid if the sauce seems too thick or look curdled.

Remove from the heat and stir in the vanilla.

Use warm fondue immediately or set aside until needed and rewarm briefly.

Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.

If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.

Leftover sauce keeps several days in the refrigerator.

It is a prefect topping for ice cream.

Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.

For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.

For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.

Butter or cream results in a softer, mellower chocolate flavor.

Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.

If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200掳 F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.

Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).



Cheese Fondue

6 servings 30 min 30 min prep



1 clove garlic, halved crosswise

1 1/2 cups dry white wine (preferably Swiss, such as Fendant)

1 tablespoon cornstarch

2 teaspoons kirsch

1/2 lb emmenthaler cheese, coarsely grated (2 cups)

1/2 lb gruyere, coarsely grated (2 cups)

Accompaniment

cubes French bread, on fondue forks or long wooden skewers



Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.

Add wine to pot and bring just to a simmer over moderate heat.

Stir together cornstarch and kirsch in a cup.

Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).

Stir cornstarch mixture again and stir into fondue.

Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Transfer to fondue pot set over a flame and serve with bread for dipping.



Fondue Broth

1 servings 1录 hours 5 min prep



2 bay leaves

2 cloves garlic, minced (I use 4-5)

2 teaspoons dried parsley

2 teaspoons fresh ground pepper

2 cans nonfat beef broth (I use Campbell's)

1/2 bottle dry white wine or 1 cup water

2 cups water

1 package French onion soup mix

1/2 bottle of heinz seafood sauce



Mix all the ingrediants in your fondue pot, and simmer for 1 hour.

When you are ready to start, bring the broth to a boil.

We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.

Of course, you can have what ever meat and vegetables you wish.

Guten apetit!



Three-Cheese Fondue with Champagne

2 servings 30 min 15 min prep



4 teaspoons cornstarch

1 tablespoon fresh lemon juice

1 1/4 cups dry champagne (brut)

1 large shallot, chopped

2 cups coarsely grated gruyere cheese (about 7 ounces)

1 1/3 cups coarsely grated emmenthaler cheese (about 5 ounces)

1/2 cup diced rindless brie cheese or camembert cheese (about 3 ounces)

1 pinch ground nutmeg

1 pinch white pepper

1 french-bread baguette, crust left on,bread cut into 1 inch cubes



Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.

Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes.

Remove pot from heat.

Add all cheeses and stir to combine.

Stir in cornstarch mixture.

Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes.

Season fondue with nutmeg and white pepper.

Place over candle or canned heat burner to keep warm.

Serve with bread cubes.



Pizza Fondue

4-6 servings 25 min 15 min prep



1 medium onion, chopped

1/2 lb ground beef

2 (10 1/2 ounce) cans prepared pizza sauce

2 tablespoons cornstarch

1 1/2 teaspoons fennel seeds

1 1/2 teaspoons oregano

1/2 teaspoon garlic powder

10 ounces cheddar cheese, grated

1 cup mozzarella cheese



Brown the chopped onion and beef together; drain grease off.

Add remaining ingredients and cook until cheese is melted.

Place in fondue pot and serve with toasted cubes of French bread.



"Love is in the Air" Beef Fondue %26amp; Sauces

I think a fondue is a very romantic casual dinner or wonderful for after the theatre snack served with a robust red wine. For dinner serve with rice %26amp; a small salad. Almond Rice Pilaf is a great accompaniment (recipe posted separately ) To cook the meat you must first heat your oil - I do this by heating it to almost boiling on the stove and then transfering it to your fondue burner. Buy good quality meat I recommend only using a fillet. Have at least 3 sauces. If you want to serve 4-6 people just increase the meat to 2 lbs there will be enough sauce.These sauce recipes came from "Soup Central"

2 servings 25 min 20 min prep



2 lbs fillet beef steaks, cut into 3/4 inch cubes

enough vegetable oil, to 1/2 fill your fondue pot

Honey Mustard Sauce

2 tablespoons spicy mustard

2 tablespoons fresh lemon juice

2 tablespoons honey

2 tablespoons vegetable oil

Easy BBQ Sauce

1/3 cup brown sugar

1 cup ketchup

1 tablespoon fresh lemon juice

hot sauce

Garlic Dill Sauce

1/2 cup sour cream

2 teaspoons fresh garlic, minced

1/4 cup fresh parsley, chopped

1 teaspoon dried dill weed or 2 sprigs fresh dill



Honey Mustard Sauce: Whisk all the ingredients together Serve warm or cold.

Easy BBQ Sauce: Combine all ingredients in a pot%26amp; cook over low heat until the sugar is dissolved.

Serve warm or cold.

Garlic Dill Sauce: Mix all the ingredients and chill until ready to serve.Good Fondue recipes?
instead of listing all the fondues i can find and have used before here is the website i use on a regular basis for everything:

http://allrecipes.com/Search/Recipes.asp鈥?/a>

good luck and enjoy!Good Fondue recipes?
You can buy a chocolate fountain machine. and have a business. children like breadsticks and fruits dipped in the melted chocolate.. its totally hot!
Lilmami's recipes are great- the 2nd recipe is classic cheese fondue. When you are serving cheese fondue, be sure to have some vegetables because all that bread sits in your tummy like lead. Don't go out an buy a chocolote fountain, they look great but are just another electrical appliance to fill up the kitchen.