I need help with a Fondue Gift Basket, I only have what's listed below?

Small Chocolate Fondue set, chocolate fondue dipping sauce, and a basket.

Nothing can be perishable because the basket will be sitting out for a day or so. We are wanting to make it full and nice. Thanks.I need help with a Fondue Gift Basket, I only have what's listed below?
I would add a bottle of Kirsch, or white wine, perhaps some Brandy or Cognac. I'd think about cheeses that would be nice, some biscotti, maybe some mustard. I' d also type up some recipes for your friend on fancy or colored paper. This is really a good idea for a basket. Nice friend you are! %26lt;3



Bittersweet Chocolate Fondue



Ingredients:

1/3 cup whipping cream

1 1/2 teaspoons (packed) grated orange peel

8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

3 tablespoons Grand Marnier or other orange liqueur

8 1-inch pieces pound cake

8 1-inch pieces angel food cake

8 fresh strawberries, hulled

2 kiwis, peeled, each cut into 4 rounds

1 small pear, cored, cut into 1-inch pieces

1 large banana, cut into 8 rounds

1 orange, peel and white pith removed, cut into sections

8 dried Calimyrna figs

8 dried apricot halves



Preparation:

Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.



Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.



Irish Cheddar %26amp; Stout Fondue



Ingredients:

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved

2 cups cauliflower florets

2 cups very small brussels sprouts

2 apples, cored, cut into wedges

1 pound Irish cheddar cheese, grated

2 1/2 tablespoons all purpose flour

3/4 cup (or more) Irish stout (such as Guinness)

6 tablespoons frozen apple juice concentrate, thawed

1 tablespoon Dijon mustard



Preparation:

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.



Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.



Classic Swiss Cheese Fondue



Ingredients:

1 clove garlic, sliced in two

12 ounces dry, white wine

1 tsp. fresh lemon juice

1 Tbsp. corn starch

Splash of kirsch

14 ounces coarsely grated Gruy猫re

14 ounces coarsely grated Emmental

Cubed French bread and sliced apples



Preparation:

Brush an earthenware fondue pot with the garlic. Add the wine and the lemon juice and bring to a simmer. Mix together in a cup the kirsch and the corn starch. Over a low heat, add the cheese to the pot and stir consistently until melted and smooth. Add the kirsch mixture and stir until even. Transfer to a table burner and serve with bread and apples. Serves 4



Caramel-Cognac Fondue



Ingredients:

1/2 cup sugar

2 tablespoons water

1 1/3 cups warm whipping cream

2 tablespoons Cognac

1 tablespoon unsalted butter

Fresh strawberries, thinly sliced apples or pears, sliced bananas, fresh tangerine segments and sliced star fruit



Preparation:

Combine sugar and 2 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.



Add warm cream to caramel. Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. Add Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted. (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.)



Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit. Serves Four.



Basic Cheese Fondue



Ingredients:

1 garlic clove, halved

2 c. shredded Gruy茅re cheese

2 c. shredded Emmentaler cheese

1 c. dry white wine

1 t. lemon juice

1 t. cornstarch

2 T. kirsch or brandy

dash of ground white pepper

pinch of freshly grated nutmeg



Preparation:

Rub the inside of fondue pot with cut garlic clove. Add cheese, wine and lemon juice and cook over medium flame until melted and bubbly. Blend cornstarch and liquor in a small bowl and add to the cheese, stirring two to three minutes or until mixture is thick and smooth. Do not allow the fondue to boil. Season with pepper and nutmeg. Serve with pickles, prosciutto, and marinated onions. Serves 4.



Idaho Potato Wedges with Four Cheese Fondue



Ingredients:

4 medium Idaho russet potatoes, cut lengthwise into 8 to 10 skin-on wedges

1/4 cup plus 1 tablespoon salad oil, divided

Salt

6 ounces apple-wood smoked bacon, cooked crisp and crumbled

1/2 cup thinly sliced scallions, divided

1/4 cup red bell pepper, 1/4-inch dice

8 to 10 ounces sour cream (optional)



Preparation:



Toss potato wedges in 1/4 cup oil; add salt and pepper to taste. Spread on sheet pan. Bake in 350掳F convection oven until tender and golden, about 25 minutes (or about 40 minutes in a conventional oven). Potatoes may be prepared ahead up to this point and refrigerated until service.



In heavy-bottomed saucepan over low heat, melt butter and remaining tablespoon oil; stir in flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minutes. Do not allow mixture to darken or develop nutty aroma.



Whisk in Chardonnay and Champagne until smooth. Continue cooking over low heat until alcohol is cooked out, 4 to 5 minutes. Whisk in milk and half-and-half; continue to cook until thickened, 8 to 10 minutes. Gradually add cheeses; cook, whisking, until cheeses melt and sauce is smooth, about 5 minutes. Stir in Kirsch and salt, adjusting seasoning to taste. Reserve warm.



Just before service, deep-fry potato wedges in oil heated to 350掳F until golden brown and crisp, about 4 minutes. Drain.



Stir bacon and 1/4 cup scallions into cheese, reserving remaining scallions for garnish.



Plating:

Spoon 3 to 4 ounces cheese fondue into miniature fondue pot or butter warmer. Garnish with scallions and red peppers. Serve with 4 potato wedges and, if desired, a 1-ounce ramekin of sour cream for dipping.I need help with a Fondue Gift Basket, I only have what's listed below?
You can get a fondue cook book, different themed/colored long tooth picks for the fondue, as well as small pretty plates and napkins. hope this helped!I need help with a Fondue Gift Basket, I only have what's listed below?
Maybe a whole pineapple or bananas would last a day safely.
biscotti

cookies

large marshmallows

recipes for different dessert sauces

ice wine

mini liquer bottles