fondue recipes?

Swiss Cheese Fondue

--The Melting Pot

4 OZ White wine

1/2 TSP Garlic, chopped

SQUEEZE Fresh lemon

1 C Emmenthaler Swiss cheese, grated

1 C Gruyere Swiss cheese, grated

1 TBL Flour or cornstarch

5 TURNS Fresh ground pepper

5 Dashes Nutmeg

1 TBL Kirschwasser cherry brandy

~Breads, cubed (French, Pumpernickel, Rye)

~Granny Smith apples, chunked & washed in citrus water to prevent browning

~Vegetables, cut (Cauliflower, Carrots & Celery)

1. Mix the flour, Gruyere, & Emmenthaler cheeses together. The flour will help keep the creamy texture.

2. Heat the white wine in the fondue pot. Once hot, stir in the garlic and lemon.

3. Slowly add cheese mixture while continuously stirring with a fork.

4. As the cheese melts add more until you achieve the proper consistency (warm honey).

5. Once the cheese is creamy, sprinkle nutmeg sparingly over the top.

6. Lastly, add the Kirschwasser brandy around the side of the pot and blend together.

All dipping items should be skewered and dipped in the cheese. Be careful of the sides and bottom of the fondue pot; the cheese tends to be hotter there.

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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 Flambé

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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Curried Yogurt Dipping Sauce

• 1 cup plain yogurt

• 1 teaspoon fresh lemon juice

• 1 teaspoon fresh lime juice

• 3/4 teaspoon curry powder

• 1 tablespoon water

• 11/2 teaspoons garlic, chopped

Combine yogurt, lemon juice, lime juice, curry powder, water and garlic in a food processor or blender and process until smooth. Cover and refrigerate until ready to serve. Serve with shrimp, chicken and/or vegetables.

-- From The Everything Fondue Cookbook by Rhonda Lauret Parkinson

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TEMPURA BATTER

1/3 cup ice water

1/4 cup cornstarch

1 egg yolk

1/4 teaspoon salt

1/4 teaspoon white sugar

1 teaspoon shortening

1/2 teaspoon baking powder

In a medium bowl, mix together all ingredients. Dip food in batter then fry in oil.

Fondue Batter Recipe

Just had Beef Fondue for my birthday dinner !!

Recipe is simple

Cut a good beef (I use 1/2 pound per person) into 1 inch cubes. Heat good oil to HOT...

Dipping sauces: Mustard/Mayo, Onion Butter, Teriyaki... use your imagination !!

I serve with a Ceasar Salad and French Bread. I have had that dinner on Birthday ever since I was 8 yrs old (I'm 42 and a day now)... except for being at sea for 4 birthdays.

Good luck and Happy cooking !!

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 & Sour Sauce. What more could you want? Heaven!!

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Hey there

I m from switzerland (wher fonde comes from) and this is the way I do it:

(for 4 people)

600 gr bread - cut it into cubes

300 gr Swiss cheese (emmenthaler)

300 gr Swiss cheese (gruyer, or any other cheese)

rub the chees through the grater into the pan

put0.3l white wine to it a pot and mix it with 1 big spoon of flour. mix it until there are no lumps

heat it up on a low level and add a hole piece of garlic

add a sip of "cherry schnaps" or X a kind of schnaps

finally add some muscat, pepper and paprika

once the chees is all melted enjoy your meal!