Classic Fondue Recipes

Ingredient List:

• 6 oz Swiss, like Emmentaler



• 6 oz Gruyere



• 1 garlic clove



• 2 tbsp cornstarch



• 10 oz of dry to semi dry white wine, traditionally Neuchatel (you can substitute hard cider for the wine)

• 1 tbsp Kirsch liqour



• Food for dunking: Traditionally cubed French bread. Any crusty bread works good. Also veggies of your choice (broccoli, cauliflower, baby carrots, asparagus, mushrooms), as long as they are firm enough to stauy on the fork or skewer!

Directions:

• Cube all your food items into bite-size chunks and plate separately



• Shred the cheese



• Cut the clove of garlic and rub the inside of both a saucepan and your fondue pot; discard when done



• Heat the wine or cider in the saucepan on low to medium low to simmer



• Slowly add the cheese, while stirring constantly in a slow motion, until all the cheese has been incorporated and melted. Do this one handful at a time and don't add more until the previous portion is completely melted!

• Add the Kirsch liquor



• When ready to serve, transfer sauce to the preheated fondue pot



• Be careful not to boil the sauce; adjust the heat level for the fondue pot accordingly!




ENJOY!

Follow these steps and your meat fondue recipe will come out perfect, every time!

• Ahead of your fondue party, buy or prepare your favorite dipping sauces for the meat you would like to cook. Your imagination is your only boundary here. Common dipping sauces are teriyaki sauce, barbecue sauce, steak sauce, garlic butter, blue cheese dressing or cocktail sauce. Serve all these in separate bowls with serving spoons



• In your fondue pot heat cooking oil to an adequate temperature to fry your meat (about 365 deg F.). Be sure to use a metal fondue pot for any meat fondue. For safety reasons, don't use your stove to heat the oil, as transferring the fondue pot from the stove to your table is very dangerous! Use a digital thermometer to check for temperature.

• Optionally, you can use chicken or vegetable stock to cook the meat in (simmer)



• Meanwhile, if you have not cubed your meat or fish ahead of time, do so now



• When your cooking liquid is ready to go and you are ready to eat, present all meats separately in bowls on the table for everyone to chose from

• Place all dipping sauces on the table



• Ring the dinner bell and enjoy!

Of all fondue recipes, this one's for sure to leave a lasting impression!

A chocolate fondue is prepared with heavy cream and bitter or semi-sweet chocolate. Don't skimp on quality here! Get the best chocolate you can buy!

For the ultimate show stopper use a chocolate fountain!

Ingredient List:

- 1/2 cup heavy cream

- 8 oz. chocolate

- 2 tbsp of Frangelica or Grand Marnier

Directions:

1. Start heating the cream to a simmer in your >fondue pot (medium heat)

2. Lower the heat to low and start adding chocolate slowly, a little at a time. Stirring slowly and constantly until all is fully incorporated, before adding the next batch

3. Remove the fondue pot, away from the heat and add the liqueur, stir to incorporate and return to the flame

Dipping Foods:

* Strawberries, Pineapple, Kiwi, chunks of banana or pear, pound cake

Light the fireplace, open a bottle of champagne and enjoy!

Ingredients

• 3 1/2 cups vegetable stock


• 1 cube Knorr brand vegetable bouillon cube (optional)


• 1/2 cup dry red wine (Burgundy is good)


• 1 tablespoon garlic, minced


• 2 green onions, thinly sliced

Ingredients to cook in the fondue:
Beef cubes, whole fresh mushrooms, shrimp, cherry tomatoes, ham cubes, cooked tortellini, zucchini cubes, yellow squash cubes, partially cooked potato cubes. Basically, use your imagination.

Dipping sauces:See directions

Directions

• In saucepan, heat vegetable stock, bouillon cubes, red wine, garlic and green onions until mixture boils. Transfer to fondue pot.


• To serve, spear ingredients with a fondue fork and place in pot. Cook until desired doneness is reached.


• Serve with dipping sauces of choice with a big salad and crusty bread.


• If the liquid level becomes to low in the pot, add boiling water to bring it back to the original level.

Dipping Sauces:

• Ranch salad dressing


• Blue cheese dip


• Horseradish sauce


• Seafood cocktail sauce


• Barbecue sauce


• Garlic butter


• Curry mayonnaise (combine mayonnaise with curry powder to taste)

Sit back, talk, eat and enjoy And save the broth. It makes a great base for soup!

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