Skip to content

Month: November 2008


Cheese Fondue:

1/2 lb Emmental swiss cheese, shredded
1/2 lb Gruyere cheese, shredded
2 Tbsp cornstarch
1 garlic clove
1 cup dry white wine
1 Tbsp lemon juice
1 Tbsp cherry brandy (kirsch)
1/2 tsp dry mustard
pinch nutmeg

In a small bowl, toss the shredded cheese with the cornstarch and set aside.  Rub the inside of the fondue pot with garlic, then discard.  Over medium heat, add the wine and lemon juice and bring to a gentle simmer.  Gradually stir small amounts of the cheese into the simmering liquid.  Melting the cheese gradually encourages a smooth fondue.  Once all the cheese is melted and smooth, stir in the cherry brandy, dry mustard, and nutmeg.  Serve with bread (french, rye, pumpernickel), Granny Smith apple, carrots, broccoli, cauliflower, or asparagus.

Asian Beef Broth Fondue:

1 (15oz) can beef broth
1/4 cup soy sauce
1/4 cup sherry
3 green onion, sliced
1 garlic clove, minced
1/2 tsp ground ginger

Combine all ingredients in fondue pot at medium-high (350 degrees) and bring to a boil.  Serve with thinly sliced steak (filet, sirloin, or flank), potato, broccoli, and zucchini.  As the broth evaporates over time, add equal parts beef broth and water (to avoid too much salt).

Chocolate Fondue:

8 oz dark or semisweet chocolate, in small pieces
1/4 pint whipping cream
1/4 cup caramel topping
2 Tbsp favorite liqueur (Amaretto, Frangelica, kirsch, Bailey’s, etc.)

Place all ingredients to fondue pot over low heat.  Stir constantly until the mixture is melted and smooth.  Do not allow to bubble.  Serve with cheesecake, pound cake, bananas, strawberries, apples, brownie, and other treats.