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Fondue Recipes

Fondue has a long tradition as a popular dish for dinner parties in the fifties, sixties and seventies. Now it is fast recovering its former popularity. When most people think about “fondue” they think cheese or chocolate. But today there is every conceivable type of fondue recipe available from numerous books and websites.

To get you started, we are offering a few of the simpler recipes that you can use to try out your new fondue pot and fondue forks:

Cheese Fondue

Ingredients:

• 2 cups shredded natural Swiss cheese
• 2 cups shredded Gruyere cheese
• 1 tablespoon cornstarch
• 1 clove garlic, cut into halves
• 1 cup dry white wine
• 1 tablespoon lemon juice (fresh if possible)
• 3 tablespoons kirsch or dry sherry
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• French bread, cut into 1-inch cubes

Toss cheeses with cornstarch until coated. Rub garlic on bottom and side of heavy saucepan or skillet; add wine. Heat over low heat just until bubbles rise to surface (do not boil wine). Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt and white pepper. Remove to fondue dish; keep warm over low heat. Spear bread cubes with fondue forks; dip and swirl in melted cheese with stirring motion. If fondue becomes too thick, thin out by stirring in 1/4 to 1/2 cup heated wine.

Yield: 4 to 6 servings.

Beef Fondue

Ingredients:

• 3 pounds of boneless beef sirloin or tenderloin
• Cooking oil
• Butter

Instructions

Trim the fat from the meat, and cut into bit-size cubes. Keep refrigerated until 20 minutes before cooking. Meat can be marinated if you prefer.

Fill a metal fondue pot about half full with half cooking oil and add a stick of butter. You can eliminate the butter if you like. Heat the oil and butter mixture on the stove until 350 degrees. If you added butter heat it slowly until the butter becomes bubbling and the mixture gets slightly golden.

Set the fondue pot on the stand over a moderately high direct heat, maintain the heat. Transfer hot oil to fondue pot. Be careful not to burn yourself.

Serving

Each guest spears a cube of beef with a fondue fork, holds it in the hot oil until cooked to the desired doneness (usually from 1 to 3 minutes). Dip in the sauce if desired.

Sour Cream Mustard Sauce

(Steak Sauce or other sauce can also be used)

Ingredients:

• 1/2 pint sour cream
• 1/2 mayonnaise
• 1/4 cup prepared mustard
• 1 tablespoon finely chopped onion
• Dash of hot sauce (such as Tabasco)

Combine all the ingredients, mix well and chil

Crab Fondue Recipe

Ingredients:

• 6 ounces sharp cheddar spread of shredded cheddar
• 8 ounces cream cheese
• 7 1/2 ounces can crab meat
• 1/4 cup light cream (half & half)
• 1/4 teaspoon garlic salt
• 1/2 Worcestershire sauce
• 1/4 teaspoon cayenne pepper

Directions:

In a double boiler, place and cream cheese and stir until smooth. Add all other ingredients, heat, stirring constantly until thoroughly blended. If too thick, add more half & half, continue stirring until smooth and hot. Place in a fondue pot, keep hot and serve with chunks of French bread on fondue forks.

Chicken Fondue in Ginger Broth Recipe

Ingredients:

• 4 cups chicken stock
• 2/3 cup white wine or 1/4 cup of rice vinegar
• 2 lemon slices
• 2 large cloves garlic, minced
• 2 tbsp minced gingerroot
• 2 tsp granulated sugar

Chicken and Vegetable Tray:

• 1 pound boneless, skinless chicken breasts
• 1/2 bunch broccoli
• 1 small yellow summer squash or zucchini
• 2 cups torn Swiss chard or romaine lettuce
• 1 sweet red pepper or green pepper
• 1/4 pound mushrooms
• Hot Chili Sauce (recipe follows)
• Garlic Sauce (recipe follows)

Fondue Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer in fondue pot.

Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter. Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside and vegetables until tender-crisp. Serve with Hot Chili Sauce and Garlic Sauce for dipping.

Garlic Sauce:

• 1/2 cup light sour cream or low-fat yogurt or a mixture of both
• 2 cloves garlic, minced
• 1/4 cup of chopped fresh parsley

In a small bowl combine sour cream, garlic and parsley. For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 Tbsp.

Hot Chili Sauce:

• 1/3 cup water
• 2 Tbsp lemon juice or lime juice
• 1 Tbsp low-sodium soy sauce
• 1 tsp granulated sugar
• 1/4 tsp hot pepper flakes

In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.

Chocolate Fondue a la Chalet Suisse Recipe

Ingredients

• 3 (3-ounce) bars Good Quality Chocolate
• 1/2 cup light or heavy cream
• 2 tablespoons Kirsch brandy or Cointreau

Instructions

Break the Chocolate into pieces. Combine all the ingredients in a saucepan or small chafing dish. Stir over low heat until the chocolate is melted and smooth. Serve in a chafing dish over low heat.

Serve each guest a plate with one, or a combination, of the following:

• Angelfood cake or ladyfingers, cut in chunks
• Orange or tangerine sections
• Sliced strawberries or bananas
• Whole strawberries

Yield: 4 servings

Shrimp Fondue recipe

• 6 tablespoons butter
• 8 ounces cream cheese, softened
• 2 cans broken, tiny shrimp, drained
• 1 Scallion stalk, chopped

Make sure shrimp are very well drained. Combine all ingredients and melt in a fondue pot. Use chips or cut sourdough bread in big chunks and dip directly into fondue. No fondue forks for this one.