Flaming Fondue


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Basic Cheese Fondue

Beef Fondue

Cheese Fondue Appetizers

Chocolate Fondue


Swiss Fondue



Basic Cheese Fondue

Ingredients

1 garlic clove, split lengthwise
1 cup white wine
12 oz Gruyre cheese, grated (about 4 1/2 cups)
4 oz Emmental cheese, grated (about 1 1/4 cups)
1 1/2 Tbs. cornstarch
3 tbsKirsch
Freshly ground black pepper to taste


Instructions:
  1. Rub a fondue pot with cut side of the garlic halves. Pour wine into the fondue pot. Heat over medium heat until the wine is very hot, but not boiling.
  2. Meanwhile, toss grated cheeses with 1 tablespoon cornstarch in a medium-sized bowl.
  3. Dissolve remaining cornstarch in the Kirsch.
  4. Gradually add the cheese mixture a small handful at a time, to the hot wine, stirring continuously with a wooden spoon.
  5. Wait until the cheese is completely melted before adding another handful.
  6. When all the cheese has been added and is melted, stir in Kirsch mixture. Cook, stirring continuously, just until cheese bubbles and the mixture is creamy - about 7 minutes.
  7. Stir in pepper to taste.
  8. Remove from stove; place over fondue base. Serve with cubes of crusty bread, apple and pear slices.

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Beef Fondue

Ingredients

1/2 lb piece sirloin steak
4 cups chicken stock, preferably homemade
4 slices ginger
l tbs. soy sauce
4 carrots, sliced diagonally
3 stalks bok choy
1 leek
15 snow peas
10 mushrooms
Purchased dipping sauces, such as
peanut, teriyaki with chili flakes, hoisin
or hot mustard

Instructions:
  1. Freeze steak for 30 minutes to firm slightly.
  2. Put chicken stock and ginger slices into the pot of an electric fondue; bring to a boil on the stove, reduce heat and simmer very gently for 15 minutes.
  3. Remove from heat and add soy sauce.
  4. Put carrots into boiling water and cook 3 minutes, until slightly tender. Drain. Cut stalks of bok choy into l-inch pieces and cut leaves into wide slices. Wash thc white part of the leek, then cut into 2-inch pieces. Then cut the pieces in half lengthwisee and separate.
  5. Remove partially frozen steak from freezer and cut into paper-thin slices. Arrange beef and vegetables on a platter.
  6. Return fondue pot to heat; bring chicken stock to a boil.
  7. Transfer pot to fondue base set at high heat. Dip beef and vegetables into broth until cooked about 30 seconds to 1% minutes; then dip into sauces.

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Cheese Fondue Appetizers

Ingredients

Vegetable oil for frying cheese (about 4 cups)
3/4 1b gouda or edam cheese
1 cup all purpose flour
Generous pinch of nutmeg
Beer Batter Ingredients:
l cup all-purpose flour, sifted
ltsp baking powder
ltsp salt
1/2 cup beer
2 eggs, lightly beaten

Instructions:
  1. Pour oil into electric fondue pot until it is about 2 inches deep. Heat the oil on stovetop over medium neat until it reaches 375F on a deep-fry thermometer. If you do not have a suitable thermometer, test the oil's readiness by dropping a cube of bread into it. The bread should turn golden brown after 10 seconds.
  2. Place fondue pot on its base, and make sure the oil stays hot at a constant temperature.
  3. Meanwhile, cut cheese into 3/4-inch cubes (no larger); set aside.
  4. Stir flour and nutmeg together in a bowl, add cheese to flour; toss to coat. Shake off excess flour from cheese; set cheese aside on a plate.
  5. Prepare batter by putting flour, baking powder and salt into a medium-sized bowl, gradually beat in eggs and beer until batter is smooth.
  6. Use a fondue fork to spear cheese, then dip in batter and allow excess batter to run off.
  7. Dip battered cheese into hot oil and cook for about 60 seconds, or until batter crisps, puffs and turns golden.

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Chocolate Fondue

Ingredients

6 oz. bittersweet chocolate, finely chopped
4 oz. semisweet chocolate, finely chopped
1 cup whipping cream
1/4 cup corn syrup
1 tsp. vanilla
Strawberries, pineapple, apple, kiwi and banana chunks,
orange segments, cubes of pound cake or angel food
cake, pieces of candied ginger for dipping

Instructions:
  1. Put chopped chocolate, whipping cream and corn syrup into fondue pot.
  2. Cook mixture on the stovetop over low heat, stirring frequently until the chocolate has melted and the mixture is smooth.
  3. Remove from heat, stir in vanilla.
  4. Place fondue pot over base; serve warm with assorted dipping fruit and cubes of pound cake.

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Swiss Fondue

Ingredients

1 lb. swiss cheese
1 1/2 lbs. gruyere cheese
1/2 bottle dry white wine.
2 cloves garlic
3 Tbs. flour
1 shot of kirschwasser (cherry brandy)
French bread, cut in cubes and left to dry for 2-3 hours.

Instructions:
  1. Grate cheese, toss with the flour and set aside.
  2. Rub garlic vigorously on bottom of skillet or chafing dish, add wine and heat until little tiny bubbles are visible, but not boiling.
  3. Add cheese a handful at a time, and stir in each until melted in.
  4. When cheese is all melted , add shot of kirschwasser and blend in.
  5. Transfer to fondue pot and serve.

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