Fondue

Anyone have a good recipe???? DH and I are doing a movie night this weekend and want to make it.



TIA

Re: Fondue

cheese or chocolate?

Re: Fondue

i will post both, anyway =)

I like regular good-old cheddar.

I use a bag or two of shredded 100% cheddar (not fat free or diet or any of that other stuff) cheese...get the cheese with all the calories - it melts better

slowly add in - while stirring -

-a can or bottle of light beer
-a splash of worchester sauce
-chopped garlic
-pepper
-teaspoon of baking powder (keeps cheese from lumping up)


for chocolate,

a bag or two of chocolate chips..some say semi-sweet, but I get regular and a can of condensed milk



i use dippers for the cheese of carrots, celery, bread, green apples, cauliflower, broccoli

for chocolate, any fruits, marshmellows, graham crackers..

enjoy!

Re: Fondue

Cheese please

Re: Fondue

Oh dear...I am a fondue queen! I got a Cuisinart Fondue Pot for my bridal shower a year ago...and it came with a few recipes...these are my faves!!! So delish!

Brie & Mushroom Fondue

Ingredients

3/4 ounce mixed dried exotic or porcini mushrooms
1 cup boiling water
1-1/2 pounds Brie*
3 tablespoons cornstarch
1 ounce shallot, peeled
6 ounces mushrooms, cleaned and halved
1 tablespoon unsalted butter
2-1/2 cups dry white wine (Sauvignon Blanc recommended)
Instructions

Rinse the dried mushrooms and place in a small bowl. Cover with boiling water and let stand 20 minutes, until softened. Drain, squeeze dry, and chop finely. Reserve.
Use a sharp knife or vegetable peeler to remove the rind from the Brie. Cut or tear into 1/2-inch cubes. Toss with cornstarch and refrigerate while preparing the remainder of the recipe.
Insert the metal blade in the Cuisinart® Food Processor. With the machine running, drop the shallot through the small feed tube and process for 5 seconds to chop. Scrape the work bowl and add the mushrooms, pulse until finely chopped, about 20 pulses.
Melt the butter in the Cuisinart® Fondue Pot using Setting 4-1/2 - 5-1/2. Add the chopped shallots and fresh mushrooms. Stir and cook the mushrooms until they give up their liquid, and are lightly browned, about 3 - 4 minutes. Add the wine and bring to a boil. Reduce the heat to Setting 3-1/2 - 4-1/2 and gradually stir in the cornstarch coated Brie bits, a handful at a time, stirring constantly with a plastic or coated whisk. Stir and blend completely before adding the next handful. When all the cheese is added, stir in the minced rehydrated mushrooms.
Serve with crusty bread cubes.


Pesto Cheese Fondue

Ingredients

1 pound part-skim mozzarella cheese (not handmade fresh), shredded
8 ounces Italian Fontina, shredded
6 ounces Provolone, shredded
2 tablespoons cornstarch
1 tablespoon extra virgin olive oil
1 ounce shallot, peeled, chopped
1 clove garlic, peeled, chopped
2 cups dry white wine (Pinot Grigio)
6 tablespoons pesto (homemade or purchased)
Crusty bread cubes for dipping
Fresh vegetables for dipping - blanched flowerets of broccoli or cauliflower, sliced carrots, zucchini wedges; raw strips of red or yellow bell peppers
Instructions

Place cheeses in a large bowl and sprinkle with cornstarch; toss to completely coat. Reserve.
Heat the olive oil in the Cuisinart® Fondue Pot using Setting 5-1/2 - 6. Cook the chopped shallot and garlic until tender and just golden, about 1 minute. Add the wine and bring to a simmer. Reduce the temperature to Setting 3-1/2. Gradually add the cornstarch coated shredded cheese one handful at a time while stirring with a plastic or coated whisk. Add the cheese slowly allowing it to melt and blend completely before adding more. Do not rush. When cheese is completely added, stir in the pesto.
Keep the temperature Setting at 3 to serve the fondue. The fondue should just simmer; it should never boil.
Serve with crusty bread cubes and vegetables if desired.