Fondue...tried and true recipes?
I'm going to have a fondue party this week, since its nice and rainy and good for melted cheese and chocolate. I've seen a few great recipes on here (the fontina and gruyere one with riesling sounds like a slam dunk). Does anyone have any good beer and cheddar recipes? Or chocolate or other dessert fondue recipes? Let me know if you have an absolutely must-make recipe...thanks guys
Chocolate fondue is simply a ganache (mixture of chocolate and cream), so it's easy as can be. Depending on whether you like it thicker of thinner, you can vary the ratio of cream to chocolate from 1:1 to 1:1.5. Keep it over a LOW heat or it will burn.
Cheddar fondue. Grate about 1.5-2 lbs of cheddar. Mix in 1T cornstarch to coat the cheese (this keeps it from breaking).
In the fondue pot, add 8oz. beer (I think Guiness is best for this). Heat the beer, then add the cheese a handful at a time, always stirring. Should be good and creamy after you add in the last cheese. Add one shot brandy and a pinch of freshly grated black pepper. Stir, dip and eat.
1 pound sharp cheddar cheese, grated and tossed with 1 Tbsp flour
1 cup dark beer, like Guinness
1-2 jalapenos, raw or roasted, seeded or not, finely minced
2 cloves garlic, minced
Just heat your liquid slowly and add cheese in small handfuls, whisking till fully incorporated before adding more. The flour should prevent clumps.
For chocolate fondue, I usually start with a bag of really good chocolate chips, and a can of sweetened condensed milk. I stir it all together, then heat in the microwave. When the chocolate is mostly melted, I stir in a 3 tblspoons of frangelico (I have used cointreau, too). If it's still thick, thin with a little milk. Then I put the chocolate into the fondue pot, and serve with the usual dippers. The latest non-fruit favorites to dip are cream puffs and pound cake squares - which I am ashamed to admit I usually pick up in the frozen food section. But I will make butter cookies from scratch for dipping.
From the parents who lived in Switzerland for some time and it is delicious and I ate it regularly growing up:
3 cloves garlic diced
6 oz each gruyere and ementhal, grated
crisp dry white wine (fondant if you're in Switzerland or any dry white wine)
1 tsp cornstarch
4 oz kirsch
pinch of grated nutmeg
Smear the garlic in the pot on medium low on your stove (if you're only using a sterno crank it up to high), add the wine, throw in all the grated cheese until melted. In a glass/bowl pour in the kirsch and mix in the cornstarch. Pour into the cheese mix to bring it all together. Just before you serve it and put over your sterno sprinkle in the nutmeg.
Serve with cured meats, cornichon and fresh bread.
Pluot's recipe is exactly the same 30+ year old one I have from a restaurant in Lucerne ( the Stadtkeller). They suggest a "knifepoint of bicarbonate of soda" added at the last minute to make the fondue lighter. I've never added that, but the recipe itself is wonderful! PS: Be sure to use a good crusty bread & keep stirring as it cooks & adjust the heat source so it continues to bubble very gently as you are dipping.
Pluot's recipe is pretty much what I use too. But one thing that works really well is to then put it in a roasted squash -- I have found acorn and kabocha work great. You just get all the insides out of the squash, rub inside and out with olive oil, toss in a couple of sage leaves and roast until tender (be sure not to scrape through the bottom!). Remove the sage, make your fondue on the stove top and fill the squash. The squash bowl helps keep everything hot, it looks pretty, and you can scoop out little pieces of flesh with the cheese and it's just terrific.
Have a fun party.
i like to do a white chocolate fondue with white chocolate and cream; then before serving, i dollop in some nutella and swirl briefly with a toothpick, so it just gets a lovely swirled effect, but nowhere near mixed.
1/2 cup Cream, 35%
1/2 cup Brown sugar
2 tbsp Butter
1/2 tsp Vanilla (I usually double or triple this... but I'm a vanilla fiend)
1/2 tsp Rum
Bring cream, sugar and butter to boil; then let thicken for about 5 minutes. Stir in the vanilla and rum, after transferring to fondue dish.
Puree 1 1/2 pounds of assorted berries w/ 1/4 - 1/2 c sugar depending upon the sweetness of the berries and your preference. Then transfer to warm fondue pot.
For a variation on chocolate, try mixing 1/2 c cream with 12 oz of toblerone and Rum to taste...