1 small clove garlic, halved
3/4 cup beer
8 ounces process Swiss cheese, shredded (2 cups)
4 ounces sharp natural Cheddar cheese, shredded (1 cup)
1 tablespoon all-purpose flour
Dash bottled hot pepper sauce
 

Method

Rub inside of heavy saucepan with cut surface of garlic; discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, till mixture is thickened and bubbly. (Do not allow mixture to become too hot.) Stir in hot pepper sauce.Transfer to fondue pot; place over fondue burner. Spear dipper with fondue fork; dip into fondue, swirling to coat. (If mixture becomes too thick, stir in a little additional warmed beer.) Use pieces of French bread for dipping

Recipe: Brie,Roquefort and Wild Mushroom Fondue

1 1/2 teaspoons olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps diced
1 shallot, minced
1 teaspoon chopped fresh thyme
1 1/2 tablespoons all purpose flour
12 ounces chilled 60% (double crème) Brie cheese (do not usetriple crème)
2 ounces chilled Roquefort cheese
1 cup dry white wine
1 13-ounce loaf crusty white bread, cut into 1 1/2-inch cubes
Vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes)
 

Method

Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.Place flour in large bowl. Cut rind from Brie; discard rind. Cut Brie into cubes; dropinto flour. Toss to coat; separate cheese cubes. Crumble Roquefort into same bowl;toss to coat. Place wine in heavy medium saucepan and bring to simmer overmedium heat. Add cheese by handfuls, stirring until melted after each addition.Continue stirring until smooth.Stir mushroom mixture into fondue. Season with generous amount of pepper. Transfer to fondue pot. Set pot over candle or canned heat burner. Serve with bread and vegetables.

Recipe: Apple Cider-Cheddar Fondue

4 cups (about 1 pound) sharp Cheddar cheese, freshly shredded
1 tablespoon plus 1-1/2 teaspoons cornstarch
1-1/4 cups sparkling apple cider
1/4 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Freshly ground black pepper to taste

For dipping:
Bite-size pieces of cooked chicken, pork sausages, waffle pieces, pizzelles (thin Italian cookies), strudel, apple wedges, cubes of Cheddar cheese.

Method

In a medium-size bowl, toss the cheese with  the cornstarch.In a medium-size, heavy-bottomed saucepan, heat the  cider and lemon juice over medium heat until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the salt, cinnamon,nutmeg and pepper, to taste. Cook over low heat until thickened about 3 to 5 minutes.Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.
Makes 10 servings
 

Recipe: Creamy Pizza Fondue

1/2 pound Ground round (85% lean)
1 Small onion -- chopped
1 tablespoon Melted butter or olive oil
2 cans (10 oz.) pizza sauce
1 tablespoon Cornstarch
2 teaspoons Dried oregano
1/2 teaspoon Garlic powder
2 1/2 cups Shredded Cheddar cheese -- (about 10 ounces)
1 cup Shredded mozzarella cheese -- (about 4 ounces)

Method

1. In a large frying pan, cook ground beef and onion in butter over medium heat, stirring to break up lumps of meat, until beef is browned and onion is softened, 5 to 7 minutes.
2. In a medium bowl, combine pizza sauce, cornstarch, oregano, and garlic powder. Stir until well mixed. Add to ground beef mixture in pan and cook, stirring occasionally, until mixture thickens and bubbles, 5 to 7 minutes.
3.
Reduce heat to low and add cheese, a third at a time, stirring well after each addition. Transfer to a chafing dish or fondue pot.

Recipe: Brie and Chive Fondue

4 cups
2 pounds chilled slightly firm Brie cheese
2 tablespoons all purpose flour
1 tablespoon unsalted butter
3 tablespoons minced shallots or green onions
1 1/2 cups (or more) fresh pink grapefruit juice
white pepper
1/4 cup chopped chives
1 teaspoon minced grapefruit peel

Method

Remove rind from cheese. Tear cheese into pieces and place in a large bowl. Add flour to bowl and toss to coat cheese. Melt butter in heavy medium saucepan over medium heat. Add shallots and saute until golden, about 4 minutes. Add grapefruit juice. Simmer until liquid is reduced to 1 cup, about 15 minutes. Turn heat to medium-low. Add 1 handful of cheese to saucepan and stir constantly until cheese melts, about 5 minutes. Repeat with remaining cheese, 1 handful at a time. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over medium-low heat, stirring frequently. Thin with 2 tablespoons grapefruit juice.) Stir in chopped chives and minced grapefruit peel. Pour cheese mixture into fondue pot. Set over candle or canned heat. Serve with skewers of bread cubes for dipping. Good things to dip include pumpernickel, sourdough, or rye bread cut into 1-inch pieces, shrimp, blanched asparagus, Belgian endive leaves, baby potatoes and other raw vegetables

Recipe: Mexican Chile Fondue

1-1/2 cups (about 6 ounces) shredded jalapeño Pepper
Jack cheese
1-1/2 cups (about 6 ounces) shredded white Cheddar cheese
2 tablespoons plus 1-1/2 teaspoons cornstarch
1-1/2 cups chicken broth
6 tablespoons lemon juice
1 teaspoon minced garlic
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
2 tablespoons thinly sliced green onions
2 tablespoons chopped ripe black olives

 For dipping:

Sugar snap peas, baby corn, broccoli florets, asparagus spears, miniature carrots with tops, tear-drop yellow and red cherry tomatoes, jicama and tortillas

Method

In a medium-size bowl toss the cheese with the cornstarch.
In a medium-size heavy-bottomed saucepan, heat the chicken broth, lemon juice, garlic, oregano and cumin until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding
more.When all the cheese has been added, stir in the green onions and olives. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately with fresh vegetables for dipping.
Servings: 9
 

Recipe: Veal Milanese
Ingredients:

1 1/2 lb leg veal cubed
3 tablespoons seasoned plain flour
3 eggs beaten
4 oz / 1 cup dry breadcrumbs
2 teaspoons finely grated lemon peel

Italian Sauce - 2 tablespoons olive oil
1 onion finely chopped
1-2 cloves garlic crushed
1 1/2 lb ripe tomatoes skinned and chopped
5 tablespoons dry white wine
salt and pepper
1 tablespoon chopped fresh basil

Method:

Toss veal in flour; dip in egg and coat in mixed crumbs and peel.To make the Italian sauce heat the oil in a saucepan add the onion and garlic and cook over a low heat until soft. Add tomatoes and wine and season with salt and pepper. Simmer for 30 minutes.Puree sauce in a blender or food processor until smooth or press through a sieve. Stir in basil and reheat the sauce before serving. Serve with
the veal cooked in hot oil.

(Serves 4-6)
 

Recipe:Mongolian Hotpot
Ingredients:

3lb lean lamb leg of fillet
3 pints / 7 1/2 cups chicken stock
1 teaspoon peeled grated fresh root ginger
1 clove garlic crushed
2 tablespoons chopped spring onion
2 tablespoons chopped fresh coriander
4 oz spinach leaves shredded
8 oz Chinese leaves shredded
3 oz instant soup noodles

Hotpot Dipping Sauce -
6 tablespoons soy sauce
3 tablespoons smooth peanut butter
2 tablespoons rice wine or dry sherry
pinch of chilli powder
3 tablespoons hot water
1 shallot, finely chopped

Method:

Slice lamb very thinly and arrange on two large plates. Put stock nto a large saucepan with ginger and garlic and simmer for 15 minutes.Put spring onion coriander spinach Chinese leaves and noodles into separate serving bowls. Combine the ingredients for dipping sauce and divide between 6 small dishes. Put stock into a special Mongolian hotpot or a fondue pot. Add spring onions an bring back to boil. Transfer pot to burner. Each person uses fondue forks or Chinese wire strainers to cook pieces of food in stock. The food is then dipped in sauce before eating. Any remaining spinach and Chinese leaves are finally added to the pot with coriander and noodles. When noodles are tender the soup is served
in bowls.
(Serves 6)

Recipe:Cheesy Meatball Fondue
Ingredients:

1 1/2 lb lean minced beef
1 tablespoon finely chopped onion
1 oz / 1/2 cup fresh wholemeal breadcrumbs
salt and pepper
4 oz Cheddar cheese diced

Tangy Sauce -
1 tablespoon tomato puree
1 tablespoon red wine vinegar
2 tablespoon honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
10 fl oz / 1 1/4 cups chicken stock
2 teaspoons cornflour
juice of 1 orange

Method:

Mix together beef onion and breadcrumbs.Season meat mixture with salt and pepper and divide into 30 balls. Flatten each ball out Place a piece of cheese in centre then mould meat around cheese sealing it well to enclose cheese completely.To make the tangy sauce put tomato puree (paste) wine vinegar honey mustard Worcestershire sauce and stock into a saucepan and simmer for 10 minutes. Blend cornflour smoothly with orange juice then stir into the sauce and simmer for 1 minute stirring all the time. Serve with the meatballs cooked in the hot oil.

(Serves 4)

Recipe: Welsh Fondue

6 ts Butter
8 oz Leeks, trimmed and finely chopped
6 ts plain flour
8 fl ozs Lager
10 oz Grated Caerphilly cheese
Pepper
 Cubes of crusty bread, to serve

  Method:

Put butter into a saucepan and melt over a low heat.Add leeks, cover pan and cook gently for 10 mins until tender. Stir in flour and cook for 1 minutes, then add lager and heat until thickened, stirring all the time.Gradually add cheese and continue to cook until melted, stirring frequently. Season with pepper. Pour into a fondue pot and serve with cubes of crusty bread.

  (Serves 4-6)

Recipe: Wisconsin Holiday Fondue

1 md  Onion,chopped
1/2  lb   Ground beef
2 cn (10 1/2 oz) pizza sauce
1 1/2   ts  Fennel seeds
1 1/2   ts Leaf oregano
1/4   ts  Garlic powder
2 1/2 c (10 oz.) shredded Cheddar Chees
1 c (4 oz.) Mozzarella cheese Italian or French bread or English muffins
 

Method

In a sauce pan over medium heat,brown onion and ground beef. Drain.Add pizza sauce and seasonings;stir until heated.Add cheese by handfuls.Stir until smooth.Pour into fondue pot.Keep warm while serving.Serve with Italian or French,cut in pieces or over English muffins for a luncheon treat.Makes 4 servings.

Recipe: Fondue Bourguignonne.

1kg (2 lb) fillet steak
Tomato Sauce -  1 tablespoon oil
2 shallots finely chopped
1 clove garlic crushed
440g (14oz) can chopped tomatoes
2 tablespoons tomato puree (paste)
salt and peppr
1 tablespoon chopped fresh parsley

Method:

To make the tomato sauce heat the oil in a saucepan add the shallots
and cook gently until soft.Stir in the garlic tomatoes with their juice and tomato puree (paste).Season with salt and pepper bring to the boil then reduce heat and simmer uncovered for about 30 mins or until sauce has reduced and thickened. Stir in the parsley and serve hot or cold.Cut the steak into 1inch cubes and put into a serving dish. Each person spears a cube of meat with a fondue fork and immerses the meat in the hot oil to fry. The meat cube is cooked according to individual taste.
(Serves 4-6)

Recipe: Pork Satay

1/2 teaspoon chilli powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
3 teaspoons oil
3 teaspoons soy sauce
1/2 teaspoon salt
2lb pork fillet cubed

Peanut Sauce -
2oz / 2/3 cup desiccated coconut
10 fl oz / 1 1/4 cups boiling water
5 tablespoons crunchy peanut butter
2 teaspoons sugar
1 fresh green chilli seeded and finely chopped
1 teaspoon lemon juice
1 clove garlic crushed

Method:

In a bowl mix together spices oil and soy sauce and slat to make a paste. Add pork and with wet hands knead paste into meat. Cover bowl and leave in the refrigerator for at least 2 hours.To make the peanut sauce put the coconut into a bowl pour over the boiling water and leave to stand for 15 minutes.Strain mixture into a saucepan pressing well to extract all moisture. Discard coconut. Add remaining ingredients and mix well. Cook over a low heat stirring until the sauce comes to the boil. Serve hot with the neat cooked in hot oil.

(Serves 4-6)

Recipe: Swordfish Acapulco
 

1 1/2 lb swordfish steaks cut into bite size pieces.

Marinade:
4 tablespoons oil
5 fl oz / 2/3 cup dry white wine
1 clove garlic crushed

Thousand Island Sauce -
1 hard-boiled egg
8 fl oz / 1 cup mayonnaise
1 teaspoon tomato puree (paste)
2 tablespoons finely chopped onion
salt and pepper
1 tablespoon chopped fresh parsley

Method:

Combine marinade ingredients; stir in fish.Cover and leave fish to marinate in refrigerator for 2-3 hours.To make Thousand Island sauce chop egg. Put all ingredients into a  bowl; season to taste with salt and pepper and mix together. Spoon into a serving dish.
Before cooking the fish in hot oil drain from marinade and arrange in a
serving dish.

(Serves 4)
 

Recipe: CrockPot Fondue Italiano

1lb Lean ground beef
8oz Mozzarella cheese
1 Envelope spaghetti sauce mix
2 15 oz cans tomato sauce
2 tb Cornstarch
1 lb Sharp cheddar cheese
1/2 cup Dry red wine

Method

In a skillet or crock-pot with a browning unit, cook beef until crumbly; pour off excess fat. In the crock-pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on low for 2 hours. Dissolve cornstarch in the wine.Turn control to high. Add dissolved cornstarch. Heat on high for 10 to 15 minutes. Dip chunks of Italian bread into the fondue while keeping the mixture hot in the crock-pot. Makes 6 to 8 serv.

Recipe:Spicy Chicken Fondue

6 boned and skinned chicken breasts
4 tablespoons oil
2 teaspoons paprika
1/2 teaspoon chilli powder

Curry Sauce -

1 tablespoon oil
1 onion finely chopped
2 teaspoons mild curry power
3 teaspoons plain flour
10 fl oz / 1 1/4 cups milk
 6 teaspoons mango chutney
salt and pepper

Method

Cut chiken into 3/4 in pieces and mix with oil paprika and chilli powder.Place chicken on a serving plate. To make curry sauce heat oil in a saucepan. Add onion and cook until soft. Stir in curry powder and cook for 2 minutes then stir in flour.Gradually stir in milk and bring slowly to the boil stirring all the time.
Continue to cook until sauce thickens. Simmer for 5 minutes then add
chutney and season with salt and pepper. Serve hot with the chicken
cooked in the hot oil.

(Serves 4-6)

Recipe:Teriyaki Fondue

2lb fillet steak
3 teaspoons light soft brown sugar
4 fl oz / 1/2 cup soy sauce
6 tablespoons dry sherry
2 cloves garlic crushed
1 teaspoon ground ginger

Beansprout Salad -
1 small head Chinese leaves
8 oz fresh beansprouts
1 red pepper (capsicum) seeded and finely sliced
1/2 bunch spring onions shredded
 6 tablespoon sunflower oil
1 tablespoon wine vinegar

Method

Cut steak into think strips 1/2" wide and 4" long.
Put 1 teaspoon of sugar and 2 tablespoons of soy sauce into a bowl and set aside. In a large bowl combine remaining sugar and soy sauce sherry garlic and ginger. Add strips of meat and leave to marinate for 1 hour. Weave the strips of meat onto 20-24 bamboo skewer ready for cooking in the hot oil.To prepare the salad shred the Chinese leaves and put into a bowl with beansprouts pepper capsicum and spring onions. Add oil to reserved sugar and soy sauce then whisk in vinegar and pour over salad. Toss lightly together.

(Serves 4-6)

Recipe: Fondue Indienne

1 Garlic clove, crushed
1 med Onion, grated
1 1/4   cup Dry white wine
2 t Curry powder (more or less, to taste)
2 tablespoons flour
2 1/2 cups matured Cheddar cheese grated
1/4 cup  spicy Fruit relish,
1/2 tp Salt
Pepper, freshly ground,to taste
 
 

Method
 

Rub the bottom and sides of the fondue pot with the clove of garlic before crushing it and using it in the next step.Bring the garlic, onion, wine and curry powder to simmering point in the fondue pot.  If you want to speed things along a little then you can do this on the stove and then transfer the mixture to the fondue pot.
Combine the grated cheese and flour by tossing in a plastic bag. Gradually stir in the cheese, a handful at a time.  Allow it to melt completely between each addition. When all the cheese has been added the mixture should be bubbling and smooth.Stir in the relish.  Season with salt and freshly ground pepper.  Keep the mixture warm over a burner
Mushroom caps, sauteed quickly in butter, tossed in chopped parsley
Whole, peeled and deveined prawns
Fresh pineapple chunks
Canned artichoke hearts, well drained and halved
Unpeeled apple wedges, thick banana slices or peeled pear quarters
Thick cucumber slices or chunks
Small whole radishes
Cauliflower
A small French loaf per person
 

Recipe:Crispy Sausage Bites

1 lb pork sausage meat
1 small onion finely chopped
3oz / 1/3 cup cream cheese
1 tablespoon chopped fresh parsley
1 teaspoon prepared mustard
1oz / 1/2 cup fresh breadcrumbs
salt and pepper
2 eggs beaten
3oz / 3/4 cup dry breadcrumbs

Relish Sauce

1 tablespoon oil
2 shallots finely chopped
1 clove garlic crushed
440g (14oz) can chopped tomatoes
2 tablespoons tomato puree (paste)
salt and pepper
1 tablespoon chopped fresh parsley
2 tablespoons sweet pickle relish
 

Method

Put sausage meat and onion into a frying pan; cook until lightly brown
and crumbly.Turn into a bowl and add cream cheese parsley mustard fresh breadcrumbs and season with salt and pepper. Shape into 16-20 small firm balls (moulding them to make them smooth). Dip first in beaten egg then roll in dry breadcrumbs until evenly coated. Chill until required.To make the relish sauce heat the oil in a saucepan add the shallots and cook gently until soft.Stir in the garlic tomatoes with their juice and tomato puree (paste).Season with salt and pepper bring to the boil then reduce heat and simmer uncovered for about 30 mins or until sauce has reduced and thickened. Stir in the parsley and relish. Serve warm.Each person spears a sausage ball and immerses it in the hot oil to fry until crisp and golden.
 (Serves 4)

Recipe:Rose Fondue

1 clove garlic, halved
8 fl oz ros'e wine
4 oz grated Gruyere cheese
8 oz grated red-veined Cheddar cheese
3 tsp cornflour
2 tsp kirsch
cubes of sesame-coated French bread, to serve

Method

Rub the inside of the fondue pot with the cut side of the garlic. Add the wine and heat until bubbling, then gradually stir in the cheeses until melted, stirring frequently. In a small bowl, blend the cornflour smoothly with the kirsch and stir into the cheese mixture. Cook for a couple of minutes until smooth and thickened, stirring frequently. Serve with cubes of French bread.

Recipe:Smoky German Fondue

1/2 a small onion
250 ml / 8 fl oz / 1 cup light ale
12 oz grated German smoked cheese
4 oz grated Emmental cheese
3 tsp cornflour
3 tbsp milk
1 tsp German mustard
cubes of rye bread, to serve
 

Method

Rub the inside of the fondue pot with the cut side of the onion. Pour in the ale and heat gently until bubbling.Reduce the heat and gradually stir in the grated cheeses, then continue to stir while they melt, stirring frequently. In a small bowl, blaend the cornflour smoothly with the milk. then stir into the cheese mixture with the mustard and continue to cook for a couple of minutes until thick and creamy. Serve with the bread cubes.
(Serves 4)

Recipe:Highland Fondue

1 sm Onion, finely chopped
3 ts Butter
8 fl ozs  Milk
1lb Grated Scottish or mature Cheddar cheese
3  ts Cornflour
4 tb  Whiskey
Cubes of rye and onion bread, to serve

Method
Put onion and butter into a saucepan and cook over gentle heat until soft. Add milk and heat until bubbling. Gradually stir in cheese and continue to cook until melted, stirring frequently. In a small bowl, blend cornflour smoothly with whiskey then stir
into cheese mixture and cook 2-3 minutes until thickened, stirring frequently. Pour into the fondue pot and serve with cubes of rye and onion bread.
  (Serves 4-6)
 

Recipe:Mushroom Fondue

60g / 2oz / 1/4 cup butter
500g / 1lb mushrooms, finely chopped
2 cloves garlic, crushed
155ml / 5floz / 2/3 cup stock
155ml / 5floz 2/3 cup double (thick) cream
3 teaspoons cornflour
salt and pepper
pinch of cayenne pepper
cubes of cheese, to serve

Method

Melt butter in a saucepan, add mushrooms and garlic and cook gently for 10 mins. Add stock and simmer for 10 minutes. Cool slightly and puree in a blender or food processor. Put a little cream into the fondue pot, blend in cornflour smoothly, then add remaining cream and mushroom puree. Heat to simmer and cook over a gentle heat until thickened, stirring frequently. Season with salt, pepper and cayenne. Serve with cubes of cheese.

(Serves 4)

Recipe:Israeli Fondue
 

2 Avocados, halved and stoned
3 ts Lemon juice
1 Clove garlic, halved
6 fl ozs Dry white wine
12 oz Grated Edam cheese
2 ts Cornflour
5 tb Smetana or thick sour cream
 Cubes of sesame-coated French bread and red and green pepper (capsicum)
 to serve

Method

Scoop out flesh from avocados into a bowl and mash until smooth with lemon juice. Rub the inside of the fondue pot with cut clove of garlic, then pour in wine and heat until bubbling. Over a gentle heat, stir in cheese and cook until melted, stirring frequently. In a small bowl, blend cornflour smoothly with smetana or sour cream, then add to cheese mixture with mashed avocados. Continue to cook for 4-5 minutes until thick and smooth, stirring frequently. Serve with cubes of bread and red and green pepper.
(Serves 4-6)

Recipe:Kielbasa in Fondue

1lb Fully cooked kielbasa, cut into 1/2-inch slices
2 cup Beer
8 oz Shredded sharp natural Cheddar cheese
2 cups Shredded natural Swiss cheese
2 tbs All-purpose flour
1/2  ts Dry mustard
1/4 ts Pepper
1 Clove garlic, cut into halves
1/8 ts Red pepper sauce
 

Method

 Heat kielbasa and 1/2 cup beer to boiling; reduce heat. Simmer uncovered 10 minutes; drain.Toss cheeses, flour, mustard and pepper until cheese is coated. Rub bottom and side of 2-quart heavy saucepan or skillet with cut clove of garlic; add remaining beer. Heat over low heat until bubbles rise to surface. Add cheese mixture, about 1 cup at a time and stirring after each addition, until cheese is melted and mixture is smooth. Stir in pepper sauce.Remove to ceramic fondue dish; keep warm ovqr low heat. Spear kielbasa with long-handled forks; dip and swirl in fon- due with stirring motion. If fondue becomes too thick, stir in additional heated beer.
Source: Betty Crocker's Cookbook, 6th Edition

Recipe:Baby Spring Vegetable with Truffle Cheese Fondue

Fondue

2 ounces butter
2 ounces flour
1 cup milk, scalded
Pinch nutmeg
1 tablespoon truffle oil
3 ounces shredded white cheese (cheddar for example)
1-ounce grated Parmesan cheese
Salt and pepper to taste
1 bunch chives, chopped
Slivers of fresh truffles (if available)

Melt butter in a small saucepan and mix in flour. Stir for about a minute and add hot milk slowly and whisk. Allow the sauce to thicken slightly (boil for a few minutes) and strain into another saucepan. Add nutmeg, truffle oil, and both cheeses and mix over a low heat until the ingredients are well incorporated. Season to taste. Garnish with chives and fresh truffles

Spring Vegetables

6 baby artichokes
2 baby bok choy
1/2 pound white asparagus (substitute green if white is unavailable)
1 bunch baby carrots
1/4 pound haricots verts
1 red pepper, julienned
10 yellow pear tomatoes

Blanch and shock the first five vegetables. On a hot grill pan, grill artichoke, bok choy and asparagus. Arrange all of the vegetables around the fondue pot and serve.
2 servings

Recipe:Salmon With Leek Fondue
6 Leeks
1/2 lb Butter
1c Light cream
Salt and pepper
2 Shallots
1/2c White wine
1c Vegetable bouillon
5  To 6 ea sprigs of saffron
1/2 Side of salmon (cut in 6 oz-servings)

Method

  Chop leeks into medium size pieces and soak in cold water to eliminate dirt. Drain them. Melt 4 tbs butter on medium heat and saute leeks for 2 or 3 minutes.When soft and transparent, add 1 cup light cream, salt and pepper, and reduce until thickened. Set aside.

Chop shallots and saute them with 1 tsp butter. Deglaze with white wine and reduce to dry. Add vegetable bouillon, saffron and reduce by half.

Incorporate the remaining butter slowly, mixing with a whisk until sauce thickens. Blend on high speed for 30 seconds. Set aside.

Saute the salmon, skin side down, on medium heat. When the skin is crisp, remove from heat and place in preheated oven (400 degrees) for 5 minutes. Remove from oven and allow to rest. Reheat leeks and the sauce and place 2 tbs of leeks in center of warm plate. Place salmon on top of leeks, skin side up, and pour sauce around.
Serves 6.

Recipe:Mediterranean Tomato-Arubula Fondue

3 cloves garlic, crushed
3 tablespoons butter
1-1/2 cups (about 4-5 medium) plum tomatoes, seeded and diced
¾ cup tomato juice or vegetable broth
1 tablespoon tomato paste
½ teaspoon salt
½ teaspoon pepper
1-1/2 cups (about 1-1/2 ounces) arugula, cleaned, stems removed and leaves coarsely chopped
¼ cup (about 1 ounce) grated Parmesan cheese
For dipping: Bite-size pieces of feta, Colby or baby mozzarella balls; breadsticks, and bite-size pieces of crusty bread

Method

In a medium-size saucepan saute garlic in butter two minutes. Add tomatoes and cook three minutes. Add tomato juice, tomato paste, salt and pepper and simmer 15 minutes. Stir in arugula and Parmesan cheese.

Transfer fondue to an enamel or fondue pot and keep warm over a fondue burner. Serve with bite-size pieces of cheese, bread or breadsticks

Recipe: Fromage Fondue
213 g  Canned Alaska salmon (pink or red)
6 tbs Fromage frais
100g Soft cheese with herbs
1 tb Soy sauce
1 tb Tomato puree
2 Tomatoes ,skinned, de-seeded and chopped
For Dipping

Fresh vegetable sticks
Cubes of bread

Method

Put the can of salmon into a food processor or liquidiser along with the fromage frais, cheese, soy sauce and tomato puree. Blend until smooth. Stir the chopped tomatoes into the fondue and serve with sticks of fresh vegetables and cubes of bread.
  Serves 10-15.

Recipe:Fondue Sauces For Beef

Garlic Sauce
1 c  Sour Cream
3    Clove garlic, crushed
1 tb Chopped chives
salt and Pepper to taste.

Mustard Mayonnaise
1 c  Sour cream or mayonnaise
1/2 ts Dry mustard (or to taste)
-salt and pepper to taste.

Sourcream Horseradish
1 c  Sour cream
3 ts Horseradish
salt and pepper
paprika

Hot Sauce
1 c  Catsup
3 ts Worcestershire sauce
3 ts Prepared mustard
3 ts Prepared horseradish

Method
For the first three mixtures, combine all ingredients. Chill. For the hot sauce, combine all ingredients, bring to boil in sauce pan, serve hot.

Recipe:Cheddar Cheese and Calvados Fondue

1 garlic clove
1-1/2 cups dry white wine
2 tablespoons Calvados or other apple brandy
2 lbs. Vermont cheddar cheese, cut into small cubes
1/2 teaspoon freshly ground
flour (if necessary)
pepper
Nutmeg to taste
Crusty Italian bread
Broccoli, mushrooms, other vegetables of your choice

Method

Set the fondue pot over heat source. Split the garlic and rub the pan with it. Pour in the wine and Calvados and heat until the liquid starts to bubble. Add the cheese; stir until melted and smooth. Add flour for thickening if necessary. Add the pepper and nutmeg and serve with cut up bread pieces and vegetables

Recipe:Cheese Fondue 1

2 cans Campbell's cheese soup
Cauliflower, cut up
1 handfull dried or fresh chives
1 tb Worcestershire sauce
 2 c Grated sharp cheddar cheese
1 ts Lemon juice
 Celery sticks
Corn chips, French or Italian bread

Method

Combine condensed soup, grated cheese, Worcestershire sauce,lemon juice, and chives. Cover and heat on low in crock-pot for 2 to 2-1/2 hours. Stir until smooth and well blended. Keep hot in the pot. Use celery, chips or bread chunks for dipping.

Recipe:Cheese Fondue 2
 1 can condensed cheddar cheese soup -- (10 oz.)
1 pound block process cheese spread -- cut in 8 pieces
1 pound Swiss cheese -- grated
1 can beer - (12 oz) or 1 1/2 cups apple cider
1/2 teaspoon hot pepper sauce
2 drops liquid smoke flavoring

Method

Place all ingredients in crock. Stir to mix. Cover and cook on (Low) for 2 hours.
After 1 hour cooking time, stir. Before serving whisk to blend.Serve with bread sticks or vegetables for dipping.

Recipe:Classic Swiss Fondue
1 garlic clove
2 1/2 cups dry white Rhine, Chablis, or Riesling wine
1 tablespoon lemon juice
1 pound Swiss cheese -- grated
1/2 pound Cheddar cheese -- grated
3 tablespoon flour
3 tablespoon kirsch
Freshly-ground nutmeg -- to taste
Freshly-ground black pepper -- to taste
Paprika -- to taste
1 Italian or French bread loaf -- cut into 1" cubes

Method

Rub an enameled or stainless steel pan with garlic clove. Heat wine to a slow simmer (just under boiling). Add lemon juice.Combine cheeses and flour and gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted.

 Pour into lightly greased crock pot. Add kirsch; stir well. Sprinkle with nutmeg, pepper and paprika. Cover and cook on HIGH setting for 30 minutes, then turn to LOW setting for 2 to 5
hours. Keep on LOW setting while serving. Using fondue forks, dip bread cubes into fondue.
Yields about 2 quarts.

Recipe:Golden Vegetable Fondue
225g / 8 oz carrots
1 small turnip
1/2 medium swede
2 sticks celery
1 small onion
315ml / 10floz / 1 1/4 cups stock
60 / 2oz / 1/4 cup butter, diced
salt and pepper
pinch of freshly grated nutmeg
small cooked potatoes, to serve

Method:

Chop all vegetables finely, then put into a saucepan with stock. Bring to the boil and simmer until just tender.Drain vegetables and leave to cool slightly. Puree vegetables in a blender or food processor, then pass the puree through a sieve into the fondue pot. Place the pot over a low heat and gradually beat in the butter. Season with salt, pepper and nutmeg and keep hot over the burner while dipping potatoes into vegetable mixture.
(Serves 4)

Recipe:Crockpot Cheese Fondue Dip

10-3/4 cans condensed cheese
Cauliflower, cut up
1 pk Freeze dried or fresh chive
1 tb Worcestershire sauce
2 c Grated sharp cheddar cheese
1 ts Lemon juice
Celery sticks
Corn chips

Method

Combine condensed soup, grated cheese, Worces- tershire sauce, lemon juice, and chives. Cover and heat on > low in crock-pot for 2 to 2-1/2 hours. Stir until smooth and well blended. Keep hot in the pot.

Recipe:Fondue ItalIenne

1 Garlic clove -- halved
10 Fluid ounces  milk
8 oz Mozzarella cheese grated
8 oz Dolcelatte cheese grated
2 oz Parmesan cheese grated
2 ts Cornflour
3 tb Dry white wine
Salami, bread sticks -- to Serve

Method

Rub inside of fondue pot with garlic. Add milk and heat until bubbling. Stir in cheeses, continue to heat until melted, stirring frequently. Blend cornflour with wine, stir into cheese mixture and cook for 2-3 minutes until thick and creamy. Serve with salami and bread sticks.

Recipe:Fondue Savoyarde

12 oz. Emmental cheese, shredded
12 oz. Beaufort (or other Gruyere) cheese, shredded
12 oz. Tomme cheese (if you can't find this, substitute with Beaufort), shredded
6 glasses dry white wine (from the Savoy if possible)
1/2 glass kirsch liqueur
1 clove garlic, peeled and crushed
white pepper
1 or 2 loaves French bread, wholewheat or white(amount of bread depends on how hungry you are, figure a large handful per person.  Better too much than not enough)
1 egg

Method

On the day before or the morning of the meal, cube the bread, and leave it out to let it dry a little. Rub the bottom and sides of an earthenware pot or cast iron saucepan with the garlic. Pour wine into pot and place on stove over medium-high heat.  Bring wine to boil, add cheese and stir slowly with a wooden spoon.  Before cheese
is fully melted, take pot off the stove and place on a lighted fondue burner.

Season with pepper and add kirsch while stirring.  Once cheese has entirely melted.  Serve with bread and fondue forks, stirring occasionally.  If cheese bubbles rapidly, turn down heat.

When cheese is almost gone (maybe 3/4 cup left), break a raw egg into thepot and stir rapidly with the cheese.  After a minute, dump remaining bread into pot and stir together with cheese and egg.  Then turn off the burner and enjoy what's left.

Recipe:Gruyere Fondue with Salsa Verde
Not a Mexican salsa, this Italian "green sauce" is made of fresh basil, parsley, garlic and a big splash of vermouth. Swirled atop the cheese mixture, the salsa verde adds a lovely marbled effect to the fondue.

1/3 cup (packed) fresh basil leaves
1/4 cup chopped fresh parsley
1 tablespoon Dijon mustard
1 garlic clove
1 1/2 pounds Gruyère cheese, shredded (about 5 1/2 cups)
2 tablespoons cornstarch
1 1/2 cups dry white wine

Method

Bite-size pieces of focaccia or French bread, fresh fennel, steamed broccoli and cauliflower florets, cherry tomatoes and peeled cooked shrimp

Purée first 5 ingredients in blender until smooth. Transfer salsa verde to small bowl. Season to taste with salt and pepper. Cover tightly and let stand at room temperature. (Can be prepared 2 hours ahead. Keep at room temperature.)

Toss Gruyère with cornstarch in large bowl. Bring wine to simmer in heavy medium saucepan over medium heat. Add cheese to wine in 3 batches, whisking after each addition

until cheese melts before adding more. Continue stirring until mixture is smooth and just begins to simmer (do not boil). Stir in half of salsa verde. Season with salt and pepper.

Transfer fondue to fondue pot. Spoon remaining salsa verde atop fondue. Swirl knife through fondue and salsa verde, creating marbled design. Set pot over candle or canned heat burner. Serve with focaccia, vegetables and shrimp.

Recipe:Hot Cheese Fondue

1/4 cup all-purpose flour
2 teaspoons chili powder -- or to taste
1 pound shredded monterey jack cheese
1/2 pound shredded sharp cheddar cheese
1 12 oz can favorite beer (For Cooking Not Drinking LOL)
1 clove garlic -- minced
1 4 oz can chopped green chiles
jalapeno peppers to taste -- chopped (optional)

Method

 Mix flour with chili powder and toss over shredded cheeses. Pour beer into the slow cooker and cover with shredded cheese mixture. Place garlic, green chilies and jalapenos, if desired, over cheese, but do not stir until cheese has begun to melt. Set cooker to low and cook for 1-2 hours.

Recipe:Hot Crab Fondue

1 Jar sharp cheese (5 oz.)
1 Cream cheese (8 oz. package)
1/4 cup White dry wine
1can Crab, drained and flaked (8 1/2 oz.)
1/2 ts Worcestershire sauce
1/4  ts Garlic salt
1/2   ts Cayenne pepper
French bread, cut in cubes

Method

In top of double boiler, combine cheese until melted and smooth. Add remaining ingredients.  Stir well.  If thickens, add more wine. Should make about 2 1/2 cups.

Recipe:Leek Fondue
2 lb leeks, coarsely chopped
5 fl oz / 2/3 cup vegetable stock
2 oz butter
salt and pepper
pinch of nutmeg
2 spring onions, finely chopped
raw cauliflower florets, carrot sticks and button mushrooms, to serve

Method:

Wash the leeks well, then put into a saucepan with 1 tbsp water and cook for 10-15 minutes until soft. Drain and leave to cool slightly. Process the leeks in a food processor with the stock until smooth. Spoon puree into a fondue pot. Place over a gentle heat and beat in butter and season with salt, pepper and nutmeg. Stir in spring onions and keep warm on a low burner. Serve with the selection of raw vegetables.
(Serves 4)

Recipe:Liberty House Fondue

1 c White wine
1/3 c Sherry
1 1/2 ts Dry mustard
1 ts Worcestershire sauce
1/4 c Grated Parmesan cheese
2 lb Swiss cheese; cut in thin strips

Method

In a crockpot or fondue pot, blend ingredients, using low heat,stirring often until cheese melts and mixture is hot. If fondue is too thick, add a little warm white wine and stir taking care not to over heat, or cheese will curdle. Serve with cubes of French or Sourdough bread. Serves 6.

Recipe:Monique's Fondue
1/4 cup cognac
1 cup dry white wine
3 tablespoons Calvert's Cedar Street Chive Mustard
1 tablespoon lemon juice (fresh)
1 teaspoon oregano, crushed
2 cloves garlic, minced
8 ounces Emmenthaler, shredded
4 ounces Gruyère, shredded
freshly ground black pepper
fresh French bread, cubed

Method

Place first six ingredients in fondue pot over medium heat. Gradually add cheeses while stirring. Add pepper and keep warm on low heat. Spear bread cubes with fondue fork and dip in cheese mixture

Recipe:Petite Gouda Fondue With Tomatoes And Basil

1 small whole gouda cheese (about 7 oz)
2 small pear-shaped (Roma-type) tomatoes, seeded and finely chopped
1 tspn finely chopped fresh basil

Method

 Remove and discard hard coating from cheese. Using a grapefruit knife, carefully scoop our center of cheese, leaving a 1/4-inch-thick shell; set shell aside. Cut cheese into 1/2-inch cubes. In a 2- or 4-cup electric slow cooker, combine cheese cubes,tomatoes, and basil.Cover and heat until cheese is melted (35 to 45 minutes; cheese cubes will hold their shapes, but will be soft enough to blend together when stired). Stir gently to mix ingredients.
To serve, spoon cheese mixture into cheese shell, pushing out edges to fill shell completely. Serve hot. Makes 6 servings.

Recipe:Mexican Fondue 2

2lb lean rump steak
Mexican Sauce
1 tablespoon oil
1/2 a Spanish onion finely chopped
1 clove garlic crushed
14oz can tomatoes
2 tablespoons tomato puree (paste)
1/2 teaspoon chill powder
1 fresh green chilli seeded and finely chopped
salt and pepper

Method:

Cut meat into 1" cubes and put onto a serving plate.To make the Mexican sauce heat the oil in a saucepan; add onion and garlic and cook gently until softened. Stir in tomatoes and their juice tomato puree and chilli powder. Simmer uncovered for 10 minutes.Remove the sauce from the heat and puree in a blender or food processor until smooth or press through a sieve to give a smooth sauce.Return to the heat add the chopped chilli and simmer for a further 15 minutes. Season with salt and pepper. Serve The  meat cooked in the hot oil.

(Serves 4-6)

Recipe:Reverse Fondue

If the cheese is on the fondue fork, what's in the fondue pot? Why,
the fruit, of course! It's a reverse fondue that's just as fun and tasty
as the original.

1 package (12 ounces) frozen raspberries, thawed
1/4 cup sugar
1 teaspoon chopped fresh mint

Method

 Place the raspberries in a blender and puree until smooth. Strain
the puree into a medium saucepan. Using a wooden spoon, force the puree through the strainer, discarding the seeds.Add the sugar to the puree and heat over medium heat until the sugar is melted and the fondue is bubbly, stirring frequently. Stir in the mint,then transfer the fondue to a fondue pot and keep warm or serve at room
temperature.
Note: Serve with bite-size pieces of Brie, cheddar, or Havarti cheese. Or you might want to use ladyfingers, ginger cookies, or chunks of pound
cake

Recipe:Sweetcorn Fondue

1 lb frozen sweetcorn kernels
2 tsp cornflour
3 tbsp single cream
salt and pepper
few drops Tabasco sauce
1 oz butter

Method:

Put sweetcorn into a saucepan with 2 tbsp water and simmer for a few minutes until tender. Drain the corn and
put into a food blender. Process until soft but not too smooth.
In a saucepan, blend the cornflour smoothly with the cream. Add the sweetcorn mixture and cook over a low heat
until smooth. Pour the mixture into a fondue pot, season with salt, pepper and Tabasco, then beat in butter. Set
pot over a low burner to keep warm. Serve with a selection of crudites.

(Serves 4)

Recipe:Swiss Fondue

1 c White wine
1/3 c Sherry
1 1/2 ts Dry mustard
1 ts Worcestershire sauce
1/4 c Grated Parmesan cheese
2 lb Swiss cheese; cut in thin strips

Method

In a crockpot or fondue pot, blend ingredients, using low heat,stirring often until cheese melts and mixture is hot. If fondue is too thick, add a little warm white wine and stir taking care not to over heat, or cheese will curdle. Serve with cubes of French or Sourdough bread. Serves 6.

Recipe:Swiss Tomato Fondue
8 to 10 plum tomatoes
2 cloves garlic
Tomato juice
10 ounces Gruyere cheese
10 ounces Emmentaler cheese
4 teaspoons cornstarch
Freshly ground pepper
Generous pinch crumbled dried oregano
1 tablespoon heavy cream
1/4 cup chopped pimiento

Method

Peel, seed, and chop tomatoes. Mash garlic, combine with tomatoes in a fondue pot, and cook over medium heat until soft. Press mixture through a sieve into a measuring cup and stir in enough tomato juice to make 1 1/2 cups.Pour all but 1/4 cup of the tomato mixture back into the fondue pot.Gratethe cheeses and add to pot, stirring to incorporate. Mix cornstarch with reserved tomato mixture until smooth, then stir into tomato/cheese mixture
and cook over medium-high heat, stirring constantly, until cheese is melted.Season with pepper and oregano.Stir in heavy cream and pimiento and transfer to fondue burner set up in the middle of the dining table. Serve immediately.

Recipe:Three- Cheese Fondue with Champagne

4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry (brut) Champagne
1 large shallot, chopped
2 cups coarsely grated Gruyère cheese (about 7 ounces)
1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
Generous pinch of ground nutmeg
Pinch of ground white pepper
1 French-bread baguette, crust left on, bread cut into 1-inch cubes

Method

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

Recipe: