Fondue Recipes

Traditional cheese fondues combine both hard and soft cheeses. Melted together with seasonings and wine, the textures of the cheeses mingle perfectly to produce a smooth, luxuriant texture that will impress gourmets and neophytes alike. Fondue Neufchateloise 2 cups shredded natural (unprocessed) Swiss cheese (8 ounces) 2 cups shredded Gruyere cheese (8 ounces) 1 tablespoon cornstarch 1 clove garlic, cut into halves 1 cup dry white wine 1 tablespoon lemon juice 3 tablespoons kirsch or dry sherry 1/2 teaspoon salt 1/8 teaspoon white pepper French bread, cut into 1-inch cubes Combine all ingredients except bread in a nonstick saucepan and simmer until all ingredients are melted. Transfer to a fondue pot and serve with the bread pieces, toasted.

Queso Fundido

• 12 ounces queso blanco
• 2 garlic cloves, minced
• 1/4 cup lime juice
• 5 drops Tabasco sauce
• 24 medium shrimp, cooked and peeled

Slowly melt the queso blanco, either in the microwave or over a low flame. Stir continuously with a wooden spoon. Add the garlic, lime and Tabasco sauce, and heat thoroughly. Place shrimp on skewer and dip into cheese mixture.

Blue Cheese Fondue

• 4 ounces blue cheese, crumbled
• 1/2 cup dry white wine
• 8 ounces cream cheese, cubed
• 8 ounces Monterey jack cheese, cubed
• 1 tablespoon kirsch (cherry brandy)

Heat wine and cream cheese, stirring until cheese melts. Add Monterey Jack cheese, a little at a time, stirring constantly. Blend in blue cheese. When smooth, add kirsch.

Serve with dippers of French bread, fresh fruit, or vegetables.

Chocolate Fondue

• 1 orange
• 1/2 cup cream
• 1/2 pound bittersweet or semisweet chocolate
• 1 or 2 tablespoons orange juice
• 1/4 to 1/2 cup Grand Marnier, to taste

Strawberries and cake cubes (for dipping)

Strip the zest from the orange using a zester, vegetable peeler, grater or sharp knife. Avoid the pith. Place the zest and the cream in a small saucepan and bring to a simmer over low heat.

Grate the chocolate and place in a fondue pot. Simmer the cream for a minute or so, then shut off the heat and let steep a few more minutes.

Strain the hot cream into the chocolate, discarding the zest. Melt the chocolate slowly. Stir chocolate and cream together. Squeeze a tablespoon or two of orange juice into the chocolate, and add about 1/4 cup of Grand Marnier.