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.
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. |
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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.
- 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.
