Fondue Recipes

Fondue recipes that can't miss

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 set 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.