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Fabulous Fondue
Fondue is back in fashion!
I remember my mother making fondue in a little brown pot and warming it over a tea light candle on the table. I loved the little forks and being allowed to pick up a piece of crusty bread and dipping it into the cheesy goodness - it was a real treat.
Fast forward a few years, and I was happily surprised to see that fondue and fondue parties are back in vogue.
We weren't given a fondue set as a wedding or engagement present, they were definitely out of fashion when we were married, but I have seen them pop up in op shops, and was able to pick up a lovely burnt orange (a la 1970) fondue pot and burner for $3. I'm guessing the op shop folk had no idea they were fashionable again.
This is an alcohol free fondue, great if you are feeding kids, but equally as delicious for adults.
Cheesy Fondue
Ingredients
225g Gruyere cheese, grated
180g Swiss cheese, grated
2 tbsp cornflour
1 cup chicken stock
⅛ teaspoon lemon juice (Important! Don't leave it out)
1 tbsp crushed garlic
¼ tsp ground black pepper
¼ tsp nutmeg
Method:
Grate the cheese. Please don't use pre-grated cheese, it isn't the same texture and the end result isn't as nice. Put the cheeses in a ziplock bag, add the cornflour and shake to cover all the shards.
Add the chicken stock, lemon juice and garlic to a saucepan and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. Make sure to scrape the bottom and sides of the pot so the cheese doesn't burn. When all the cheese is melted and the sauce just starts to simmer, add the pepper and nutmeg and stir in. Pour immediately into your fondue pot and light the burner. Your cheesy fondue should be the consistency of honey, thick enough to coat your bread but still a bit drippy and stringy. Add more cheese if the consistency isn't to your liking.
Cheese Fondue
Ingredients:
250g grated cheddar cheese
250g grated Emmental cheese
1 garlic clove
1 can of beer
2 tbsp cornflour
Pinch of pepper
French bread, diced into cubes
Method:
Mix together all of the ingredients (except bread). Melt the mixture and place into a fondue pot. Dip the cubes of bread into the melted mixture and eat.
Swiss Fondue
Ingredients:
250g Swiss cheese
125g Gruyere cheese
1 cup of dry white wine
1-½ tablespoons of cornflour
1 tbsp Kirsch*
1 garlic clove
French bread, cut into one-inch cubes
Method:
Grate the cheeses and mix with the cornflour. Slice the garlic clove in half. Rub half of the garlic over inside of a fondue pot. Finely slice the other half of the garlic and add to pot. Add the dry white wine to pot and heat slowly until it begins to bubble. Gently stir in the cheese/cornflour mixture. Add the Kirsch and serve with diced French bread.
*Note: You can use any cherry flavoured liqueur if you don't have kirsch. Alternatively make it non-alcoholic and use the syrup from a tin of cherries or apple cider with 1/2 tsp almond extract.
Cheese & Cider Fondue
Ingredients:
1 cup apple cider
1/4 cup apple cider, extra
2 tsp lemon juice
1 tbsp onion, finely grated
300g cheddar cheese, grated
1 tbsp cornflour
2/3 tsp mustard powder
Pepper, to taste
Method:
Heat apple cider, lemon juice and onion in fondue pot. Slowly add cheese stirring continuously. Mix cornflour and mustard in the extra 1/4 cup apple cider. Add mixture to cheese, stirring well. Add pepper to taste.
Note: if too sweet, add more lemon juice
To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.
Caramel Fruit Fondue
This is my favourite sweet fondue and I often make it over the summer because it doesn't need a lot of hands on time. The instructions are for boiling on the stove, but you can just as easily use your slow cooker to create the caramel if you prefer. Times will depend on your slow cooker but start with 4 hours on low and adjust to suit your taste.
Ingredients:
1 tin condensed milk
300ml cream, whipped
Summer fruits
1 packet marshmallows
Method:
Boil the tin of condensed milk in a saucepan covered with water for 2 ½ hours to caramelize. Keep the saucepan topped up with boiling water to cover the tin. Remove from heat and let cool a few minutes. Cover the tin with a clean tea towel and carefully and slowly take the top off with a can opener.
Be very careful, as the contents of the can will be boiling and could ‘explode’ if you open the can too fast, resulting in a nasty burn.
Add whipped cream to the caramel until it reaches dip consistency. Cool in fridge until ready to serve. Prepare fruit for dipping: grapes, strawberries, sliced peaches etc. Arrange around a plate, adding a few marshmallows.
Basic Chocolate Fondue
Ingredients:
250g good quality milk chocolate (chopped)
1 cup thickened Cream
2 tsp Grand Marnier
Method:
Over low flame, heat cream until warm (DO NOT BOIL). Slowly add the chopped chocolate while stirring. Mixture will become smooth. Stir in liqueur if desired.
To dip: strawberries, bananas, apple slices, Madeira cake, pretzels, pineapple pieces, marshmallows
Toblerone Fondue
Ingredients:
1/2 cup thickened Cream
375g Toblerone
1 tbsp milk
Method:
Warm the cream in fondue pot on low heat. Break the Toblerone into small pieces and add to the cream and stir until melted. Thin slightly with milk.
To dip: Madeira Cake, sliced pears, apple wedges, grapes
I remember my mother making fondue in a little brown pot and warming it over a tea light candle on the table. I loved the little forks and being allowed to pick up a piece of crusty bread and dipping it into the cheesy goodness - it was a real treat.
Fast forward a few years, and I was happily surprised to see that fondue and fondue parties are back in vogue.
We weren't given a fondue set as a wedding or engagement present, they were definitely out of fashion when we were married, but I have seen them pop up in op shops, and was able to pick up a lovely burnt orange (a la 1970) fondue pot and burner for $3. I'm guessing the op shop folk had no idea they were fashionable again.
This is an alcohol free fondue, great if you are feeding kids, but equally as delicious for adults.
Cheesy Fondue
Ingredients
225g Gruyere cheese, grated
180g Swiss cheese, grated
2 tbsp cornflour
1 cup chicken stock
⅛ teaspoon lemon juice (Important! Don't leave it out)
1 tbsp crushed garlic
¼ tsp ground black pepper
¼ tsp nutmeg
Method:
Grate the cheese. Please don't use pre-grated cheese, it isn't the same texture and the end result isn't as nice. Put the cheeses in a ziplock bag, add the cornflour and shake to cover all the shards.
Add the chicken stock, lemon juice and garlic to a saucepan and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. Make sure to scrape the bottom and sides of the pot so the cheese doesn't burn. When all the cheese is melted and the sauce just starts to simmer, add the pepper and nutmeg and stir in. Pour immediately into your fondue pot and light the burner. Your cheesy fondue should be the consistency of honey, thick enough to coat your bread but still a bit drippy and stringy. Add more cheese if the consistency isn't to your liking.
Cheese Fondue
Ingredients:
250g grated cheddar cheese
250g grated Emmental cheese
1 garlic clove
1 can of beer
2 tbsp cornflour
Pinch of pepper
French bread, diced into cubes
Method:
Mix together all of the ingredients (except bread). Melt the mixture and place into a fondue pot. Dip the cubes of bread into the melted mixture and eat.
Swiss Fondue
Ingredients:
250g Swiss cheese
125g Gruyere cheese
1 cup of dry white wine
1-½ tablespoons of cornflour
1 tbsp Kirsch*
1 garlic clove
French bread, cut into one-inch cubes
Method:
Grate the cheeses and mix with the cornflour. Slice the garlic clove in half. Rub half of the garlic over inside of a fondue pot. Finely slice the other half of the garlic and add to pot. Add the dry white wine to pot and heat slowly until it begins to bubble. Gently stir in the cheese/cornflour mixture. Add the Kirsch and serve with diced French bread.
*Note: You can use any cherry flavoured liqueur if you don't have kirsch. Alternatively make it non-alcoholic and use the syrup from a tin of cherries or apple cider with 1/2 tsp almond extract.
Cheese & Cider Fondue
Ingredients:
1 cup apple cider
1/4 cup apple cider, extra
2 tsp lemon juice
1 tbsp onion, finely grated
300g cheddar cheese, grated
1 tbsp cornflour
2/3 tsp mustard powder
Pepper, to taste
Method:
Heat apple cider, lemon juice and onion in fondue pot. Slowly add cheese stirring continuously. Mix cornflour and mustard in the extra 1/4 cup apple cider. Add mixture to cheese, stirring well. Add pepper to taste.
Note: if too sweet, add more lemon juice
To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.
Caramel Fruit Fondue
This is my favourite sweet fondue and I often make it over the summer because it doesn't need a lot of hands on time. The instructions are for boiling on the stove, but you can just as easily use your slow cooker to create the caramel if you prefer. Times will depend on your slow cooker but start with 4 hours on low and adjust to suit your taste.
Ingredients:
1 tin condensed milk
300ml cream, whipped
Summer fruits
1 packet marshmallows
Method:
Boil the tin of condensed milk in a saucepan covered with water for 2 ½ hours to caramelize. Keep the saucepan topped up with boiling water to cover the tin. Remove from heat and let cool a few minutes. Cover the tin with a clean tea towel and carefully and slowly take the top off with a can opener.
Be very careful, as the contents of the can will be boiling and could ‘explode’ if you open the can too fast, resulting in a nasty burn.
Add whipped cream to the caramel until it reaches dip consistency. Cool in fridge until ready to serve. Prepare fruit for dipping: grapes, strawberries, sliced peaches etc. Arrange around a plate, adding a few marshmallows.
Basic Chocolate Fondue
Ingredients:
250g good quality milk chocolate (chopped)
1 cup thickened Cream
2 tsp Grand Marnier
Method:
Over low flame, heat cream until warm (DO NOT BOIL). Slowly add the chopped chocolate while stirring. Mixture will become smooth. Stir in liqueur if desired.
To dip: strawberries, bananas, apple slices, Madeira cake, pretzels, pineapple pieces, marshmallows
Toblerone Fondue
Ingredients:
1/2 cup thickened Cream
375g Toblerone
1 tbsp milk
Method:
Warm the cream in fondue pot on low heat. Break the Toblerone into small pieces and add to the cream and stir until melted. Thin slightly with milk.
To dip: Madeira Cake, sliced pears, apple wedges, grapes