Monday, 30 November 2009
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Someone Gave Me a Fondue Pot. Now What?
I finally got a fondue set as a gift for my birthday! I've been wanting one ever since I went to the Melting Pot five years ago and fell in love – with the food, though not my date. It was then that I learned there could be all kinds of different types of fondue mixtures and recipes for cheese, chocolate and meat.
I could never bring myself to spend that kind of money on something I'd had once that I didn't know how to prepare, but now that I've got one, it's time to experiment. I've been searching for recipes and just can't seem to find the right one.
Have you ever made fondue at home? Do you have any fondue recipes you'd recommend?
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Comments (12)
I would love to try fondue. I've never had it but it sounds delicious.
@Meowmeowkimmaee@xanga - head to "The Melting Pot"...they have them all over the country
http://www.meltingpot.com/locations.aspx?z=&n=594834
I really like non-alcoholic fondue recipes (because I'm a teetotaler), and even my boyfriend and friends (who enjoy alcohol) think this is the best fondue they've ever had. We've hosted two fondue parties so far, and the cheese fondue is always completely eaten up. One of our friends even scrapes the leftover crusty stuff off the bottom because he thinks it's so good.
4 oz. Gruyere cheese
8 oz. Swiss Emmental cheese
1+ tbsp. flour
1 clove garlic
3/4 to 1 cup apple cider (or apple juice if you can't find cider)
Freshly ground black pepper
French bread cut into 1" cubes and any assortment of vegetables, crackers or meats you want to serve with it. I prefer broccoli, grape tomatoes and bell peppers.
Grate cheese and mix with flour. Cut garlic clove in half. Rub
1/2 of garlic over inside of fondue pot. Cut the other 1/2 clove up
finely and add to pot. Add cider to pot and heat slowly until it just
bubbles. Slowly add the cheese mixture, stirring as it melts. When
smooth, add freshly ground black pepper to taste and serve with French bread, veggies, etc. Serves 3-4. (We usually double the recipe.)
chocolate fondue!
i just got one too! i just used it for choco tho so far...
i love savory fondues! recently tried cheddar-garlic-zinfandel fondue from a recipe online:
12 ounces (4 1/2 cups) Cheddar cheese (finely grated)
2 ounces (1/2 cup) Parmigiano-Reggiano cheese (finely grated)
1 cup Zinfandel (or another hearty red wine)
1 tablespoon corn starch
1 tablespoon red wine vinegar
1/4 cup roasted garlic puree
1/4 teaspoon hot pepper flakes
total win!
Never tried fondue but would like to.
I have always just done fondu as dark chocolate melted in it and then dipping fruits in it, pineapple, strawberries and such.
first time i tried fondue at my "in-laws" I saw them drop in massive amounts of cheese and pepper which looked absolutely divine... until they started mixing in dollops mayonnaise and mustard. The mayonnaise kindof put me off but it was quite delicious.
Fondue is so much fun!!!!!
I would make a double broiler by simmering some water in a pot with a large bowl over the top. Add chocolate to the bowl and mix slowly, until the chocolate melts. Remove from heat, then add some milk until it gets creamy. Transfer to your fondue pot and you're all set! Dip pound cake, strawberries, bananas, and marshmallows!!! YUM :D
I learned a really quick cheese fondue many, many years ago: Mix one can cheddar cheese soup with a half can of milk (or half-and-half or cream, is so desired). Stir together, and heat.
Fondue is perfect for a small get-together with friends or on a buffet. I'm glad you brought this up. It was back in the 70s when it was all the rage, so that's how old my Sunset "Chafing Dish & Fondue Cook Book" is (1971). It is edited by Jan Thiesen. I have several but this is more comprehensive than any of the others. I did a Google search and it is available for $1.
There are a variety of fondue pots. You didn't mention which kind you received. Mine has an electric (optional) element which makes it perfect for using oil for meat/fish/vegetable fondues, plus I can switch to the canned heat burner or candle.
The recipes in this cookbook are great. It is filled with a variety of dipping sauces and condiments...and chocolate in the back section. The best part is it guides novices through how to do basics including the important safety elements.