34 pot fondue Recipes

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

unsalted butter, chopped fresh thyme leaves, minced garlic, heavy cream, cambozola blue cheese, crumbled , or other blue cheese, freshly ground black pepper, fondue pot, serve with cubed french bread , vegetables, walnuts, apple wedges, figs, apricots etc.

chicken broth (if using canned dilute according to instructions, quantity depends on the size of your fire or fondu), crushed red pepper flakes (optional, more if you like ), shrimp, shelled and deveined, lean steak, fat removed and cut in paper thin slices, bean curd, 3 inches square,diced (optional), tomato, diced, fresh spinach, cut in bite-size pieces, chinese cabbage, cut in bite-size pieces, bean thread noodles, water, sriracha sauce, soy sauce, green onions, chopped in 1 inch lengths

bread, shredded cheddar cheese, cream cheese, sour cream, cooked ham, diced, chopped green onions, diced green chile peppers, worcestershire sauce, vegetable oil, butter, melted

shredded cheddar cheese, sour cream, cream cheese, softened, chopped fully cooked ham, chopped green onion, chopped green chilies, worcestershire sauce, italian bread, assorted fresh vegetables or tortilla chips

beer, chopped garlic, shakes mustard powder, cheese (cheddar, colby, monterrey jack all work well), pepper , to taste, shakes worcestershire sauce

shredded sharp cheddar cheese, flour, dried mustard, beer, worcestershire sauce

semisweet chocolate, chopped, unsweetened chocolate, chopped, milk chocolate, chopped, evaporated milk, powdered sugar, vanilla

heavy cream, premier white morsels, seedless raspberry jam, white chocolate liqueur, meringue cloud hearts , recipe follows, special equipment : fondue pot

sharp white cheddar, shredded (about 2 1/2 cups), gruyere, shredded (about 2 cups), smoked gruyere or swiss, shredded, scant tbsp cornstarch, strained cooking liquid from beer-simmered bratwursts , recipe follows, spicy brown mustard, plus more for serving, a few drops hot sauce, kosher salt and freshly ground black pepper, slab bacon, rind removed, sliced about 1-inch thick, cremini mushrooms, caps only, canola oil, six to eight 2-inch-thick slices high-quality german rye bread, beer-simmered bratwurst , recipe follows, sweet and hot german mustards , for serving, special equipment : fondue pot and skewers, german light ale, caraway seeds, coriander seeds, mustard seeds, onions, unpeeled, roughly chopped, whole cloves garlic , smashed, fresh ginger, peeled and chopped, precooked bratwurst , pricked with a fork, canola oil

white or pumpernickel bread, shredded sharp or mild cheddar cheese, cream cheese, softened, sour cream, cooked ham, diced small or ground, green onion, chopped, green chilies, drained chopped, worcestershire sauce

bread (1-1/2 lb, 8 to 10 inches in diameter), shredded sharp cheddar cheese, cream cheese, softened, sour cream, diced cooked ham, chopped green onions, chopped green chilies, drained, worcestershire sauce, vegetable oil, butter, melted, assorted fresh vegetables

lean ground beef, shredded mozzarella cheese, spaghetti sauce mix (1 envelope of dry mix), tomato sauce, cornstarch, shredded sharp cheddar cheese, dry red wine

white wine, garlic cloves, gruyere cheese, grated, swiss cheese, grated, flour, kirsch, ground nutmeg

butter (or margarine), flour, salt (optional), pepper, ground mustard, worcestershire sauce, milk, shredded cheddar cheese

garlic clove, cut in half, gruyere cheese, shredded, emmenthaler cheese, shredded, cornstarch, dry white wine, ground nutmeg, ground pepper, ground paprika (optional), crusty bread, cut into 1-inch cubes

ground beef, cooked and drained, mozzarella cheese, spaghetti sauce mix, tomato sauce, cornstarch, sharp cheddar cheese, dry red wine, italian bread, cut in chunks