Ingredients

• 1 tbsp butter
• 1 clove garlic, finely chopped
• 2 cups lager (not light beer)
• 2½ cups shredded Gruyère cheese
• 2½ cups shredded medium Cheddar cheese
• 2 tbsp all-purpose flour
• 1 tsp dry mustard
• 1 tbsp lemon juice
• Freshly ground pepper
• 1 large baguette or crusty French loaf, cut into 1
• 2 cups lightly steamed firm vegetables (such as broccoli, cauliflower, zucchini, and red peppers)

Directions

1. Melt butter in a large, heavy saucepan over medium heat. Add garlic and cook until softened but not browned. Add beer and heat to a simmer. Reduce heat to low.
2. In a bowl, toss cheeses, flour, and dry mustard. Add mixture to beer, a handful at a time, whisking until cheese has melted and is bubbling. Whisk lemon juice into fondue; add pepper to taste.
3. Carefully pour into a fondue pot and serve with bread and steamed vegetables for dipping.

Tips

• If fondue thickens on standing, thin with a little more beer.
• Reheat leftover fondue in a microwave on medium-high until soft (stir every 30 seconds) or in a double boiler, then drizzle over steamed fresh asparagus, spoon on poached eggs, or spread on toast.
• You can serve fondue with bread or vegetables alone; adjust quantities to compensate.

Ingredients

• 6 ounces medium sharp cheddar cheese
• 2 ounces Emmenthaler Swiss Cheese
• 4 ounces of Coors Light
• 2 teaspoons chopped garlic
• 2 teaspoons Worcestershire sauce
• 2 tablespoons flour
• 2 teaspoons dry mustard powder

Directions

1. If you are using a fondue pot turn it onto medium heat, otherwise, use a double boiler to heat this mixture in. 
2. Place beer, garlic, mustard powder, and Worcestershire sauce, and combine well. Shred or cube all cheese, and toss with flour, coating cheese well. The flour will help thicken the sauce. 
3. When the beer mixture is warm add one third of the cheese into the mixture, and whisk very well. Once the cheese has been incorporated well, add second third of cheese, whisk in very well, and add in the remaining cheese and whisk until nice and smooth.

• 3/4 cup of apple juice
  
• 1 1/2 cups shredded cheddar cheese
  
• 1 1/2 cups shredded Swiss cheese 
  
• 1 tablespoon cornstarch
  
• 1/8 teaspoon pepper
  
• pinch of nutmeg
  
• 1 clove garlic, peeled
  
• 1 loaf of fresh French bread, cubed
  
• Assorted vegetables or cooked meat for dipping

1. Rub inside of large saucepan with the clove of garlic.
   
2. Bring the apple juice to a boil over medium heat...then reduce to low heat.
   
3. Toss the cheeses with the cornstarch, pepper and nutmeg...stir into the juice.
   
4. Cook and stir constantly for 3-4 minutes...or until cheese is melted.
   
5. Transfer to a fondue pot to keep warm.
   
6. Serve with cubed bread, assorted vegetables, and cooked meat for dipping.

Ingredients

• 1 pound Emmenthal cheese, shredded
• 3 tablespoons flour
• Garlic clove, halved
• 1 1/2 cups white wine, preferably Swiss Neuchatel or other dry, delicate white such as Chablis
• 1 tablespoon lemon juice
• 3 tablespoons Kirsch
• Salt, pepper and nutmeg

Directions

• In a bowl dredge the cheese in flour. Rub inside of fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling.
• Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency.
• Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner.
• Serve with toasted bread cubes: Swiss peasant bread, French or Italian.

• 1 clove garlic, minced
• 1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese
• 3 tablespoons unbleached all-purpose flour
• 1 3/4 cup dry white wine
• 1/4 teaspoon freshly grated nutmeg
• A splash or two of kirsch (opt)

Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.

Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (opt). Continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.

To dip

• Fruits: sliced bananas, apples, pears, peaches, or pineapples, orange sections, strawberries, cherries, raspberries, blackberries, or grapes.
• Breads: crusty French or Italian bread, pita wedges, fresh tortillas, tortilla chips, croissants, breadsticks, naan, mixed-grain bread, focaccia...
• Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit.
• Raw or roasted vegetables: cherry tomatoes, red bell pepper slices, celery sticks, roasted potato wedges, roasted sweet potatoes, or roasted mushrooms.

• 2 tb Butter or margarine
• 2 c Shredded sharp Cheddar Cheese
• 1/4 ts Red pepper sauce
• 1/3 c Dry white wine
• 5 oz Lobster cut into small pieces (you can use canned but drain well)

1. Serve this hot cheese dip and offer crisp cracker dippers.  Melt butter in pan over low heat.  Gradually add and stir in cheese until cheese is melted. (Cheese butter mixture may appear separated.)  Add red pepper sauce; slowly add wine, stirring until mixture is smooth.  Add lobster; stir until heated.  Makes about 1 1/2 cups.

Ingredients

• 1  4-ounce package sweet baking chocolate, broken up
• 4  ounces semisweet chocolate, chopped
• 2/3  cup light cream or milk
• 1/2  cup sifted powdered sugar
• 1  teaspoon instant coffee crystals
• 2  tablespoons coffee liqueur
• Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices)
• Meringue cookies

Directions
In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat and stir over low heat till melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies.

Technorati Tags : mocha, chocolate, fondue, recipe

Fondue

• 4 Can Campbell's Cheddar cheese
• Soup, undiluted
• 1 Pound Cheddar cheese sharp, grated
• 5 Cloves fresh garlic
• Or 1tbsp. garlic powder
• 2 Tablespoon Kirsch or cherry brandy

Dippers

• French Bread
• Ham
• Shrimp
• Smokie links
• Cocktail wieners
• Hot dogs
• Smoked sausage
• Turkey, chicken breast
• Turkey ham
• Broccoli
• Cauliflower
• Carrots
• Mushrooms
• Brussel sprouts
• Cherry tomatoes
• Celery stalk
• Radishes

Heat cheese soup in fondue pot or heavy skillet on low. Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt. of cold milk, stir until smooth, and slowly add to pot while stirring. FRENCH BREAD: get the baguettes if available in your area, if not, any type will have to do. Be sure to heat it in oven at 350 degrees for about 10 minutes, then cut it into bite sized pieces. It's best when crusty. MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these). Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs. VEGETABLE DIPPERS : (slightly cooked ...do not overcook, or else the pieces will slip off the fondue fork and get "lost" in the pot.... or raw), cut into bite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes. VARIATION: Instead of cheddar cheese soup use Campbell's Nacho cheese dip (soup) in cans, and substitute part or all of it for regular cheddar cheese soup, or add some finely chopped jalape o peppers to the cheese mixture for extra zest. SPECIAL HINTS: Serve to company (it's always a hit!) on a cold fall day for lunch, or a freezing winter's night, or warm their hearts during a gentle spring rain. Best if served accompanied by champagne or wine. Best mood is created if candles are lit and a fire is blazing in the fireplace. Sit fondue pot with fondue in the middle of the table, pot on low heat. Place dippers in individual bowls. Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth. 

Technorati Tags : fondue, recipe, cheese