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Fondue Pot | Swiss Cheese Fondue | Fondue Pot | |
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1 | garlic clove, halved | 1 |
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1½ cups | dry white wine or sauterne | 2 ¼ cups | |
4 cups (1 lb.) | shredded Swiss cheese | 6 cups (1 ½ lbs.) | |
½ teaspoon | baking soda | ¾ teaspoon | |
2 tablespoons | flour | 3 tablespoons | |
1/8 teaspoon | cayenne pepper | ¼ teaspoon | |
dash | garlic salt | 2 dashes | |
2 tablespoons | Kirschwasser or brandy | 3 tablespoons | |
1.Rub inside of Fondue Pot with garlic clove. Discard garlic.
2.Pour wine into Fondue Pot. Heat at SIMMER setting until wine bubbles, about 4 to 5 minutes. Do not boil wine.
3.In bowl, toss cheese, with baking soda and flour.
4.Add cheese mixture, ¼ cup at a time, to hot wine. Stir in
5.Add cayenne pepper, garlic salt, and Kirschwasser or brandy. Stir until blended. Heat 5 minutes to develop flavors.
6.For serving, spear cubes of rye, or French bread with fondue fork. Dip into fondue and swirl in a
HINTS:
1.Any remaining fondue may be stored in covered container in the refrigerator.
2.If fondue is too thick when reheating, thin with 1 to 2 tablespoons of warmed brandy. Do not use cold brandy.
3.Remaining fondue may be used a sauce on cooked vegetables.
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Fondue Pot | Cheddar Cheese Fondue | Fondue Pot |
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⅓ cup | flour | ½ cup |
2 teaspoons | dry mustard | 1 tablespoon |
2 cups | half & half | 3 cups |
2 cups (1/2 lb.) | shredded sharp | 3 cups (¾ lb.) |
| Cheddar cheese |
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1 teaspoon | Worcestershire sauce | 1½ teaspoon |
2 drops | hot pepper sauce | 3 drops |
1.In Fondue Pot, combine flour and mustard.
2.Set heat control to SIMMER setting and add half & half gradually. Stir until thickened.
3.Add shredded cheese, ¼ cup at a time, and stir until melted.
4.Add Worcestershire sauce and hot pepper sauce; stir. Heat 5 minutes to develop flavors.
5.For serving, spear rye or French bread cubes with fondue fork or dip with crackers. Makes 6 to 8 servings.
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Fondue Pot | Taco Fondue | Fondue Pot | ||
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2 | prepared chili, without beans | 3 - `15 oz cans | ||
1 | – 8 oz package | cream cheese, cut into cubes | 2- 8 oz packages | |
¼ cup | diced tomato | ½ cup | ||
¼ cup | diced green pepper | ½ cup | ||
⅓ cup | shredded Cheddar cheese | ½ cup | ||
1.In Fondue Pot, combine chili and cream cheese. Heat at SIMMER setting, stirring frequently until cheese is melted.
2.Garnish with tomato, green pepper and cheese. Reduce heat to WARM.
3.For serving use taco chips. Make 6 to 8 servings or use as an appetizer.
Chicken & Beef Broth Fondue
1 pound sirloin steak
2 boneless, skinless chicken breasts
2- 10 ½ ounce cans condensed chicken broth
