QueenCat Posted February 7, 2014 Share Posted February 7, 2014 Do any of you have any cheese or chocolate fondue recipes to share? I am looking for some new ones to try :drool: . Thanks! Quote Link to comment Share on other sites More sharing options...
GSOchristie Posted February 7, 2014 Share Posted February 7, 2014 I have all the Melting Pot ones in my server manual when I worked there. Is there a specific flavor you like? Quote Link to comment Share on other sites More sharing options...
QueenCat Posted February 7, 2014 Author Share Posted February 7, 2014 I have all the Melting Pot ones in my server manual when I worked there. Is there a specific flavor you like? I'm now craving all things Melting Pot......... Their white and dark chocolate one is really good............. I've loved every cheese fondue I've ever had there........................ Quote Link to comment Share on other sites More sharing options...
GSOchristie Posted February 7, 2014 Share Posted February 7, 2014 I will get them tomorrow, they are downstairs in my cold, cold kitchen :). Quote Link to comment Share on other sites More sharing options...
Dolphin Posted February 7, 2014 Share Posted February 7, 2014 I have all the Melting Pot ones in my server manual when I worked there. Is there a specific flavor you like? Um, I would love the Wisconsin trio and the traditional swiss please. I LOVE the melting pot. ETA: Sorry for the hijack, that was just way to good of an offer to pass up. :) Quote Link to comment Share on other sites More sharing options...
Arcadia Posted February 7, 2014 Share Posted February 7, 2014 My kids like the Haagen Dazs chocolate fondue. http://haagen-dazs.ca/hd-en/recipes/dessert/chocolate-and-ice-cream-fondue.aspx Quote Link to comment Share on other sites More sharing options...
Jackie Posted February 7, 2014 Share Posted February 7, 2014 Three cheese fondue: 2/3 c white wine 2 t butter 2 t flour 5 oz each of Gruyere, Sharp Cheddar, and Emmenthaler Melt the butter in a saucepan. Whisk in the flour and cook about 5 minutes on medium-low heat. Slowly whisk in the wine. Add cubes of the cheese and stir until melted. Transfer to fondue pot. This one is a good, basic recipe. Quote Link to comment Share on other sites More sharing options...
Jackie Posted February 7, 2014 Share Posted February 7, 2014 Cheddar Cheese Fondue: 8 oz Sharp Cheddar 4 oz Swiss 1 T flour 2/3 c beer 2 T spicy mustard Few drops hot sauce Not your typical fondue flavor. Along with the usual vegetables and bread, meats and chunks of soft pretzels go especially great with this one. Quote Link to comment Share on other sites More sharing options...
QueenCat Posted February 7, 2014 Author Share Posted February 7, 2014 Three cheese fondue: 2/3 c white wine 2 t butter 2 t flour 5 oz each of Gruyere, Sharp Cheddar, and Emmenthaler Melt the butter in a saucepan. Whisk in the flour and cook about 5 minutes on medium-low heat. Slowly whisk in the wine. Add cubes of the cheese and stir until melted. Transfer to fondue pot. This one is a good, basic recipe. I'm not familiar with Emmenthaler. Is that a soft or hard cheese? Taste? Thanks! Quote Link to comment Share on other sites More sharing options...
Jane in NC Posted February 7, 2014 Share Posted February 7, 2014 I'm not familiar with Emmenthaler. Is that a soft or hard cheese? Taste? Thanks! Emmenthaler is what you think of when someone says "Swiss cheese", the kind with the holes. It is a hard cheese. Quote Link to comment Share on other sites More sharing options...
Jane in NC Posted February 7, 2014 Share Posted February 7, 2014 Regarding fondue recipes: I love the basic cheese fondue (Gruyere, Emmenthaler, white wine, Kirsch) in the Joy of Cooking. For years we enjoyed this every Christmas Eve until that rascal of a son of mine confessed that he did not like cheese fondue. What is wrong with the kid? Anyway, this led me to borrow a couple of fondue cookbooks from the library. For the last couple of years, our Christmas Eve fondue treat consists of cooking shrimp in a spicy beer mixture. Cauliflower was a nice addition to our tidbits for the cooking pot this year. Quote Link to comment Share on other sites More sharing options...
bolt. Posted February 7, 2014 Share Posted February 7, 2014 Can cheese fondue be made without alcohol or that "winey" flavour... So that it still tastes like cheese? Or is that pretty much the flavour profile of the dish as it should be? Quote Link to comment Share on other sites More sharing options...
Dolphin Posted February 7, 2014 Share Posted February 7, 2014 Can cheese fondue be made without alcohol or that "winey" flavour... So that it still tastes like cheese? Or is that pretty much the flavour profile of the dish as it should be? It can be, but the original alcohol in cheese fondu was always kirsch. From what I understand Kirsch and swiss cheese go well together digestively as well as taste wise. It is a lot of cheese and the kirsch helps break it down so it is easier to digest. I think you can make it any old way you like though. Maybe a small amount of chicken stock to just thin out the cheese. Quote Link to comment Share on other sites More sharing options...
GSOchristie Posted February 7, 2014 Share Posted February 7, 2014 Cheddar Cheese 4 oz dom beer 1 demitasse spoon chopped garlic 3 shakes dry mustard powder 80% Wisconsin Cheddar/ 20% Emmenthaler Swiss to consistency (about 8 ounces) 5 turns ground pepper 3-4 shakes Worcestershire Fiesta Cheese 3 oz dom beer 3 oz fresh salsa 80% Wisconsin Cheddar/ 20% Emmenthaler Swiss to consistency (about 8 ounces) Chopped fresh jalapenos to taste 10 turns ground pepper Wisconsin Trio 3 oz white wine 1 oz Sherry 1 demitasse spoon of chopped shallots 50% Fontina/50% Butterkase cheese to consistency (about 8 ounces) 7 turns ground pepper 1 oz Buttermilk bleu cheese Traditional Swiss 4 oz white wine 1 demitasse spoon of chopped garlic 1/4 lemon squeeze 50% Gruyere Swiss/50% Emmenthaler Swiss to consistence (about 8 ounces) 1/2 oz Kirschwasser Cherry brandy 5 turns black pepper pinch of nutmeg *For all cheeses, they were mixed in the kitchen and tossed with flour. I'm not sure if that helped with consistency or just clumping. When I make them at home, I always toss with flour. We would heat the liquid base in the pot until boiling, then add other ingredients, when everything was heated, we turned mixed in the cheese and turned off the burner. Quote Link to comment Share on other sites More sharing options...
GSOchristie Posted February 7, 2014 Share Posted February 7, 2014 Chocolates All chocolates looked like chocolate melts, but were high quality chocolates. We did not add cream, but I would think you would need to in a home kitchen. The Original 4 oz milk chocolate 1 tsp crunchy peanut butter Amaretto Meltdown 4 oz white chocolate 2 oz Amaretto Di Saronno 1/3 oz 151 rum for flambe Cookies and Cream Marshmallow Dream 4 oz dark chocolate 1 heaping tsp marshmallow fluff 1/3 oz 151 rum for flambe 1 oz oreos for garnish Yin and Yang 2 oz dark chocolate 2 oz white chocolate melt and pour simultaneously into the pot to form two distinct sides Bailey's Irish Cream 4 oz milk chocolate 2 oz Bailey's Flaming Turtle 2 oz milk chocolate 2 oz caramel 1/3 oz 151 rum for flambe 1 oz chopped pecans for garnish Chocolate S'mores 4 oz milk Chocolate 1 heaping tsp marshmallow fluff 1/3 oz 151 rum for flambe 1 oz graham cracker crumbs for garnish Dippers: 8 strawberry halves 4 nutty marshmallow halves 4 pcs fresh pineapple 4 slices of bananas 2 pcs pound cake 2 pcs brownies 1 slice of cheesecake Quote Link to comment Share on other sites More sharing options...
GSOchristie Posted February 7, 2014 Share Posted February 7, 2014 At the MP, we could make non-alcoholic fondue with broth or milk. Quote Link to comment Share on other sites More sharing options...
PIE! Posted February 7, 2014 Share Posted February 7, 2014 GSOchristie, you are my new favorite person. Quote Link to comment Share on other sites More sharing options...
QueenCat Posted February 7, 2014 Author Share Posted February 7, 2014 A extra huge thanks to Christie! Quote Link to comment Share on other sites More sharing options...
Stacia Posted February 7, 2014 Share Posted February 7, 2014 Crate & Barrel's Chocolate Fondue is pretty darn tasty! http://www.crateandbarrel.com/belgian-dark-chocolate-fondue/s490035 Quote Link to comment Share on other sites More sharing options...
QueenCat Posted February 22, 2014 Author Share Posted February 22, 2014 Dh made Christie's Cheddar Cheese and Yin/Yang last night! YUMMMMMMMMMMMMMMMMMMMMMMMMMMMY! Quote Link to comment Share on other sites More sharing options...
Alessandra Posted February 22, 2014 Share Posted February 22, 2014 Thank you for all these recipes. I have never made fondue and am waiting for my new fondue pot to arrive. Quote Link to comment Share on other sites More sharing options...
QueenCat Posted February 22, 2014 Author Share Posted February 22, 2014 Thank you for all these recipes. I have never made fondue and am waiting for my new fondue pot to arrive. No need to wait! For the cheese, we used a regular pot, and served from the pot on a trivet. Wasn't pretty but it was just me & dh. For chocolate, we used a double boiler. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.