Fondue Recipes.pdf

Fondue Recipes

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*** FONDUE RECIPES ***

APRICOT YOGURT FONDUE

8 oz semi-dried apricots

2 tbsp Amaretto liqueur

5 fl oz natural yoghurt

cubes of almond-flavoured sponge, to serve

Put the apricots into a bowl, cover with 10 fl oz of water, and leave to soak for 2

or 3 hours. Meanwhile make the almond sponge.

Drain apricots (reserving the juice) and put into a blender or food processor with

the Amaretto and yoghurt. Blend until smooth. If mixture is a little too thick, add

some of the reserved apricot juice. Spoon into a fondue pot and heat over a burner

to serve warm (or cold) with the sponge cubes.

(Serves 4)

BASIC CHEESE FONDUE

1 pound Gruyere cheese, coarsely grated

8 ounces Emmentaler cheese, coarsely grated

4 teaspoons cornstarch

1 garlic clove -- halved

1 1/2 cups dry white wine, preferably Neufchatel

2 teaspoons lemon juice

1 1/2 tablespoons kirsch, if desired

Freshly ground pepper

Freshly grated nutmeg, pinch

In a large bowl combine the cheeses and cornstarch and toss to coat.

Rub

the inside of a heavy saucepan with the garlic and discard the

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garlic. Add

the wine and lemon juice and bring the mixture to a boil. Stir in the

cheese mixture gradually over moderate heat, stirring until smooth.

Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer

mixture for 2-3 minutes and transfer to a fondue stand set over a low

flame. Serve immediately, taking care to remember to continually stir

the

fondue to prevent it from separating.

Yield: serves 4-6

BATTER-DIPPED FONDUE MEATBALLS

Yield: 12 servings

1 1/2 pounds ground chuck

1 egg

1/4 cup bread crumbs

2 Tbsp beer or apple juice

1 tsp garlic salt

1 cup biscuit baking mix

1/2 cup beer or apple juice

1 egg

1/2 cup mayonnaise

2 Tbsp prepared mustard

1 Tbsp onion, minced

1/2 cup sour cream

1 Tbsp horseradish

1/8 tsp Worcestershire sauce

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Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the

mixture into 3/4-inch balls. Prepare the batter by combining baking

mix, beer and egg. Heat oil in a metal fondue pot to 375 degrees

F. Spear the meatballs with a fondue fork, dip into the batter and

cook in hot oil to the desired doneness, about 2 minutes. Serve

with both sauces. NOTE: These meatballs can also be cooked without

the batter.

For mustard sauce, combine mayo, mustard and onion. Refrigerate.

For horseradish sauce, combine sour cream, horseradish and

Worcestershire. Refrigerate.

BERRY FONDUE

1 lb mixed summer fruits

4 oz / 1/2 cup caster sugar

pinch of mixed spice

6 tsp cornflour

biscuits, to serve

Put the fruits into a saucepan with the sugar and 5 fl oz of water, and cook very

gently until tender. Crush the fruits slightly with a potato masher and add the

mixed spice.

In a small bowl, blend the cornflour smoothly with a little water. Add to the fruit

in the pan and cook until thickened, stirring all the time. Pour into a fondue pot

and place over a burner to keep warm. Serve with biscuits (for example langue de

chat). (Serves 4)

BLACKCURRANT FONDUE

1 1/2 lb blackcurrants, topped and tailed if fresh, thawed if frozen

4 oz caster sugar

3 tsp cornflour

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2 tbsp single cream

4 tbsp Cassis

mini hazelnut macaroons, to serve

Put blackcurrants into a saucepan with the sugar and 5 fl oz water. Cook gently

until tender. Press the mixture through a sieve into a fondue pot.

In a small bowl, blend the cornflour smoothly with the cream and stir into the

pureee together with the Cassis. Reheat until thickened, stirring frequently. Serve

with macaroons.

(Serves 4)

BLUE CHEESE FONDUE

4 oz blue cheese, crumbled

1/2 cup dry white wine

8 oz pkg cream cheese, cubed

8 ounces monterey jack cheese, cubed

1 tablespoon kirsch (cherry brandy)

Heat wine and cream cheese, stirring until cheese melts. Add

monterey jack cheese, a little at a time, stirring constantly.

Blend in blue cheese. When smooth, add kirsch. Serve with dippers

of French bread, fresh fruit or vegetables. Yield: 5 cups.

BUTTERSCOTCH FONDUE

1/4 cup butter

3/4 cup demerara sugar

4 tablespoons golden syrup

14oz can evaporated milk

4 tablespoons chipped unsalted peanuts

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6 teaspoons cornflour

pieces of apple, pear and banana and popcorn, to serve

Put butter, sugar and golden syrup into a saucepan, and heat gently until mixture

begins to bubble, stirring occasionally. Allow to boil for 1 minute. Stir in

evaported milk and cook for 3-4 minutes until sauce is hot and bubbling, then add

chopped nuts. In a small bowl, blend cornflour smoothyl with 2 tablespoons water.

Add mixture to sauce in pan and heat until thickened, stirring. Pour into a fondue

pot and place over a burner to keep warm. Serve with pieces of apple, pear and

popcorn. (Serves 4-6)

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CALIFORNIA GARLIC SOUP FONDUE

40 Cloves fresh garlic, minced

3 tb Butter

2 cn 10 3/4 oz. ea chicken broth

2 cn Water

1/2 c Extra dry champagne

4 Slices French bread

4 Slices Gruyere cheese

Cayenne pepper

Minced chives

Saute garlic in butter for 10 minutes, stirring often.

Do not brown. Add broth, water, champagne and simmer 5

minutes. Toast bread. Ladle soup into bowls. Float

bread on top of soup, sprinkle with cheese and bake at

475 degrees, uncovered, for 15 minutes. Sprinkle with

cayenne and chives.

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