Friendly Fondues

 I love a good fondue. It’s a great way to eat and visit at the same time. Fondues are perfect for small get togethers, are relatively low cost, easy on the dishes and I haven’t met too many people who don’t like them. If you have never experienced a Fondue, I have put together a sampling of cheese, vegetable and dessert fondues that are extremely easy to prepare and taste like you slaved over them. Give one a try tonight.
 

What do you need to fondue

Fondue pots are small pots that sit over a flame, or plug in so the fondue will stay warm. A good electric pot will have at least 2 settings on it, low and high. Dessert fondues normally are kept on low as are most cheese fondues. Pots that have higher settings mean you can actually cook the fondue in the pot and then lower the heat to keep warm which saves you cooking the fondue over a stove and dirtying more dishes. If you are trying a fondue for the first time and really don’t want to put out the cash for a set up, a crock pot works just fine as does an electric wok. If you don’t have either one of those then you will have to bring the fondue to the table hot and just warm in occasionally if necessary on the stove.

Fondues are not quick like a meal. The whole point behind a successful fondue is that you get to eat and visit and eat and visit and eat and visit and this can go on for awhile which is why electric fondues are so handy.

You will need skewers for the pieces of food that you dip into the fondue. Most fondue sets come with 8 skewers that have tiny prongs on the end to keep the food from falling off into the pot. Bamboo skewers will work, you just have to be careful to keep your food on them. Or you could simply use forks.

These recipes use a blender or food processor to puree the ingredients with but a potato masher will work as well.

I have made up a short list of all the foods that are good with a fondue. You can add to it or take away from it depending upon your tastes. I sincerely hope that if you have never tried a fondue, you will give one a try. They are great and most kids really love them. Teens too!

Bread Basket:
Whole wheat pitas, English muffins, rice cakes, whole grain breads of all kinds, French breads, bagels, crackers, bread sticks, melba toast, rusks

Steamer or Raw Vegetable Platter: Bell pepper strips using red, yellow, orange, and green bell peppers, Broccoli Florets, Carrot sticks, Cauliflower Florets, Celery sticks, Cucumber slices, Daikon radish spears, Jicama sticks, Tomato wedges, Turnip sticks, Zucchini Rounds

Fruit Platter: Apple wedges, banana slices, peaches, pears, citrus fruit slices, whole firm strawberries, melon balls, cherries, and any other fruit in season in your area.

Cheese Platter: Cubes of Cheddar, Swiss, Gruyere, Edam, Gouda, Monterey Jack, Cream Cheese, Blue Cheese, and any other specialty cheeses that you can think of.

Simple Cheese Fondue
Makes 12 servings

2 (10-3/4-ounce) cans of Cheddar cheese soup
1 pound shredded Cheddar cheese
1 pound shredded Swiss cheese
1/2 cup white wine

Put all ingredients into a heavy saucepan. Cook over low heat stirring frequently until all the cheese is melted and the sauce is smooth. Pour into a fondue pot. Keep warm. Serve with cubes of crusty bread, chunks of veggies and chips.

Chickpea Fondue

1 19 oz can garbanzo beans with the liquid
2 large cloves garlic, whole
1/2 teaspoon black pepper
1/2 teaspoon salt
5 oz. firm silken tofu
1 teaspoon lemon juice
1 tablespoon virgin olive oil

Puree all ingredients in a blender. Transfer to your fondue pot and heat. Serve with whole-grain bread or pita, raw vegetables, and steamedtender-crisp vegetables. Serves 2.

Ploughman’s Fondue

1 clove garlic
10 fl oz beer
1 cup grated Monteray Jack Cheese
1 cup grated Cheddar cheese
3 teaspoons plain flour
1 teaspoon dry mustard
pepper

Rub the inside of the fondue pot with the cut side of a garlic clove. Add the beer and heat until bubbling. Add the grated cheeses a bit at a time, and beat till smooth. Mix the flour and mustart with a bit of cold beer and stir till smooth. Add to the fondue pot and beat well. Stir gently over the heat until mixture is smooth and starting to thicken. Season with pepper. Serve with cubes of bread, veggies, crackers, pickles and chips (Serves 4)

Golden Vegetable Fondue

1 cup grated carrots
1 cup grated turnip
1 cup grated acorn squash or pumpkin
2 sticks celery diced
1 small onion diced
1 1/4 cups white wine or apple juice
1/4 cup butter, diced
salt and pepper

Put all veggies into a pot with the wine. Bring to a boil and simmer till tender. Drain and cool a bit. Puree in a blender or food processor till smooth. Return to pot and heat gently. Beat in the butter, salt and pepper. Pour into fondue pot and keep warm. Serve with chunks of crusty bread, crackers, small whole boiled potatoes or whatever else strikes your fancy. (Serves 4)

Mushroom Fondue

1/4 cup butter
1lb mushrooms, finely chopped
2 cloves garlic, crushed
2/3 cup white wine
2/3 cup double (thick) cream
3 teaspoons cornflour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper

Melt the butter in a pot. Add mushroom and garlic and cook for 10 minutes. Add the wine and simmer gently for another 10 minutes. Cool. Puree in a blender with the cornflour and seasonings. Put into your fondue pot and heat stirring until smooth. Add the cream and stir until thickened. Serve with cubes of various cheeses and crusty bread. (Serves 4)

Strawberry Fondue

grated rind of one orange
2 cups of frozen strawberries thawed and drained
2 cups of plain yogurt

Blend is a blender till smooth. Pour into a bowl that is set into a larger bowl filled with ice. Serve with cubes of angel or spongecake, plain vanilla cookies, lady fingers or anything else you like. Really good with chunks of chocolate.

Berry Fondue

1 lb mixed summer fruits
1/2 cup sugar
6 tsp cornstarch
1/2 cup water
biscuits, to serve

Blend fruits in a blender till smooth. Pour into a pot with the sugar and 1/2 cup of water. Mix the cornstarch in a cup with a little bit of water till smooth. Add to the berries. Cook gently till thickened. Pour into fondue pot and keep warm. Serve with cubes of crusty bread, plain vanilla cookies, lady fingers, bite sized pieces of chocolate or anything else you like.

Raspberry Fondue

1lb raspberries, thawed if frozen
4 teaspoons of cornstarch
1 1/4 cups single (light) cream
1/3 cup icing sugar

Puree the raspberries and cornstarch in a blender till smooth. Put in a pot with the cream and cook over a gentle heat until smooth and thickened. Serve hot or cold. Serve with vanilla wafers, crusty bread chunks, meringues, lady fingers etc.

Chocolate Rum Fondue

1 large Toblerone chocolate bar
2 generous tablespoons of dark rum
2 tablespoons of butter
1/4 pint whipping cream
fruit pieces or marshmallows to dip

Melt the rum, chocolate and butter together in a pot over low heat or in the microwave on low. When bubbly, remove from heat, and stir in cream. Serve with pieces of fresh fruit, marshmallows, lady fingers or any plain biscuit. (Serves 4)

Mocha Tia Maria Fondue

8 oz plain chocolate
3 teaspoons instant coffee granules
2/3 cup double cream
1/4 cup Tia Maria

Grate chocolate into the fondue pot. Add coffee and cream and heat until the chocolate melts. Stir constantly till very smooth. Add the Tia Maria and beat till smooth. Serve with fresh fruit, pieces of sponge cake or plain biscuits. (Serves 4)

Butterscotch Fondue

1/4 cup butter
3/4 cup brown sugar
4 tablespoons corn syrup
14oz can evaporated milk
4 tablespoons chopped unsalted peanuts
6 teaspoons cornstarch

Put butter, sugar and corn syrup into a pot. Heat gently until mixture begins to bubble, stirring occasionally. Let the mixture boil for 1 minute. Stir in evaporated milk and cook for 3-4 minutes. When the sauce is hot and bubbling, add the chopped nuts. Blend cornstarch smoothly with 2 tablespoons water. Add to the mixture in the pan and heat until thickened, stirring constantly. Pour into a fondue pot and keep warm. Serve with pieces of fresh fruit and popcorn. (Serves 4)