Aged Cheddar Fondue
Sharp aged cheddar cheese pairs with dark stout beer in this fondue dish. Serve with stale, crusty bread for an authentic Irish experience.
Ingredients:
1 pound grated aged cheddar
½ pound grated Asiago cheese
2 tablespoons flour
2 cups stout beer
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
Fresh pears, for serving
Crusty bread, for serving
Directions:
1) Toss cheeses and flour together in a large bowl. Set aside.
2) Combine remaining ingredients in a fondue pot over high heat; bring to a boil. Add cheese slowly, whisking constantly, until smooth and hot. Cook over medium-low until cheese is melted. Serve with bread and pears.
Fondue Wine Cheese Sauce recipe
Wine makes for a lovely addition to the classic fondue – it provides a sweet tang that balances against the roundness of the cheeses deliciously.
Ingredients:
½ cup dry white wine
½ cup grated mozzarella cheese
½ cup grated cheddar cheese
1 teaspoon flour
Pinch garlic salt
Pinch white pepper
Directions:
1) Heat wine in a fondue pot over high; when near boiling, add remaining ingredients and whisk vigorously to combine. When melted, keep warm over low heat. Serve as desired.
Beef Fondue recipe
Didn’t know that fondue could include meat? Use the hot sauce as a cooking liquid to cook fresh beef, and enjoy it with a spiced dipping sauce on the side.
Ingredients:
3 pounds sirloin, cut into ½-inch cubes
½ pound butter
¾ cup olive oil
10 tablespoons butter
5 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
Directions:
1) Melt ½ pound butter and olive oil in a large pan. When hot, transfer to a large fondue fan.
2) Meanwhile, prepare the dipping sauce: melt 10 tablespoons butter, Worcestershire sauce, and mustard in a medium pot. Stir until fully melted; keep warm over low heat.
3) When oil mixture begins to bubble, spear beef cubes with a fondue fork; lower into oil and fry 3 minutes, until no longer pink. Serve with warm dipping sauce.
Butterscotch Fondue recipe
Learn to make your own caramelized butterscotch in this vintage fondue recipe. Ripe, buttery fruits like pears and bananas work best in this creamy dipping sauce.
Ingredients:
¾ cup brown sugar
¼ cup butter
¼ cup honey
1 (14-ounce) can evaporated milk
¼ cup chopped, unsalted peanuts
6 teaspoons cornstarch
2 tablespoons water
Fresh pear, apple, and banana, for serving
Popcorn pieces, for serving
Directions:
1) In a medium pot, combine sugar, butter, and honey over medium heat; cook until mixture begins to bubble, stirring gently. Boil 1 minute, stirring.
2) Add evaporated milk; cook 3 to 4 minutes, until sauce is bubbling. Add chopped peanuts; stir.
3) In a small bowl, whisk together cornstarch and water. Add to milk mixture and heat until thickened, stirring. Transfer to fondue pot and keep warm. Serve with speared pear, apple, banana, and popcorn.
Chicken Fondue recipe
This fondue works well for a family dinner taken up a notch. Fresh chicken breast gets submerged in a cooking broth and is finished off with a spicy chili cream sauce.
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Ingredients:
4 skinless, boneless chicken breast halves
5 cups chicken broth
12 ounces prepared chili sauce
½ cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
Salt and black pepper, to taste
Directions:
1) Dice chicken into 1-inch cubes. Season with salt and pepper and spear. Set aside.
2) Place broth in fondue pot; bring to a boil.
3) In a small bowl, combine chili sauce, mayonnaise, and onion. Set aside.
4) Submerge speared chicken into boiling broth; cook until no longer pink, about 3 minutes. Serve with prepared chili sauce.