Perfect Fondue Recipes

PERFECT FONDUE

Steps:

• Rub the inside of a saucepan with a garlic clove; leave the garlic in the pan. Add 1 cup dry white wine and 1 tablespoon plus 2 teaspoons lemon juice; bring to a simmer over medium heat. Toss 1 pound shredded gruyere or other melting cheese (see below) with 2 tablespoons flour or cornstarch; gradually add the cheese to the pan, stirring until melted before adding more. Discard the garlic and season the fondue with nutmeg and cayenne pepper. Transfer to a fondue pot or a slow cooker set to low. Serve with bread or other dippers.
• Big Dippers :
• Roasted Brussels sprouts
• Mini meatballs
• Grilled polenta
• Prosciutto or other cured meat
• French fries
• Choice Cheese:
• These are ideal for fondue. Use one or a combo.
• Brie (remove the rind)
• Manchego
• Cheddar
• Fontina
• Swiss or Emmentaler
• Gouda (young or aged)

GERMAN MEAT FONDUE WITH BROTH (FLEISCHFONDUE)

Steps:

• Gather the ingredients.
• In a large saucepan, brown the cut surface of the onion without oil.
• Add the leeks, carrots, celeriac, bay leaf , peppercorns, and broth.
• Bring everything to a simmer and cook for at least 15 minutes.
• When it is time to eat, strain the broth into a fondue pot and place it on the table over the heat source for your fondue.
• Gather the ingredients.
• While the broth is simmering, cut the pork into bite-sized pieces.
• Mix the ground meat with the egg and breadcrumbs, salt, pepper, and paprika.
• Form the meat mixture into bite-sized meatballs and place in the refrigerator until serving time.
• Cut the cocktail sausages into 1-inch lengths and place in a serving dish.
• Clean and separate the cauliflower into bite-sized chunks.
• Cut the zucchini into quarters, lengthwise, then into 1-inch pieces.
• Place in separate serving dishes. Keep everything covered and cool until ready to eat.
• Gather the ingredients.
• Chop about 1/4 cup chives into small rings and place in a bowl with the sour cream.
• Add salt, pepper, paprika, and optional lemon juice to taste.
• Gather the ingredients.
• In a small bowl, mix together schmand or crème fraîche, chopped parsley, mustard, and salt and pepper to taste.
• Place the fondue pot filled with broth on the warmer ( rechaud ) in the middle of the table. Each person should have their own fondue fork. Place the serving dishes with the food on the table and let everyone pass them and place some meat and vegetables on their plate.
• Each person places 1 or 2 pieces of food on a fondue fork and dips it in the simmering broth. After 2 or more minutes, the tidbits are done. They are removed from the fork to the plate, and new tidbits are placed on the fondue fork. Serve with the 2 dipping sauces, as desired.

BEST FORMULA THREE-CHEESE FONDUE

Steps:

• Bring the wine to a boil in a small saucepan.
• Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
• Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

CHEESE FONDUE

Steps:

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
• Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!