Fondue Recipes?

Question

I was wondering if any of your have a Fondue cooker if so, is it electric or candle? What brands are the best? Also, any recipes?Thanks in advance...

Answer 1

i dont own a fondue cooker so i couldnt help you with the brands or anything but i still make fondue on the stove so here are the recipes i use....


Cheese Fondue (i like swiss but you could use any cheese of your choice with the same consistency as swiss)
* 1 medium clove garlic
* 2 cups dry white wine
* 1 pound Swiss cheese, shredded
* 1 teaspoon cornstarch
* 3 tablespoons kirsch or brandy
* pinch ground nutmeg
* dash hot pepper sauce
* French bread or other crusty bread, about 2 loaves, cut into pieces (all pieces should have some crust)

PREPARATION:
Rub a fondue pot with garlic clove. Pour in wine and place over low heat. When air bubbles begin to rise to the surface, begin adding shredded cheese. Stir constantly until all cheese is melted. Dissolve cornstarch in the kirsch or brandy; add to cheese fondue mixure.Continue to cook and stir for 2 to 3 minutes, then season with nutmeg and pepper sauce. Place pot over alcohol burner or other low heat source for serving. Serve with fondue forks for guests to use to spear bread and dip into cheese fondue.


chocolate fondue
# 24 ounces semisweet chocolate chips
# 1-1/4 C. evaporated milk
# 1/4 C. sugar
# 2 t. vanilla extract
# 1 T. fruit flavored liqueur

Place ingredients (except dippers) into a crockpot. Cover and cook on high for 30 minutes. Stir well. Cook 1 more hour on low. Use skewers or small tongs to dip into the chocolate.

Answer 2

I have both an electric fondue pot and a traditional alcohol burner one (not a candle). I use both depending on whether or not the dish is going to be eaten immediately or grazed though. I like cheese fondue in the alcohol burner if it is served as a main course - you can bring it to the table and not worry about someone accidentally pulling the cord and knocking it off the table. Also as a main course, cheese fondue tends to go pretty quickly, so you don't have to worry about it staying a particular temperature. For chocolate fondue as a dessert I tend to use the electric one - I set it on the counter and people can get up and graze. The electric one can be turned down to low to keep the fondue warm without it getting too thick while it sits.

So bottom line - for foods that will need to sit a bit the electric is better because it is easier to regulate the temperature. But the electric pot needs to be placed somewhere close to an outlet. The traditional pot is more portable as it can literally be placed anywhere. But it is a bit harder to regulate the temperature and is best for foods which will be eaten immediately, not left to sit.

Answer 3

I would definitely advise an electric fondue cooker, aprticularly if you plan on doign cheese fondue, since the cheese has a tendency to burn in the spot that is heated most by the candle. It requires a more steady temperature to stay properly melted. If you're doing oil or broth fondue, with meats and such dipped in them, a non electric one will work well.

As for recipes, I just buy a package of Swiss fondue cheese lol, or go to a deli market type place that sells a lot of import cheeses, and buy some swiss cheeses of your own, and mix them with kirsch. What's REALLY good to dip in cheese fondue though is apple!!

Edit: Thx for the recipes guys, I'm going to try those.

Answer 4

I actually prefer my fondue pot that has the denatured alcohol burner. I have both, and I don't like how the electric one keeps cooling down and then heating back up. I find that if you give the pot a stir every few minutes that the cheese doesn't burn in the hot spot. As for a recipe, I used good swiss cheese that I grate and then toss with a tablespoon of cornstarch. In the meantime, I take a clove of garlic and rub the inside of the fondue pot with the clove just to release the oil from the garlic. Toss aside the clove (or save it to use in spaghetti), and then pour in about a cup to a cup and a half of good dry white wine. Heat the wine, but don't boil. When the wine is just about to simmer, put in a handful of the cheese/cornstarch and stir until melted. Once it has melted, put in another handful until all of the cheese has melted. Serve with good french bread and some apples for dippng! have fun!

Answer 5

Electric is best and I just follow the recipes that came with the pot and make the guyere fondue, which is to die for.