Good Fondue Recepies?

Question

I got a fondue pot for x-mas (the real kind, not the tea light kind) and I am attending a pot luck x-mas party, anyone have some interesting fondue receipies, aside from the traditional cheese or chocolate?

Man, I really don't understand why and how some people use those thumbs down!!???!

Sorry, I didn't mean to exclude cheese or chocolate, just maybe something a bit different than the traditionals.

Answer 1

This has cheese, but it is easy and is a bit different. Simply Cheesy Crabby Dip. 1lb velveeta cheese, 1 lb. margerine or butter, 2 cans of crab meat (pretty cheap, you find it next to tuna), melt it together and serve it with breadsticks or French bread. It's really good.

Answer 2

Fondue refers to several French Swiss communal dishes shared at the table in an earthenware pot ("caquelon") over a small burner ("rechaud"). The term "fondue" comes from the French "fondre" ("to melt"), referring to the fact that the contents of the pot are kept in a liquid state so that diners can use forks to dip into the sauce. The sauce is usually warmed either by a separate buner containing an alcohol-based fuel or simply by tealights. Though cheese fondues are the best known kind, there are several other possibilities for the contents of the pot and what is used for dipping.

As with other communal dishes, fondue has etiquette standards ranging from practical to amusing. Some people consider it rude to allow one's lips or tongue to touch the fondue fork, and with meat fondues one should use a dinner fork to remove the meat from the dipping utensil. The "no double-dipping" rule applies here as well, once a taste has been taken of a dipped morsel it should not be returned to the pot. If the bread or fruit is lost in the cheese or chocolate, it is tradition for that person to buy a round of drinks or to be punished in another way.

Fondue is a food that became very popular in the 1970s. Fondue was said to be invented for the purpose of using up old cheese and dry bread. The Swiss also found fondue convenient because of the freezing winters and the scarce amount of fresh food. Having fondue helped the Swiss people have a meal when they couldn’t go out and get fresh food.

try http://allrecipes.com/recipes/appetizers-and-snacks/dips-and-spreads/fondue/ViewAll.aspx it's got some great tips and recipes that will blow your mind and Sinhalese your taistebuds...

Answer 3

Cut beef tenderloin or filet mignon into cubes and use vegetable oil in the fondue pot. A small piece of bread in the pot I heard can absorb water and cut down on spattering but that is optional. Apply sauce of choice to beef after cooking, something like a russian dressing maybe.

Answer 4

Not called fondue (tempura) but if you have a good pot it will work.

Cut up small pieces of beef, pork and chicken. Then
supply small mushrooms, zuchini cubes, onion cubes,

Heat 1/4 of fondue pot full of oil. Peanut is best as it does not smoke and adds flavor.Supply long forks
and deep fry all. For a change, supply beer batter to coat. Supply various dipping sauces.

Answer 5

At my company's Christmas Party, they had white (milk too, but white was better) chocolate fondue with marshmellows, rice crispy treats, those mini bananas, and strawberries. It was delicious! Watch out though, it's so good you will probably overindulge. I bet theres quite a bit that would go well with white chocolate; like graham crackers, or maybe make little graham cracker & peanut butter sandwiches. Small bread items go well, but I think it is best to stay away from over-sweet things, since the white chocolate itself is very sweet. If you do rice crispy treats, make them small. Marshmellows were my favorite.

Answer 6

Traditional fondue is made with a combination of Emmentaler and Le Gruyere. The items used for dipping have become much more creative. The traditional dipper has always been cubes of crusty Italian or French bread.

Traditional Swiss Cheese Fondue
1 lb grated Emmentaller
1 lb grated Le Gruyere
3 cloves garlic put through garlic press
3.75 cups dry white wine
1/4 cup heavy cream
2 tbsp kirsch or lemon juice (Kirsch is traditional)
3 tbsp corn starch
pepper and nutmeg to taste
2 loaves Italian or French bread cut into 1" cubes with crust on one side
PREPARATION:
Combine Emmentaler and Le Gruyere and sprinkle with corn starch (this can be done in a plastic bag). In a stick free pan slowly melt the cheese in the wine with the heavy cream - put the cloves of garlic through the press into the wine cheese mass.
Rub inside of fondue pot with a cut garlic clove.
Turn heat to medium heat until warm, not boiling!
Add Kirsch or lemon juice.

We serve this with generous salads, small boiled potatoes, tiny dill gherkins and glasses of crisp cold white wine.

Answer 7

I once filled my fondue pot with Swedish meatballs - it was emptied in minutes. Pot luck, hm...sounds like it may be a buffet style evening? Nothing too saucy or difficult to get onto a plate. You could do something layered, like an English trifle (sp?). The only other fondue recipes I know either involve broth (fondue Chinois) or frying (fondue Bourguignon). Enjoy!

Answer 8

Chicken Cordon Bleu Fondue

8 thin-sliced skinless, boneless chicken breast cutlets (about 1 1/2 pounds)
12 slices from a package of sliced Swiss cheese, 4 slices torn into pieces (about 1/2 pound total)
4 slices from a package of deli-style ham
1/2 cup plus 2 tablespoons all-purpose flour
1 teaspoon paprika
Salt and freshly ground black pepper
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 tablespoons dry vermouth or white wine (optional)
1 cup heavy cream or whole milk







1. On a work surface, make sandwiches using 2 of the chicken breast cutlets for each: layer 1 of the cutlets, a slice of Swiss cheese and a slice of ham, then another slice of cheese and a slice of chicken. Fasten the sandwiches in the center with a toothpick.
2. On a plate, mix the 1/2 cup of flour with the paprika and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Dredge a sandwich in the flour to coat lightly on both sides, shaking off any excess. Repeat with the remaining sandwiches.
3. In a 12-inch skillet, melt 2 tablespoons of the butter in the olive oil and cook the sandwiches over medium-high heat until cooked through and golden, turning once, about 3 minutes per side.
4. Meanwhile, in a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the remaining 2 tablespoons of flour until smooth. Whisk in the vermouth and cook for 1 minute (optional). Slowly whisk in the heavy cream and cook, stirring continuously, until the sauce comes to a soft boil and thickens, about 5 minutes. Stir in the torn up Swiss cheese and cook over low heat, stirring continuously, until the cheese is melted, 2 to 3 minutes. Season the sauce with salt and pepper and serve the fondue-style sauce in small bowls alongside the chicken.

Its yumo!

Answer 9

Heat peanut oit (higher temperature) and use it to cook bits of steak, chicken and veggies in oil. It is very good and a kind of slow dinner. Add the cheese pot for a dip in the cheese as well.

Answer 10

You may cook with the traditional Gruyere Cheese, Emmental Cheese, Garlic, and Kirch, and you may also put some peeled shrimps so the Guest can cook the shrimps inside the fondue, it is very tasty... and of course you use the bread.