Does anybody know any good fondue recipes?

Question

So, my wife and I got a fondue put for our wedding 9 months ago and it's still in the box. But, we really have been thinking that it would be good to break it out. Who has good recipes? Especially, some wine-based broth or anything for cooking meat. Fondue is just cheese and chocolate.

Answer 1

Lobster fondue (with white wine)

1 pint dry white wine
1 lb Gruyere cheese, grated
2 Tbs cornflour
8 oz can lobster meat
freshly ground black pepper
paprika to sprinkle

Pour wine in fondue pan and heat gently. Gradually stir in the cheese and
cornflour over low heat, until cheese has melted.
Drain lobster meat and divide into bite-size flakes. Stir into fondue with
black pepper to taste and reheat. Sprinkle with paprika.
Serve with lots of French bread, peeled shrimp, poached scallops, small rolls of
smoked salmon, smoked mussels.

GRUYERE FONDUE WITH CARAMELIZED SHALLOTS (with white wine)

Description: The slightly sweet sauteed shallots add a twist to the classic
Swiss cheese fondue. In addition to the bread, boiled red-skinned baby potatoes
cut in half make great dippers.


Time: 30 minutes (15 min prep, 15 min cooking)
Makes: 4 servings

1 tablespoon butter
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 teaspoon sugar
1 1/2 cups dry white wine (or more)
14 ounces grated gruyere cheese (about 3 1/2 cups packed)
2 tablespoons all-purpose flour
1 pinch ground nutmeg
1 sourdough baguette, cut into 1 inch cubes

1. Melt butter in heavy medium skillet over medium heat.
2. Add thinly sliced shallots and sauté 3 minutes.
3. Reduce heat to low; sprinkle shallots with sugar, salt and pepper.
4. Sauté until shallots are caramelized, about 15 minutes.
5. Transfer shallots to small bowl.
6. Add 1 1/2 cups wine to skillet; boil 1 minute.
7. Pour wine into heavy medium saucepan; set over medium-low heat.
8. Toss cheese with flour in medium bowl to coat.
9. Add half of caramelized shallots to wine; add cheese mixture by handfuls,
stirring until cheese melts and is smooth before adding more.
10. Thin with more wine if mixture is too thick.
11. Season with nutmeg, salt and pepper.
12. Transfer cheese mixture to fondue pot.
13. Set pot over candle or canned heat burner.
14. Top fondue with remaining caramelized shallots.
15. Serve with bread cubes.


CHEESE FONDUE

Makes: 8 Servings (about 1/4 cup each)

INGREDIENTS

- 1-1/2 cups dry white wine
- 2-3 large cloves garlic, peeled
- 1 package (8 ounces) fat-free cream cheese
- 2 cups (8 ounces) shredded fat-free Swiss cheese
- 1 tablespoon flour
- Salt, cayenne, and black pepper, to taste
- French, or Italian, bread, cubed, for dipping

DIRECTIONS

Heat wine and garlic cloves to boiling in medium saucepan; reduce heat and boil
gently until reduced to 3/4 cup. Discard garlic.

Add cream cheese and cook over low heat, stirring until melted and smooth. Toss
shredded cheese with flour; add
to saucepan and cook, stirring constantly, until melted. Season to taste with
salt, cayenne, and black pepper.

Serve in fondue pot or bowl with bread cubes (not included in nutritional data)
for dipping.

Notes: If fondue becomes too thick, it can be thinned with white wine, fat-free
milk, or water.

Three-fourths cup fat-free milk can be substituted for the wine. Simmer with
garlic 5 minutes, then proceed with recipe as above.


Meat Fondue with four sauces

1 lb pounds boneless beef sirloin steak*, 2 pounds skinless, boneless chicken
breast halves, or
8 ounces peeled & deveined large shrimp
4 cups beef or chicken broth
2 green onions, thinly sliced
1 teaspoon grated fresh ginger
1 1/2 teaspoon whole black pepper

Partially freeze beef or chicken. Thinly slice beef across the grain into
bite-size strips; thinly slice chicken crosswise into bite-size strips- Set
aside. Combine broth, onions, ginger, and pepper in a large saucepan. (If
serving all three proteins, use either beef or chicken broth; use beef broth for
beef, and chicken broth if serving only chicken and shrimp.) Bring mixture to a
boil. Pour into a fondue pot and return to boiling.

To serve, use a fondue fork to dip beef, chicken, or shrimp into broth; cook to
desired doneness. Serve with a dipping sauce (below).
* If desired, beef or chicken may be marinated using the following marinade.
__________________________________

Teriyaki Marinade

1 cup soy sauce
1/2 cup dry sherry or white wine
1 tablespoon minced garlic
1 tablespoon minced fresh garlic
2 tablespoons dark sesame oil
1/3 cup dark brown sugar

Combine ingredients and marinate chicken or meat for several hours.
_________________________________

Southwestern Cocktail Sauce

3/4 cup bottled chili sauce
2 tablespoons finely chopped onion
1 tablespoon prepared horseradish
1/4 teaspoon garlic salt
3 tablespoons snipped fresh cilantro
4 teaspoons lime juice
1 jalapeno chili pepper, seeded & chopped
several dashes bottled hot pepper sauce

In a small bowl, combine all ingredients. Cover and refrigerate for up to one
week. Makes about 1 cup.

Answer 2

I absolutely love beef fondue. I just had a fondue party a couple of weeks ago and these were a big hit. They have been used by my family for 30 years. Use beef sirloin or beef tenderloin for the meat and use peanut oil for the oil. Here are my tried and true "dip" recipes.

Plum Sauce:
1 cup plum jam
1/2 cup white vinegar

California Dip:
1 container sour cream
1 pouch Lipton onion soup mix


Pink Horseradish sauce:
1 cup California dip (recipe above)
1 cup canned tomato sauce
1 tbsp. horseradish (or more to taste)


Variation on California Dip:
1 cup California Dip (recipe above) 1 1 tbsp.horseradish
2 tbsp. milk

Sorry I don't have any wine-based broth recipes for you. You can also use chicken or pork tenderloin and they would both be great with these dips. My husband also likes to do mushrooms.

I hope you enjoy them.

Answer 3

The recipes given are pretty good but I'm going to suggest a change to the method. Instead of incorporating the flour or cornstarch at the end, the best way is to sprinkle 1TBL of flour or cornstarch over the cheese and use cheese cut into 1/2 in cubes rather than shredded. Then, bring your wine just to a boil and start adding cheese by the handful, stirring in a figure eight motion until each handful is incorporated. This is hands down, the most foolproof way to get smooth fondue.

Answer 4

1 1/2 pounds lean ground beef
1 tablespoon finely chopped onion
1/2 cup fresh breadcrumbs
Salt and pepper
4 ounces Cheddar cheese, diced
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1 1/4 cups chicken stock
2 teaspoons flour
Juice of 1 orange

Mix together beef, onion and breadcrumbs. Season meat mixture with salt and pepper and divide into 30 balls. Flatten each ball out. Place a piece of cheese in center then mold meat around cheese, sealing it well to enclose cheese completely.

To make the tangy sauce, put tomato paste, wine, vinegar, honey, mustard, Worcestershire sauce and stock into a saucepan and simmer for 10 minutes.

Blend flour smoothly with orange juice then stir into the sauce and simmer for 1 minute, stirring constantly.

Serve with the meatballs cooked in the hot oil.

Answer 5

Bottle of MAD DOG 20/20 (GRAPE)
2 Large Cans of Spam
1 Large Box of Ritz Crackers
2 Cans of Campbell's Cream of Mushroom Soup

pour soup into pot about 3/4
fill the rest of the way with wine
open Spam cans and add to pot
if you added all the Spam to the pot it will be all over the table
so use your head.

Dice two cans of Spam add to the pot
pour 1 can of soup into pot
pour half of can of win to the pot
let cook for two hours

fork spam onto cracker and enjoy and drink the rest of the wine
BONK APP A TEES

Answer 6

Southwestern Fondue

3/4 cup bottled chili sauce
3 tablespoons snipped fresh cilantro
2 tablespoons finely chopped onion
4 teaspoon lime juice
1 tablespoon prepared horseradish
1 jalapeno chile pepper, seeded and chopped
1/4 teaspoon garlic salt
Several dashes bottled hot pepper sauce

1-1/2 pounds boneless beef sirloin steak; 2 pounds skinless, boneless chicken breast halves
4 cups beef broth or chicken broth
2 green onions, thinly sliced
1 teaspoon grated fresh ginger
1/2 teaspoon black pepper

Southwestern Sauce: In a small bowl combine bottled chili sauce, cilantro, finely chopped onion, lime juice, prepared horseradish, jalapeno chile pepper, garlic salt, and several bottled hot pepper sauce. Cover and refrigerate for up to 1 week.

Thinly slice beef across the grain into bite-size strips; thinly slice chicken crosswise into bite-size strips. Set aside.

Combine broth, onions, ginger, and pepper in a large saucepan. (If you are serving beef and chicken you can use beef or chicken broth. Use beef broth if you are serving only beef, chicken broth if you are serving only chicken.) Bring mixture to boiling. Pour into a fondue pot. Return to boiling.

To serve, give each person a fondue fork. Dip beef or chicken into broth; cook to desired doneness. (Allow 1 to 2 minutes for each piece.

Serve with the Southwestern Sauce.

********************

Beef Fondue

3 pound piece boneless beef sirloin or tenderloin
Cooking oil (canola or other vegetable oil)

Trim the fat from the mean; cut into bit-size cubes. Marinate beef 2 to 3 hours (see recipe for mainade below) Keep refrigerated until 20 minutes before cooking.

Fill a metal fondue pot about 1/2 full with oil. Heat the oil over a moderately high direct heat and maintain the heat.

Each guest spears a cube of beef with a fondue fork, holds it in the hot oil until cooked to the desired doneness usually 1 to 3 minutes. Dip in sauce.


Sour Cream Mustard Sauce

1/2 pint sour cream
1/2 mayonnaise
1/4 cup prepared mustard
1 tablespoon finely chopped onion
Dash of Tabasco

Combine all the ingredients, mix well and chill.

Marinade for Beef

1/4 cup soy sauce
1/4 cup dry white wine
1/4 cup finely chopped green onions
2 Tbsp. Water
2 Tbsp. packed brown sugar
1-1/2 Tbsp. dark sesame oil
1 tsp. minced garlic
1 tsp. minced fresh ginger
1/4 tsp. Pepper


Combine all ingredients in small bowl; stir until sugar is dissolved. Place meat in shallow dish or sealable plastic bag and pour marinade over beef, refrigerate 2-3 hours.

Answer 7

Let's go to Mexico.

1 (8 oz.) pkg. Velveeta cheese Mexican
hot or mild
1 (8 oz.) pkg. cream cheese
2 med. tomatoes, diced
1 bunch scallions, diced
1 pkg. frozen chopped spinach, thawed
& drained or squeeze out water
from spinach

Simply place prepared ingredients into crockpot on medium temperature. Keep warm for dipping. Serve with plain tortilla chips or bread cubes or fresh vegetables (carrots, celery, broccoli and cauliflowe