o the directions on the box.<
b>the Gruyere and Emmentaler with the cornstarch.
Rub the inside of a cheese fondue
aucepan, cook and stir the cream cheese and salsa over medium heat
xer, beat together the cream cheese with the vanilla, salt and
For the caramel fondue, heat sugar, cream and butter
Heat together the beer, cheese and crushed garlic in a fondue pot.
Cook gently, stirring, over a low heat until the cheese has melted. Stir in the butter.
Blend the cornflour with a little water and add to the fondue pot. Add the mustard. Continue cooking until the fondue has thickened, stirring constantly. Season with pepper to taste.
Transfer the pot to the burner and serve at the table with cubes of onion bread, chicken, ham and a little dish of chutney.
Rub the inside of the fondue pot (or chafing dish or
serving bowl.
For cheese fondue, bring 1 cup wine and
ttomed saucepan with the garlic; discard the garlic.
Add the wine and
ot over medium heat. Add the butter, shallots, garlic, and jalapeno
b>fondue pot over medium-low heat. Once the pot is warm, rub the
Melt the butter in a heavy 8-
arge bowl (or the bowl of a stand
roast the nuts on a baking sheet
In a medium to large saucepan melt the butter over medium heat.
Add fresh minced garlic and cook for 1 minute.
Add the cream cheese and whisk until smooth and melted.
Whisk in the heavy cream. ( I have substituted half & half.)
Season with the garlic powder, oregano, salt and pepper.
Bring to a simmer and whisk frequently until sauce thicken, around 15-20 minutes.
Stir in the parmesan cheese.
Remove from heat when cheese is melted.
Simmer the tomato juice, lemon and soup mix for about 10 minutes, stirring often.
Add the shredded cheese one handful at a time, melting between each handful.
When it is all melted you are done.
We always use bread but you could use veggies or meat.
It can be a bit salty so I think that is why bread works best.
Also if you use a brand name onion soup mix I think its less likely to be too salty.
First, grate mozzarella cheese; set aside.
Toss the Butterkase and Fontina cheese with the flour in a bowl. Place
Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it.
Dredge the diced cheese in potato flour and set aside.
Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with grated nutmeg, salt, and pepper. When ready to serve, whisk in kirsch. Serve with bread cubes.
In a bowl, toss together the parmesan cheese and cornstarch.
In a medium saucepan, cook the milk, chicken broth and chiles over medium heat until warm.
Add the cream cheese and cook, whisking, until smooth, about 5 minutes.
Bring to a simmer and add the parmesan mixture, a large handful at a time, stirring until smooth.
Cook the sauce over low heat for about 5 minutes.
Serve the fondue warm with whatever you like, such as pretzels, potatoes, bacon, cauliflower, etc.