CHOCOLATE FONDUE
I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "A simple party dessert which is a year-round opportunity to use the season's best and ripest fruit." My comments submitted as a review when I first tried it were, "Excellent chocolate fondue. I cut the recipe in half and prepared it with Ghirardelli Semi-sweet chocolate and heavy cream. Hubby and I ate an entire pound of strawberries dipped in this luxury while watching movies tonight." I have made this many times since for just Hubby and I, and for guests. It is a very good chocolate fondue.
Provided by Ms B.
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
- Stir until smooth.
- Add more liquid if the sauce seems too thick or look curdled.
- Remove from the heat and stir in the vanilla.
- Use warm fondue immediately or set aside until needed and rewarm briefly.
- Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
- If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
- Leftover sauce keeps several days in the refrigerator.
- It is a prefect topping for ice cream.
- Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
- For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
- For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
- Butter or cream results in a softer, mellower chocolate flavor.
- Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
- If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
- Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).
EASY CHEESE FONDUE
Using mild cheese means everyone in the family can enjoy this classic starter
Provided by Good Food team
Categories Dinner, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
- To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
- To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.
Nutrition Facts : Calories 374 calories, Fat 31 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 22 grams protein, Sodium 1.48 milligram of sodium
CHEESE FONDUE
Intimidated by fondue? Shake it off, and follow this cheese fondue recipe to add one more party skill to your already impressive repertoire. With this easy cheese fondue recipe, the possibilities are endless and oh-so-tasty! It's a new, fun way to bring the family around the table as fall approaches.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
- Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
- Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
- Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
- Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.
Nutrition Facts : Calories 610, Carbohydrate 50 g, Cholesterol 90 mg, Fiber 3 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 1 1/2 g
CHEESE FONDUE
I've been making this fondue since the early 70's. Always so good!
Provided by Sheila
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
Nutrition Facts : Calories 669.8 calories, Carbohydrate 56.9 g, Cholesterol 91.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 36.5 g, SaturatedFat 17 g, Sodium 939.8 mg, Sugar 3.6 g
CHEESE FONDUE
A classic cheese fondue recipe that is easy and sure to impress guests. Includes tips for making smooth fondue, the best cheeses, dippers and more!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 25m
Number Of Ingredients 19
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!
Nutrition Facts : ServingSize 1 of 6, not including dippers, Calories 343 kcal, Carbohydrate 5 g, Protein 20 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 86 mg, Sugar 2 g
CHEESE FONDUE
Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
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- Easy Skillet Mushroom and Gouda Fondue. Cooking the fondue in a shallow cast-iron skillet means you can dip away to your heart’s content—no skewers needed.
- Bacon, Onion and Asiago Fondue. Bread works, but so do sliced green apples and seed-speckled crackers.
- Dairy-Free Butternut Squash “Fondue” Can you believe it’s totally vegan? Serve it with mini sweet peppers, Brussels sprouts and any crudités you have on hand.
- Caramelized Shallot and Gruyère. Did we mention it gets a generous glug of dry white wine? Scoop the fondue up with slices of toasted sourdough, broccoli florets or spicy sausage.
- Cheese Fondue for Two. Starring Gruyère and Emmental, plus a splash of brandy. You know, in honor of date night.
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4 WAYS TO MAKE FONDUE - WIKIHOW
From wikihow.com
100% (4)Estimated Reading Time 7 minsCategory FonduePublished 2013-09-26
- Before You Begin: Lighting the Fondue Burner Download Article Choose the right type of fondue pot and fuel. The type of fondue pot you need will be determined by the type of fondue you are preparing.
- Cheese Fondue Download Article Use 1 lb (450 g) of cheese. This is usually enough for four people, when used as an appetizer, or two people, when used as a main meal.
- Dessert Fondue Download Article Pick your dessert fondue. Chocolate fondue is the most popular dessert option, but there are many different dessert options available, so you should experiment some to find some new favorites.
- Broth or Oil Fondue Download Article Choose between oil and broth fondue options. Both of these options are used to cook raw pieces of meat, seafood, and vegetables, but there are a few pros and cons of each.
9 OF THE BEST FOODS YOU ABSOLUTELY HAVE TO FONDUE - SIX ...
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Estimated Reading Time 4 mins
- Crusty bread. Sourdough, rye, pumpkin, ciabatta, garlic. Whatever your weapon of choice, once you’ve dipped your bread into that oozing pot of melting cheese, life won’t be the same ever again and this is what makes it one of the best foods to fondue.
- Mini meatballs. Whether dipping in cheese or frying in a hot oil fondue, these little balls of goodness pack a mighty punch.
- Steak. Steak in a hot oil fondue allows you to cook the meat exactly as you like it – blue, bloody, medium, or well done.
- Vegetable skewers. Fresh mushrooms, red peppers, zucchini chunks, cherry tomatoes, broccoli florets – mix up your veggie skewer with all your favourite healthy treats then undo any nutritional goodness whatsoever by dunking them straight into cheese heaven.
- Potato cubes or wedges. Dice and pre-fry your potato cubes for the perfect dipper to cheese fondue. Or, cut them into wedges, pierce with a skewer and leave in a hot oil fondue until crispy and golden.
- Brownies. Just in case the cheese fondue main and chocolate fondue desert wasn’t calorific enough, chuck in a few brownies to get the cholesterol levels at an all-time high.
- Marshmallows. You’ve melted them on bonfires but have you ever dipped a marshmallow in rich, melted chocolate? The heat melts the marshmallow just enough that it becomes a sugary, oozy mouthgasm and we know you like the sound of that.
- Pineapple chunks. Kind of like the infamous New Zealand chocolate-covered pineapple chunks candy but way, way better. The zingy taste of the pineapple is the perfect balance to the runny chocolate, just watch out for drippage.
- Frozen bananas. Oh hell yes. Dice up your bananas and stick them in a container in the freezer overnight, then bring them out just before serving so you can easily skewer them.
HOW TO FONDUE MEAT: 13 STEPS (WITH PICTURES) - WIKIHOW
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95% (58)Published 2011-08-26Estimated Reading Time 7 mins
- Make sure you have enough fondue forks so that each diner has a fork. Fondue forks are long 2-tined forks that are usually color-coded to prevent mix-ups between diners.
- Purchase tender cuts if you plan to serve red meat. When you fondue red meat, you typically only cook it for 30 to 60 seconds. Cuts of meat that require braising or roasting will be tough and sinewy if you use them for fondue.
- Refrigerate the meat for the fondue until you are ready for diners to begin cooking it.
- Heat cooking liquid in a heavy bottomed pan on the stove top. The temperature should reach around 375 degrees F (190.5 degrees C). Check the temperature using a deep-frying thermometer.
- Place a trivet on the table where you will place the fondue pot to protect the table's surface.
- Transfer heated liquid into the fondue pot. Pour until the pot is 1/3 to 1/2 full. Be careful not to burn yourself with the hot liquid.
CHEESE FONDUE RECIPE | RECIPE - RACHAEL RAY SHOW
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Estimated Reading Time 4 mins
- In a small Dutch oven or heat-safe fondue pot, combine wine with lemon juice and garlic and bring to a steady simmer over medium-low heat
GOOD THINGS TO DIP IN OIL FONDUE - EHOW.COM
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- Oils for Fondue. Since you'll be heating the oil to 375 degrees Fahrenheit, use an oil with a high smoke point such as sunflower, canola, peanut or grapeseed oil.
- Meats. Beef, pork and chicken are traditional meats used in oil fondue recipes, but any boneless meat that holds its shape when cooked in hot oil will do.
- Vegetables. Your choice of vegetables depends entirely on your preferences. Choose at least three or four to provide variety and more if you're serving a crowd.
- Fish and Shellfish. Choose firm fish like tuna, swordfish or salmon for fondue. Debone the fish if necessary and cut it into 1-inch cubes. Advertisement.
- Condiments. Your favorite store-bought sauce is a fine accompaniment to your fondue if you're pressed for time or uncertain of your cooking chops. Steak sauce, hoisin, barbecue sauce, teriyaki and honey mustard are all readily available.
- Hot Oil Fondue Menu Ideas. Choose side dishes that complement the fondue and provide a change from the deep-fried elements. Set out a basket of baguette slices and rolls, or play on the do-it-yourself theme with a loaf of pull-apart monkey bread.
- Fondue Prep. Cut the meat into pieces of about the same size, and season them with salt and pepper. Consider marinating the meat for two hours to tenderize it or brining the chicken to keep it moist while it's cooking.
- Tips. If you use metal skewers or fondue forks, do not eat the cooked food directly from the fork — the metal will be very hot. Make sure the skewers or forks are also covered on the end where it will be held.
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- Stove. If you want to keep the cheese in melted condition and also want to follow the traditional presentation for the fondue, you will need to get a stove for it and that is certainly going to help you out in not only keeping the fondue warm but will also be the best thing for you to have the presentation as authentic as it can be.
- Tea Candles. Another great idea that you can use to serve the fondue on the table and keep it warm is that you can make a stand for your pot or just keep it at a certain height to ensure that the pan you are serving the fondue in is not touching the table.
- Heat it Before. Another thing that you can try out if you don’t have a sufficient heat source on the table is to ensure that you are heating it up before you can serve the fondue to a certain level.
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