Pub Fondue Food

CLASSIC FONDUE

Steps:

• Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
• In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
• Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
• Preheat the oven to 350 degrees F.
• Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.

BASIC FONDUE

Steps:

• In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

PUB FONDUE

Steps:

• Add the soup and beer to a saucepan; bring mixture to a boil over medium heat; stir continuously.
• Gradually add shredded cheese, mustard, and Worcestershire sauce; stir continuously until cheese melts.
• Transfer to a fondue pot or chafing dish.
• Serve with chunks of crusty bread.

20 BEST FONDUE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

A PUB-STYLE FONDUE

Steps:

• Combine beer, mustard, chicken bouillon, garlic powder, cayenne and nutmeg in a large saucepan. Bring to a boil over medium heat.
• Whisk together cold water and cornstarch until blended; stir into ale mixture.
• Cook until thickened and bubbly, about 2 minutes. Reduce heat to low.
• Gradually add cheddar cheese and Velveeta cheese, stirring until melted.
• Transfer to a ceramic fondue pot. Serve warm with assorted steamed vegetables, french bread cubes or bread sticks.

CHINESE FONDUE

Steps:

• Sauté the onions and garlic and then add the rest of the ingredients.
• Simmer the broth for about an hour and then pour into a fondue pot.
• Enjoy with pieces of beef, chicken, seafood and vegetables!

IRISH CHEDDAR AND STOUT FONDUE

Steps:

• Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
• Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.