Sour Cream Fondue Food

SHRIMP FONDUE

Steps:

• Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Cook until melted together and the mixture has a creamy texture. Pour mixture into a serving bowl. Serve hot.

GARLIC CREAM CHEESE FONDUE

Steps:

• 1. In a medium pot over medium heat, heat the oil and saute the garlic being careful to not burn garlic or it will be bitter. Gradually add the rest of the ingredients, except for the items you wish to use for dippers. Once all the ingredients are melted and well mixed, transfer the mixture into your cheese fondue pot.
• 2. Light the fondue burner and adjust the heat to maintain the cheese fondue warm but not too hot. Arrange a tray with fondue skewers and items for dipping.
• 3. Note: If your mixture is too thick, add more light cream (or alcohol of your choice). If the mixture is too runny, add cheese.
• 4. Tip: If you are preparing this dip ahead of time, make sure to have more cream handy to soften the dip when you serve it.
• 5. Suggestions for dipping: Pieces of Italian Bread, pretzel sticks, cooked shrimp, cooked ham, mushrooms and steamed broccoli, Boiled potatoes cubed into bite size and assortment of vegetables.

CHOCOLATE FONDUE

Steps:

• In a small bowl, combine frosting and sour cream; spoon into a serving bowl. Serve with fruit. Refrigerate leftovers.

CREAMY CHEESE FONDUE

Steps:

• In 1 1/2 quart saucepan, stir soup in Swiss cheese.
• Heat over low heat until cheese is melted, stirring constantly.
• Remove from heat; stir in sour cream.
• Serve in fondue pot with bread chunks.

FONDUE BOURGUIGNONNE - BEEF FONDUE

Steps:

• In a medium saucepan over medium heat, add oil and when it gets hot, add onions; sauté for 1 minute. Add garlic and cook for 1 ½ minutes.
• Pour in the beef broth and the red wine; stir well. Add Worcestershire sauce, onion soup mix, soy sauce, rosemary and black pepper. Bring the mixture to a gentle simmer and cook for 5 minutes.
• Before transferring the bouillon to the fondue pot, taste and adjust if necessary.

GERMAN MEAT FONDUE WITH BROTH (FLEISCHFONDUE)

Steps:

• Gather the ingredients.
• In a large saucepan, brown the cut surface of the onion without oil.
• Add the leeks, carrots, celeriac, bay leaf , peppercorns, and broth.
• Bring everything to a simmer and cook for at least 15 minutes.
• When it is time to eat, strain the broth into a fondue pot and place it on the table over the heat source for your fondue.
• Gather the ingredients.
• While the broth is simmering, cut the pork into bite-sized pieces.
• Mix the ground meat with the egg and breadcrumbs, salt, pepper, and paprika.
• Form the meat mixture into bite-sized meatballs and place in the refrigerator until serving time.
• Cut the cocktail sausages into 1-inch lengths and place in a serving dish.
• Clean and separate the cauliflower into bite-sized chunks.
• Cut the zucchini into quarters, lengthwise, then into 1-inch pieces.
• Place in separate serving dishes. Keep everything covered and cool until ready to eat.
• Gather the ingredients.
• Chop about 1/4 cup chives into small rings and place in a bowl with the sour cream.
• Add salt, pepper, paprika, and optional lemon juice to taste.
• Gather the ingredients.
• In a small bowl, mix together schmand or crème fraîche, chopped parsley, mustard, and salt and pepper to taste.
• Place the fondue pot filled with broth on the warmer ( rechaud ) in the middle of the table. Each person should have their own fondue fork. Place the serving dishes with the food on the table and let everyone pass them and place some meat and vegetables on their plate.
• Each person places 1 or 2 pieces of food on a fondue fork and dips it in the simmering broth. After 2 or more minutes, the tidbits are done. They are removed from the fork to the plate, and new tidbits are placed on the fondue fork. Serve with the 2 dipping sauces, as desired.

SOUR CREAM FONDUE

Steps:

• In a skillet, fry bacon till crisp; drain, reserving 1 tablespoon drippings.
• Cook onion in reserved drippings till tender, but not brown.
• Stir in flour.
• Add remaining ingredients.
• Cook over low heat until cheese melts.
• Transfer to fondue pan.

CURRY SAUCE FOR FONDUE

Steps:

• Stir together and chill for at least 2 hours.

VERONICA'S SOUR CREAM HORSERADISH FONDUE DIP

Steps:

• Combine all ingredients in a small bowl and mix well.

CREAMY CHEDDAR FONDUE

Steps:

• Heat cream cheese with milk in fondue pot or saucepan on low heat.
• Stir until it is smooth.
• Add in the cheddar cheese; keep stirring!
• Let completely melt together; stir in the onion.
• You may dip the French bread into the fondue!

MUSHROOM FONDUE SAUCE

Steps:

• Melt butter in saucepan.
• Add flour, mixing well.
• Add remaining ingredients and cook over medium heat until thick.

OLD FASHIONED SOUR CREAM FUDGE CAKE

Steps:

• Cake: Preheat oven to 350 degF.
• Sift tog.
• flour, baking soda and salt, set aside.
• Cream butter, then add brown sugar and continue beating for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla and chocolate.
• Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
• Add boiling water, blending well (batter will be thin).
• Pour into 2 greased and floured 9" round layer cake pans.
• Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
• Cool in pans for 10 minutes; remove and finish cooling on racks.
• Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
• Blend; then beat at medium speed of electric mixer for 2 minutes.
• Chill until of spreading consistency.
• Carefully ice cake (cake crumb is very tender).
• You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.

CHOCOLATE-SOUR CREAM FONDUE

Steps:

• Heat chocolate, sour cream, half-and-half and coffee in heavy 2-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
• Pour chocolate mixture into fondue or chafing dish to keep warm. Spear fruit and cake with fondue forks; dip and swirl in fondue with stirring motion. If mixture becomes too thick, stir in small amount of half-and-half.