still remember my mother's fondue pot..fondue parties have come a long way since then...
here's also some tips for a fun fondue party! ♥
classic fondue recipe ♥
•1/2 lb grated Emmentaller
•1/2 lb grated Le Gruyere
•1 clove garlic
•1 1/2 cups dry white wine
•1 tbsp lemon juice
•3 tbsp flour
•pepper and nutmeg to taste
•2 loaves Italian or French bread cut into 1" cubes with crust on one side
•Combine Emmentaler and Le Gruyere and sprinkle with flour (this can be done in a plastic bag).
•Rub inside of fondue pot with cut garlic clove.
•Pour wine into pot and heat over medium heat until warm, not boiling!
•Add lemon juice.
•Add cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce.
•Add pepper and nutmeg to taste.
•Let boil once.
•Remove pot and put on lighted burner on table. Adjust flame of burner so fondue continues bubbling lightly.
•Serve each guest a handful of bread cubes.
•Spear fondue fork through bread cubes. Dunk and stir well to bottom of pot. Enjoy!
•1 garlic clove, halved
•1-1/4 cups milk
•8 ounces grated mozzarella cheese
•8 ounces grated fontina cheese
•2 ounces grated Parmesan cheese
•1 Tablespoon cornstarch
•3 Tablespoons dry white wine
•Salami cubes, crusty Italian bread cubes, veggies for dipping!
Rub inside of a heavy saucepan with cut side of garlic, Discard garlic.
Pour milk into the saucepan and bring to a simmer. Stir in mozarella, fontina, and parmeson cheeses until melted and smooth.
Whisk together cornstarch and white wine until smooth. While constantly stirring, slowly pour wine mixture into cheese mixture and continue to cook until thickened. Transfer to a fondue pot to keep warm.
Serve with salami cubes, veggies, crusty Italian bread cubes, and/or bread sticks for dippers.
4 to 6 servings
1 Cup Water warm
1/4 Cup Unsweetened Cocoa
2 Teaspoons Cornstarch dissolved in one tablespoon cold water
1/4 Cup Sugar
1 Teaspoon Extract Of Vanilla
1. Mix cornstarch and water in a small saucepan.
2. When smooth, add remaining ingredients except fruit and stir over moderately high heat until mixture boils 1 minute.
3. Pour into fondue pot to keep warm. enjoy!
fondue party tips....
Figure just how much food you'll need. ♥
One person can eat about 20 one-inch cubes of bread (1/2 to 1/3 of a loaf of French bread), 8 ounces of meat, 6 ounces of fish or seafood, 4 to 6 ounces of cheese, 6-8 ounces of vegetables, before trimming, 6-8 ounces of fruit, before trimming, 2-4 ounces of dried fruit, 4 cookies, 2 to 3 ounces of dessert sauce.
Figure a total of about 1 pound of food, or a little more, per person
Serve bite-size food. ♥
All fondue food should be served in one or two bite pieces to allow for easy skewing or hand-dipping. Strawberries, large marshmallows, small cookies, medium shrimp, large scallops, etc., are perfect as they are. Thick bread and cake should be cut into 1-inch cubes. Cut meats into 1/2 to 1-inch cubes.
Use the correct fondue pot. ♥
Ceramic fondue pots for cheese, chocolate, or other dessert fondues. Metal fondue pots for broth, oil, wine or beer fondue recipes in which the food is cooked in the pot. Combination pots are the most practical and are usually very elegant
Use the right liquids. ♥
Use flavorful liquids only, such as broth, beer or wine, never water. When adding wine to a cheese fondue recipe, use a dry or semi-dry wine, such as a Swiss Fendant, Sauvignon Blanc or California Riesling to help the proteins in the cheese melt more smoothly.
Cook your fondue sauce on the stove; serve in the fondue pot. ♥
Never let your fondue recipe boil in the pot. ♥
Keep cheese and dessert fondues at a low temperature, just enough to keep them warm, about 120 degrees. Use a very low flame or tea light candle to warm the pot. Oil for frying should be kept at about 375 degrees. At that temperature, a cube of bread will brown evenly in about 20 or 30 seconds.
Observe fondue etiquette. ♥
Remember you are dipping and swirling from a communal pot; try not to touch your lips or tongue to a fork that goes back into the pot.
When cooking in the pot, skewer meats onto your fondue fork in such a way that the tines protrude slightly. That way, the meat will not stick to the bottom of the fondue pot. Important: Remove the cooked meat from the fondue fork before eating. The fork will be much too hot!
and remember just have fun and enjoy! ♥