We enjoyed a savory classic cheese fondue and a delicious broth fondue with a variety of fresh fall vegetables like sweet potatoes, yams, zucchini, carrots, etc. along with Oregon grown chicken. We topped off our melting pots meal with a sweet chocolate fondue, dipping bananas, pretzel sticks.
Recipes:
Classic Cheese Fondue
1-2 cloves of garlic
juice of ½ lemon
1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
DIRECTIONS
Rub garlic halves in fondue pot.
Simmer wine in fondue pot. Add lemon juice. (Prevents separation.)
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.
Serve fondue with any or all of the following:
- Fresh sausages such as lamb, beef, chicken and pork, broiled or sautéed and cut into bite-size pieces
- Small Red Bliss potatoes, boiled
- Bagels, cut into smaller size
- French bread, cut into chunks
- Blanched green beans
- Blanched asparagus
- Drained pickled vegetables such as cauliflower
Broth Fondue:
2 qt chicken or vegetable broth
heat in stockpot, bring to boil and lower temperature.
- Parboil, root vegetables
- Thinly slice chicken, beef
Cook raw meat thoroughly in the hot pot using fondue forks.
Enjoy the fondue with a variety of dipping sauces.
Chocolate Fondue:
Use one package of good chocolate chips
Add 1/2 cup heavy cream
Melt over low heat
Serve chocolate fondue with:
- marshmellows
- banana slices
- strawberries
- poundcake cubes
- pretzel sticks
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