Friday, April 01, 2011

I Believe in Fondue too!

Two fondues, both alike in delectable deliciousness,
In fair fondue pot, where we dip our spears...

Classic Fondue
1/2 lb. Swiss Cheese
1/2 lb. Gruyere Cheese (I used a little more Gruyere and a little less Swiss)
2 T. cornstarch
1 clove garlic, minced
1 T. fresh lemon juice
1 c. dry white wine
Dash of nutmeg
Directions: Toss cheeses with cornstarch until coated. Combine all ingredients in fondue pot. Melt and serve.

Silky Chocolate Fondue

8 ounces dark chocolate, chopped or use chips
1/2 cup caramel ice cream topping
1/2 cup heavy whipping cream
In small (2-qt.) saucepan, bring 1 inch of water to a simmer over low heat. In double boiler, combine chocolate, ice cream topping and cream; mix well. Set double boiler over simmering water in saucepan. Heat chocolate mixture 7-10 minutes or until chocolate is melted and mixture is smooth, stirring occasionally.
Serve fondue immediately with assorted dippers.
Yield: 1 1/3 cups (10 servings)

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