Do You Fondue?

I love fondue.  We don't do it often but here are some great recipes for dipping sauces.

As a quick aside, if you ever plan to fondue with hot oil and you're planning on making sweet potato chips using a mandoline to slice the sweet potatoes; make sure you keep your thumb away from the blade.  Fonduing is much more fun than a trip to immediate care and a ginormous bandage.

Beer and Cheddar Fondue

4 C. shredded cheddar cheese
1 tbsp. all purpose flour
1 C. beer
3 garlic cloves, minced
1 1/2 tsp. ground mustard
1/4 tsp. coarsely ground pepper

In a large bowl, combine cheese and flour.  In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan.

Reduce heat to medium low; add a handful of cheese mixture.  Stir constantly, using a figure eight motion, until almost completely melted.  Continue adding cheese, one handful at a time allowing cheese to almost completely melt between additions.  Keep warm.  Serve with pretzels, sourdough bread, smoked sausage slices, or apples.


Almond Custard Fondue

1/2 C. sugar
2 tbsp. cornstarch
1/4 tsp. salt
2 C. half and half
2 egg yolks, beaten
1 tbsp. butter
1 1/4 tsp. almond extract.

In a large heavy saucepan, combine sugar, cornstarch, and sal.  Stir in cream until smooth.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat; cook and stir 2 minutes longer.

Remove from heat.  Stir a small amount of hot mixture into egg yolks, return all to pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.  Remove from the heat; stir in butter and extract.  Keep warm.  Serve with brownies, cake, waffles and cookies.


Cheese Lover's Fondue

4 tsp. cornstarch, divided
1 tbsp. plus 1 C. dry white wine, divided
1 1/2 C. shredded Gruyere cheese
1 1/2 C. shredded Swiss cheese
1 garlic clove, peeled and halved
1 1/2 tsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. Worcestershire sauce
3 drops hot pepper sauce

In a small bowl, combine 2 tsp. cornstarch with 1 tbsp. wine; set aside.  Combine cheeses and remaining cornstarch; set aside.

Rub sides of a large saucepan with cut sides of garlic; discard garlic.  Add remaining wine to pan and heat over medium heat until bubbles form around sides of pan.  Stir in lemon juice.

Reduce heat to medium low; add a handful of cheese mixture.  Stir constantly, using a figure eight motion, until almost completely melted.  Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.  Stir in the garlic powder, oregano, Worcestershire sauce, and pepper sauce.  Stir cornstarch mixture; gradually add to the pan.  Cook and stir until thickened and smooth.  Keep warm.  Serve with bread, breadsticks, apples, crackers, and pears.

Heavenly Chocolate Marshmallow Fondue

1 11oz. package butterscotch chips
4oz. unsweetened chocolate, chopped
1 14oz. can sweetened condensed milk
1 7oz. jar marshmallow creme
1/4 C. 2% milk
1/2 C. flaked coconut
1 tsp. vanilla

In a large microwave safe bowl, melt butterscotch chips and chocolate; stir until smooth.  Stir in the condensed milk, marshmallow creme and milk.  Microwave at 15 second intervals, stirring until smooth.  Stir in coconut and vanilla.  Keep warm.  Serve with strawberries, angel food cake, vanilla wafers, Nutter Butter cookies, marshmallows, pineapple slices and banana slices.