So sorry about the delay in recipes! My husband and I have been traveling (not together) and he had the computer, so no internet for me! But, we’re all home now and I have a great recipe to share. A good friend and co-worker asked for a fondue recipe. Chocolate fondues are pretty easy to put together so I decided to focus on cheese fondues today. (Both chocolate and cheese fondue recipes are posted below.)
There’s something so fabulous about dipping meat, vegetables and bread into warm ooey gooey cheese sauce–I don’t know what it is, but it makes me happy (and my family happy too!) This recipe is really simple to make and it tastes great. My little one ended up licking all the cheese off the vegetables! I made this version without white wine or beer because I had my baby eating it too, but substituting some of the milk for equal parts wine or beer would be fine.
The key to making cheese fondue good is the salt. I would recommend melting all the cheese into the sauce and tasting it first before adding any salt because cheese tends to impart a salty flavor. Other then that, fondue is a breeze to make! And the best part is everyone loves it!
You can find fondue sets for good prices (such as this one or this one) or if you’re wanting something a little cheaper, you can try this set, ramekins or insulated bowls–they all hold the heat in well!
Yield: 4 entree portions or 6 sides
3 tablespoons butter
3 1/2 tablespoons flour
2 cups whole milk, warmed
1/2 cup grated cheddar cheese
1 cup grated fontina cheese
1/2 cup grated havarti cheese
1/8 teaspoon nutmeg
1/4 cup sour cream
1/4 teaspoon fresh ground pepper
things to dip:
Blanched Asparagus (my favorite), Broccoli, Carrots, Sugar snap peas etc.
Chunks of ciabatta, sourdough, pumpernickel bread or cubed bagel
Cooked chunks of chicken, turkey, or steak
In large pot, melt butter. Stir in flour and cook 2 minutes. Slowly whisk in warm milk and continue stirring occasionally until sauce has thickened. Reduce heat and stir in cheeses. Once cheese has melted into the sauce, stir in nutmeg, sour cream, pepper and desired amount of salt. Taste and adjust seasonings. Pour into prepared bowl or fondue pot. Serve with blanched vegetables, breads and meats of your choice.
FOR CHOCOLATE FONDUES:
-I like to use good quality chocolate melting wafers because they melt quickly and they aren’t as thick as other chocolates you can find like melted chocolate chips. If you are going to use chocolate chips, melt it with some heavy cream to create more of a sauce (this is called ganache). I use a 2:1 ratio. You can always find the chocolate used for a fondue fountain–this stuff isn’t as delicious in my opinion.
-Be sure to melt the chocolate slowly at a low heat. Try melting it in a double boiler or in the microwave with 50% power stopping and stirring after 30 second intervals. If you heat it too quickly, the chocolate becomes grainy and pasty. If this happens to you, add in 1-2 teaspoons of vegetable shortening and some cream. Some times this works and sometimes it doesn’t. This is more likely to happen with chocolate chips because there are stabilizers in the chocolate. So, I recommend the chocolate wafers.
-Anything is delicious when dipped in melted chocolate. Some of our favorites include: strawberries, pineapple, banana, grapes, orange segments, apples, brownies, cookies, graham crackers, cubes of rice krispie treats, marshmallows, the list really is endless.