Cranberry Cheddar Fondue
2 ¾ cups (11 ounces) shredded cheddar cheese
3 tablespoons all-purpose flour
1 cup hard cider (Strongbow brand recommended)
2 teaspoons finely chopped shallots
2 teaspoons dry mustard
2 tablespoons chopped sweetened dried cranberries
1 teaspoon freshly ground pepper
2 teaspoons crushed walnuts
Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the hard cider into the bowl. Stir in the shallots, mustard and cranberries using a fork. Cook for 30 seconds, stirring constantly.
Add half of the cheese and cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Stir in the pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with the walnuts.
Note - The cheese is shredded and tossed with flour to aid in thickening and to improve the viscosity of the fondue. The fondue should be the consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all the cheese may be
needed, and, in some cases, more cheese may be needed to reach the perfect consistency.
Serves 4 to 6
Chocolate Mint Fondue
12 ounces dark chocolate, finely chopped
½ cup heavy cream
3 tablespoons crème de menthe or mint chocolate liqueur
Combine the chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Add the liqueur and stir gently to combine. Keep fondue warm over low heat.
Serves 4 to 6.
Fondue Cooking Tips
From The Melting Pot, the world’s premier fondue restaurant franchise.
· The easiest way to cook fondue at home is to start it on the stove using a double boiler and then serve it in a fondue pot.
· Once the fondue has been transferred to the pot, never let it boil.
· Keep cheese and dessert fondues at a low temperature – about 120 degrees – using a tea light.
· When heating oil or broth for entrée fondues, keep the pot at about 375 degrees. To test the temperature, dip in a cube of bread. It should brown evenly in about 30 seconds.
Cheese Fondue Cooking Tips:
· When making cheese fondue, cheese should be shredded and tossed with flour or cornstarch to aid in thickening and to improve the viscosity of the fondue. The cheese fondue should be the consistency of warm honey when completed.
· Monitor the cheese carefully as it is being added. Not all of the cheese may be needed, and, in some cases, more cheese may be needed to reach the perfect consistency.
· Do not add water to cheese fondue. If it is too thick, add more of the liquid you used for the base. If it is too thin, add more cheese.
· Keep the heat as low as possible so that the cheese doesn’t become rubbery.
· Wondering what to drink with your cheese fondue? Try more of the wine or beer you used as the base in the recipe!
Chocolate Fondue Cooking Tips:
· Dark chocolate: The strong, bitter flavor of dark chocolate fondue provides a unique contrast when paired with sweet dippers such as pineapple and marshmallows. If your chocolate fondue comes out too bitter, stir in a little confectioners’ sugar until it reaches the desired level of sweetness.
· Milk chocolate melts fairly evenly and its milder taste makes it a great base for mixing with sweet liquors and other additives, such as peanut butter or marshmallow creme. Of course, milk chocolate is also just as delicious in its purest form – with nothing added!
· White chocolate has the same consistency as milk chocolate, but has a less intense flavor, which allows white chocolate fondue to take on more of the flavors of liqueurs, nuts, or any other mix-ins.