One thing to keep in mind while fonduing...(you like that word, don't you? I think I just made it up) is that if you drop any piece of food in the fondue pot you have to kiss a person of the opposite sex at the table! AND you have to do this EVERY time you drop a piece of food. Now let's get cooking!
Swiss Cheese Fondue
I used a recipe I adapted from Tyler Florence. The original recipe is here.
½ pound Swiss Cheese, shredded (the better the Swiss, the better the fondue!)
½ pound Gruyere cheese, shredded
2 garlic cloves, minced
1 bottle of white dry wine, reserve 1 cup for the fondue while drinking the rest. (In my experience in cooking with wine you need to use a wine you like to drink. I used a moderate priced Sauvignon Blanc for this recipe.)
1 TBL lemon juice
½ tsp dry mustard
Pinch of nutmeg
Over medium heat add 1 cup white wine, lemon juice and garlic and bring to a gentle simmer. Gradually stir in cheese into simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in mustard and nutmeg.
Cut all your dippers into bite size pieces. Dippers we use are:
Granny Smith Apple
Be creative and use anything your family likes! This is a GREAT way to get those veggies into your kiddos!
After stuffing ourselves on cheese fondue we hang out, play a few games, watch a little TV - whatever the day brings and then about 4 hours later we hit the main course, MEAT FONDUE! This Boy 1's FAVORITE course! The main course is pretty simple & we like the oil fondue better than the broth fondue. (I know, broth is healthier, but whatever, this is New Year’s Eve - back off! )
This is what you need:
1/2 gallon peanut oil
1 block cream cheese – room temperature
Tempura batter, make 2-3x’s thicker than the package says
This is the tempura batter I like to use. You can get it on the International food isle of your grocery store or go to the Asian market.
Next mix together cream cheese and chives
Clean mushrooms, remove stems
Cut all meats into bit size pieces
Shrimp should be peeled, cleaned and deveined
We use the tempura to dip the shrimp and mushrooms in.
Before coating the mushrooms we fill them with the cream cheese/chive mixture, then coat with tempura. Stab the mushrooms through the side all the way, not from the top or bottom.
Make sure you have separate plates for raw meat....
Shrimp only takes about a minute to cook. You can cook the shrimp with or without tempura batter.
Chicken & steak take a longer to cook- 2-3 minutes, just check the first couple of pieces then you will get the hang of it.
Mushrooms take the longest, I would guess 3-4 minutes I like them to be nice and soft and the cream cheese all melted! The mushrooms are my FAVORITE!! My mouth is watering just thinking of them!
Oh, and dipping sauces! I almost forgot! Use anything you like for dippers! We use:
Obvious you can change your meats up and cater to your family. Scallops are really good as well -any seafood is good dipped in the tempura batter. You can also do different veggies, sweet potatoes are good, and broccoli... you get the idea.
Milk Chocolate Fondue
2/3 cup half-and-half
1 package milk chocolate chips
2 TBL Grand Marnier
Bring half and half to a gentle simmer, add chocolate chips and Grand Marnier to warm half and half, stir till chocolate is fully melted. Keep fondue pot on low to avoid burning the chocolate.
Dippers we use:
Angel food cake (pound cake is good as well)