Fondue Recipes From The Melting Pot
Now that Fall is here and Winter is fast approaching many are prepping for holiday parties and big family dinners. Here are a few Fondue recipes from the Melting Pot I want to share with you.
Cranberry Cheddar Fondue
Ingredients:
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
Instructions:
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
Ingredients:
12 ounces dark chocolate, finely chopped
½ cup heavy cream
3 tablespoons crème de menthe or mint chocolate liqueur
Instructions:
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.
Flaming Turtle Chocolate Fondue
Ingredients:
- 12 ounces milk chocolate, finely chopped
- 2 tablespoons heavy cream
- 1/4 cup caramel ice cream topping
- 1 tablespoon 151 rum
- 3 tablespoons chopped pecans
Instructions:
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 30-45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Pour the caramel into the center of the chocolate mixture. Do not stir. Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine. Sprinkle with the pecans. Keep fondue warm over low heat.
Serves 4 to 6.
White Chocolate Apple Pie Fondue
Ingredients:
- 8 ounces white chocolate, finely chopped
- ½ cup apple pie filling
- 2 tablespoons 151 rum
- 3 tablespoons graham cracker crumbs
Instructions:
Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly; or place the chocolate in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to le the chocolate burn. Pour into a warm fondue pot. Add the pie filling and stir gently to combine. Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine. Sprinkle with the graham cracker crumbs. Keep fondue warm over low heat.
