Fondue Recipes

Fondue pots are a great way to serve deliciously sweet dessert sauces, like white chocolate or caramel, and savory sauces like the Mexican style Queso Fundido. If you just received your first fondue pot, and having trouble getting started, here are a few simple recipes to kick off your first fondue bash.

• Queso Fundido:
  You will need 1 cup of dry white wine, 1/2 lb of grated mozzarella cheese, 1/2 lb of grated Monterey Jack cheese, one minced poblano pepper, and six cloves of minced garlic. Bring wine to a simmer in your fondue pot then gradually add the grated cheeses, stirring them constantly until the mixture is smooth. Add the remaining ingredients and cook for five minutes. Serve with warm tortilla chips.
• Traditional Cheese Fondue:
  You will need a clove of minced garlic, 1 1/2 cups of dry white wine, 1/2 lb of grated Gruyere cheese, and 1/2 lb of grated Emmental cheese. Heat the white wine and garlic in your fondue pot then gradually add your shredded cheese. Stir constantly until the mixture is melted and smooth.
• Garlic Cheese Fondue:
  The garlic fondue is prepared exactly as the traditional cheese fondue. The only difference is the addition of five more garlic cloves and a teaspoon of ground nutmeg. It's perfect for garlic lovers, but have some breath mints on hand.
• Roquefort Cheese Fondue:
  You will need 1 cup of crumbled Roquefort cheese (or any blue cheese you like), 2 cups of sour cream, and 2 tablespoons of brandy. Place all of the ingredients in your fondue pot and warm over low heat, stirring constantly until the mixture is smooth and consistent. A great fondue for dipping fruits and vegetables.
• Cheddar Beer Fondue:
  You will need 1 lb of sharp cheddar cheese, 1 tbsp of flour, a dash of cayenne pepper or hot sauce, 2 tsp of Worcestershire sauce, and a 12-oz bottle of beer. Heat the beer and Worcestershire sauce in your fondue pot until it is bubbling. Then slowly add the cheddar cheese and stir constantly until the mixture is smooth. Set the temperature at 200 degrees and serve with crusty bread or fingerling potatoes.