White Chocolate Fondue

3 c whipping cream
1/2 c sugar
1/4 c white creme de cacao
1 1/2 t vanilla extract
12 oz white chocolate, chopped

1. In a heavy saucepan (lg) combine w. cream & sugar over med heat. Stirring frequently, bring mixture to a boil.
2. Reduce heat to med-low & simmer about 25 minutes or until liquid has been reduced to 2 c.
3. Remove from heat. Stir in creme de cacao & vanilla. Add white chocolate; stir until melted. Serve warm or store in a microwavable safe container in fridge.

Peppermint Fondue

2 1/2 c light cream (half & half)
1 c powdered sugar
6 t all-purpose flour
    Peppermint extract to taste
1-2 drops red food coloring

1. Put cream & sugar into a saucepan & heat gently until almost boiling
2. Blend flour smoothly with 1 T water, add to cream & continue to heat, stirring all the time until thickened.
3. Add extract & food coloring, then pour into a fondue pot & serve hot with mini chocolate cakes.

Dulce de Leche Caramel Fondue

14 oz sweetend condensed milk
1 c wrapped caramels
1 t vanilla extract

1. Heat condensed milk in fondue pot. Set at simmer or medium temperature.
2. Unwrap caramels; add caramels and vanilla to condensed milk.Stir constantly until melted.
3. To serve, set fondue pot at warm or lowest temperature; stir occasionally.

Makes 1 1/2 c.

Creamy Marshmallow Fondue

1 c sugar, divided
1/3 c water
20 regular marshmallows
3 egg whites
3 T water
2 T light corn syrup
1/4 t cream of tartar
1 t clear vanilla extract

In a heavy lg saucepan, combine 2/3 c sugar & 1/3 c water. Stirring frequently, bring to a boil over high heat. Remove from heat. Add marshmallows; stir until melted. Cover & set aside.
in top of a double boiler combine remaining 1/3 c sugar, egg whites, 3 T water, corn syrup, & add cream; stir until mixture is smooth. Stir in vanilla.
Serve warm or transfer to microwavable safe container. Store in airtight container in fridge.

3 c

Kahlua Chocolate Fondue

1 t butter
2 sq semi sweet chocolate
1 pt marshmallow creme
1/2 c Kahlua

Melt butter & chocolate in fondue pot. Add marshmallow creme & Kahlua; heat, stirring until blended & smooth.
Serve with apple chunks, pear, banana, pineapple, sponge/pound cake cubes.

recipegoldmine.com

S'mores Fondue

14 oz sweetened condensed milk
11.5 oz package milk chocolate chips
1 t vanilla extract
7 oz jar marshmallow creme
1 package graham crackers

1. Heat condensed milk in heavy saucepan over medium heat. Add chocolate chips and vanilla; reduce heat to low and stir until melted.
2. In fondue pet set at simmer, heat marshmallow creme, stirring frequently.
3. When marshmallow creme creme is melted, tilt pot so it flows to one side. Carefully pour in chocolate sauce on other side. Set fondue pot at warm or lowest temperature; stir occasionally.
4. To make s'mores, draw graham crackers through both the chocolate and marshmallow creme.

Makes 3 1/2 cups.

Artichoke & Roasted Pepper Fondue

14 oz Can Artichoke Hearts
6 oz Jar Roasted Red Peppers
1 c grated Parmesan Cheese
1 c mayonnaise
1/2 c milk
dash red pepper flakes

1. Drain & coarsely chop artichoke hearts and red peppers.
2. Set fondue pot on simmer. Add all ingredients; heat, stirring frequently.
3. To serve, set fondue pot on warm or lowest temp. Stir occasionally.
Makes 3 1/2 cups

Fondue Bourguignonne (by Simply Fondue restaurant)

2 lb fillet steak
Assortment of sauces such as tomato sauce, horseradish sauce, mustard sauce, Roquefort butter, and cool curry dip.

1. Cut the steak into 1" cubes and put in a serving dish.
2. Each person spears a cube of meat with fondue fork and immerses it into the hot oil to fry and the meat is cooked according to individual taste.
3. Serve with dipping sauces on the side.

Roquefort Butter (by Simply Fondue Restaurant)

4 oz Roquefort cheese
1/2 c butter, softened
1 T prepared mustard
1 clove garlic, crushed
1 t Worchester Sauce (spelling from recipe)

Whisk all ingredients together.
Spoon into serving bowl and serve at room temperature.

Serve with beef such as Fondue Bourguignonne.

In my opinion, this was great. I didn't discover fondue until just before moving away from Fort Worth where all the great fondue restaurants are. Now I live in a small town where if you want fondue, you just have to make it yourself.

Classic Swiss Fondue

Classic Swiss Fondue by Simply Fondue Restaurant

1 clove garlic, halved
1 c dry white wine
1 t lemon juice
2 c grated Gruyere cheese
2 c grated Emmental cheese
2 t cornflour
2 T kirsch
pinch white pepper
pinch grated nutmeg
cubes of French bread

1. Rub inside of pot with cut clove of garlci.
2. Pour un wine and lemon juice and heat gently until bubbling.
3. Reduce heat to low and gradually stir in the grated cheeses with wooden spoon, continue to heat until cheese melts, stirring frequently.
4. In a small bowl, blend cornflour smoothly with Kirsch, then stir into cheese mixture.
5. Cook 2-3 minutes until mixture is smooth and thick, stirring frequently.
6. Do NOT allow to boil.
7. Season with pepper and nutmeg.
8 Serve with cubes of bread.

Sour Cream Mustard

Sour Cream Mustard by Simply Fondue
This is for dipping your meats....see Tempura recipe

1 c sour cream
3 T prepared mustard
2 T chopped green onions
s & p

1. Whisk together all ingredients. Chill.
2. Spoon into serving bowl.

Tempura by Simply Fondue

Tempura by Simply Fondue
seafood (shrimp, scallops)
chicken cubes
vegetables (cauliflower, mushrooms, sliced carrots, peppers, asparagus)

1 egg yolk
1 c ice water
1 c flour
pinch of salt
white pepper to taste
flour to coat dipping ingredients

*Be sure all food is dry and almost room temperature before dipping in the batter.
Prepare BATTER:
1. Beat yolk with fork.
2. Add cold water & mix well.
3. Add flour & stir just enough to combine.
4. Batter should be quite thin, about consistency of cream. Add more ice water if necessary.
5. Mixture should leave just a thin coating when dipped.

Cook TEMPURA:
1. Roll seafood, meat, or veggies in flour and then dip in batter.
2. Dip immediately in hot oil (fondue pot).
3. Serve immediately with mustard, sweet 'n sour, or Treiyaki sauce

Fontinella Fondue

Fontinella Fondue by Italian Cooking
4 c shredded Fontinella cheese (16 oz)
2 T all-purpose flour
1 clove garlic, halved
1 1/2 c Riesling or other sweet white wine
cubed Italian bread for dipping
Fresh vegetables for dipping

1. In medium bowl, toss cheese with flour; set aside.
2. Rub each garlic half over inside of fondue pot or saucepan; discard garlic.
3. Pour wine into fondue pot. Over medium heat, heat until hot, do not boil.
4. Gradually add cheese mixture, by handfuls, stirring constantly after each addition until cheese melts; do not boil. Serve immediately. Makes 3 cups.

Butterscotch-Peanut Fondue

I simply love fondue. Right before we moved to Aggieland, a friend had her birthday party at Simply Fondue in Arlington. It was really a fun place to gather with friends. It's a neat change of pace at the dinner table. I'm not sure why I haven't made any fondue in a few years but I've been thinking about it alot lately and I think that since it's our turn to host the next supper club, it would be neat to have a fondue party, so I've dusted off the ol' fondue recipes. Now I'm on a mission to gather the other recipes I've collected but haven't tried.

Butterscotch-Peanut Fondue by Nestle
1/2 c milk
1 2/3 c Butterscotch morsels
jar marshmallow creme
1 c dry roasted peanuts
8 Granny Smith apples

1. Heat milk in small, heavy-duty saucepan over medium-high heat until just hot. Do not boil.
2. Reduce heat to low. Add morsels; stir until smooth.
3. Whisk in marshmallow creme until smooth. Remove from heat.
4. Pour butterscotch mixture into fondue pot or serving bowl. Place peanuts in a separate serving bowl. To serve, dip apple slices into warm sauce, then dip into peanuts.The leftover fondue would be great over ice cream.