Breakfast Fondue
1 Can (15 oz) sliced peaches in juice
1/3 Cup maple syrup
2 TBL whipped light cream cheese
1/4 tsp vanilla extract
1 pinch cinnamon
12 whole grain mini pancakes, mini waffles or French toast fingers, warm
Combine peaches, maple syrup, cream cheese, vanilla and cinnamon in a blender or food processor until smooth. Its okay if there are a few lumps of cream cheese showing; they will disappear when you cook the peach mixture in the next step.
Pour the mixture into a pot. Place on a stove over medium high heat, stirring often until cream cheese melts and the sauce is bubbling around the edges. Serve in a big bowl surrounded by whole grain pancakes, waffles, or French toast fingers for dipping.
Classic Cheese Fondue
1/2 TBL butter
3/4 Cup shallots, minced
1/4 tsp sugar
1 garlic clove, halved crosswise
1 1/2 Cups dry white wine
2 tsp kirsch (a clear cherry brandy), or cognac
1 TBL corn starch
2 Cups Emmental cheese, coarsely grated
2 Cups Gruyere cheese, coarsely grated
salt
white pepper
nutmeg
**To make the fondue alcohol free: Replace the wine and kirsch with 3/4 cup chicken stock and 3/4 cup milk.
Melt the butter in a heavy medium skillet over medium heat. Add the shallots and sugar; saute until shallots are caramelized, about 8-10 minutes Transfer the shallots to a dish. Rub the inside of a heavy medium saucepan with the garlic. Discard the garlic. Add the wine to the pot and bring just to a simmer over medium heat. Stir in the kirsch. The wine mixture should barely simmer, but must be at a simmer for the cheese to melt properly. Bubbles should break at the surface. Place the shredded cheeses and cornstarch in a sealable plastic bag. Shake evenly to coat the cheese with with cornstarch. Add the shallots tot he wine mixture. Gradually add the cheese to the wine mixture. Add handfuls at a time, stirring until the cheese melts and is smooth. Season with salt, white pepper and nutmeg. Serve with French bread, cubed chicken, fries, granny smith apples, blanched broccoli, or blanched asparagus spears.
Cooking Fondue Without Alcohol
Why are the so many recipes with alcohol?
There are a few reasons why alcohol or beer is added to fondue. First, the flavor; second, for its acidity, which helps keep the cheese from becoming stringy; and third, to lower the boiling point of the cheese and keep its proteins from curdling. The second point, the acidity, is the easiest fix. Add a few teaspoons of lemon juice to the fondue pot. You can probably get around the third point by using harder and higher-fat cheese. The flavor issues is a little trickier. You can try adding water or milk and adjusting the spices. -Article found www.ochef.com/876.htm
Fondue Bourgiugnonne
2 pounds beef tenderloin, cut into 1/2 to 1-inch cubes
2 cups vegetable oil
salt
pepper
1/2 cup sour cream
1/2 cup mayonnaise
1 TBL horseradish
2 tsp lemon juice
1/4 tsp salt
1/8 tsp freshly ground pepper
Sauce-Combine the sour cream, mayo, horseradish, lemon juice, salt and pepper in a bowl. Set aside. Makes about 1 cup of sauce.
In a fondue pot over medium-high heat, heat the oil until is registers 375 degrees on a deep frying thermometer.
Transfer the pot to a fondue burner with a high flace.
Have guests skewer the beef with a fondue fork, and season with salt and pepper, if desired. Cook to your liking - 1 minute for rare, 2 minutes for medium-rare, and 3 to 4 minutes for well-done. Serve with the horseradish sauce.
Chocolate Fondue
1 Cup cocoa powder
1/4 Cup water
1 1/2 Cups sugar
1/4 Cup corn syrup
1 Cup heavy cream
2/3 Cup semi-sweet chocolate, chopped
Sift the cocoa powder into a mixing bowl, and set aside. In a medium, heavy bottomed saucepan, heat the water, sugar, and corn syrup for 5 minutes over medium heat, stirring frequently. Reduce the heat to low, and stir in the heavy cream. Pour the cocoa powder into the mixture and blend with a whisk until smooth. Simmer for 5 minutes. Remove from heat and whisk in the chopped chocolate. Pour into a fondue pot and keep warm. You can use pound, cake, strawberries, bananas, pineapple, marshmallows, oreo cookies, etc.
Piedmont Fondue
1-1/4 lb cold Italian Fontina cheese, thinly sliced
1 Cup milk
1 Cup Cream
4 TBL butter at room temperature
6 egg yolks, lightly beaten
1 white truffle, thinly sliced or 1 to 2 TBL truffle oil (optional)
slices of crusty bread or cooked rice, for serving (optional)
Lay cheese slices in a 4-cup bowl, overlapping them slightly. Pour the milk and cream over the cheese. Let stand for at least 2 hours, or overnight. When ready, drain the cream and milk and measure out 1/2 cup. In a small saucepan, heat the cream and milk over low heat until bubbles form around the edges of the pan. Stir in the butter.
Put cheese in a double boiler over simmering water and stir constantly until melted. Gradually stir in the cream and milk until smooth and creamy. Gradually beat in egg yolks. The mixture should thicken slightly. Immediately transfer to a warmed fondue pot. If using, scatter the truffle slices or drizzle the truffle oil on top. At the table, skewer bread slices onto forks and dip into fondue, or spoon the fondue over individual bowls of rice to eat with a table fork. Because of this dish's egg content, it should be maintained over a very low flame and eaten immediately. Serves 4-6
