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Fondue Recipes, Mega Cookbook and Recipes Collection
[ Pobierz całość w formacie PDF ]Fondue Recipes
Page 1 of 81
*** FONDUE RECIPES ***
APRICOT YOGURT FONDUE
8 oz semi-dried apricots
2 tbsp Amaretto liqueur
5 fl oz natural yoghurt
cubes of almond-flavoured sponge, to serve
Put the apricots into a bowl, cover with 10 fl oz of water, and leave to soak for 2
or 3 hours. Meanwhile make the almond sponge.
Drain apricots (reserving the juice) and put into a blender or food processor with
the Amaretto and yoghurt. Blend until smooth. If mixture is a little too thick, add
some of the reserved apricot juice. Spoon into a fondue pot and heat over a burner
to serve warm (or cold) with the sponge cubes.
(Serves 4)
BASIC CHEESE FONDUE
1 pound Gruyere cheese, coarsely grated
8 ounces Emmentaler cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove -- halved
1 1/2 cups dry white wine, preferably Neufchatel
2 teaspoons lemon juice
1 1/2 tablespoons kirsch, if desired
Freshly ground pepper
Freshly grated nutmeg, pinch
In a large bowl combine the cheeses and cornstarch and toss to coat.
Rub
the inside of a heavy saucepan with the garlic and discard the
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Fondue Recipes
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garlic. Add
the wine and lemon juice and bring the mixture to a boil. Stir in the
cheese mixture gradually over moderate heat, stirring until smooth.
Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer
mixture for 2-3 minutes and transfer to a fondue stand set over a low
flame. Serve immediately, taking care to remember to continually stir
the
fondue to prevent it from separating.
Yield: serves 4-6
BATTER-DIPPED FONDUE MEATBALLS
Yield: 12 servings
1 1/2 pounds ground chuck
1 egg
1/4 cup bread crumbs
2 Tbsp beer or apple juice
1 tsp garlic salt
1 cup biscuit baking mix
1/2 cup beer or apple juice
1 egg
1/2 cup mayonnaise
2 Tbsp prepared mustard
1 Tbsp onion, minced
1/2 cup sour cream
1 Tbsp horseradish
1/8 tsp Worcestershire sauce
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Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the
mixture into 3/4-inch balls. Prepare the batter by combining baking
mix, beer and egg. Heat oil in a metal fondue pot to 375 degrees
F. Spear the meatballs with a fondue fork, dip into the batter and
cook in hot oil to the desired doneness, about 2 minutes. Serve
with both sauces. NOTE: These meatballs can also be cooked without
the batter.
For mustard sauce, combine mayo, mustard and onion. Refrigerate.
For horseradish sauce, combine sour cream, horseradish and
Worcestershire. Refrigerate.
BERRY FONDUE
1 lb mixed summer fruits
4 oz / 1/2 cup caster sugar
pinch of mixed spice
6 tsp cornflour
biscuits, to serve
Put the fruits into a saucepan with the sugar and 5 fl oz of water, and cook very
gently until tender. Crush the fruits slightly with a potato masher and add the
mixed spice.
In a small bowl, blend the cornflour smoothly with a little water. Add to the fruit
in the pan and cook until thickened, stirring all the time. Pour into a fondue pot
and place over a burner to keep warm. Serve with biscuits (for example langue de
chat). (Serves 4)
BLACKCURRANT FONDUE
1 1/2 lb blackcurrants, topped and tailed if fresh, thawed if frozen
4 oz caster sugar
3 tsp cornflour
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Fondue Recipes
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2 tbsp single cream
4 tbsp Cassis
mini hazelnut macaroons, to serve
Put blackcurrants into a saucepan with the sugar and 5 fl oz water. Cook gently
until tender. Press the mixture through a sieve into a fondue pot.
In a small bowl, blend the cornflour smoothly with the cream and stir into the
pureee together with the Cassis. Reheat until thickened, stirring frequently. Serve
with macaroons.
(Serves 4)
BLUE CHEESE FONDUE
4 oz blue cheese, crumbled
1/2 cup dry white wine
8 oz pkg cream cheese, cubed
8 ounces monterey jack cheese, cubed
1 tablespoon kirsch (cherry brandy)
Heat wine and cream cheese, stirring until cheese melts. Add
monterey jack cheese, a little at a time, stirring constantly.
Blend in blue cheese. When smooth, add kirsch. Serve with dippers
of French bread, fresh fruit or vegetables. Yield: 5 cups.
BUTTERSCOTCH FONDUE
1/4 cup butter
3/4 cup demerara sugar
4 tablespoons golden syrup
14oz can evaporated milk
4 tablespoons chipped unsalted peanuts
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Fondue Recipes
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6 teaspoons cornflour
pieces of apple, pear and banana and popcorn, to serve
Put butter, sugar and golden syrup into a saucepan, and heat gently until mixture
begins to bubble, stirring occasionally. Allow to boil for 1 minute. Stir in
evaported milk and cook for 3-4 minutes until sauce is hot and bubbling, then add
chopped nuts. In a small bowl, blend cornflour smoothyl with 2 tablespoons water.
Add mixture to sauce in pan and heat until thickened, stirring. Pour into a fondue
pot and place over a burner to keep warm. Serve with pieces of apple, pear and
popcorn. (Serves 4-6)
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"
CALIFORNIA GARLIC SOUP FONDUE
40 Cloves fresh garlic, minced
3 tb Butter
2 cn 10 3/4 oz. ea chicken broth
2 cn Water
1/2 c Extra dry champagne
4 Slices French bread
4 Slices Gruyere cheese
Cayenne pepper
Minced chives
Saute garlic in butter for 10 minutes, stirring often.
Do not brown. Add broth, water, champagne and simmer 5
minutes. Toast bread. Ladle soup into bowls. Float
bread on top of soup, sprinkle with cheese and bake at
475 degrees, uncovered, for 15 minutes. Sprinkle with
cayenne and chives.
e-book://Pages/fondue_recipes.htm
3/16/2003
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