FONDUE anyone??

[hailstorm100]

What is your fave? I loved the meat one and we also had mushrooms with it, salad and bread on the side. Yum! :slurp:

[ejw829]

Apparently, I am a freak. I'm not a fan of fondue :laugh: Which is strange, because I love interesting cuisine and different styles of cooking food.

Here in the states The Melting Pot chain is fairly popular, if you are lucky enough to have one in your city. I went w/ a gang of friends and was SO disappointed. All of the cheese fondues contained Swiss or Emmanthaler cheese, which I can't stand the smell or taste of. I thought that the prices for the entree-style fondues (you know, the oil or broth ones) were ridiculous as well, considering that you're basically cooking your own food. And don't get me started what The Melting Pot considers a salad.

That being said, ANY sort of chocolate dessert fondue is FABULOUS and well worth the price :)

-e-

[Vampira_666]

I have to agree- on the chocolate-- where I work we sell fondue and fondue pots etc.. and we have multiple flavors of chocolate fondue and they are amazing!

[AnimalsR4Me]

hehe only chocolate fondue on this end :) Chocolate chocolate chocoalte. yummmmy lol. strawberries, cherries, you name it! yum!

[The Animal Farm]

*drools* cheese fondue *drool*

However, I agree on the Melting Pot thing. The idea is great but sheesh, I can eat at the best restaurant in town for that. I have two fondue pots at home, I could host one myself for less. Hmmmm, idea starts percolating in TAF's brain.

[heidi55529]

I've never had any of the cheese or dinner type fondues. But I have been to the Melting Pot for dessert, and OMG it was awesome. I mean, you can't really go wrong with dipping things in chocolate.

I actually got a fondue set for Christmas that I haven't gotten a chance to use yet. I was thinking about throwing a small get together for fondue sometime soon. Just need to look up some recipes. I was thinking maybe a white chocolate/chocolate fondue, or maybe a chocolate and caramel one. Man.. I'm drooling just thinking about it!

[Midwest Exotics]

we have a fondue parlor here, its expensive, but always makes for a good time out with friends!!!

mmm, cheese, chocolate, mmmm!

[AngelDawn]

Anyone have any good non-dessert fondue recipes? Like for main course or something? I have a fondue pot for over 10 years and have never used it :)

[jessica_4482]

Love chocolate and cheese fondues. Yummy!

[bell]

I got these recipies off of http://www.webhead-solutions.com/recipes.htm#
Basic Swiss Cheese Fondue (serves 4)


1 clove garlic halved
8 fl oz dry white wine
1 teaspoon lemon juic
2 cups (8 oz) grated gruyere cheese
2 cups (8oz) grated Emmental cheese
1 teaspoon cornflour
1 teaspoon mustard
2 Tablespoons kirsch
Fresh-fround nutmeg and pepper to taste
Directions

Rub inside the of fondue pot with cut clove of garlic.
Pour in wine and lemon juice and heat gently until
bubbling. Reduce the heat to low and gradually stir in grated
cheeses, then continue to heat until cheese melts, stirring
frequently. In a small bowl, blend cornflour smoothly with kirsch.
Stir into cheese mixture and continue to cook for 2-3 minutes
until the mixture is think and smooth, stirring frequently.
Transfer to fondue pot. Serve with cubed french bread.


Light Fondues in Broth : The Asian Hotpot
These fondues originated in Asia and are a great,
light and low-fat alternative to oil fondues.


Meat, poultry, fish or vegetable stock
Garlic, ginger, curry, soy or other common Asian
seasonings
Any meat cut into cubes
Tender vegetables such as green onions, Chinese cabbage
or zucchini. Firmer vegetables should be blanched first.
Any other ingredient that cooks up quickly such as
dumplings, rice noodles or marinated tofu
Prepare all the ingredients ahead of time by cutting into small pieces
so they will cook quickly. Bring at lease 3-4 quarts of stock to boil
on stove. Over the course of a long fondue meal, the hot pot
boils away and needs constant replenishing. Fill the fondue put
halfway with boiling stock and place on lit burner on table.
The stock must be bubbling if the food is to be crispy, juicy and flavorful.
Don't put too many ingredients in at one time and take a break once
in awhile so the stock can return to boil. The ingredients can be placed
in the stock with a skewer or can be ladled out when done. Eat the
food off your plate with chopsticks. As the food cooks, the stock take
on a good flavor that can be served at the end of the meal
or next day as soup.

The Mongolian hot pot with the funnel-shaped chimney
in the middle is typically used but any standard fondue pot will
work. The important thing is to have a large burner that produces
enough heat to keep the stock boiling. An alternative would be
to heat the pot on a singe-burner electric hotplate.

Chili Con Queso (serves 8)


1 can stewed tomatoes, drained and chopped
1 small chopped onion
1 pound velveeta, cubed
1/2 pound sharp cheddar, cubed
1 4oz can Ortega green diced chiles
1 jalapeno, diced
1 small can sliced black olives
Directions

Saute onion in oil until soft. Add chopped tomatoes. Cook until most of
liquid is absorbed. Add remaining ingredients and heat until cheese
is melted and hot. Transfer to fondue pot and place on burner.
Serve with tortilla chips or cubed french bread.



Pizza Fondue (serves 8)


4 ounces bulk sausage
1 small onion -- finely chopped
1 clove garlic -- minced
30 ounces spaghetti sauce
1 cup sliced fresh mushrooms
2/3 cup pepperoni or Canadian-style bacon, chopped
1 teaspoon dried basil or oregano -- crushed
1/2 cup sliced pitted ripe olives -- (optional)
1/4 cup chopped green sweet pepper -- (optional)
Dippers such as focaccia bread or Italian bread cubes,
mozzarella or provolone cheese cubes, or cooked
tortellini or ravioli.
In a large skillet cook the sausage, onion, and garlic until meat is brown.
In a 3 1/2- or 4-quart crockery cooker combine spaghetti sauce,
mushrooms, pepperoni or Canadian-style bacon, and basil or oregano.
Stir in the first mixture. Cover; cook on low-heat setting for 3 hours.
If desired, stir in ripe olives and sweet pepper. Cover; cook on
low-heat setting for 15 minutes more. To serve, spear the dippers
with fondue forks and dip into the fondue.



Chicken Fondue in Ginger Broth (serves 6)




4 cups chicken stock
2/3 cup White wine
or 1/4 cup rice vinegar
2 Lemon slices
2 large Cloves garlic, minced
2 tbs Minced gingerroot
2 teaspoons Granulated sugar
*** Chicken and Vegetable Tray:***


1 pound Boneless, skinless chicken breasts
1/2 bunch Broccoli
1 small Yellow summer squash or zucchini
2 cups Torn Swiss chard or romaine lettuce
1 Sweet red pepper or green pepper
1/4 pound Mushrooms

***Garlic Sauce:***


1/2 cup light sour cream or low-fat yogurt or a mixture of both.
2 cloves garlic, minced.
1/4 cup of chopped fresh parsley.

***Hot Chili Sauce: ***


1/3 cup water
2 tablespoons lemon juice or lime juice
1 tablespoon low-sodium soy sauce
1 teaspoon granulated sugar
1/4 teaspoon hot pepper flakes
Directions



Fondue Cooking Stock: In fondue pot, electric skillet or electric wok,
combine chicken stock, white wine, lemon slices, garlic, ginger and sugar.
Just before serving, heat to simmer.

Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces;
place on serving platter. Cut broccoli, summer squash,
Swiss chard and sweet pepper into bite-sized pieces;
arrange along with mushrooms on a separate platter.
Using long fondue forks, spear chicken or vegetables;
dip into simmering fondue broth to cook. Cook chicken
pieces until no longer pink inside, and vegetables until
tender-crisp. Serve with Hot Chilli Sauce and Garlic Sauce for dipping.

Garlic Sauce: (For a variation, substitute chopped fresh basil
or coriander to taste for the garlic and reduce the parsley to 1 Tbsp.)
In a small bowl combine sour cream, garlic and parsley.

Hot Chili Sauce: In a small bowl, combine water, lemon or lime juice,
soy sauce, sugar and hot pepper flakes. Meatball Fondue (serves 6)


1 green onion
1 small red chile
1 tablespoon pine nuts
1 pound ground beef
1 pound bulk sausage
2 eggs
grated zest and juic from 1 lemon
4 tablespoons bread crumbs
2 tablespoons chopped parsley
salt and pepper to taste
Directions

Trim and wash the green onion and chile. Remove seeds from chile.
Finely chop green onion, chile and pine nuts. In a medium bowl, mix
ground beef, green onion, 1 egg, lemon zest and juice, oregano,
and 2 tablespoons of breadcrumbs. In a medium bowl mix sausage, chile,
pine nuts parsley, 1 egg and 2 tablespoons breadcrumbs. From the
two types of meat mixtures, form walnut sized balls and arrange on
serving dish. Fry meatballs in fondue oil until cooked through.

I have never tried any of these as I have actually never heard of fondue, but I may have to get a fondue set and try some lol