Cheese Fondue Sauce
1 cup 1% milk
4 teaspoons cornstarch
1-2 cloves crushed garlic, optional
1/2 teaspoon Dijon mustard
Pinch nutmeg
1 1/3 cup sharp cheddar cheese, shredded
2 cups broccoli florets, lightly steamed
1 pound small new potatoes, cooked
1/2 pint cherry or grape tomatoes
4 large carrots, cut into spears, lightly steamed
6 ounces baguette bread, cut into bite size pieces
1 pound cooked chicken or sausage, cut into bit size pieces
In a heavy saucepan, whisk together milk and cornstarch. Add garlic, mustard, Dijon mustard, and nutmeg. Over medium heat, stirring constantly, bring mixture to a simmer; continue to cook for 1 minute. Add cheese and whisk until cheese is melted and mixture is smooth. Transfer to a ceramic fondue pot or warming tray. Serve immediately with vegetables, cooked meats, and bread for dunking.
Chocolate Fondue
8 ounces chocolate, chopped
1/3 cup half and half
2-4 ounces fruit per person
Bananas, peeled, cut into bite pieces
Fresh strawberries
apple slices
pear slices
kiwi spears
Dried pineapple
Mango
apple
Lady fingers
small cookies
Angel food cake cut into bite size pieces
Marshmallows
The higher quality the chocolate the better the fondue. Combine chocolate and half and half in double boiler over simmering water. Stir until chocolate is melted and fondue is smooth. Transfer chocolate to ceramic fondue pot or warming tray. Serve immediately with fruit, cookies, and other dessert items as dippers.
Oil or Meat Fondue
4-6 ounces boneless meat per person with little gristle or fat
Large raw shrimp, shelled and deveined
Pork, Beef, Lamb cut into bite size pieces
New red potatoes, cooked until tender crisp
Fresh carrots, peppers, green beans cut in 2-inch pieces
Pearl onions, steamed to tender crisp
Small white mushrooms caps
Remove meats from refrigerator 30 minutes before cooking to reduce splatters. Do not marinate or rub with spices before cooking; it is best to season meats and vegetables after cooking.
Fill metal fondue pot no more than 1/2 full with oil and heat to 375 degrees. Skewer meats and vegetables and place in hot oil. Cook through. Drain and allow to cool for a few moments. Dip with a variety of dipping sauces.
Beef Broth Fondue
4-6 ounces thinly sliced beef, pork, chicken
Vegetables of choice, steamed until tender crisp (see oil fondue)
4 cups reduced sodium beef broth
1-2 green onions, bulb and green thinly sliced
3 slices fresh ginger, about the size of quarter
2-3 whole pepper corns
1-2 garlic cloves, peeled and cut in half
Dipping Sauces
Bottled Barbecue Sauce or other bottled sauces.
Cocktail sauce – 1 tablespoon each prepared horseradish and Old Bay Seasoning, 1 cup ketchup, 1 tablespoon lemon juice.
Hot Honey Mustard Sauce – equal parts Chinese mustard and honey.
Sweet N Sour Dipping Sauce – 1/4 cup Asian fish sauce, 1/4 cup lime juice, 1 tablespoon brown sugar, 2 cloves minced garlic, optional crushed pepper flakes to taste .
Horseradish Sauce – 3/4 cup sour cream, 2 tablespoons prepared horseradish, 1 teaspoon lemon juice, salt and pepper to taste.
Cucumber Sauce – 1/2 cup minced cucumber, 1/2 cup plain yogurt, 1/2 teaspoon dill weed, 1/2 teaspoon finely minced onion, 1/2 teaspoon prepared horseradish, 1/8 teaspoon salt.
Pizza Dipping Sauce – 8 ounces tomato sauce, 1/16 teaspoon oregano leaves, 1/8 teaspoon ground thyme, 1/4 teaspoon Italian seasoning, 1/8 teaspoon garlic powder, 1/2 teaspoon sugar.
Directions
Combine all ingredients in saucepan or fondue pot. Bring to a boil and simmer until flavors are blended (about 20-25 minutes). Transfer broth to fondue pot and keep simmering. Add additional broth to fondue as needed. Simmer thinly sliced meats and vegetables until cooked.
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