fondue recipes

- Wire whisk for stirring
- Long handled fork for each guest
- Alcohol lamp or chafing dish
- Fondue pot or flame-proof earthenware casserole
- French bread, cut in bite size pieces
- Freshly ground pepper
- 3 tbsp. Kirsch per person
- 1 tsp. flour per person
- 1 1/2 c. grated Swiss cheese per person
- 1/2 c. dry white wine per person
- 1 clove garlic

- 1 2/3 cups dry white wine
- 1/2 garlic clove
- freshly grated nutmeg to taste
- 1/4 cup kirsch plus additional for thinning the fondue if necessary
- 2 teaspoons cornstarch
- 2 loaves of crusty French bread, cut into 1-inch cubes
- 1 pound Gruyè
- re, grated coarse

- 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
- 1/2 lb emmenthaler cheese, coarsely grated (2 cups)
- 1 tablespoon cornstarch
- 2 teaspoons kirsch
- cubes French bread, on fondue forks or long wooden skewers
- 1 clove garlic
- 1/2 lb gruyere, coarsely grated (2 cups)

- 4 Tbs whipping cream
- 2 tubs raspberries flavored cream cheese (room temp)
- Fondue
- 1/4 diced sweet onion
- 1 cup toasted chopped pecans
- 1 8 oz. package cream cheese
- 1 can chicken

- salt
- fresh ground pepper
- 800 g aged vacherin a fondue cheese (a mild easily melted cheese)
- butter
- 1/4 cup warm water
- 1 clove garlic
- cornstarch (optional)

- 1 garlic clove
- 1 pinch pepper
- 250 g Appenzeller cheese (or any other Swiss Cheese)
- 250 g beaufort cheese
- bread
- 2 glasses white wine (Sylvaner, Riesling, or Savoie)
- 1 pinch nutmeg
- 250 g emmenthaler cheese
- 250 g comte cheese

- 2 tablespoons milk
- 1/4 cup mayonnaise
- 1/4 cup finely chopped onion
- 2 tablespoons curry powder
- 1 garlic clove, minced
- 1 1/2 pounds beef tenderloin, cut into 3/4-inch cubes
- ONION-HORSERADISH SAUCE:
- FONDUE:
- 1 tablespoon prepared horseradish
- CURRY SAUCE:
- 1/2 teaspoon hot pepper sauce
- 3 cups vegetable oil
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon hot pepper sauce
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- MUSTARD SAUCE:
- 2 teaspoons water
- 1/4 cup mayonnaise

- 1/2 pound finely diced Gruyè
- re cheese (about 2 cups)
- fried shallots, thinly sliced scallion greens, and/or crumbled cooked bacon for stirring into fondue is desired
- 3 canned whole chipotle chilies in adobo*, or to taste, minced (about 1 1/2 tablespoons)
- assorted cooked vegetables such as broccoli, carrots, pearl onions, and potatoes
- cubes of day-old French, Italian, or sourdough bread
- 1 1/2 tablespoons cornstarch
- 1 1/2 cups thinly sliced shallots (about 8 large)
- 1 tablespoon fresh lemon juice
- 4 tablespoons vegetables oil
- 2 to 3 tablespoons kirsch
- bread sticks
- *available at Hispanic markets and some specialty foods shops
- 1/2 pound finely diced Emmenthal cheese (about 2 cups)
- Accompaniments
- For the fried shallots:
- freshly nut nutmeg to taste if desired
- 2 large garlic cloves, halved
- 1 1/3 cups dry white wine