Fondue: We have fondue every New Year’s Eve. It has become our family tradition. We have a three course meal with cheese, broth, and ending with chocolate. Here is a recipe for our fondue feast.
Cheese and Salsa Fondue: Course one (1)
- 10 oz. Shredded Cheddar Cheese
- 2 tablespoons flour
- 4 oz. Beer
- 2 oz. Salsa
- Place beer and salsa inside a warmed fondue pot.
- Take shredded cheese and coat with the flour.
- Add the coated cheese to the pot a little at a time, keep stirring, and melting until your cheese is the desired consistency.
Suggested dippers: cubed bread, cubed apples, tortilla chips, baby carrots, celery slices
Coq Au Vin Fondue: Course one (2)
- 3 cups of broth, you can use vegetable or beef broth
- ¼ cup of red wine
- 2 garlic cloves crushed
- Baby potatoes
- Broccoli pieces
- Baby mushrooms
- Add the broth, wine, and garlic to a fondue pot until the liquid is simmering. Add baby potatoes, broccoli, and mushrooms to the broth and bring back to a simmer. These vegetables can stay in the pot the entire time that you are cooking your meats. Use a slotted spoon to grab the vegetables when you want them.
Suggested dippers Seafood:
- King Crab
Seafood should take a couple minutes to fully cook
Suggested dippers meat:
- Venison tenderloin
- Chicken breast
Meat is going to take 3 to 5 minutes a piece depending on your desired doneness for venison.
Suggested dipping sauce for your meat:
- Teriyaki sauce
- BBQ sauce
- Horseradish sauce (sour cream, horseradish, and dill mixed together)
- Melted butter with lemon
Milk Chocolate Fondue: Course one (3)
- 10 oz. Milk Chocolate Bar crushed or Wafers
- 5 oz. heavy cream
- Peanut butter or crunchy peanut butter
- Warm the heavy whipping cream in the fondue pan
- Begin adding the chocolate pieces into the fondue pan and continually stir until the chocolate is your desired thickness.
- If you would like, you can add peanut butter to the chocolate.
Bountiful harvests and happy cooking,
Recipe prepared by Jennifer Hiller