Friday, January 22, 2010

Fondue Take 2

Love this recipe!  It's very basic, but that is the genius behind it.  You can alter it by using different kinds of cheese.  I used all cheddar this time.  I did that because I didn't want to waste a lot of money on expensive cheese, only to have the fondue not be good!  Now that I know it's good, I'll try it with different cheeses.  [It was great with cheddar!]

What to serve with fondue??  The possiblities are limitless.  A lot of people like to serve it with raw veggies, some people like to blanch their veggies, and some people like to cook them.  Do whatever makes you happy!  I served mine with homemade french bread [only this time I made wheat bread], garlic broccoli [which was my favorite], rotisserie style chicken, and roasted new potatoes.  That's really all that I had on hand [the next day was payday and grocery shopping day].

You can dip anything in fondue: bell peppers, asparagus, cherry tomatoes, brussel sprouts, apples, mushrooms [cooked, grilled or raw], pita bread, pears, carrots, cauliflower, beef tenderloin, sausage, shrimp, ham, grapes, gnocchi...anything! 

Also, if you don't have a fondue pot---no worries!!  Serve it in a crock pot to keep the cheese at the right temperature, and serve with forks, skewers, chopsticks---whatever you've got!

Basic Cheese Fondue
  • 1 c. milk
  • 1 c. chicken broth*
  • 1 T. worcestershire sauce [or like me, just shake some into the pot]
  • 2 tsp. dried mustard [if you don't have dried, the squeeze mustard will work]
  • 1 clove garlic**
  • 3 -4 T. flour
  • 5 c. shredded cheese***
  1. In a saucepan over medium heat, combine liquids, worcestershire sauce, mustard and minced garlic, and 2 T. flour. Heat until almost boiling.  Watch it closely, because milk can scortch quickly.  Don't forget to whisk
  2. Meanwhile, toss grated cheese with remaining flour to coat. 
  3. Gradually stir in cheese, continuing to stir utnil cheese is melted. 
  4. Pour into fondue pot and serve.
*You can also use 1 c. white wine or 1 c. of beer. 
**If you don't like or want minced garlic in your fondue, there are a few options.  1] Instead of mincing the garlic, smash it so it breaks and pops open.  Put this in the pot, and continue like normal.  The flavor of the garlic will infuse the dish, without actually have chunks of garlic in the fondue.  Removed the garlic once the fondue is cooked.  Alternately 2] Peel a clove of garlic and rub it [raw] on the inside of the pan before cooking, and on the inside of the fonude pot before pouring the fondue inside.
***Feel free to mix up the cheeses combine more than one flavor, use whatever you like! 


  1. I have made chocolate fondue but never cheese fondue. This reminds me of the Melting Pot restaurant in downtown Salt Lake!

  2. Thanks for sharing! I tried this and it was fabulous! I miss you.