Recipes
Cheese Fondue Recipes • Salad Recipes • Chocolate Fondue Recipes • Cocktail Recipes
// Cheese Fondue Recipes
Zesty Cheddar Cheese Fondue
Ingredients:
2 3/4 cups (11 ounces) shredded Cheddar cheese
3 tablespoons all-purpose flour
1 cup beer (light beer recommended)
4 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
4 teaspoons dry mustard
2 tablespoons chopped cooked bacon
2 teaspoons freshly ground pepper
1 tablespoon chopped scallions
Instructions:
Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the beer into the bowl. Press the liquid from the horseradish. Stir the horseradish, Worcestershire sauce and mustard into beer using a fork. Cook for 30 seconds, stirring constantly.
Add half the cheese and cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the bacon and pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions. Serves four to six.
Cranberry Cheddar Cheese Fondue
Ingredients:
2 and 3/4 cups (11 oz.) shredded Cheddar cheese
3 tbsp. all-purpose flour
1 cup hard cider (Strongbow brand recommended)
2 tsp. finely chopped shallots
2 tsp. dry mustard
2 tbsp. chopped sweetened dried cranberries
1 tsp. freshly ground pepper
2 tsp. crushed walnuts
Instructions:
Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the hard cider into the bowl. Stir in the shallots, mustard and cranberries using a fork. Cook for 30 seconds stirring constantly.
Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Stir in the pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with the walnuts.
Irish Aged Cheddar Cheese Fondue
Ingredients:
1 cup Guinness Extra Stout
4 tsp Dry mustard powder
1 tsp Worcestershire sauce
2 tsp Tabasco Sauce
2 TBL Chives, chopped
11 oz (2 ½ – 3 cups) Cheddar cheese
3 TBL All purpose flour
Instructions:
Cheese should be shredded and tossed with flour to aid in thickening and improve the viscosity of the fondue. The cheese should be the consistency of warm honey when complete. Monitor your cheese as it is being added and note that not all cheese may be needed and in some cases a bit more may be needed to get it to the perfect consistency.
Turn heat source to HIGH, place pot with 1” water on burner. Place liner into pot. When steam is visible, reduce heat to MED. Add beer to liner. While stirring with a fork; add Worcestershire sauce, mustard powder, and Tabasco. Stir for approximately 30 seconds. Add ½ of cheese and stir until fully incorporated into liquid. Then add pinches of the cheese in very small increments until the rest of the cheese is used and stir using a circular whipping motion until smooth. Remove fork and garnish with chopped chives.
Traditional Swiss Fondue
Ingredients:
3 and 1/2 cups (14 oz.) shredded Swiss cheese
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg
Instructions:
Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine into the bowl. Stir in the lemon juice and garlic using a fork. Cook for 30 seconds stirring constantly.
Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a warm fondue pot and keep warm over low heat. Garnish with a dash of nutmeg.
Wisconsin Trio Fondue
Ingredients:
1 and 1/2 cups (6 oz.) shredded Butterkase
1 and 1/2 cups (6 oz.) shredded Fontina cheese
3 tbsp. all-purpose flour
3/4 cup white wine
1/4 cup dry sherry
2 tsp. chopped shallots
1 tsp. freshly ground pepper
1/4 cup crumbled Blue cheese
2 tbsp. chopped scallions
Instructions:
Toss the Butterkase and Fontina cheeses with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds stirring constantly.
Add half of the cheese blend, and stir constantly until the cheese is melted. Add the remaining cheese blend a small amount at a time stirring constantly. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.
Mediterranean Cheese Fondue
Ingredients:
1 cup – White wine
1 tsp – Roasted garlic, chopped
3 tsp – Shallots, diced
2 TBL – Dates, chopped
3- 3 ½ cups – 50% Fontina and 50% Gruyere cheese blend**
1 tsp – White truffle oil
Instructions:
Turn heat source to HIGH, place pot with 2” water on burner. Place liner into pot. When steam is visible, reduce heat to MED. Add white whine to the liner, while stirring with a fork; add garlic, shallots and dates to liquid. Stir for aprox. 30-seconds making sure all chopped pieces are separated from each other. Add 1/3 of cheese and stir until fully incorporated into liquid. Add a second 1/3 of the cheese and continue stirring. Then add the rest of the cheese and stir using a circular whipping motion until smooth. You will know when you are done adding the cheese by the consistency of the fondue. Cheese age, weather conditions, and time are all factors that may affect the amount of cheese that will go into your finished fondue. Add truffle oil and fold in with fork. Then remove fork from liner and enjoy.
** Both Fontina and Gruyere cheeses should be available at any local market with an artisanal cheese section. Belgioso (Fontina) and Boar’s Head (Gruyere) are great brands at a fair price.
// Salad Recipes
Alpine Ridge Salad
Ingredients:
1/2 cup (1 oz weight) – Iceberg/Romaine Salad
1/2 cup (1 oz weight) – Mixed Greens
2 TBL (1 oz weight) – Shredded white cheese, Fontina or Gruyere both work
3 slices – Hard-boiled egg
2 TBL – Sliced Honey Roasted Almonds
7 each – Oven roasted tomatoes
2 TBL – Shallot Vinaigrette dressing
Instructions:
Place iceberg/romaine mixture and then the mixed greens in the center of a chilled salad bowl. Sprinkle with Fontina-Gruyere-Raclette blend cheese. Add shallot vinaigrette in a halo pattern along the outer edge of the salad. Place the egg slices, in a shingled pattern, in the center of the salad and then spread oven roasted tomatoes evenly around the eggs. Sprinkle honey roasted almonds over the salad.
Shallot Vinaigrette Dressing
Small Batch (Yield: About 1 quart)
Ingredients:
2.5 oz (weight) – Shallots, roughly chopped
2 TBL – Dijon mustard
2 TBL – Honey
1 cup – Red wine vinegar
3 cups – Blended oil
pinch – Kosher salt
pinch – Table grind black pepper
Instructions:
Put all ingredients except oil into a small mixing bowl. Submerge stick blender in mixture and turn on medium speed or mix thoroughly using a wire whisk. Slowly add blended oil while blending with the stick blender or with whisk. You may need to stir or agitate the dressing just before using as it may separate.
// Chocolate Fondue Recipes
Flaming Turtle Chocolate Fondue
Ingredients:
12 ounces milk chocolate, finely chopped (or three Melting Pot Milk Chocolate Fondue Bars).
2 tablespoons heavy cream
1/4 cup caramel ice cream topping
1 tablespoon 151 rum
3 tablespoons chopped pecans
Instructions:
Combine the chocolate and cream in the top of a double boiler set over simmering water. heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30-45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Pour the caramel into the center of the chocolate mixture. Do not stir. Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine. Sprinkle with pecans. Keep fondue warm over low heat.
Serves four to six.
Yin & Yang Chocolate Fondue
Ingredients:
4 ounces dark chocolate, finely chopped (or one Melting Pot Dark Chocolate Fondue Bar).
4 ounces white chocolate, finely chopped (or one Melting Pot White Chocolate Fondue Bar).
Instructions:
Melt the dark chocolate in the top of a double boiler set over simmering water, stirring constantly; or place the dark chocolate in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Repeat the procedure with the white chocolate. Pour both chocolates simultaneously into a warm fondue pot. Rotate the pot one-quarter turn to produce the yin and yang effect. Garnish the white chocolate with a piece of dark chocolate and the dark chocolate with a piece of white chocolate. Keep fondue warm over low heat.
Serves four to six.
White Chocolate Pumpkin Pie Fondue
Ingredients:
8 ounces (1/2 lb) – White Chocolate, chopped into small pieces
1 tablespoon – Heavy Cream
1 tablespoon – Libby’s brand Pumpkin Puree*
1-1/2 teaspoon – 151 rum
Pinch – Nutmeg, ground
1/4 cup (vol) – Graham Crackers, chopped small
Instructions:
Melt the chocolate with the cream either in the top portion of a double boiler stirring constantly OR in the microwave in 30-45 second increments, stirring after each one, being careful not to scorch the chocolate especially in the corners.
After the chocolate is melted completely, pour into a fondue pot.
At the table, add the Pumpkin puree to the fondue pot containing the melted chocolate. Gently swirl the mixture slowly.
Add the rum to the pot and light with a long fireplace lighter. As the rum burns away, carefully stir the mixture together.
Sprinkle the nutmeg on top and gently fold in.
Add chopped graham crackers to the top of the fondue and ENJOY!
*You must use Libby’s brand Pumpkin puree, NOT pumpkin pie filling – the pie filling is too sweet. Libby’s can be found at your local market during the fall months.
// Cocktail Recipes
Crème Brûlée Martini
Ingredients:
1 ½ oz Stolichnaya Vanil Vodka
½ oz Cointreau
½ oz Monin Crème Caramel or any thin caramel crisp
2 oz Ice cream base or melted vanilla ice cream
Caramelized sugar or Sugar in the Raw
Instructions:
Add ice into a mixing tin. Add all ingredients into the mixing tin. Cap and shake. Strain into a chilled 7.5 ounce martini glass. Garnish with three shakes of caramelized sugar or Sugar in the Raw