I wish that there were more fondue restaurants than Melting Pot, and that they were less expensive!!

My boyfriend and I made some really good cheese fondue and found the recipe for the Melting Pot Banana Foster for Valentines Day. But I was wondering if ya'll had made fondue before and what your favorite recipes were!

Also, do ya'll buy the really expensive cheap or just plain old swiss?*

[Edited on July 22, 2009 at 11:39 PM. Reason : I'm aware the title is spelled wrong.]

7/22/2009 11:35:06 PM

Quality of cheese makes a world of difference. A good Gruyere, like Comte, will bring a ton of flavor. If its too expensive for you, then just spring for the smallest portion of good swiss cheese available and blend it in with a domestic swiss.

Cheese Fondue:
1/2 lb Emmental swiss cheese, shredded
1/2 lb Gruyere cheese, shredded
2 Tbsp cornstarch
1 garlic clove, minced
1 cup dry white wine
1 Tbsp lemon juice
1 Tbsp cherry brandy (kirsch)
1/2 tsp dry mustard
pinch nutmeg

In a small bowl, toss the shredded cheese with the cornstarch and set aside. Add garlic and a few drops of oil (1/2 tsp or so) to fondue pot and cook over medium heat for 30 seconds or until fragrant. Add the wine and lemon juice and bring to a low simmer. Gradually stir small amounts of the cheese into the simmering liquid (melting the cheese gradually encourages a smooth fondue). Once all the cheese is melted and smooth, stir in the cherry brandy, dry mustard, and nutmeg. Serve with bread (french, rye, pumpernickel), Granny Smith apple, carrots, broccoli, cauliflower, etc.

Asian Beef Broth Fondue:
1 (15oz) can beef broth
1/4 cup soy sauce
1/4 cup sherry
3 green onion, sliced
1 garlic clove, minced
1/2 tsp ground ginger


Chocolate Fondue:
8 oz dark chocolate, in small pieces
1/4 pint whipping cream
1/4 cup caramel topping (this is optional, we rarely use it)
2 Tbsp favorite liqueur (Amaretto, Frangelica, kirsch, Bailey’s, etc.)

7/23/2009 1:18:51 AM

I do the oil and meat fondue fairly often....really easy to set up, just some quality cooking oil and bite size chunks of sirloin

Just don't drink a lot while you're doing it, because 350 degree oil is serious business

7/23/2009 9:47:12 AM

I just take bags of shredded cheese, put in about a tablespoon of flour into the bag and shake it up so the cheese is coated.

Take a bottle of wine and heat it in a pot. Add the cheese and stir. Add some herbs and spices if you feel like it. I usually don't bother since we use herbed bread

7/23/2009 9:46:35 PM