Imperial Cheese Fondue Recipes

Steps:

• Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
• Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
• Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
• What to dip:
• •Cubes of French bread
• •Cubes of apple and pear
• •Roasted potatoes
• •Julienned raw red bell pepper
• •Blanched broccoli florets
• What to drink:
• •Dry white wine such as dry Riesling or Sancerre
• •German lager or Saison-style ale
• •Farmhouse cider
• •Fino Sherry

Steps:

• In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
• Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
• Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Steps:

• Rub inside of flameproof earthenware fondue pot or 2-quart saucepan with garlic clove. Add wine and lemon juice and heat over low heat, just until gently bubbling. Gradually add cheese, stirring constantly until smoothly melted. Meanwhile, whisk cornstarch with Kirsch and seasonings until blended to a smooth paste, stir it into cheese and cook 3 minutes more. Adjust seasonings to taste. Decoratively arrange bread and vegetables on a large platter or divide among 4 plates. Traditionally, fondue is served at table in a fondue pot set over an alcohol burner or small candle. Use long forks to spear bread or vegetable of choice and dip into cheese.

Steps:

• Pour 1 cup of boiling water over sun-dried tomatoes in a small bowl, and leave to soften for 10 minutes.
• Remove tomatoes from water and chop into small pieces.
• Rub inside of fondue pot with cut side of garlic.
• Heat wine in pot until it begins to boil.
• Toss cheese with flour.
• Add cheese slowly to pot, stirring the constantly.
• Add tomatoes and basil leaves to mixture and stir until smooth.
• Serve with dippers.

Steps:

• Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
• Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
• Keep sauce warm while serving so it doesn't solidify.

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

Steps:

• Prepare the chicken, seafood, vegetables, and tofu ahead of time, then refrigerate until needed.
• When ready to eat, arrange all the ingredients attractively on one or more platters and bring to the table.
• Arrange the noodles on a separate platter.
• Place sauce (s) of choice into suitabably sized bowls.
• Combine the dashi or chicken broth, soy sauce, sake or sherry and ginger, in some form of communal cookware that can be placed on the table, for example, an electric wok, stainless steel fondue pot, or Mongolian cooker, and bring to the boil.
• To cook, each person dips an ingredient of choice (except the noodles) into the broth, and when done to liking, dips their portion into a sauce and eats it with rice.
• The broth may need topping up, throughout the meal, to replenish the evaporating'fondue'.
• Traditionalists poach eggs in the broth after all the other ingredients are eaten, placing the cooked eggs over a final bowl of rice.
• Lastly, add the noodles to the remaining broth, cook until tender, then eat as soup.

Steps:

• heat all ingredients in a fondue pot, stirring occasionally. can bake in shallow baking dish at 350F for 15 minutes, stirring half way through baking time