Cooking web notes

Do you love Fondue?

Fondue, an ancient Swiss dish, is easy to prepare, fun to serve, and enjoyable to eat.

Cheese and dessert fondue are best prepared in the ceramic pan, to maintain more gentle heat needed to prevent scorching.

Authentic cheese fondue uses a Swiss cheese (like Emmentaler or Gruyere), melted in Swiss wine. Since cheese contains fat, and wine is basically water, which don’t normally mix well, be sure to use a natural and well-aged Swiss cheese, or a combination of cheeses, including some cheddars, that will melt smoothly for best results.

The wine should be dry. You may add a little fresh lemon juice to achieve the necessary acidity.

Meat fondue is best prepared in the Stainless Steel Pot. Do not use the Ceramic Insert for meat; it will not withstand the high temperature required for oil.

Dessert fondues basically entail melting sweet things in which to dip other things, such as strawberries in chocolate. When dipping in chocolate, towel dry what you’re dipping, to keep the chocolate from seizing.

Some of my favorite Fondue Recipes:

Caramel Fondue

½ cup butter
2 cups brown sugar
1 cup dark corn syrup
14 ounces sweetened condensed milk
2 tablespoons water
1 teaspoon Cinnamon-Vanilla Blend

Dipping Foods: Sliced apples, bananas, pound cake and pretzels

In Ceramic Insert, melt the butter for 1 minute in microwave on high power or until melted. Add the brown sugar, corn syrup, condensed milk, and water; stir to combine with Saucy Silicone Spatula. Continue heating in microwave for 1-2 minutes until smooth and thick. Add Cinnamon-Vanilla Blend. Transfer Ceramic Insert to Stainless Steel Pot that has been filled with 3 cups of hot water and place in Stainless Steel Stand; light fuel source.

Chocolate Fondue

8 ounces Bittersweet chocolate
1 tbsp. butter
2 tbsp. heavy cream

Dipping Foods: Sliced apples, bananas, pound cake and pretzels

Fill Stainless Steel Pot one-third full of boiling water. Place Ceramic Insert in the pot and heat gently on the stove. Break chocolate into small pieces and place them in Ceramic Insert with butter and cream. Place over a very low heat and stir occasionally with Saucy Silicone Spatula until the chocolate has melted. Transfer the Stainless Steel Pot with Ceramic Insert to Stainless Steel Stand; light fuel source.

Milk Chocolate & Peanut Butter Fondue

1 cup heavy cream
6 ounce (3/4 cup) of milk chocolate chips
1/2 cup peanut butter, smooth or chunky
sliced bananas, marshmallows, cookies, pretzels or apples

In a Chef Series (tm) 2 quart saucepan, heat the cream over medium heat until simmering. Do not boil. Reduce heat to low and add the chocolate and let stand for 2 minutes until softened and begins to melt. Stir with the saucy silicone spatula (tm) until melted. Gradually stir in the peanut butter and continue stirring until fondue is smooth. Transfer to the Tupperware (tm) ceramic fondue pot and keep warm.

Serve immediately with sliced bananas, marshmallows, cookies, pretzels or apples.