Inspired by Valentine's Day menus, we rounded up some of our favorite savory fondue recipes! ♥
1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
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!
1 lb Brie Cheese (cubed with no rind, chilled)
1/4 cup packed coarsely chopped basil leaves
1/4 cup Parmesan Cheese (grated)
1 clove Garlic (minced)
1 cup Dry White Wine
1 tbsp White Wine Vinegar
2 tbsp Cornstarch
Ground Pepper (to taste)
Add Basil, Parmesan Cheese and Garlic to blender or food processor
Add 1/4 cup Wine while still running
Set mixture (Pesto) aside
In Fondue Pot or saucepan bring remaining Wine and Vinegar to simmer on medium heat
Toss brie with cornstarch then slowly stir into saucepan
Do not boil, some bubbling is okay
Stir in Pesto
Add Pepper to taste
12 ounces (4 1/2 cups) extra sharp Cheddar cheese (finely grated)
2 ounces (1/2 cup) Parmigiano-Reggiano cheese (finely grated)
1 cup Zinfandel (or another hearty red wine)
1 tablespoon corn starch
1 tablespoon red wine vinegar
1/4 cup roasted garlic puree (recipe below)
1/4 teaspoon hot pepper flakes
In a medium saucepan, bring wine and vinegar to a simmer over medium heat.
Toss the Cheddar, Parmigiano-Reggiano, and cornstarch in a mixing bowl. Slowly stir in cheese mixture in small handfuls until completely melted. Stir in roasted garlic and season with pepper flakes.
Transfer to a cheese fondue pot and keep warm with burner. Serve right away.
1 cup boiling water
2/3 ounce dried shiitake mushrooms
3 tablespoons butter
2 shallots, finely chopped
1 (500 gram) package Bonaparte cheese, chilled
2 tablespoons cornstarch
1 cup apple cider or light white wine
2 teaspoons garlic, minced
1 pinch white sugar (optional)
In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.
In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil.
In a bowl, toss the Bonaparte cheese with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.
Heat the mixture to just below boiling. It should be nice and smooth but not too thick. Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness.
Greek Fondue with Red Bell Peppers, Oregano and Feta
16 ounces Emmentaler cheese, rind cut off, cheese grated (6 cups packed)
1 tablespoon cornstarch
3/4 cup dry white wine (such as Sauvignon blanc)
1 tablespoon fresh lemon juice
2 garlic cloves, minced
3 tablespoons ouzo (unsweetened anise liqueur)
1/2 cup chopped pitted brine-cured black olives, such as Kalamata
1/2 cup finely chopped drained roasted red peppers from jar
3 teaspoons finely chopped fresh oregano
3/4 cup crumbled feta cheese
Toss Emmentaler cheese and cornstarch in large bowl.
Bring wine, lemon juice and half of garlic to simmer in heavy large saucepan over high heat. Reduce heat to medium. Add 1 handful of cheese to wine and whisk until almost melted. Repeat with remaining cheese in about 5 more batches. Continue whisking until completely melted and fondue begins to bubble, about 1 minute. Whisk in ouzo.
Mix in olives, bell peppers, 2 teaspoons oregano and remaining minced garlic.
Transfer to fondue pot and keep warm over fondue burner. Sprinkle feta cheese and remaining 1 teaspoon oregano over fondue and serve. Accompany with a platter of assorted dippers, fondue forks and plates.