Do you Fondue? I do! {A Duo of Cheese Fondue Recipes}

I'm not certain about many things in life but I am certain I do not fondue enough!  It's such a great way to gather and enjoy your family and friends.  I remember Ruthie would break out her 1970's olive green enamel fondue pot and it was a party at the dinner table.... we just did oil and little pieces of beef but it was SO much fun.


Shortly after we were married, David bought me my first fondue pot and a cookbook to go with it, Fondue by Rick Rodgers, and I remember having our friends, Chris & Melissa, over and we would laugh as we read Rick's funny little descriptions and sliced and diced everything together and of course, drank plenty of wine.


Over the years I am sad to say that my pot has gotten very dusty and my fondue has been limited to The Melting Pot but I vow to change that.... and now that we've found our new fondue friends in Ormond, the Miltons, I hope to stay true to my word.

The Menu

Classic Swiss Three Cheese Fondue

Mexican Fondue with Chorizo

Lot's of bread, apples & veggies for dipping

Chicken, Shrimp & Porterhouse Steak with Mojo cooking style broth

Chocolate Fondue with cream puffs, pound cake, bananas and strawberries

Mike made the Mojo which was simply outrageous {and I will have to shake him down for the recipe another time} I made the cheese from Rick's repetoir and happily share them here because they were HITS.  Kids & Adults, alike.

Classic Swiss Three Cheese Fondue 

HERE'S WHAT YOU NEED:

1 cup white wine

1 TBSP Lemon Juice

8 ounces Gruyere Cheese

8 ounces Emmentaler Cheese

8 ounces Appenzeller Cheese

4 tsp cornstarch

2 TBSP white vermouth

HERE'S WHAT YOU DO:

All three cheeses need the rind removed and then to be shredded.  Once shredded toss in cornstarch {I put in a big Ziploc}.  Once that is prepared, bring the wine & lemon juice to a boil {my fondue pot allowed me to do that in it on the stove because it's Analon but if yours isn't stove-top safe do your prep in a saucepan}.  Once the wine is boiling add the cheese, I added all at once and stirred until smooth and melted, then stirred in the vermouth to thin it a little.  You could use chicken stock instead of the wine and/or vermouth if you prefer BUT please know there was no taste of alcohol once this cheese was prepared.  The cooking process from start to finish was less than 15 minutes and I did simultaneously with melting the cheese into my Mexican fondue.

Mexican Fondue with Chorizo

HERE'S WHAT YOU NEED:
6-8 ounces Chorizo {I used 3 links}
1/2 medium red onion diced finely
1 jalapeno pepper diced finely {seeds removed}
1 tsp cumin
1 tsp oregano
1 tsp granulated garlic powder
2 cups diced tomatoes {I used Pomi}
1 cup beer {I used Landshark}
4 cups shredded sharp cheddar
2 cups shredded Monterey Jack
2 TBSP fresh chopped cilantro


HERE'S WHAT YOU DO:
Remove the chorizo from the casing and brown in a saute pan for 5 minutes, add the onion and jalapeno, saute another 4-5 minutes until onion soft.  Add the spices, tomatoes and beer and simmer for 10 minutes on low.  This is your base.  I made this in advance and set aside until ready to fondue.  Both cheeses {once shredded} need to be tossed in cornstarch {I used pre-shredded on this one and put in a big Ziploc to toss}.  When you are just about ready to begin bring the chorizo base to a simmer, add the cheese, I added all at once and stirred until smooth and melted, lastly stir in cilantro and serve immediately.


These were both easy & SO GOOD!  We prepared and served all 3 courses simultaneously and grazed all night....