[bruinaphi]

My favorite fondue recipes:

Cheese Fondue

Makes: About 2 ½ cups; 8 appetizer or 3 to 4 main dish servings

1 to 1 ¼ cups dry white wine
½ pound Swiss cheese, shredded
½ pound Gruyere cheese, shredded
4 teaspoons cornstarch
1 teaspoon dry mustard
2 tablespoons kirsch
Fresh ground nutmeg and pepper
1 baguette

In a 1 ½ to 2 quart fondue pan or heavy bottom metal pan over medium heat, warm 1 cup wine until bubbles form and slowly rise to surface, about 6 minutes

In a bowl, mix Swiss cheese, gruyere cheese, cornstarch and mustard.

Add cheese mixture, a handful at a time, to hot wine, stirring until fondue is smoothly melted and beginning to bubble. Add kirsch and sprinkle fondue with nutmeg and pepper.

Set pan over an ignited alcohol or canned solid-fuel flame. Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off heat, then resume heating when mixture begins to cool.


Bouillabaisse Fondue

Prep and Cook Time: About 30 minutes
Makes: About 6 cups; 4 to 6 servings

1 teaspoon olive oil
1 cup chopped onion
1 cup chopped fennel
3 peeled pressed cloves garlic
5 cups fat-skimmed chicken broth
1 cup dry white wine
1 tablespoon tomato paste
½ teasponn dried thyme
1/16 teaspoon powdered saffron or ¼ teaspoon ground turmeric

In a 2 ½ - 3 quart pan over medium-high heat, frequently stir olive oil, chopped onion, chopped fennel, and garlic until onion is limp, about 5 minutes. Add fat-skimmed chicken broth, dry white wine, tomato paste, dried thyme, and powdered saffron or ground turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth. If less than 6 cups, add more fat-skimmed chicken broth or water.


Rouille

Makes: about 1 cup

1 cup mayonnaise
1 tablespoon minced garlic
1 tablespoon lemon juice
½ teaspoon cayenne

In a small bowl, mix mayo, garlic, lemon juice and cayenne.

Chocolate Fondue

½ cup Cream
1 Pound Milk Chocolate
3 Tablespoons Kirsch

Warm Cream in Saucepan over low heat. Stirring constantly, add the chocolate, broken into small pieces. Continue stirring until chocolate is melted and well blended. Add liquor. Serve in fondue dish over candle or very low heat. Offer fruit, cheesecake, poundcake and cookies to dunk.