Does anyone have any good fondue receipes?

i have an electric fondue pot but have never used it. does anyone have any receipes that are good.Does anyone have any good fondue receipes?
Chocolate Fondue Recipe

1 pound dark chocolate

1 pound milk chocolate

1 pound white chocolate

3/4 cup heavy cream

6 ounces Grand Marnier



Chop each of the chocolate into small pieces, separately. Place each type of chocolate in its own fondue pot. Turn the pot setting to medium or 5. In a saucepan, heat the cream and Grand Marnier. When the cream comes to a simmer, remove from the heat and pour 1/3 over each type of chocolate. Whisk each pot until smooth. Serve the fondue with the garnishes.



GARNISHES FOR CHOCOLATE FONDUE

1 Pound Cake, sliced

1 Angel Food Cake, sliced

1/2 pint strawberries

2 bananas, sliced

1 dozen coconut macaroons

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Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 servings



12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be substituted

1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling

1 shallot, finely chopped

1 jigger dry sherry

1 cup half-and-half

8 ounces cream cheese

1/2 cup grated Parmesan

1 cup grated Gruyere or Swiss

1 teaspoon lemon juice

1/2 teaspoon grated nutmeg

1/2 teaspoon freshly ground black pepper

2 cups steamed broccoli florets

1 pound asparagus, trimmed of stems, tips reserved

2 tablespoons fresh chives, snipped or chopped

1/2 French baguette, cubed

12 cherry tomatoes

Cornichons or baby gherkin pickles

Marinated mushrooms

Pickled onions





Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.

Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.



To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or 2. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.



To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.



Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.



Ice Cream Ball Fondue Recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 6 servings



2 pints ice cream, different flavors

1 cup biscotti crumbs, (using store-bought biscotti)

1 cup toasted almonds, chopped

2 cups satin chocolate sauce, recipe follows

2 cups caramel sauce, recipe follows

2 cups raspberry sauce, recipe follows

Satin Chocolate Sauce:

4 ounces unsweetened chocolate, chopped

9 ounces semisweet chocolate, chopped

1/2 cup light corn syrup

1 cup hot coffee

Caramel Sauce:

1 1/4 cups sugar

1/3 cup water

2/3 cup heavy cream

Raspberry Sauce:

3 cups frozen raspberries, thawed

1/4 cup sugar



Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and coffee without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)

Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Set aside. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened.

Raspberry Sauce: Puree the berries with the sugar in a blender. Strain out the seeds through a strainer and keep chilled until ready to serve.

Using a small ice cream scoop, scoop out balls of ice cream and place them on a sheet pan in the freezer. One at a time, roll 1 flavor in the biscotti crumbs and the other flavor in the chopped almonds then return them to the freezer. Keep them in an airtight container until ready to serve, up to 2 days. Place the sauces in bowls or individual fondue pots if you have them and warm the chocolate fudge and caramel. Serve the sauces with the coated ice cream balls and some forks for dipping. Satin Chocolate Sauce: Yield: 3 cups Preparation time: 15 minutes Cooking time: 10 minutes

Caramel Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 10 to 15 minutes

Raspberry Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 0 minutes
We love chocolate fondue. I go the easy route and use the chocolate cake frosting thinned out with a little milk or cream. You can also add cream cheese or sour cream if you like. All types of fresh or frozen fruit as well as ginger bread, angel food cake, and pretzels are great for dipping.Does anyone have any good fondue receipes?
Yes. Chocalate is the best for dipping fresh fruit.



Splooch!
i dont. but betty crocker might
There ARE no good fondue recipes... period!