Good Fondue Recepies?

I got a fondue pot for x-mas (the real kind, not the tea light kind) and I am attending a pot luck x-mas party, anyone have some interesting fondue receipies, aside from the traditional cheese or chocolate?Good Fondue Recepies?
This has cheese, but it is easy and is a bit different. Simply Cheesy Crabby Dip. 1lb velveeta cheese, 1 lb. margerine or butter, 2 cans of crab meat (pretty cheap, you find it next to tuna), melt it together and serve it with breadsticks or French bread. It's really good.
Buffalo Chicken with Blue Cheese Fondue:



To keep the cheese creamy and smooth, stir the dippers in a figure-eight movement. A heavy enamel fondue pot helps prevent the cheese from burning on the bottom. Wing sauce can be found with other hot sauces in the condiment section of your grocery store.



Dippers:

4 (4-ounce) skinned, boned chicken breast halves

Cooking spray

1/4 cup bottled wing sauce (such as Crystal), divided

2 cups green beans, trimmed (about 8 ounces)

2 cups (3 x 1/2-inch) carrot sticks

2 cups (3-inch) celery sticks

2 cups red bell pepper strips

12 ounces French bread, toasted and cut into 1-inch cubes



Fondue:

2 cups (8 ounces) crumbled blue cheese

1 tablespoon cornstarch

1 cup dry white wine

2/3 cup 1% low-fat milk

1 (8-ounce) block fat-free cream cheese, softened



Preheat oven to 400掳.



To prepare dippers, place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Place the chicken on a baking sheet coated with cooking spray. Brush with 2 tablespoons wing sauce. Bake at 400掳 for 5 minutes. Turn chicken over, and brush with 2 tablespoons wing sauce. Bake an additional 5 minutes or until done. Cut chicken into 1-inch pieces.



Cook the beans in boiling water for 1 minute or until crisp-tender; drain. Rinse with cold water; drain well. Place beans on a platter with carrot, celery, bell pepper, and bread; set aside.



To prepare the fondue, combine the blue cheese and the cornstarch in a large saucepan. Stir in wine, milk, and cream cheese. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Reduce heat to medium-low; cook 8 minutes or until mixture is smooth, stirring frequently. Pour into a fondue pot. Keep warm over low flame. Serve with dippers.



Yield: 8 servings (serving size: 1 1/2 ounces chicken, 1/4 cup beans, 1/4 cup carrots, 1/4 cup celery, 1/4 cup bell pepper, 1 1/2 ounces bread, and about 1/3 cup fondue)Good Fondue Recepies?
I once filled my fondue pot with Swedish meatballs - it was emptied in minutes. Pot luck, hm...sounds like it may be a buffet style evening? Nothing too saucy or difficult to get onto a plate. You could do something layered, like an English trifle (sp?). The only other fondue recipes I know either involve broth (fondue Chinois) or frying (fondue Bourguignon). Enjoy!
go to allrecipes.com!
Not called fondue (tempura) but if you have a good pot it will work.



Cut up small pieces of beef, pork and chicken. Then

supply small mushrooms, zuchini cubes, onion cubes,



Heat 1/4 of fondue pot full of oil. Peanut is best as it does not smoke and adds flavor.Supply long forks

and deep fry all. For a change, supply beer batter to coat. Supply various dipping sauces.
Put oil in the pot and fry cubes of steak then roll them in sour cream and dip it in chopped nuts. I know it sounds odd, but I had it at a friend's house and it was yummy!
Suggest you visit WWW.FOODDOWNUNDER.COM
Fondue refers to several French Swiss communal dishes shared at the table in an earthenware pot ("caquelon") over a small burner ("rechaud"). The term "fondue" comes from the French "fondre" ("to melt"), referring to the fact that the contents of the pot are kept in a liquid state so that diners can use forks to dip into the sauce. The sauce is usually warmed either by a separate buner containing an alcohol-based fuel or simply by tealights. Though cheese fondues are the best known kind, there are several other possibilities for the contents of the pot and what is used for dipping.



As with other communal dishes, fondue has etiquette standards ranging from practical to amusing. Some people consider it rude to allow one's lips or tongue to touch the fondue fork, and with meat fondues one should use a dinner fork to remove the meat from the dipping utensil. The "no double-dipping" rule applies here as well, once a taste has been taken of a dipped morsel it should not be returned to the pot. If the bread or fruit is lost in the cheese or chocolate, it is tradition for that person to buy a round of drinks or to be punished in another way.



Fondue is a food that became very popular in the 1970s. Fondue was said to be invented for the purpose of using up old cheese and dry bread. The Swiss also found fondue convenient because of the freezing winters and the scarce amount of fresh food. Having fondue helped the Swiss people have a meal when they couldn鈥檛 go out and get fresh food.



try http://allrecipes.com/recipes/appetizers鈥?/a> it's got some great tips and recipes that will blow your mind and Sinhalese your taistebuds...
bagna cauda

per person you need

2 fine chopped anchovies (those that are salted and canned in oil)

1/2 fine chopped garlic head

100 cc heavy cream

1tbsp butter

some olive oil

Brown the garlic in butter and oil (don't burn it, it should be transparent). add chopped anchovies, add cream and continue heating and mixing, don't let it boil, put it in the fondue pot and keep it warm, you can dip vegetables, chicken cutlets, and ravioli, oh, and bread, of course

some people add 100 gr of chopped walnuts

some people add milk if the bagna cauda gets very heavy
You may cook with the traditional Gruyere Cheese, Emmental Cheese, Garlic, and Kirch, and you may also put some peeled shrimps so the Guest can cook the shrimps inside the fondue, it is very tasty... and of course you use the bread.
Traditional fondue is made with a combination of Emmentaler and Le Gruyere. The items used for dipping have become much more creative. The traditional dipper has always been cubes of crusty Italian or French bread.



Traditional Swiss Cheese Fondue

1 lb grated Emmentaller

1 lb grated Le Gruyere

3 cloves garlic put through garlic press

3.75 cups dry white wine

1/4 cup heavy cream

2 tbsp kirsch or lemon juice (Kirsch is traditional)

3 tbsp corn starch

pepper and nutmeg to taste

2 loaves Italian or French bread cut into 1" cubes with crust on one side

PREPARATION:

Combine Emmentaler and Le Gruyere and sprinkle with corn starch (this can be done in a plastic bag). In a stick free pan slowly melt the cheese in the wine with the heavy cream - put the cloves of garlic through the press into the wine cheese mass.

Rub inside of fondue pot with a cut garlic clove.

Turn heat to medium heat until warm, not boiling!

Add Kirsch or lemon juice.



We serve this with generous salads, small boiled potatoes, tiny dill gherkins and glasses of crisp cold white wine.
I got one for Christmas too and need to know some healthy recipes because I don't think chocolate and cheese are too healthy
Not doing cheese or chocolate kinda limits your options, unless you wanted to do more meal like items and cook meats, fish or seafood in oil. But that can get kind of expensive.



You can do a tomato based fondue and dip hard breads, cheeses (mozzerella, provolone), small meatballs, zuchini slices, bell peppers, even cooked pasta - something larger like rigatoni, tortelini, gnochi, ravioli, shells or rotini that hold the sauce better - kinda wouldn't want to use spaghetti :). Add some grated cheese to the sauce. Growing up, my mother used to make her "gravy" (it's called gravy in our house, never tomato sauce) in a huge pot and it would simmer on the stove all day - whenever we could sneak in, we'd grab a piece of bread and dunk it in the pot. It was llike a giant fondue pot to us.



You could also do a hot black bean and cheese dip and serve little rounds of bread or tortilla shells cut into small pieces with various toppings on the side - chopped tomatoes, chives, sour cream, etc.



You could also try potato wedges/skins as a dipper for a fondue version of the potato skins appetizer. Do cheese with bacon bits and chives in it with a side of sour cream.



They actually say that if you're doing chocolate, the tea light kind is better than the expensive pots - they evidently get too hot and can scorch the chocolate. But, if you're looking for a dessert, you can always up the chocolate experience by adding caramel and/or chopped nuts to the mix - very delicious. Or bits of candy, like butter finger, fifth avenue, or my fave- heath bars - you need to make sure that if you're adding nuts or candy that you chop them into tiny pieces, larger pieces are likely to slide right off the item being dipped when removed from the pot. You can always throw the candy into a food processor and pulse for a few seconds. If you do this with refrigerated or frozen candy, you'll get nice chopped bits without fear of them turning into mush. You can also add liquers to the chocolate for a little kick.



If you had more than one pot, I'd suggest doing several different versions - white chocolate with chopped up candy canes, milk chocolate with caramel and peanuts and dark chocolate with heath bits. If you don't want to add the nuts or candies to the chocolate, consider putting chopped bits into shallow bowls or plates and people can choose what to add without limiting them to your one chosen concoction.



As for what to dip, other than the obvious - pound cake, bananas and strawberries, etc. - try marshmallows, butter cookies, pecan sandies, small pretzel rods - make small graham cracker and marshmallow fluff sandwiches to be dipped for a s'more like dipper. Coconut macaroons, biscotti, Take a walk down the snack and cookie aisle and get inspired.



And since this is a pot luck party, I'm not sure what will be supplied, so you might want to consider bringing a nice supply of desert/cocktail sized napkins - people will need something to hold under the their creation to keep drips from getting all over the hosts house.



Below is a link to the Food Network's Fondues and Dont's. Interesting. The second link is a great article of things you NEED to know for a successful fondue experience.
Heat peanut oit (higher temperature) and use it to cook bits of steak, chicken and veggies in oil. It is very good and a kind of slow dinner. Add the cheese pot for a dip in the cheese as well.
Spicy Swiss Cheese Fondue (not your average cheese fondue)



1 garlic clove halved

2 T butter

录 cup flour

1陆 cups milk

录 t cayenne pepper

录 t garlic salt

1 lb grated Swiss cheese

录 cup dry white wine



Rub pot with garlic clove and discard. Add butter and flour and blend until smooth. Have pot on low heat. Add milk and blend into a sauce. Increase heat to medium. Add pepper and garlic salt. Add cheese 录 cup at a time. Let cheese melt each time before adding more cheese. When cheese has melted, add wine. Let flavors blend for 1 minute and reduce heat to low. Have cubes of French bread ready for dipping.



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Cranberry Orange Fondue



1陆 teaspoons cornstarch

1陆 teaspoons packed brown sugar

录 cup orange juice

1 (8 ounce) can whole berry cranberry sauce

1 dash ground cinnamon



In a heavy saucepan, combine the cornstarch, brown sugar and orange juice until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened, Remove from the heat; stir in the cranberry sauce and cinnamon until blended. Cover and refrigerate. Serve cold.



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Maple Fondue



陆 cup firmly packed light brown sugar

录 cup butter or margarine

陆 teaspoon ground cinnamon

戮 cup pure maple syrup

1陆 cups light cream or half-and-half cream (not fat-free)

2 tablespoons cornstarch



Combine brown sugar, butter, and cinnamon in a saucepan. Bring to a boil over medium heat and boil 1 minute, stirring occasionally. Add maple syrup and 1 cup cream; whisk until smooth. Return to a boil. Whisk remaining 1/2 cup cream and cornstarch in a small bowl until smooth; whisk into saucepan. Return to a boil; reduce heat and simmer 3 minutes, stirring often.



NOTE: The fondue may be made up to 2 days ahead. Refrigerate in covered container. Reheat in microwave or over low heat before serving. Dippers: fruit pieces,bought or homemade gingermen cookies, pound cake cubes or"fingers".



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Mocha Fondue (a twist on traditional chocolate)



1 (4 ounce) package sweet baking chocolate, broken up

4 ounces semisweet chocolate, chopped

鈪?cup light cream or milk

陆 cup sifted powdered sugar

1 teaspoon instant coffee crystals

2 tablespoons coffee liqueur



In a heavy sauce pan, combine chocolates, cream, sugar, and coffee crystals. Melt together over low heat until smooth. Remove from heat and stir in liqueur. Pour into a fondue pot and keep warm over low heat. Serve with various fruits, cakes, graham crackers, marshmallows, etc.
Chicken Cordon Bleu Fondue



8 thin-sliced skinless, boneless chicken breast cutlets (about 1 1/2 pounds)

12 slices from a package of sliced Swiss cheese, 4 slices torn into pieces (about 1/2 pound total)

4 slices from a package of deli-style ham

1/2 cup plus 2 tablespoons all-purpose flour

1 teaspoon paprika

Salt and freshly ground black pepper

4 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

3 tablespoons dry vermouth or white wine (optional)

1 cup heavy cream or whole milk















1. On a work surface, make sandwiches using 2 of the chicken breast cutlets for each: layer 1 of the cutlets, a slice of Swiss cheese and a slice of ham, then another slice of cheese and a slice of chicken. Fasten the sandwiches in the center with a toothpick.

2. On a plate, mix the 1/2 cup of flour with the paprika and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Dredge a sandwich in the flour to coat lightly on both sides, shaking off any excess. Repeat with the remaining sandwiches.

3. In a 12-inch skillet, melt 2 tablespoons of the butter in the olive oil and cook the sandwiches over medium-high heat until cooked through and golden, turning once, about 3 minutes per side.

4. Meanwhile, in a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the remaining 2 tablespoons of flour until smooth. Whisk in the vermouth and cook for 1 minute (optional). Slowly whisk in the heavy cream and cook, stirring continuously, until the sauce comes to a soft boil and thickens, about 5 minutes. Stir in the torn up Swiss cheese and cook over low heat, stirring continuously, until the cheese is melted, 2 to 3 minutes. Season the sauce with salt and pepper and serve the fondue-style sauce in small bowls alongside the chicken.



Its yumo!
Try allrecipes.com

http://allrecipes.com/Search/Recipes.asp鈥?/a>



They have a plethura of good fondue recipies!
Google it and a bunch of receipies will come up
Nise juicy strawberries and dark chocolate fondue!Mmmmm yummm!
recepie 1

8 oz Blue cheese

8 oz creem cheese

1 oz caviar

dippers can be bread, celery, baby carrots, baby corn.



recepie 2

caramel (sugar, butter)

sesame seads (rosted on a side dish).

dippers frozen apple or frozen bananas.
I agree. You don't want to repeat the traditional again and again. The best thing I think you could do is be different. Try different things. Look up other recipes on the web. Try the web site www.ask.com when you get there type what you want and they will give it to you. That's my favorite web site.
Cut beef tenderloin or filet mignon into cubes and use vegetable oil in the fondue pot. A small piece of bread in the pot I heard can absorb water and cut down on spattering but that is optional. Apply sauce of choice to beef after cooking, something like a russian dressing maybe.
At my company's Christmas Party, they had white (milk too, but white was better) chocolate fondue with marshmellows, rice crispy treats, those mini bananas, and strawberries. It was delicious! Watch out though, it's so good you will probably overindulge. I bet theres quite a bit that would go well with white chocolate; like graham crackers, or maybe make little graham cracker %26amp; peanut butter sandwiches. Small bread items go well, but I think it is best to stay away from over-sweet things, since the white chocolate itself is very sweet. If you do rice crispy treats, make them small. Marshmellows were my favorite.
German Chedder and Beer Fondue



Ingredients

1 sack, 10 ounces , 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle

1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded

1 Rounded tablespoon all-purpose flour

1 cup German lager beer

2 tablespoons Spicy brown mustard

A few drops hot sauce

A few drops Worcestershire sauce

For Serving:

1 1/2 pounds Cubed or thick sliced and browned wursts: knock, brat or brot,

1 package Mini party franks (recommended: Boars Head)

1 Head cauliflower, separated into florets

1 Small jar mini Gherkin pickles, drained

1 Small jar pickled onions, available on vegetable aisle

1 Small, round loaf rye, pumpernickel or sour dough bread, cubed



Preparation

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.



In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.



In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.





Smokey german fondue recipe



1/2 a small onion

250 ml / 8 fl oz / 1 cup light ale

12 oz grated German smoked cheese

4 oz grated Emmental cheese

3 tsp cornflour

3 tbsp milk

1 tsp German mustard

cubes of rye bread, to serve

Rub the inside of the fondue pot with the cut side of the onion. Pour in the ale

and heat gently until bubbling. Reduce the heat and gradually stir in the grated

cheeses, then continue to stir while they melt, stirring frequently.

In a small bowl, blaend the cornflour smoothly with the milk. then stir into the

cheese mixture with the mustard and continue to cook for a couple of minutes until

thick and creamy. Serve with the bread cubes.



Cheese Fondue Recipe



1/2 pound Gruyere cheese, grated

1/2 pound Emmentaler cheese, grated

2 tablespoons cornstarch

1 cup dry white wine

2 tablespoons kirsch

salt and pepper, to taste

1/8 teaspoon nutmeg

crusty French bread, cut into 1" cubes

nice size pieces of cooked vegetables (broccoli, pearl onions, potatoes, carrots)



Toss the cheeses with the cornstarch and set aside. Rub a saucepan with the garlic, pour in the wine or milk, and heat over low heat until it just simmers. Add the cheese gradually and stir constantly until melted. Add the kirsch, if using, and the seasonings. Stir until mixture is blended and smooth. Keep warm but do not boil. When you are ready to serve, transfer mixture to a fondue pot. Serves 6



Notes: This can look like its too thick but you need to test it with the bread. If you get a good coating of cheese leave it alone. But if it's too hard to swirl the chunk of bread through then add a little more liquid. Also, when the bread is cut into chunks try to leave a little crust on each piece. The crust helps it stay on the fork.



To do this in the CP, I would do all the top of stove instructions on 'High', then instead of transferring to a fondue pot serve it on the table in the CP on 'Low' setting to keep warm.



This is the best cheese fondue, reminds me of the one they make at The Melting Pot.
good old come with icing and chocolate
keep it simple what is first thing that comes to mind?