To start off plan an evening where you can both be involved with the preparations. The aroma of these delicious recipes will certainly get your appetite going, and when you finally sit down to a candle-lit fondue, all your senses will be on board for this delectable date. What’s so fun about fondue is the ability to feed each other while having a casual conversation. Fondues are about slowing down and enjoying every single bite!
Cheddar and Apple Cider Fondue (Savory)
- 8 ozs. Fresh Apple Cider
- 3/4 c. vegetable or chicken broth
- 2 T. Worcestershire Sauce
- 1 clove garlic, minced
- 8 ozs. Gruyere Cheese
- 8 ozs. Sharp Cheddar Cheese
- 3 T. Corn Starch
- 1/8 t. Cayenne Pepper
- Salt, dash
- 1 T. Bourbon, Whiskey or Apple Jack, opt.
Chicken, Apple Sausage, Chorizo, Mini Hot Dogs, Baguette slices, Roasted Shallots, Roasted Mushrooms, small fingerling potatoes, pretzels
Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
Transfer to a fondue pot or double boiler and serve with desired dippers.
Yield: 3 cups (Recipe source that I tweaked from the Food Network)
Caramel Fondue With Fall Fruit (Sweet)
- 4 1/2 tablespoons light brown sugar
- 3 tablespoons sugar
- 1/2 cup corn syrup
- 1/4 cup molasses
- 3 tablespoons unsalted butter
- 3/4 cup heavy cream
- Splash vanilla extract
- 3 apples cut into slices
- 3 pears cut into slices
- 1 banana, cut into slices, if desired
- 1 lemon
- Juice lemon over cut apples to prevent browning.
- Melt first 5 ingredients in a saucepan. Boil for approximately 5 minutes.
- Remove from heat. Stir in cream and vanilla.
- Place sauce in bowl or fondue set. Serve immediately with freshly cut fruit.
This post was originally posted in 2012. We felt it was worth revisiting. Bon appetite!
Photo by angela pham on Unsplash; Photo by sheri silver on Unsplash; Photo by Chad Madden on Unsplash