Great Cheese Fondue Recipes Wanted

[sylvie]

I'm looking for some fantastic cheese Fondue recipes!

Does anyone substitute fruit juice or ACV for the wine? I wondered if it's possible to increase the nutrition somehow.
I plan to have fermented vegetables for dunking, borrowed from Raclette, as well as fruit and bread.

I made a Swiss with Gruyere and Emmental cheeses but it fell short of my ideal Swiss Fondue. It also scorched but that's another story of buying the wrong type of Fondue pot.

 

[sylvie]

Oh, man-I don't know why I put this here in Everything Else Sufficient Living instead of the Recipe section

 

[big brown horse]

Don't worry about it, if it is food we will find it! You know I have a little fondue book in one of these boxes, I'll look for it for ya. It is full of recipes.

 

[big brown horse]

Hi Sylvie,

Ok I found my book, it is an old book from 1971. I will name some of the cheese recipes and if you want me to post the recipe I will.

Fondue Geneva uses Gruyere cheese

Simple Swiss Fondue

Fondue for Two uses Gruyere and Emmentaler cheeses

Teenager's Fontina uses Switzerland Swiss

Flexible Fonduta with white Truffels used Fintina or Gruyere cheese

Fondue Italliano uses Fontina and Parmesan cheese

Fontina Fondue

Delmonico 1893 Fondue uses fresh Swiss Cheese

Jane Fondue uses Fontina cheese and Bel Paese cheese

There are many more recipes. I've never made fondue before, so I can't answer your questions about ACV.

 

[Wildsky]

I don't know about the fruit juice or substitutes for the wine, I used Peach schnups in mine.

 

[sylvie]

Fontina Fondue

Fontina Fondue sounds good because it it about half the price of Gruyere. I am really a Fondue neophyte. I'd love to read that one!

I don't suppose you could send those truffles on over here, LOL.

 

[sylvie]

I don't know about the fruit juice or substitutes for the wine, I used Peach schnups in mine.

Does that make it sweet or over power the cheese flavor?

 

[Wildsky]

I don't know about the fruit juice or substitutes for the wine, I used Peach schnups in mine.

Does that make it sweet or over power the cheese flavor?

No - I didn't even taste peach, I just used a small amount. I don't have the recipe handy that I used, I think it might have had the wine as well as the peach schnups in it.
Off the top of my head it was a small glass of wine, and a shot of schnups. (with I think 150 g of cheese per person) and it was a small glass of wine per serving and one for the pot. and then just one shot of the schnups.

 

[big brown horse]

No bites on the "Jane Fondue"?

Fontina Fondue:

1 8-ounce can tomato sauce with mushrooms
2 cups shredded Fontina (or Muenster) cheese
1 T flour
1 6-ounce can evaporated milk
1/2 teaspoon onion salt
1/8 teaspoon garlic salt or powder
1/8 teasoppn oregano

Bring tomato sauce to boil in saucepan; reduce heat to simmer. Dredge cheese in flour; add to sauce. After cheese is melted, add evaporated milk gradually, stirring until smooth. Add seasonings and stir.

Transfer to fondue pot at table, keep hot and use breadsticks or squares of crusty Italian or French bread for dipping.

 

[freemotion]

Replace that milk with cream and I'm in!!!!