Best 5 The Best Simplest Foolproof Fondue Recipes

THE BEST CHEESE FONDUE

Steps:

• Combine 2 teaspoons cornstarch with 1 tablespoon of the wine in a small bowl. Set aside.
• Combine remaining cornstarch with the cheeses. Set aside.
• In a large saucepan, rub the sides with the cut side of the garlic. Discard the garlic cloves.
• Add the remaining wine to the large saucepan and heat over medium heat. You want to cook it until bubbles form around sides of the pan.
• Stir in lemon juice.
• Reduce heat to medium-low. Add a handful of the cheese mixture to the saucepan. Stir constantly, using the figure-eight hand motion until the cheese is almost melted completely.
• Continue adding the rest of the cheese, one handful at a time. You want to allow the cheese to completely melt between additions.
• Once the cheese mixture has all been added, stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir in cornstarch mixture gradually to the pan.
• Stir and cook until mixture is smooth and thickened.
• Keep warm and serve with dippers.

CHEESE FONDUE

Steps:

• In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
• Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
• Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

THE BEST, SIMPLEST, FOOLPROOF FONDUE

Steps:

• Heat wine to just below boiling stirring occasionally to evaporate alcohol set in fridge to cool, I don't have anything against the alcohol but it can cause your bag to inflate later in the process.
• cube cheese into approx 1" cubes.
• get a 1 quart sealing bag (vacuum sealer preferred but ziplock will work if you are careful).
• if your cheese was sliced break the cubes into pieces 3 slices thick or less, this just makes the heating part easier and faster.
• toss in the garlic and shake the bag to distribute.
• carefully pour wine into the bag.
• seal the bag, if you are using a ziplock bag, submerge the bag in a pot of water to get as much of the air out as you can, of if you have a vacuum sealer just enough vacuum to remove most of the air.
• at this point you can put the sealed bag in the fridge for later use.
• just before you are ready to serve heat the bag, either bring a pot of water up to a slow boil submerge the fondue in the water, for a short time, remove it and softly knead the bag to blend the ingredients repeat several times until the bag is too hot to handle and serve. Alternately if you are very careful, the way I do it is to heat in microwave for 30 seconds and gently knead, do this twice then move the heating cycle down to 15 seconds kneading in between each heating cycle until it's too hot to handle.
• to serve pour into a fondue pot or other warming pot like a small slow cooker pot and serve with normal fondue dipping accouterments.

CLASSIC CHEESE FONDUE

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

CHEESE FONDUE

Steps:

• Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.