Needed: recipes for fondue cheese sauces?

Can anyone suggest some cheese or other types of sauces for fondue, I've never made any and would like to try it out over the holiday weekends.
Thank you, Cathy

Only one I've ever had was a gruyere melted with a little white wine.

It was ok, I guess. But the real kick isn't so much the recipes as that you have fun doing it.

Sorry. I couldn't resist.

Thank You KYH,
I have had a nice fondue set for a few yrs. and unfortunatley have never used it, although my granddaughter and I used the cute little forks and the sterno to roast marshmallows with one night and we made "Smores" right in our living room we had fun!
But I really want to break it out and experiment, I love cooking with wine and I figure wine and cheese will make a killer sauce if mixed right! But what to dip in it? I do bake home-made bread that I could cube, but I would really like to try something a bit more exotic than bread cubes...if you know anything just holler back...shrimp???!
Also...I would like to make the sauce turn out creamy and would like to flavor it with more that just "vino"; like maybe dry mustard, garlic, etc...
Thanks, Cathy

Well, like I said, I only had it the one time.

Hopefully others with fondue experience will chime in.

But, just thinking out loud, what if you made a nice cheddarish sauce in the fondu pot. Then used a second sterno can as a fire to "grill" thinly sliced pieces of steak, like a satay.

Cook the steak to the desired degree, dip it in the fondue pot, and, voila! Instant Philly steak & cheese.

Or make the sauce like a Mornay, and grill little meatballs for dipping?

Seems to me anything that normally goes well with cheese would work. What about fruit? Pears for sure. Or slices of things like kohl rabi, raw turnip, etc.?

WOW Great Ideas the steak would surley be delicious, could you imagine some filet mignon strips dipped OH My Goodness!
Thanks A Million I am Excited now!!! I'll let you know the outcome!

Fondue Bourguignonne

Sauces for dipping (3 or more, below)
Cooking oil
1-1/2 to 2 lbs beef tenderloin or sirloin, cut into 1-inch pieces


Prepare sauces and set aside until serving time.

Fill a metal fondue pot half full with oil. Heat oil to 375 F. Spear pieces of meat with dipping forks and plunge into hot oil, cooking until done as desired.

Dip cooked meat in desired sauce and transfer to plate. Place another piece of meat in hot oil to cook while eating cooked meat.

4 servings


Jiffy Sauces for Fondue Bourguignonne:


Onion-Chili: Combine ½ envelope (about 1-1/2 ounces) dry onion soup mix and ¾ cup boiling water in saucepan. Cover partially and cook 10 minutes. Adding gradually, mix in 1-1/2 tbsp flour mixed with 1/4 cup water. Bring to boiling, stirring constantly; cook until thickened. Remove from heat; mix in 2 tbsp chili sauce.

Onion-Horseradish: Blend ½ envelope (about 1-1/2 oz) dry onion soup mix, 1 tbsp milk, 2 tsp prepared horseradish, and desired amount of snipped parsley into 1 cup sour cream.

Horseradish: Blend 3 tbsp prepared horseradish, 1 tsp grated onion, and ½ tsp lemon juice with 1 cup mayonnaise.

Curry: Blend 1 tbsp curry powder, 1 tsp grated onion, and ½ tsp lemon juice with 1 cup mayonnaise.

Mustard: Blend 1 tbsp half-and-half cream with 1 cup mayonnaise and stir in prepared mustard to taste.

Caper: Mix 1 tbsp chopped capers and 1 cup bottled tartar sauce; blend in 1 tbsp half-and-half cream.

Bearnaise: Blend 1 tbsp parsley flakes, ½ tsp grated onion, ¼ tsp crushed tarragon, and 1 tsp tarragon vinegar into hollandaise sauce prepared from a mix according to package directions (or your own homemade version).

Barbecue: Blend prepared horseradish to taste with a bottled barbecue sauce.

Swiss Fondue


The traditional wine for this dish is a Fendant or Neuchatel.

(8 servings)

1 garlic clove
1-1/2 cups dry white wine
1 lb natural Gruyere cheese, grated (do not use processed Gruyere)
2 tsp cornstarch
3 tbsp kirsch
Freshly ground pepper to taste


Rub bottom and sides of an earthernware casserole or chafing dish with the garlic. Add wine and heat to boiling point, but do not boil.

Add cheese, stirring constantly with wooden spoon. When cheese is creamy and barely simmering, add cornstarch blended with the kirsch. Stir until mixture bubbles. Season with pepper.

Place casserole over an alcohol burner with a slow flame. Keep the fondue hot but not simmering. If it becomes too thick, add a little more wine.

To serve, accompany with cubes of crusty bread and long forks for dipping into the melted cheese.

CHEESE FONDUE

2 c. gruyere cheese
2 c. Swiss cheese (not processed)
3 tbsp. Kirsch or cooking sherry
1 tbsp. lemon juice
1 c. white wine
1 clove garlic
1 tbsp. cornstarch
White pepper
Salt

Grate cheeses and toss with cornstarch, reserve. Rub inside of fondue dish with garlic. Add wine. Do not bring to boil. Heat until tiny bubbles form in fondue dish. Add grated cheeses and lemon juice. Stir until smooth. Remove from heat. Add kirsch or cooking sherry, white pepper and salt to taste. Serve with cubed crusty French bread.

Classic Chocolate Fondue


180 g (6 oz.) chocolate chips
2 oz. unsweetened chocolate squares
1 cup Half & Half cream
1 tbsp butter
1/4 cup honey
1 cup powdered icing sugar
1 tsp vanilla extract


Place chocolate chips and chocolate squares in double boiler and melt while stirring continuously.

When all chocolate has thoroughly melted and is smooth, stir in Half & Half cream and butter. Mix until combined.

Stir in honey and mix well.

Add in powdered icing sugar and mix well.

Remove from heat, stir in vanilla, and transfer mixture to fondue pot.

Light tealight candle below pot to keep warm and stir from time to time while serving to prevent mixture from burning.

Serve with assorted fruit including strawberries, bananas, oranges, or pound cake and cookies.

French Toast Fondue

1 loaf French bread
2 well beaten eggs
1/2 cup milk
oil for cooking
1 1/4 tsp salt, divided

Cut into bite size cubes leaving some crust on each piece if possible. Combine eggs, milk and 1/4 tsp salt. Pour oil in fondue pot to half capacity. Heat on range to 375 degrees. Add remaining salt to oil. Transfer to fondue pot base. Spear bread cubes and dip into egg mixture, letting excess drip off before dipping in hot oil. Cook until lightly golden brown. Serve with Maple Butter

Maple Butter
1 1/2 cups powdered sugar, sifed
1/2 cups butter or margarine
1/2 cup maple syrup
1 egg yolk
1 stiffly beaten egg white

Cream together thoroughly, first four ingredients. Gently fold in egg white. Chill until ready to serve.

Peanut Butter Fondue


1/3 c. cornstarch
1/2 c. sugar
1 qt. milk
Grated rind of 1 orange
1 c. peanut butter
1 c. marshmallow fluff
1 T. vanilla
8-10 small apples, cored & cut into small wedges
Skewers

In saucepan, mix cornstarch & sugar. Gradually stir in milk, orange rind and peanut butter. Stir over low heat until sauce bubbles & thickens. Stir in marshmallow fluff and vanilla. Keep warm over a warmer (I used electric fondue pot).

Spear apple slices on skewers & dunk into peanut butter mixture. Enough for 8-10.

Chocolate Toffee Fondue

40 wrapped caramel candies
1/4 cup milk
1/4 cup coffee flavoured liqueur
1/2 cup milk chocolate chips


Dippers:

Apple wedges cut into 1-inch cubes
Banana chunks cut into 1-inch cubes
Marshmallows
Cookies / Biscotti
Angel food cake cut into 1-inch cubes


Place caramels, milk, liqueur, and chocolate chips in double boiler and cook over boiling water, stirring until melted and blended.

Place melted mixture in Dessert Fondue pot and light tealight candle below. Spear fruits, marshmallows, and cake on fondue forks, and dip into fondue.

TIP:
For an even more delicious fondue treat, try serving finely chopped almonds, pecans, or walnuts, and shredded coconut in small dishes to use for dipping after covering fruit or cookies with chocolate.

Thank you Mama M.
So many choices, I shall have a hard time deciding, but will start with the steak 1st!
You're so generous with the shared information.
Even p-nut butter Wa-hoo!!!
Cathy

Anytime Cathy! I've got more!!! Enjoy!