I have a long list of fondue recipes that not only include chocolate, but cheese and teriyaki recipes as well.
Classic Cheese Fondue
2 cups shredded Hoffman's sharp pasteurized, processed cheddar
1/2 cup dry white wine
1/2 cup whipping cream
2 tablespoons Dijon mustard, preferably Grey Poupon
1 tablespoons chipotle peppers in adobo sauce, pureed
Mix all ingredients in medium saucepan. Cook on low heat until cheese is melted and mixture is heated through, stirring constantly.
Serve in fondue pot, dipping with toasted bread cubes, roasted cubed potatoes, cut-up grilled chicken or cut-up grilled vegetables. Makes 24 servings.
Per serving: Calories, 50; protein, 2.6 grams; carbohydrates, .6 grams; total fat, 3.4 grams; cholesterol, 10.8 milligrams; saturated fat, 2.2 grams; dietary fiber, .01 grams; sodium, 90.4 milligrams; sugar, .1 grams; vitamin A, 33 retinol equivalents; vitamin C, .6 milligrams; calcium, 71.3 milligrams; iron, .1 milligrams; alcohol, .46 grams.
-- From kraftfoods.com
Cheddar Chipotle Fondue
1 clove garlic
1 cup dry white wine
2/3 pound Emmenthaler cheese, cubed
2/3 pound Gruyere cheese, cubed
Juice from one lemon
1 tablespoon corn starch
1/4 tablespoons kirsch
Nutmeg or paprika, to taste
Prepare this sauce in a sauce pan and then transfer to fondue pot. To begin, rub inside of sauce pan with garlic clove; add clove to pot or discard.
Add wine to pot, heat to a boil.
Reduce heat to low and slowly add cheese and lemon.
Heat until cheese is melted, stirring slowly and continuously to prevent lumps from forming.
Dissolve cornstarch in kirsch and add to cheese mixture. Season with pepper and nutmeg or pepper and paprika. Continue to stir until fondue is smooth.
Transfer sauce to fondue pot. Light flame and keep warm while dipping with crusty bread cubes, broccoli, cauliflower, bell peppers, mushrooms or other vegetables. Crispy apple wedges also are tasty with this sauce. Stir sauce occasionally to keep smooth.
It is customary to eat the thin layer of slightly burned cheese that will be on the bottom of the pot when you are finished. Makes 10 to 12 servings.
Per serving: Calories, 90.3; protein, 5.5 grams; carbohydrates, 1.4 grams; total fat, 5.6 grams; cholesterol, 18.7 milligrams; saturated fat, 3.6 grams; dietary fiber, .02 grams; sodium, 41.6 milligrams; sugar, .4 grams; vitamin A, 51.5 retinol equivalents; vitamin C, .7 milligrams; calcium, 164.3 milligrams; iron, .1 milligrams; alcohol, 1.9 grams.
-- From the Trudeau recipe booklet that comes with the Trudea pot (available at Target for $20)
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