In keeping with my earlier post of a 70s theme 4th of July party, here are my 2 favorite fondue recipes!
This is one of the best Swiss fondue recipes I have ever tried. The kirsch is one of the most important ingredients. You can find kirsch liqueur at your local liquor store. But, this is one ingredient you will not be able to substitute or eliminate! While you’re at the liquor store, pick up the Amaretto for the chocolate fondue and a nice bottle of white wine.
The best bread to use for the dipping is day old bread. It’s a bit crustier, so it won’t fall apart in the cheese. Make sure you leave some of the crust on each bread cube.
I also like Granny Smith apples for dipping in the cheese as well.
Classic Swiss Three-Cheese Fondue Recipe
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon fresh lemon juice
8 ounces Gruyere cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
8 ounces Emmentaler cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
3 ounces Appenzeller cheese, cut into cubes (about 1/2 cup)
4 teaspoons cornstarch
1 tablespoon kirsch
A few gratings of fresh nutmeg
Freshly ground pepper, to taste
What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.
Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.
In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.
Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients
Amaretto Chocolate Fondue Recipe
This chocolate fondue recipe is one of my all time favorites. I love anything that combines chocolate and almond flavors. The Amaretto compliments the chocolate perfectly. It’s just the right amount of sweetness. It’s not an overpowering almond flavor. If you don’t have any Amaretto and don’t want to trek over to the liquor store, you can add almond extract. Don’t add a full 1/4 cup! Just add a little dribble at a time until you like how it tastes.
Some additional dipper ideas are marshmallows, apples (you can use the leftover Granny Smith apples from the cheese), and Pepperidge Farm Bordeaux cookies (my personal favorite dipper!).
3/4 cup heavy whipping cream
1 pound semisweet chocolate, chopped
1/4 cup amaretto liqueur
Dippers: biscotti, strawberries, pineapple chunks, bananas
In a heavy saucepan, bring whipping cream to a boil. Remove from heat, add chocolate, stirring until smooth. Stir in liqueur. Spoon into a fondue pot; keep warm over low heat. Serve with desired dippers.
Thanks Food Network for these delicious recipes!