I have been so excited to celebrate February’s National food holiday. Why? Because I am in LOVE with the theme. Have you ever had fondue? If you have, you know just how amazing it is. If you haven’t, you are missing out and NEED to try it ASAP. Goodness, I can’t even remember when my love of fondue was born. I would say shortly after I graduated high school was my first fondue experience (that’s better than saying 13 years ago…. yikes! I’m getting OLD!). I’ve even been to a restaurant dedicated to fondue where I’ve had the please of enjoying a three-course meal: cheese, broth, and dessert fondue. By far my favorite are the cheese and dessert fondues.
Today’s recipes are incredibly delicious. I’m actually surprised that I liked the Raspberry as much as I did, because I’m not generally a raspberry fan because of the seeds (yes, I do like strawberries). Since my Blendtec pulverized the raspberry puree, out of the generous helpings I enjoyed I only found one seed! Can you believe that? It was heavenly. I suppose you haven’t come to hear me yammer on, so without further adieu I present to you this month’s Tried and Tasty Mouth Watering Fondue Video! Don’t forget: I love comments! Let me know what you think, and read on for the recipes!
- 1 lb. Havarti cheese
- 1 ½ c. fresh Driscoll's raspberries
- 4 tsp. lime juice
- 4 tsp. sugar
- ¾ c. dry white wine, divided (I used cooking wine)
- 2 tsp. lemon juice
- 4 tsp. cornstarch
- 5 tsp. water
- Dice the Havarti cheese in to medium-sized cubes. Wash and drain the raspberries. Process the berries, lime juice, and sugar in a blender or food processor until smooth. Warm ½ c. of the wine in a medium saucepan on medium-low heat. Don’t allow the wine to boil. Keep the remaining ¼ c. of wine warming in a separate saucepan. When the wine is warm, stir in the lemon juice. Add the cheese, a handful at a time. Stir the cheese. Wait until the cheese is completely melted before adding more. Don’t allow the fondue mixture to boil. When the cheese is melted, stir in the raspberry puree and heat throughout. Dissolve the cornstarch in the water and add to the cheese, stirring. Turn up the heat until it is just bubbling and starting to thicken. Add the remaining ¼ c. of wine if necessary.
- Transfer to a fondue pot and set on the burner. Serve with the baguette cubes for dipping.
- 1 baguette, cut in to cubes, apples, seedless grapes, pear slices
[My 2 Cents]
Here are a few tips that will help when it comes to what cheese to select and what to do to prep it for your fondue:
- The best type of cheese for fondue is a hard cheese that has been aged for several months. Hard cheeses have a sharp flavor, are easy to dice or shred, and melt easily due to their high fat content. The two standard Swiss fondue cheeses are Gruyere and Emmenthal.
- The harder the cheese, the more finely it needs to be cut. Be sure to finely dice hard cheeses like Gruyere and Emmenthal. Semisoft cheeses like Havarti can be diced less finely or cubed, while soft cheeses will crumble easily. Fondue cheese can also be coarsely grated or shredded. Be careful not to grate too thinly or the cheese will form clumps in the fondue. Be sure to use the coarse edge of a cheese grater.
- Lastly, chilled cheese is easier to cut, and proper cutting speeds up melting time!
Dessert fondue is so fun because of all the different ways you can have it. I’ve got a few of my favorite recipes posted that I’ve used for years including my Flaming Turtle Fondue, S’Mores Fondue, Light & Dark Fondue, and Cheesecake Fondue. Last year I created a really fun recipe that everyone has loved: Caramel Apple Fondue. It’s pretty much amazing. It’s so fun to experiment with different flavor combinations. So far I haven’t come across any that have let me down! However, after discovering this Chocolate Bar Fondue using the Toblerone bars I think there may be a new favorite in town!
- 2 Toblerone Bars (or your favorite chocolate bar)
- ½ c. whipping cream
- Unwrap chocolate bar and cut into several pieces. Combine a few pieces of the chocolate with whipping cream in a metal bowl and place on top of a saucepan half-filled with simmering water. Stir frequently on low heat, making sure the mixture doesn’t come to a boil. Continue adding more chocolate, a few pieces at a time, until all the chocolate is melted. Transfer the mixture to the fondue pot and set on the burner. Keep the fondue warm on low heat.
- Refrigerate sliced fruit until the fondue is ready to serve. The chocolate cools down when it meets the chilled fruit, making it harden slightly.
[My 2 Cents]
Here are a few more tips to make sure you have a great fondue experience:
- Make sure you wash the strawberries before removing the stems. Removing the stems first causes the strawberries to fill with water, which can react with the chocolate during dipping.
- To prevent cut fruit such as apples and pears from discoloring, brush lightly with lemon juice before placing in the refrigerator. If you find the taste of lemon too strong, use a mixture of half lemon juice and half water instead.
The list of dipper ideas is nearly endless, but if you want a ‘few’ ideas here’s a great place to start:
- Angel Food Cake
- Banana (frozen or fresh)
- Mandarin Oranges
- Fresh Coconut Chunks
- Graham Crackers
- Rice Crispy Treats
- Popcorn Balls
- Gingerbread Cookies
- Frozen Cheesecake Bites
- Cheesecake Squares
- Animal Crackers
- Vienna Fingers
- Mini Cream Puffs – Frozen
- Mini Chocolate Eclairs – Frozen
- Waffle Cone Chips
- Brownie Bites
- Cookie Dough Balls
- Ice Cream Sandwiches
- Nut Clusters
- Granola Bars
- Peanut Butter Balls
- Peanut Brittle