Rockhill Fondue Recipes

MUSHROOM FONDUE

Steps:

• Heat 1/2 cup of the olive oil in a large saute pan over medium-high heat. When the oil is hot, add the mushrooms and cook until they start to brown. Make sure not to crowd the pan or the mushrooms will steam instead of searing. Remove from the pan and set aside.
• Turn the pan to medium heat and add the remaining 1/2 cup of the olive oil, onions and garlic and saute for about 10 minutes. Add the chicken broth and reduce by half. Add the cream and reduce by half. Add the rest of the ingredients, simmer for 10 minutes and season with salt and pepper, to taste.
• Pour mixture into a fondue pot. Surround with the seared mushrooms. Dip the mushrooms into the mixture. Serve immediately.

FUN-DUE (LOWER FAT FONDUE)

Steps:

• Place the cauliflower into a food processor with 1 cup vegetable stock and puree until very smooth. Add white beans to the cauliflower mix and run processor until fully blended. Mix should be thick and creamy.
• Transfer to a fondue pot or saucepan and heat on medium heat. If mixture is too thick, add more vegetable stock - up to 1/2 cup. Shred 1 cup of Parmesan cheese and slowly add to pot. Add caraway, nutmeg, white pepper and salt. Add white wine, optional, and serve with cubed bread and crudites.

CAFE SELECT TRUFFLE FONDUE

Steps:

• Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and Emmenthaler cheeses and combine.
• In a separate bowl, mix together the cornstarch, cherry brandy and a little bit of water to make a "slurry" mixture.
• As the cheese starts to melt and bubble, add the slurry and stir together until piping hot and smooth.
• Top with shaved asparagus and truffle oil.

VITAMIX SPINACH AND ARTICHOKE FONDUE

Steps:

• Heat butter in saute pan over medium heat. Add the garlic, artichokes, and spinach. Saute for 2 minutes. Set aside.
• Place wine, water, lemon juice, cornstarch, pepper, and cheeses into the Vitamix® container in the order listed and secure lid.
• Select Variable 1.
• Turn machine on and slowly increase speed to Variable 10, then to High.
• Blend for 3-4 minutes until mixture is smooth and warm.
• Pour mixture into fondue pot.
• Stir in spinach and artichoke mixture.

CHEESE FONDUE

Steps:

• Rub the inside of a fondue pot with the garlic and discard the garlic. Put the wine into the fondue pot and warm it over medium heat until hot but not boiling. Add the cheeses gradually to the wine. Reduce the heat, stirring often with a wooden spoon, until the cheese has melted. Add the paprika, white pepper and cognac or kirsch, and continue stirring until the fondue is thick and creamy. Let guests dip their own bread, meat, or vegetables.;

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)

Steps:

• The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
• In a medium sized bowl, combine the three cheeses and toss with the flour.
• Rub the inside of the fondue pot with the garlic halves.
• Add the wine and heat over medium heat until hot, but not boiling.
• Stir in lemon juice and kirsch.
• Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
• Remove the pot from the heat and place over an alcohol safety burner on the table.
• Adjust the burner flame so the fondue continues to bubble gently.
• Serve with plenty of crusty bread cubes.

CLASSIC CHEESE FONDUE

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)