Whisky Fondue Recipes

WHISKEY-CHEESE FONDUE

Steps:

• In a bowl, toss, cheddar and Jack cheeses with the cornstarch. Rub the garlic cloves on the inside or a saucepan, then discard.
• Add the wine to the saucepan and bring to a simmer. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions.
• Add the whiskey and stir just until the fondue begins to bubble, 3 minutesa. Season with salt and pepper, serve hot.

WHISKY FONDUE

Steps:

• Melt butter in a sauté pan. Add onions and cool over medium-low heat until golden brown, about 15 minutes. Set aside.
• Rub garlic over inside of large dutch oven or heavy-bottomed saucepan. Discsard garlic. Add chicken stock and bring to a simmer over medium heat.
• In a bowl, combine Emmenthal, Gruyere and Brie with cornstarch. Toss to coat.
• Add cheese mixture, a handful at a time, to simmering chicken stock. Stir in, using a figure 8 motion, until cheese is melted. Continue with remaining cheese mixture.
• Add whisky and caramelized onions,. Stir to combine. Place mixture in fondue pot. Serve with bread cubes and small or cut-up vegetables such as cherry tomatoes, tiny potatoes, hunks of cauliflower and broccoli.

CHOCOLATE WHISKY FONDUE

Steps:

• Place sugar and water in a small non-aluminum saucepan.
• Cook over low heat until mixture simmers, cover and simmer 5 minutes.
• Remove from heat, uncover and cool to lukewarm.
• Melt semisweet and unsweetened chocolates with butter and cream.
• Slowly blend cooled sugar syrup into chocolate mixture using whisk, reserve at room temperature until ready to serve.
• to serve, reheat chocolate mixture in double boiler over hot water just until hot.
• Stir Scotch into chocolate mixture.
• Transfer mixture to warm fondue pot or serving dish.
• Serve with cake cubes and fruit, as desired, for dipping (fondue will thicken as it cools).

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)