Festive Fondue recipe


1 package Knorr Onion Soup Mix
4 1/2 cups boiling water
1 cup red wine
3 tablespoons chili sauce
Juice of 1 lemon
1/3 cup fresh parsley, finely chopped
1/2 pound filleted steak, uncooked
1/2 pound chicken or turkey breast, sliced very thin, uncooked
1/2 pound large shrimp. shelled, deveined, uncooked
1/2 pound scallops, uncooked
1 egg (optional)

In saucepan, mix Knorr Onion Soup Mix with boiling water, wine, chili sauce and lemon juice. Bring to a boil. Simmer uncovered for approximately 1 hour.

Add parsley and pour into fondue pot. On dining table set pot on its stand over low flame. Arrange meat and seafood on 4 dinner plates and serve. If desired, when fondue is finished, break egg into fondue pot while stirring, and serve as soup in small bowls.

Easy camembert fondue recipe


1 whole Camembert (in the wooden box)
1 large garlic clove
A few drops of white wine
Chunks of crusty bread or pita

Open the wooden box of Camembert and remove any paper or plastic that the manufacturers may have put around the cheese. Remove, as much as possible, any paper or labels that may still remain on the outside of the box. Replace the Camembert in the box. Crush a garlic clove as finely as possible and smear the bits over the top of the Camembert. With a fork, make a dozen or so tiny pricks in the top of the cheese, and into these holes you need to put a drop or two of white wine. Replace the wooden lid. Place the whole box on the middle shelf of a preheated oven (375 degrees F) and leave for 20 minutes. Don’t worry, the box won’t burn as long as it’s made of wood!

When you take it out of the oven, remove the lid but keep the cheese in there. Put the box in the middle of the table for dipping. Warning! As soon as you dip your first crust of bread in, you realize how hot and bubbly it really is inside. But it does need to be eaten hot. Use hot toasted pita bread, celery, crusty bread, or boiled new potato halves for dipping.

Deviled cheese fondue recipe


1 clove garlic, halved
3/4 cup milk
3 cups grated applewood smoked Cheddar cheese
6 teaspoons flour
1 teaspoon prepared mustard
2 teaspoons Worcestershire sauce
2 teaspoons horseradish
Cubes of ham and toasted granary bread

Rub the inside of the the fondue pot with the cut clove of garlic, then add milk and heat until bubbling. Toss cheese in flour, then add to the pot and stir all the time over a low heat until it is melted and the mixture is thick and smooth. Stir in mustard, Worcestershire sauce and horseradish relish.

Serve with cubes of ham and cubes of toasted granary bread.

Serves 4 to 6.

Crab fondue recipe


1 (5 ounce) jar sharp cheese
8 ounces cream cheese
1/4 cup dry white wine
1 (8 1/2 ounce) can crabmeat, drained and flaked
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/2 teaspoon cayenne pepper
French bread, cut into cubes

In top of double boiler, combine cheese until melted and smooth. Add remaining ingredients. Stir well. If it thickens, add more wine.

Yields about 2 1/2 cups.

Classic swiss cheese fondue recipe


1 garlic clove, cut in half
2 cups dry white wine (Neuchatel, Rhine or Chablis)
1 pound Emmenthaler or Gruyere, or a mix, finely cut (not grated)
3 tablespoons cornstarch
3 tablespoons Kirsch or brandy
Black pepper
Pinch of nutmeg
2 loaves crusty French or Italian bread (baguettes)

Rub an earthenware casserole, chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat. DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in cornstarch that has been dissolved in Kirsch. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of cornstarch dissolved in a little wine, then warm slightly.

Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsch, Neuchatel wine or beer.