We have had 2 straight weeks of terrible weather here in the Northeast. It has really been bad everywhere. Right in the middle of the cold gray weather, we made 4 new fondue recipes. It was really, really FUN.
We made the recipes in our test kitchen here at work. Then we had everyone working in the warehouse try them all. Recipe taste testing is a job requirement here at Victoria Gourmet. The consensus was that all the recipes came out great. Maybe the Queso was the winner by the slightest margin…
I had forgotten how much fun fondue is. The dipping…the experimenting…it’s just more fun than a regular meal with a knife and fork. The best part is that all these recipes are so easy; you can prep them and make them in a flash.
Classic Cheese Fondue
Prep time: 5 minutes
Cooking time: 10 minutes
Yield: 1 cup
- 2 tsp. cornstarch
- 2 tsp. Victoria Taylor’s Herbes de Provence Seasoning
- 4 ounces Gruyere cheese, cubed
- 4 ounces Emmentaler cheese, cubed
- ½ cup Sauvignon Blanc wine
- 1 French bread baguette, cut into cubes
In bowl toss to combine cornstarch and Herbes de Provence Seasoning with cheese cubes; set aside. In saucepan bring wine to a boil. Reduce heat to medium; simmer wine 1-2 minutes. Gradually add cheese cubes stirring constantly until melted and thickened. Immediately transfer to a fondue pot; keep warm over low heat/flame. Serve with bread cubes.
Smoky Chipotle Queso
Prep time: 5 minutes
Cooking Time: 5 to 8 minutes
Yield: About 1¾ cups
- 2 Tbsp. all-purpose flour
- 1 cup milk
- 2 Tbsp. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
- 6 ounces (1½ cups) shredded Chihuahua cheese or Monterey Jack cheese
- 1 Tbsp. fresh lime juice
- Thinly sliced green onion tops, optional garnish
- Tortilla chips
In saucepan over medium heat combine flour, milk, and Smoky Paprika Chipotle Seasoning whisking until thick; about 5 minutes. Add cheese stirring until melted and smooth. Stir in lime juice. Remove from heat; transfer to a serving dish. If desired, sprinkle green onions on top. Serve immediately with tortilla chips.
Caramelized Onion Fondue
Prep time: 10 minutes
Cooking Time: 20 minutes
Yield: 2 cups
- 1 Tbsp. butter
- 1 medium onion, diced
- ½ tsp. granulated sugar
- ¼ tsp. Victoria Taylor’s Sea Salt (your favorite one)
- ¾ cup dry white wine, such as Sauvignon Blanc
- 2 Tbsp. Victoria Taylor’s Toasted Onion Herb Seasoning
- 4 ounces Gruyere cheese, cubed
- 4 ounces Emmentaler cheese, cubed
- 1½ tsp. cornstarch or flour
- Italian or French bread loaf, cut into cubes
Melt butter in skillet over medium heat. Add onions, sugar and Sea Salt; stir and cook until caramelized; about 10 to 15 minutes. Add wine and Toasted Onion Herb Seasoning to onions; bring to a boil. Reduce mixture to a simmer stirring occasionally. Combine cheese cubes with cornstarch. Slowly add the cheese mixture to the simmering broth; stir and cook until thickened and cheese is melted. Transfer to a fondue pot; keep warm over low heat/flame. Serve immediately with bread cubes.
Chocolate Chipotle Fondue
Prep time: 5 minutes
Cooking time: 5-7 minutes
Yield: 2 cups
- 8 ounces extra-bittersweet chocolate, chopped
- ½ cup caramel ice cream topping
- ½ cup heavy whipping cream
- 2 tsp. Victoria Taylor’s Chipotle Pepper Flakes
Assorted dippers such as pineapple, marshmallows, graham crackers, pound cake or strawberries
In top of double boiler combine chocolate, caramel topping and cream; mix. Set double boiler over simmering water in pan. Heat chocolate mixture 5-7 minutes or until chocolate is melted and mixture is smooth, stirring occasionally. Stir into melted chocolate. Serve fondue immediately with assorted dippers.
