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Archive: Feb 2014

Warm up with Fondue!

  1. Warm up with Fondue!

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    Fireside or at the table, fondue is a favorite winter meal in our family.  These bubbling broth and creamy cheese fondues make a fun and easy family meal or take center stage for a cozy wintertime dinner party.

    Classic Cheese Fondue

    This classic fondue recipe can be adapted in many ways by changing the cheese. Try various combinations using your favorites. I like to use half Swiss and half sharp cheddar, which adds a delicious richness to the fondue.


    • 1 pound Swiss cheese, grated
    • 3 tablespoons flour
    • 1 clove garlic, sliced in half
    • 2 cups dry white wine (such as Chablis or Riesling)
    • 1 tablespoon lemon juice
    • 2 tablespoons brandy or sherry


    Sprinkle flour over the grated cheese and toss lightly to coat (this will help make a smooth finished fondue).

    Rub fondue pot with cut sides of garlic. Add white wine and set over low heat. When air bubbles rise to the surface of the wine, add the lemon juice.

    Stir with wooden fork or spoon and add the cheese by handfuls, melting each completely before adding another handful, stir constantly. Don’t rush this stage, it is imperative to melt each handful completely before adding more or it will melt unevenly and affect the consistency.

    Keep stirring over low heat until mixture starts bubbling slightly. Add brandy or sherry and stir until blended. (Note, at this point you can stir in freshly grated nutmeg or white pepper for added seasoning).

    Serve with lightly toasted cubes of French bread and crudités.


    Court Bouillon Foundue


    • 32 ounces vegetable broth, plus extra to add to pot if it runs low
    • 2 cups dry white wine, plus extra to add to pot if it runs low (such as Chablis or Riesling)
    • 1 tablespoon bouquet garni
    • 1 sprig fresh thyme
    • 1 clove garlic, chopped
    • 1/4 teaspoon white or green pepper, finely ground
    • 12-ounces filet of beef, cut into 1 ½ to 2-inch pieces (beef tenderloin tips work well!)
    • 1 pound medium to large shrimp, peeled, tail on
    • Combination of vegetables cut into 2-inch pieces (such as red pepper, mini Yukon gold potatoes, baby mushrooms, cauliflower, baby carrots, snow or sugar snap peas, etc.)


    Pour the vegetable broth and wine into a fondue pot or medium saucepan. Stir in the bouquet garni and garlic. Heat over medium-high heat until slightly simmering. Keep at a low simmer.

    Skewer a piece of beef or shrimp with a fondue fork and cook in the bubbling broth until done. This should take only a couple of minutes. Remove from hot fondue fork onto a plate to eat.

    Vegetables can be cooked on a fondue fork or placed directly in the bubbling broth and removed with a slotted spoon onto a plate to eat.


    For each sauce, start with 1 ½ cups low-fat yogurt (preferred) or sour cream

    For Horseradish Cream Sauce: stir in 1 ½ tablespoons prepared horseradish, 1 teaspoon A-1 steak sauce, dash Worcestershire sauce, ½ teaspoon granulated garlic, salt and pepper. Excellent with filet

    For Feta Cheese Sauce: stir in ½ cup crumbled feta cheese, 1 teaspoon dried oregano, ½ teaspoon granulated garlic, zest from ½ lemon, salt and pepper. Excellent with shrimp and veggies

    For Creamy Curry Sauce: stir in 1 to 1 ½ teaspoon good quality mild curry powder, ¼ teaspoon cumin, salt and pepper. Excellent with shrimp and veggies