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      Cheese and Roasted Garlic Fondue/Chocolate Caramel Fondue

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      Cheese and Roasted Garlic Fondue



      • 1/2 lb. havarti cheese, shredded

      • 1/2 lb. gruyere cheese, shredded

      • 2 Tbsp cornstarch

      • roasted garlic, peeled, to taste

      • 1 cup dry white wine

      • 1/2 tsp dry mustard

      • 1 pinch nutmeg

      • assorted dippers


      In a small bowl, coat cheeses with cornstarch and set aside.


      Over medium heat, add wine and bring to a gentle simmer.


      Gradually stir
      roasted garlic and cheese into simmering liquid (melting the cheese
      gradually encourages a smooth fondue). Once smooth, stir in mustard and
      nutmeg.


      Arrange
      an assortment of bite-sized dipping foods around fondue pot. Serve with
      chunks of French and Ciabatta breads, granny smith apples and blanched
      vegetables such as broccoli, cauliflower, carrots and asparagus.


      Spear with fondue forks or wooden skewers, dip, swirl and enjoy!



      Chocolate Caramel Fondue



      • 1 16-ounce bag semisweet chocolate morsels

      • 1 cup store-bought caramel sauce

      • 1/2 cup heavy cream

      • assortment of "dunking" ingredients


      Melt
      chocolate in a double boiler or large bowl set over simmering water or
      in the microwave for a few minutes on high, stirring every minute.


      Stir in caramel sauce and cream until blended and smooth.


      Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

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