Family Tradition from the Heart: Valentine's Day Fondue

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Fondue Recipes

Chocolate Fondue

Drenched in rich dark chocolate, succulent fruits or bites of cakes or cookies end any party in style.

Start to finish: 15 minutes

Ingredients

8 ounces semisweet chocolate, coarsely chopped

1 14-ounce can (1 1/4 cups) sweetened condensed milk

1/3 cup milk

Dippers: angel food or pound cake cubes, small cookies, tiny brownie squares, marshmallows, dried apricots, whole strawberries, mango chunks, kiwifruit chunks, banana slices, and/or pineapple chunks

1. In a heavy, medium saucepan melt chocolate over low heat, stirring constantly. Stir in sweetened condensed milk and milk; heat through. Transfer mixture to a fondue pot; keep warm over a fondue burner.

2. Spear dippers with fondue forks; dip into chocolate mixture, swirling to coat. If the fondue mixture thickens, stir in some additional milk. Makes 8 servings.

Variations

Mocha Fondue: Prepare Chocolate Fondue as directed, except substitute 1/3 cup strong coffee for the milk.

Chocolate-Peanut Fondue: Prepare Chocolate Fondue as directed, except stir 1/2 cup creamy peanut butter in with the milk.

Chocolate-Liqueur Fondue: Prepare Chocolate Fondue as directed, except stir 2 to 4 tablespoons amaretto or orange, hazelnut, or cherry liqueur into mixture after heating.

Swiss Fondue

Prep time: 15 minutes. Stand time: 30 minutes.

Ingredients

3 cups shredded Gruyere or Swiss cheese (12 ounces)

2 cups shredded Emmentaler, Gruyere, or Swiss cheese (8 ounces)

3 tablespoons all-purpose flour

1 1/2 cups dry white wine

1/4 cup milk

2 tablespoons kirsch or dry sherry

1/8 teaspoon ground nutmeg

1/8 teaspoon ground white pepper

Dippers: French bread or rye bread, cut into 1-inch cubes and toasted,** precooked broccoli or cauliflower florets or bias-sliced carrots.

1. Bring shredded cheeses to room temperature. Toss with flour; set aside.

2. Heat wine in a large saucepan over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly, and make sure the cheese is melted before adding more. Stir until mixture bubbles gently.

3. Stir in milk, kirsch or sherry, nutmeg, and pepper. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. Serve with dippers. If mixture becomes too thick, stir in a little warm milk. Serves 12.

**Note: To toast bread cubes, place the cubes on a baking sheet. Bake at 350 degrees F. for 5 to 7 minutes or until the bread cubes are crisp and toasted.

Nutrition Facts per: 222 cal, 14g total fat (19g sat), 18mg chol, 149mg sodium, 3g carb, 0g dietary fiber, 14g protein. Daily Values: 4% calcium, 1% iron.

Originally published in Ladies' Home Journal, February 2011.

 

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