1 small onion, halved
1 cup apple cider
1 tsp lemon juice
3 cups (12oz) shredded Cheddar cheese
1/2 tsp dry mustard
1 tablespoon cornstarch
3 tablespoons apple juice
Dash white pepper
wedges of apple (green works best!), cubes of bread (crusty breads/baguettes work nicely)
Rub inside of fondue pot with cut side of onion.
Pour in cider and lemon juice; cook over medium heat until bubbly. Turn heat to low and gradually stir in cheese. Continue to heat until cheese melts.
In a small bowl blend mustard and cornstarch with apple juice. Blend into cheese and continue to cook, stirring, 2 to 3 minutes or until mixture is thick and creamy. Season with white pepper. Serve with apple wedges and cubes of crusty bread. Makes about 6 servings.
1 cup milk
1 (8-oz) okg. cream cheese, room temp
2 cups (8oz.) crumbled blue cheese
1/2 tsp garlic salt
1 TBS cornstarch
2 TBS half and half
cubes of ham or sausage and crusty bread
Put milk and cream cheese in fondue pot and beat with an electric mixer until creamy and smooth.
Place fondue pot over low heat and gradually stir in blue cheese. Continue to stir over heat until smooth.
In a small bowl blend garlic salt and cornstarch with half and half. Blend into cheese and cook, stirring, 2 to 3 minutes longer or until thick and creamy. Serve with cubes of ham or sausage and cubes of crusty bread. Makes 4 to 6 servings.
12 oz Swiss Chocolate bar (with or without nuts)
1 cup whipping cream (you heard me, WHIPPING CREAM, you KNOW this one is gonna taste good!)
2 TBS rum flavoring (I've done this one without- still yummy but the flavoring really does add a nice rich touch)
selection of fruit (orange slices, banana, strawberry, apple), shortbread cookies, hard peanut butter cookies, pretzels, cubed angel food cake, marshmellows Honestly... anything will taste good dipped in this stuff!!!
Break up chocolate and place in fondue pot. Add whipping cream and heat slowly, stirring constantly, until chocolate melts. Stir in flavoring. Place fondue pot over burner at the table serve.
All recipes taken from: