Dec 11, 2010

Fondue and Dips

Fiery Fondue from the Food Network Cook Time: 10 min  Ingredients
  • 2 (8-ounce) packages white Cheddar, shredded
  • 2 (8-ounce) packages Monterey Jack, shredded
  • 1/4 cup all-purpose flour
  • 12 ounces light beer
  • 2 cloves garlic, smashed
  • 3 chipotle chiles, minced
  • Vegetables, for dipping
  • Fruit, for dipping
  • 1 loaf bread, cubed, for dipping
In a large bowl toss together cheeses and flour.
To a 4-quart saucepan, add the beer, smashed garlic and chipotle chiles and bring to a simmer for 10 minutes.
Whisk in cheese by the handful, making sure each addition melts before you add the next. Keep at a bare simmer. Transfer to a fondue pot and set over a low flame.
Serve with fondue accompaniments of fruits, vegetables
and bread cubes.

Cheddar, Garlic, and Zinfandel Fondue recipe from Fondue

12 ounces (4 1/2 cups) extra sharp Cheddar cheese (finely grated) 2 ounces (1/2 cup) Parmigiano-Reggiano cheese (finely grated) 1 cup Zinfandel (or another hearty red wine) 1 tablespoon corn starch 1 tablespoon red wine vinegar 1/4 cup roasted garlic puree (recipe below) 1/4 teaspoon hot pepper flakes

DIRECTIONS 1. In a medium saucepan, bring wine and vinegar to a simmer over medium heat.
2. Toss the Cheddar, Parmigiano-Reggiano, and cornstarch in a mixing bowl. Slowly stir in cheese mixture in small handfuls until completely melted. Stir in roasted garlic and season with pepper flakes.
3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.

Roasted Garlic Puree

1. Preheat oven to 400 degrees. Cut 2 large garlic heads in half, while trying to keep the cloves intact. Pour a teaspoon of extra virgin olive oil over the cut surfaces and put the two garlic heads back together.

2. Wrap in aluminum foil and bake until the garlic is softened (40 to 50 minutes depending on size). Cloves should be a deep beige. Unwrap and let cool completely.
3. Squeeze garlic into a bowl, discarding the hulls. Mash with a fork until smooth. Use for seasoning for fondue or spread onto bread.
Tomato and Bacon Spread Ingredients:
  • 1 package cream cheese, softened, (8 oz)
  • 1 tablespoon mayonnaise
  • garlic salt, to taste
  • 1 tomato, peeled & chopped
  • 6 to 8 slices cooked bacon crumbled


In a bowl, blend cream cheese and mayonnaise until smooth. Add garlic powder and tomatoes. Add bacon to cream cheese mixture when ready to serve. Serve with party rye rounds or as a party dip.

Pizza Dip Ingredients:

  • 1 package cream cheese, softened (8oz)
  • 1 jar (14oz) favorite pizza sauce
  • 1/3 cup chopped red onion
  • 1 1/2 cups mozzarella cheese, shredded
  • 6 oz sliced black olives or green
  • 2 ounces sliced pepperoni


Press cream cheese in bottom of 9-inch pie plate. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 350° for 25 minutes. Serve with slices of ciabatta bread or your favorite crackers. Serves 8 to 10.

No comments:

Post a Comment