Fondues

Amaretto Fresco Tiramisu Fondue

Ingredients:
Fondue
1 1/2 cups (about 12 ounces) Fresco Tiramisu Mascarpone cheese
2 tablespoons granulated sugar
1 1/2 tablespoons amaretto liqueur or espresso coffee
1/2 teaspoon orange extract, optional
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

For dipping
Grilled or broiled peaches, nectarines, and pears

Directions:
In a small saucepan, heat Fresco Tiramisu Mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto, and orange extract and heat 1 to 2 minutes. Transfer to a ceramic fondue pot and keep warm over fondue burner. Sprinkle with cinnamon and nutmeg. The fondue may be served in the pot or individually in warmed ramekins. Serve with grilled or broiled fruit.

For grilled fruit: Preheat grill or broiler. Cut fruit in halves and remove pits. Brush lightly with a little melted butter. Grill fruit over medium-hot coals just until heated through, 2 to 3 minutes on each side. Don't allow fruit to get too soft. The fruit may also be broiled 3 to 4 minutes, turning once.

Recommended wine pairings: DiGiorgio sparkling wine or Crawford River Riesling.

Comté Fondue

Ingredients:
2 pounds Comté, diced or grated
3 cups dry white wine
1 tablespoons cornstarch
1 garlic clove, peeled and halved
freshly ground pepper to taste
1 loaf country or whole wheat bread cut in cubes (each cube
must have a piece of crust)

Directions:
Rub the fondue pot with garlic. Add wine, and heat until simmering. Add cheese, stirring constantly with wooden spoon until cheese is melted. Season with pepper.

In a small bowl add cornstarch to some cold white wine; mix well and add to fondue pot, stirring to incorporate into fondue until a creamy consistency is achieved.  When ready to serve, guests spear bread with a fork and rotate in mixture to coat the bread with cheese fondue.

Optional: Kirsch liquor or a pinch of grated nutmeg may be added to fondue before serving.

Crab Fondue

Ingredients:
1 can Miller’s Select Crab Meat
3/4 cup sauterne wine
1 1/2 cups Gruyére cheese
1 1/2 cups Swiss cheese
3 tablespoons white flour
dash nutmeg
1 loaf French bread, cut into cubes

Directions:
Mix wine, cheese, flour, and nutmeg; heat and stir until melted. Add crab meat and keep warm in fondue pot. Use cubes of bread for dipping.

Fonduta alla Val d'Aostana

Ingredients:
14 ounces Fontina Val d'Aosta
4 egg yolks
1 to 2 cups milk
8 slices of bread (thinly sliced)
pepper

Directions:
In a large saucepan, place the diced fontina, flour, and milk. Stir well with a wooden spoon and let sit for awhile (several hours or even overnight).

Cook mixture over medium heat , and stir until cheese is totally melted.  Never allow mixture to come to a boil. Remove from heat and add 4 egg yolks; whisk well so that the eggs are fully incorporated into mixture. Place once more on heat so that eggs cook with the fontina.  When the "fonduta" has become smooth, serve over thinly sliced bread that has been toasted or lightly fried.

Serves 4.

Mom's Quick Fondue

Ingredients:
1 pound Emmental cheese, grated
2 tablespoons flour
1 teaspoon salt
1 1/2 cups milk
1 tablespoon white vinegar
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Dash of garlic salt

Directions:
In a medium saucepan, combine flour and salt. Add milk and stir to blend.. Heat mixture to simmering, stirring constantly with wooden spoon. Add grated cheese, stirring until melted.

Add remaining ingredients, and stir well.

Serve with fresh crusty bread.

Potato Fondue with Grilled Flatbread

Ingredients:
Fondue ingredients
4 pounds Yukon Gold potatoes
4 garlic cloves, whole
2 cups heavy cream
6 ounces (convert to tablespoon or cup) butter, unsalted
2 cups Thistle Hill Farm Tarentaise, grated
1/2 teaspoon nutmeg
salt and pepper to taste
1 tablespoon truffle oil

Flatbread ingredients
1 cup all-purpose flour
3/4 teaspoon baking powder
1 1/2 teaspoons extra virgin olive oil
2 tablespoons chives, sliced
1 teaspoon Kosher salt
1/4 teaspoon white pepper
1 tablespoon lovage, chopped (Italian flat leaf parsley may be substituted for lovage)
1/3 cup cold water

Directions:
Fondue preparation
Place potatoes, garlic, and salt in a pot filled with cold water. Bring to a simmer; lower heat so that water just bubbles. Cook until tender. While potatoes are cooking, heat cream and butter until melted. Remove potatoes from pot and drain well. Place potatoes and butter and cream mixture into large mixing bowl. Add Thistle Hill Farm Tarentaise, truffle oil, and nutmeg. Season with salt and pepper. Mix using an electric mixer until smooth. Season to taste.

Flatbread preparation
Place flour, baking powder, herbs, salt, and pepper in large bowl, and mix well. Blend in olive oil. Work in cold water until dough is consistency of dry, cooked pasta. Let sit for one hour. Roll out using a pasta machine to just under setting #1. Grill or bake until crisp, and cut into triangles.

Serves 8.

Quick & Easy Fondue

Ingredients:
2 1/2 tablespoons butter
1/2 teaspoon salt
8 ounces Caerphilly cheese, grated
2 1/4 tablespoons flour
2/3 cup milk
black pepper
 grissini (breadsticks), plain

Directions:
Using a double boiler, melt butter over low/medium heat. Combine flour, salt, and pepper; combine well. Add flour mixture to melted butter and stir until smooth. Pour in milk slowly, and continue to stir constantly. Add grated Caerphilly, stirring until completely melted.

Serve immediately with grissini for dipping.

Swedish Fondue

Ingredients:
4 ounces cream cheese
8 ounces St. Olof cheese, grated
1 cup plain bread crumbs
2 teaspoons cumin seeds
radish roses and fresh chives

Directions:
Warm cheeses to room temperature. Blend cheeses and roll in bread crumbs. Shape into  square block about 1 1/2 inches thick. Sprinkle top with cumin seeds. Chill until ready to serve.

Garnish with radish roses and fresh chives.

Serve with Swedish flatbread.

Tiger Swiss Fondue – Your Way

Ingredients:
There are a variety of wonderful melting cheeses that would complement the Swiss Emmental and Gruyére already in the Tiger Fondue Kit. We carry the following…

Italian Fontina Val d'Aosta
French Port Salut
French Raclette
French Comté

Directions:
You can add any one―or several―of these cheeses to the Tiger Fondue Kit to create your own variation of Cheese Fondue.

If you add cheese to the Tiger Fondue Kit, you may want to add 1 cup of dry white wine and a splash of kirsch for every 3 1/2 cups of additional grated cheese.

To thicken, add 2 tablespoons of cornstarch or all-purpose flour.

Swiss Raclette Fondue

Ingredients:
1 clove garlic
1 pound Swiss Raclette cheese, diced
1 1/2 tablespoons potato flour
1 cup dry white wine
1 pinch mulling spice (nutmeg, cinnamon)
salt and pepper to taste
2 tablespoons kirsch (cherry brandy)
loaf of French or Italian bread, cut into 1-inch cubes

Directions:
Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it. Dredge diced cheese in potato flour and set aside. Pour wine in dish and heat. When wine is heated, add coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and blended well with the wine. Season with mulling spice, salt, and pepper.
When ready to serve, whisk in kirsch. Serve with bread cubes.

Traditional Fondue

Ingredients:
1 1/2 cups (6 ounces) grated Gruyére
1 1/2 cups (6 ounces) grated Emmental
1/2 cup (2 ounces) grated Appenzeller
2 to 3 tablespoons all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
splash of kirsch (optional)
freshly ground pepper, to taste
pinch of nutmeg
crusty bread cut into large cubes

Directions:
The optimal choice of pots is a steel or cast iron medium-sized pot (2 quarts) with an enameled interior. In a medium bowl, combine the three cheeses and toss with flour. Rub inside of fondue pot with garlic halves. Add wine, and heat over medium heat until hot, but not boiling. Stir in lemon juice and kirsch. Add a handful of cheese at a time to the wine mixture, stirring constantly. Do not  add more cheese until cheese added previously has melted. Add cheese gradually until mixture is bubbling gently and has the appearance of a light creamy sauce. Season with pepper and nutmeg. Remove pot from heat and place over a fondue safety burner on the table. Adjust burner flame so fondue continues to bubble gently. Serve with plenty of crusty bread cubes.

Traditional Swiss Raclette

Ingredients:
Classic or traditional raclette is a simple meal that can be enjoyed by all. Invite family and friends to discover this unique taste of Switzerland.

2 pounds small new potatoes
1 ½ pounds Swiss raclette cheese, cut into slices
fresh pepper

Side dishes
dried meats, such as proscuitto or bresaola
baguettes
gherkins
pickled onions

Directions:
Wash potatoes and boil in skins until cooked. Place potatoes, cheese, and all side dishes on table. Place slice of cheese into raclette dish, and place under broiler to melt. When the cheese has melted scrape onto potatoes, gherkins, and pickled onions. Grind fresh pepper on top and enjoy with dried meats and baguette. Enjoy with a light white wine such as Swiss Neufchatel Blanc or California Fumé Blanc.

Tips: Other cheeses such as Tilsit, Grey Alp Cheese, Appenzeller, and Emmental may also be used.

Serves 8.