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!
