Christmas Eve Fondue Recipes

PARMESAN FONDUE

Steps:

• Stir Neufchatel cream cheese in milk in a saucepan over medium-low heat until melted, 2 to 3 minutes. Add Parmesan cheese and garlic salt. Cook and stir until the Parmesan melts, 2 to 3 minutes more. Serve with bread cubes.

NEW YEAR'S EVE FONDUE

Steps:

• Allow cheese to stand at room temperature for 20 to 30 minutes, which will help it melt more quickly and evenly.
• Heat the broiler. Set the rack about 4 inches below the broiler.
• Cut the crusts off the slices of bread. Cut each bread slice into 4 equal strips.
• Wrap one bread strip halfway around one grape and poke a long metal skewer through the bread and grape so that the skewer is pushed through both ends of the bread strip with the grape in the middle. Repeat with remaining bread and grapes.
• Place all 16 skewers on a large baking sheet. Broil for 2 to 3 minutes, or until the bread is browned and crisp, turning once halfway through broiling. Set aside,.
• In a small saucepan, bring water and shallot to a simmer. Cook, uncovered, until the shallots are tender, about 2 minutes.
• Meanwhile, in a small bowl, mix the arrowroot with one ounce of the champagne. Pour the remaining champagne into the saucepan with the shallot. Whisk the arrowroot and champagne mixture into the saucepan. Continue to cook and whisk until the mixture is thickened, about 30 seconds.
• Reduce the heat to low and all the Jarlsberg, whisking constantly until the cheese is melted.
• Add the pecorino and continue whisking until melted.
• Repeat with the brie.
• Season to taste with salt and a pinch of cayenne.
• Pour the mixture into a fondue pot and serve with the skewered bread and grapes for dipping. (Or whatever else you like to dip in a cheese fondue).

CHRISTMAS EVE FONDUE

Steps:

• Grate the cheese. Shoot for a cheese ratio of 80% cheddar to 20% emmenthaler.
• Put grated cheeses and flour into a ziploc bag and shake. (At this point, you can refrigerate the cheese and flour for 1-2 hours, but this is not necessary).
• Cut up the fruit, bread, and veggies.
• Put 1/2 can beer, mustard, and garlic in the fondue pot. Turn to high.
• When the liquid begins to steam, start adding the cheese and flour mixture, a little at a time. Stir with a fork as you go. Continue until fondue is the thickness you desire.
• If you have problems, add more beer to thin or more flour to thicken.
• After cheese has melted, turn pot to "low" or "warm". Do not let the cheese boil.
• Add fresh ground pepper and Worcestershire sauce. Stir.
• Begin dipping items--enjoy!