Rose Fondue Recipes

EAGLE BRAND® CHOCOLATE FONDUE

Steps:

• In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
• Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)

Steps:

• The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
• In a medium sized bowl, combine the three cheeses and toss with the flour.
• Rub the inside of the fondue pot with the garlic halves.
• Add the 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 and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
• Remove the pot from the heat and place over an alcohol safety burner on the table.
• Adjust the burner flame so the fondue continues to bubble gently.
• Serve with plenty of crusty bread cubes.

CHEESE FONDUE

Steps:

• Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
• Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.
• Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.

GARLIC SPINACH CHEESE FONDUE (THE STINKING ROSE REST.)

Steps:

• In a heavy saucepan, melt the butter over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until it becomes golden brown around the edges. Be careful not to overcook the garlic, or it will become bitter. Add the wine.
• In a bowl, toss the cheeses with the cornstarch to coast. Add the cheese to the pan, 1 cup at a time, stirring frequently, until the cheese melts before adding the next cup. Add the spinach and the cream. Stir until the mixture becomes creamy and smooth. Season with salt and pepper.
• Transfer the mixture to a fondue pot over low heat, or pour into a warmed ceramic ramekin. Sprinkle with minced chives. Serve immediately with your choice of dippers.

FONDUE FOR TWO

Steps:

• Preheat oven to 375 degrees. On a rimmed baking sheet, toss potatoes with oil; roast 10 to 12 minutes. Flip; push to one side and add bread cubes. Continue to roast until potatoes are golden and tender and bread is crisp, 8 to 10 minutes more.
• Reserve 1 tablespoon wine. In a small cast-iron pot, heat remaining wine with kirsch over low. Slowly add both cheeses, stirring in one direction until melted. Add nutmeg. In a small bowl, stir together lemon juice, cornstarch, and reserved wine. Slowly stir into pot; continue to cook over low heat, stirring, until mixture thickens and comes together, 4 to 5 minutes. Transfer to a fondue pot; keep warm. Serve with fennel, apple, salami, bread cubes and sticks, and potatoes.