Whisky Fondue Recipes

WINE FONDUE

Steps:

• Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

BOOZY S'MORES FONDUE

Steps:

• Heat a double boiler over medium-low heat. Add the chocolate and cream, and stir until melted. Stir in the whiskey.
• Pour the chocolate sauce into a bowl. Place the graham cracker crumbs in a small bowl. Place the cooking gel container into a cast-iron mini cocotte, light it and toast the marshmallows on sticks.
• Dip the marshmallows into the chocolate sauce, and then into the graham cracker crumbs.

CHOCOLATE WHISKY FONDUE

Steps:

• Place sugar and water in a small non-aluminum saucepan.
• Cook over low heat until mixture simmers, cover and simmer 5 minutes.
• Remove from heat, uncover and cool to lukewarm.
• Melt semisweet and unsweetened chocolates with butter and cream.
• Slowly blend cooled sugar syrup into chocolate mixture using whisk, reserve at room temperature until ready to serve.
• to serve, reheat chocolate mixture in double boiler over hot water just until hot.
• Stir Scotch into chocolate mixture.
• Transfer mixture to warm fondue pot or serving dish.
• Serve with cake cubes and fruit, as desired, for dipping (fondue will thicken as it cools).

CLASSIC CHEESE FONDUE

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

SWISS FONDUE

Steps:

• Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
• Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
• Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

WHISKY FONDUE

Steps:

• Melt butter in a sauté pan. Add onions and cool over medium-low heat until golden brown, about 15 minutes. Set aside.
• Rub garlic over inside of large dutch oven or heavy-bottomed saucepan. Discsard garlic. Add chicken stock and bring to a simmer over medium heat.
• In a bowl, combine Emmenthal, Gruyere and Brie with cornstarch. Toss to coat.
• Add cheese mixture, a handful at a time, to simmering chicken stock. Stir in, using a figure 8 motion, until cheese is melted. Continue with remaining cheese mixture.
• Add whisky and caramelized onions,. Stir to combine. Place mixture in fondue pot. Serve with bread cubes and small or cut-up vegetables such as cherry tomatoes, tiny potatoes, hunks of cauliflower and broccoli.