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Fondue Recipes!
Tupperware’s National Fondue Month -
November 2007Preparation Tips
Cheese
and dessert fondue are best prepared in a ceramic container, to maintain more gentle heat, and to prevent scorching.Authentic cheese fondue
uses a Swiss cheese (like Emmentaler or Gruyere), melted in Swiss wine. Since cheese contains fat, and wine is basically water, which don’t normally mix well, be sure to use a natural and well-aged Swiss cheese, or a combination of cheeses, including some cheddars, that will melt smoothly for best results.• Heating the cheese slowly will produce less stringy fondue.
•
Corn starch helps to keep the cheese in suspension and keeps the fondue from separating.•
A little lemon juice will help to melt the cheese and make a smoother fondue.•
When adding the cheese stir in a zig zag motion. Stirring in a circular motion may cause the cheese to ball up.•
The wine should be dry. You may add a little fresh lemon juice to achieve the necessary acidity.•
For a nonalcoholic fondue, try Verjus, a tangy nonalcoholic wine derivative (often available at liquor stores.) Or, use 4 cups of milk with each pound of cheese in the fondue.Meat fondue
is best prepared in the Stainless Steel Pot that is part of the Fondue Pot set or aChef Series
™ Nonstick Saucepan. Do not use the Ceramic Insert for meat; it will not withstand the high temperature required for oil.Dessert fondues
entail melting sweet things in which to dip other things, such as strawberries in chocolate. When dipping in chocolate, towel dry what you’re dipping, to keep the chocolate from seizing.The fondues may be re-heated in the ceramic pot gently in the microwave. Be careful not to overheat so as to cause the fondue to burn.
General Set-Up Instructions
1. Always operate the Fondue set on a level, stable table or other flat, stable surface.
2. Always set up the Fondue set on a heat-resistant surface like a hot pad, wooden cutting board or ceramic tiles.
3. Keep the Fondue Set away from children and always store Fuel Pan and Fuel in child-safe place.
4. Before using the Fondue Pot, always make sure handle is firmly attached and that the Stainless Steel Pot fits securely on its stand.
5. Keep the Fuel Pan Extinguisher handy while set is in use so flame can be extinguished when cooking is complete.
What to Dip
Use your Fondue set for cooking meats and vegetables or for keeping sweet or savory sauces hot for dipping.
•
Cubed breads•
Cooked potato wedges•
Bell pepper strips•
Broccoli and cauliflower florets, may be slightly cooked if desired•
Prosciutto slices•
Peeled boiled shrimp•
Whole cherry tomatoes•
Pound cake cubes•
Cookies•
Marshmallows•
Fresh pear, apple, pineapple, strawberry, melon, and orange pieces•
Dried fruit•
Small, frozen balls of ice creamTo Cook Meat, Shellfish and Fish in Oil
1. Arrange bite-size pieces of beef, chicken, pork, shrimp, fresh tuna, and swordfish or other meats and fish on a platter.
2. Set out dishes full of condiments like mustard, steak sauce, soy sauce, sweet and sour sauce, hoisin sauce, oyster sauce or barbeque sauce. Place one individual Fondue Plate at each place setting.
3. Set up the Stand of your Fondue Set on a table on a heat-resistant surface.
4. Pour 3 cups cooking oil* into Stainless Steel Pot. Heat on the stove top until oil reaches 375°F, or until a bread cube dropped into oil cooks to a golden brown in 30 seconds.
5. Allow each guest to select a Fondue Fork. Each person can cook their meats to their personal desired degree of doneness.
*Oils for Fondue:
olive oil, vegetable oil, peanut oil, safflower oil and corn oil.To Cook Meats in Stock
Follow the same procedure as outlined above, substituting stock or broth for the oil. Heat stock to boiling in the Stainless Steel Pot on stovetop before transferring Pot to the Stand over the Fuel Pan.
To Heat Savory Dipping Sauces
1. Set up the Stand of your Fondue Set on a table on a heat-resistant surface.
2. If the Dipping Sauce is a recipe with more than one ingredient and it needs to be cooked before serving, combine ingredients in the Stainless Steel Fondue Pot and heat on the stovetop before transferring Pot to the Stainless Steel Stand.
3. If you wish to use a prepared sauce, like barbecue sauce
or bottled cheese sauce, place in Ceramic Insert. Heat on a medium setting in the microwave for 1 minute intervals, stirring after each until desired temperature is reached.
Place 2 cups hot water in Stainless Steel Pot and carefully place in Stainless Steel Stand. Insert Ceramic Insert.
4. Keep the burner medium-to-low, to avoid scorching sauce and to keep them at a pleasant serving temperature.
5. Use the following “dippers” with Savory Sauces:
a) French Bread cubes
b) Raw vegetables
c) Lightly steamed vegetables
d) Boiled potatoes
To Heat Sweet Dipping Sauce
1. Set up the Stand of your Fondue Set on a table on a heatresistant surface.
2. For quick and easy entertaining, use bottled dessert sauces such as hot fudge, butterscotch or raspberry syrup. Create your own dessert dipping sauces by heating jams, preserves or pieces of chocolate flavored with liqueurs or other liquids directly in Ceramic Insert.
3. Place Dessert Sauce in Ceramic Insert and Heat on medium setting in the microwave for 1 minute intervals, stirring after each until desired temperature is reached. Place 2 cups hot water in Stainless Steel Pot and carefully place in Stainless Steel Stand. Insert Ceramic Insert.
4. To thin sauce, stir in milk, fruit juice, coffee, water or liquors a tablespoon at a time.
5. To thicken a sauce, allow to simmer, until desired consistency is reached.
6. NEVER MELT CHOCOLATE OR CHEESE ALONE. Always add some liquid to the Fondue Pot along with the chocolate or cheese, and stir frequently. ALWAYS KEEP THE FLAME LOW TO AVOID SCORCHING that can occur with many dessert sauces due to their high sugar content.
7. Use the following “dippers” with Sweet Dessert Sauces:
a) Pound cake, angel food cake or sponge cake cubes
b) Whole fresh fruits like strawberries and grapes
Cut-up fresh fruits like banana and apple
chocolate fondue
Ingredients
8 ounces Bittersweet chocolate
1 tbsp. butter
2 tbsp. heavy cream
Dipping Foods
Sliced apples, bananas, pound cake and pretzels
Fill Stainless Steel Pot one-third full of boiling water. Place Ceramic Insert in the pot and heat gently on the stove. Break chocolate into small pieces and place them in Ceramic Insert with butter and cream. Place over a very low heat and stir occasionally with Saucy Silicone Spatula until the chocolate has melted. Transfer the Stainless Steel Pot with Ceramic Insert to Stainless Steel
Stand; light fuel source.
Tupperware® Products
Chef Series™ Fondue Pot
Saucy Silicone Spatula
classic cheese fondue
Ingredients
1 clove garlic, halved
1½ cups dry white wine
1 tbsp. cornstarch
8 oz. Swiss or Emmental cheese, coarsely grated (2 cups)
8 oz. Gruyere cheese, coarsely grated (2cups)
Dipping Foods
Cubed French bread, apples and pretzels
Rub inside Stainless Steel Pot with cut sides of garlic. Add wine to Pot and bring to a simmer on stove over moderate heat. Combine grated cheeses in a bowl; sprinkle with cornstarch. Gradually add cheese to Pot and cook; stirring constantly with Saucy Silicone Spatula in a zigzag pattern. This prevents cheese from balling up. Stir until cheese is melted and creamy. Do not boil. Simmer, stirring constantly until thickened 5 – 7 minutes. Carefully place Pot in Stainless Steel Stand; light fuel source.
Tupperware® Products
Chef Series™ Fondue Pot
Micro Pitcher Set
Saucy Silicone Spatula
pizza fondue
Yield: 3 cups
Ingredients
2 tbsp extra-virgin olive oil
1 medium onion, chopped
1 cup finely chopped sun-dried tomatoes (not oil packed)
1 clove garlic, minced
1 tsp. Simple Indulgence™ Italian Herb Seasoning Blend
2 cups white wine or apple juice
16 oz. Shredded Italian Cheese Blend
1 tbsp. cornstarch
Dipping Foods
French bread cubes, pepperoni slices, and pretzels.
In Chef Series™ 2 ½ Qt. Nonstick Saucepan, heat the oil over medium heat. Add onion, tomatoes, garlic and Italian Herb seasoning and cook until onion is translucent, about 4 minutes. Add the wine and bring to a simmer. In medium bowl, toss cheese with the cornstarch. Stir cheese into saucepan, a handful at a time, stirring until cheese is completely melted before added another handful. Once cheese is completely melted, transfer to ceramic insert and place in fondue pot; keep warm over burner.
easy cheesy fondue
Yield: 2 cups
Ingredients
2 cans (11 oz.) condensed cheddar cheese soup
½ cup milk, dry white wine or apple juice
2 cups shredded cheddar cheese
1 tsp. Simple Indulgence™ Simply Garlic Seasoning Blend
Dipping Foods
French bread cubes or broccoli florets
In Chef Series™ 2 ½ Qt. Nonstick Saucepan, heat soup, wine, cheese and garlic over medium heat until cheese are melted. Transfer to ceramic insert and place in fondue pot; keep warm over burner. Serve with bread cubes or vegetables. If fondue becomes too thick, stir in a small amount of milk, wine or apple juice to thin.
asian hot pot
Yield: 6 servings
For the Broth
1 lb. boneless chicken breast cut in thin bite-size pieces
1 qt. carton chicken broth
1 inch piece ginger root, cut into thin strips
1 clove garlic, finely sliced
4 tbsp. Chinese rice wine
2 tbsp. Thai fish sauce
1 cup chopped cilantro
1 cup chopped green onions
4 cups spinach leaves
1 cup rice vermicelli noodles (rice noodle bowl mix 2.4 oz.)
Dipping Sauce
3 tbsp. soy sauce
2 tbsp. sesame oil
2 tbsp. crunchy peanut butter
2 tbsp. chili sauce (Asian style)
1 clove garlic, pressed
1 tsp. grated ginger root
Combine chicken broth, ginger root, garlic, wine and fish sauce in Chef Series™ Fondue Pot. Add half of the vegetables and bring to a boil on the stove top, reduce heat and simmer 10 minutes. While broth is heating, prepare dipping sauce and set aside.
Combine all sauce ingredients in a small bowl and set aside. When broth is ready to serve, spear chicken pieces on fondue forks and cook in broth until done. Dip in sauce. After eating chicken add the remaining noodles and half of the vegetables to the broth heat over fondue burner 5-10 minutes until noodles are tender. Note: Each Asian culture has its’ own version of “fondue.” The Chinese call it the “hot pot,” Japanese, nabermono, Vietnamese, bo nung dam, and Koreans sin-seon-lo.
southwest chili con queso
Ingredients
1 clove garlic, minced
1 small onion, chopped
1 tbsp. Southwest Chipotle Seasoning Blend
1 (10 oz.) can diced tomatoes with chili, drained
1 lb. Brick Processed Cheese, cubed, approximately 3 cups
Dipping Foods
Tortilla Chips, Cubed French bread and pretzels
Combine garlic, onion, Seasoning Blend and tomatoes in Stainless Steel Pot and simmer on stovetop medium heat for 10 – 15 minutes. Gradually add cheese cubes; stir with Saucy Silicone Spatula until smooth and cheese is completely melted. Carefully place Pot in Stainless Steel Stand; light fuel source.
Tupperware® Products
Chef Series™ Fondue Pot Southwest Chipotle Seasoning Blend Saucy Silicone Spatula