Best California Fondue Recipes

CALIFORNIA FONDUE

California Fondue image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 large poblano pepper
Fresh ground black pepper
1 cup coarsely chopped green onion (scallions)
1 red onion, coarsely chopped
2 small zucchini, sliced lengthwise
1 small yellow squash, sliced lengthwise
1 cup cherry or pear tomatoes
8 ounces thin sliced garlic jack cheese
8 ounces thin sliced Traditional jack or teleme cheese
Tortilla chips or thin, baked baguette slices

Steps:

Roast the pepper over gas flame or under broiler until blistered. Cool and peel, discarding seeds and stems.
Preheat the oven to 450 degrees F or a grill to high heat.
Sprinkle pepper on the vegetables and roast in very hot oven or on grill until they start to brown. Cut into small pieces. Arrange 1/2 cheese slices on shallow ovenproof platter or casserole and arrange vegetables over cheese. Cover with remaining cheese and bake in very hot oven until bubbling. Serve at once with baguette slices or tortilla chips.

BEEF FONDUE WITH DIPPING SAUCES

beef fondue with dipping sauces image

this is our traditional new years eve dish that i have been making for years. i also serve it with salsa and mango chutney, cornichons, boiled new potatoes.

Provided by chia2160

Categories Meat

Time P1DT3m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs beef sirloin or 2 lbs top round beef, cut in cubes
4 cups vegetable oil
2 onions, sliced
1 dash olive oil
3/4 cup sour cream
3 tablespoons prepared horseradish
1/2 teaspoon mustard
1 teaspoon Worcestershire sauce
salt and pepper
3 egg yolks
1 cup butter, melted
2 tablespoons white wine vinegar
1 tablespoon water
salt and pepper
1 teaspoon tarragon
1 teaspoon lemon juice
2 cloves garlic, chopped
1 teaspoon chives, chopped
1/2 cup butter, softened

Steps:

layer onions, beef, onions, drizzle with oil, refrigerate overnight.
heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
for horseradish sauce, mix all ingredients, refrigerate.
for garlic butter, mix all ingredients, refrigerate.
for bernaise sauce: combine vinegar, water and pepper in double boiler.
add egg yolks, stir constantly.
slowly add butter, stirring as it thickens.
add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.

CHEESE LOVER'S FONDUE

Cheese Lover's Fondue image

French bread cubes and apples are the perfect cheese fondue dippers for this classic fondue, made with white wine and Swiss and Gruyere cheeses. It's a crowd-pleaser. -Linda Vogel, Elgin, Illinois

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2 cups.

Number Of Ingredients 11

Ingredients

4 teaspoons cornstarch, divided
1 tablespoon plus 1 cup dry white wine, divided
1-1/2 cups shredded Gruyere cheese
1-1/2 cups shredded Swiss cheese
1 garlic clove, peeled and halved
1-1/2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon Worcestershire sauce
3 drops hot pepper sauce
Miniature smoked sausages, dill pickles and pretzels

Steps:

In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon wine; set aside. Combine cheeses and remaining cornstarch; set aside. , Rub sides of a large saucepan with cut sides of garlic; discard garlic. Add remaining wine to the pan and heat over medium heat until bubbles form around sides of pan. Stir in lemon juice. , Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir cornstarch mixture; gradually add to the pan. Cook and stir until mixture is thickened and smooth. Keep warm. Serve with miniature smoked sausages, dill pickles and pretzels.

Nutrition Facts : Calories 196 calories, Fat 12g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

FONDUE BROTH

Fondue Broth image

Denis and I have had the most wonderful evenings with friends over our fondue pot. Lots of wine and great conversations. Some evenings lasting 4 or 5 hours. Hope you will all try this recipe and enjoy it as much as we do!

Provided by Midge Plourde

Categories Meat

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

2 bay leaves
2 garlic cloves, minced (I use 4-5)
2 teaspoons dried parsley
2 teaspoons fresh ground pepper
2 (10 1/2 ounce) cans nonfat beef broth (I use Campbell's sodium reduced- fat-free broth)
0.5 (750 ml) bottle dry white wine or 1 cup water
2 cups water
1 (1 ounce) package French onion soup mix
0.5 (8 ounce) bottle of heinz seafood sauce

Steps:

Mix all the ingredients in your fondue pot, and simmer for 1 hour.
When you are ready to start, bring the broth to a boil.
We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
Of course, you can have what ever meat and vegetables you wish.
Guten apetit!

Nutrition Facts : Calories 408.2, Fat 0.3, SaturatedFat 0.1, Sodium 2315.9, Carbohydrate 33.5, Fiber 3.5, Sugar 5, Protein 3.5