Best Imperial Cheese Fondue Recipes

THE BEST CHEESE FONDUE

Steps:

• Combine 2 teaspoons cornstarch with 1 tablespoon of the wine in a small bowl. Set aside.
• Combine remaining cornstarch with the cheeses. Set aside.
• In a large saucepan, rub the sides with the cut side of the garlic. Discard the garlic cloves.
• Add the remaining wine to the large saucepan and heat over medium heat. You want to cook it until bubbles form around sides of the pan.
• Stir in lemon juice.
• Reduce heat to medium-low. Add a handful of the cheese mixture to the saucepan. Stir constantly, using the figure-eight hand motion until the cheese is almost melted completely.
• Continue adding the rest of the cheese, one handful at a time. You want to allow the cheese to completely melt between additions.
• Once the cheese mixture has all been added, stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir in cornstarch mixture gradually to the pan.
• Stir and cook until mixture is smooth and thickened.
• Keep warm and serve with dippers.

CHEESE FONDUE

Steps:

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
• Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

CHEESE FONDUE

Steps:

• In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
• Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
• Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

CHEESE FONDUE

Steps:

• Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

IMPERIAL FONDUE

Steps:

• Prepare the chicken, seafood, vegetables, and tofu ahead of time, then refrigerate until needed.
• When ready to eat, arrange all the ingredients attractively on one or more platters and bring to the table.
• Arrange the noodles on a separate platter.
• Place sauce (s) of choice into suitabably sized bowls.
• Combine the dashi or chicken broth, soy sauce, sake or sherry and ginger, in some form of communal cookware that can be placed on the table, for example, an electric wok, stainless steel fondue pot, or Mongolian cooker, and bring to the boil.
• To cook, each person dips an ingredient of choice (except the noodles) into the broth, and when done to liking, dips their portion into a sauce and eats it with rice.
• The broth may need topping up, throughout the meal, to replenish the evaporating'fondue'.
• Traditionalists poach eggs in the broth after all the other ingredients are eaten, placing the cooked eggs over a final bowl of rice.
• Lastly, add the noodles to the remaining broth, cook until tender, then eat as soup.

IMPERIAL CHEESE FONDUE RECIPE

Steps:

• heat all ingredients in a fondue pot, stirring occasionally. can bake in shallow baking dish at 350F for 15 minutes, stirring half way through baking time

IMPERIAL FONDUE DIPPING SAUCES I

Steps:

• For Chinese Mustard Dipping Sauce, whisk all the ingredients together, except for the cilantro, in a small bowl, and when well mixed, add chopped cilantro.
• For Wasabi Dipping Sauce, place all ingredients in food processor, mix well, strain, and place in small bowl.
• For Ginger Soy Dipping Sauce, combine all ingredients, with the exception of the green onions in a small bowl, and whisk well, and then stir in sliced green onions.
• For Sesame Soy Dipping Sauce, whisk all ingredients together in a small bowl.

CHEESE FONDUE

Steps:

• Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
• Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
• Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
• What to dip:
• •Cubes of French bread
• •Cubes of apple and pear
• •Roasted potatoes
• •Julienned raw red bell pepper
• •Blanched broccoli florets
• What to drink:
• •Dry white wine such as dry Riesling or Sancerre
• •German lager or Saison-style ale
• •Farmhouse cider
• •Fino Sherry

IMPERIAL FONDUE DIPPING SAUCES II

Steps:

• For the Miso Dipping Sauce, grind the sesame seeds in a coffee grinder until fine; place with all other ingredients in a small pan over moderate heat, and stirring constantly to dissolve the sugar, bring to the boil; immediately remove from heat and place the sauce in a small serving bowl.
• For the Peanut Dipping Sauce, microwave peanut butter for a few seconds to soften, then place with other ingredients in a bowl and mix together thoroughly; add more water if sauce is too thick, or more peanut butter if too thin.
• For the Sweet and Sour Dipping Sauce, place the first four ingredients in a small pan and bring to the boil, stirring; blend cornstarch and water into a slurry, then continuing to stir, add it to the other ingredients until the sauce thickens.

CLASSIC CHEESE FONDUE

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.