Summertime Fondues: Part II

 

 

Communal Fondue Dining


Following on from our Summertime Fondues: Part I is the imaginatively titled follow-up; Summer Fondues: Part 2!

Because a few of the recipes presented here are based directly on the Cheddar Cheese Fondue from last time, we have re-presented it to start us off.

We hope you enjoy these new recipes and are having a great summer:)

As always we love to hear your ideas and feedback so please get in touch!

 

 

 

A Bit of Fondue History

Fondues are the perfect social dining experience and a great way to entertain family and friends outdoors this summer due to their fun, relaxed and informal nature.

The fondue is originally from Switzerland, made from cheese and wine and eaten on cubes of freshly cut bread.

Meat Fondues, traditionally Fondue Bourguignonne, originate from France. Tender cuts of steak such as fillet or rump are used, cut into bite sized cubes and cooked in hot oil.

Sweet fondues are much less common but can provide an enjoyable sweet course for a garden party or can even be used for children’s parties- providing that the alcohol is left out!

Contemporary fondues tend to be served with a variety of ‘dippers’ depending on the ingredients used such as bread sticks, baguette or sliced fruit or vegetables- but really you can get inventive with this!

Fondues- Tips and Techniques

Before diving into making your fondue it’s worth bearing a few things in mind;

Cheese fondue pans need to have a thick base, be flame proof and generally made from either metal or pottery.

Cheese may tend to burn over the heat source so stir from time to time.

Always use a dry wine or cider in the fondue. A little lemon juice also helps to prevent the fondue from curdling.

A little more cheese or blended cornflour will help thicken a fondue.

If the fondue is too thick carefully blend in a little wine.

Cheddar Cheese Fondue

The classic fondue, serves 4 to 6

Ingredients

1 clove of garlic

300ml/ half a pint of dry white wine or dry cider

1 teaspoon of lemon juice

500g/ 1lb of grated Cheddar cheese

1 Level tablespoon of cornflour

25g/ 1oz of butter

Black pepper

A pinch of ground nutmeg

2 tablespoons of Kirsch

Accompaniments

Some crusty baguettes (or your choice of ‘dipper’)

Method

Rub inside of your pan with a cut garlic clove

Pour in wine or cider and heat gently.

Gradually add cheese and cornflower mixed together, then add the butter.

Heat, stirring continuously, until all the cheese has melted and the mixture is thick and creamy.

Stir in the remaining ingredients.

Serve hot with cubes or slices of baguette.

Tuna Fondue

Serves 4 to 6

Accompaniments

Serve hot with traditional cubes of baguette, cucumber and celery.

Method

Follow the recipe and method for Cheddar Cheese Fondue.

Stir in 2 tablespoons of Worcestershire sauce, 2 tablespoons of dry sherry and 225g/ 8oz of tinned tuna fish, drained and chopped

Serve hot with traditional cubes of baguette, cucumber and celery.

Farmhouse Fondue

Serves 4 to 6

Ingredients

1 clove of garlic

15g/ ½oz of butter

450g/ 1lb of grated Cheddar cheese

1 level tablespoon of cornflour

150ml/ ¼ pint of milk

Salt and pepper

Pinch of dry mustard

Pinch of ground nutmeg

Accompaniments

Some crusty baguettes (or your choice of ‘dipper’)

Method

Rub the inside of your pan with cut garlic clove

Place all of the ingredients in the pan and heat very gently, stirring continuously, until the cheese melts and the mixture thickens- make sure not to allow to boil

Serve hot with cubes or slices of baguette.

Avocado Fondue

Serves 4 

Ingredients

1 clove of garlic

25g/ 1oz of butter

1 medium sized, finely chopped onion

25g/ 1oz of flour

1 medium sized avocado pear

4 tablespoons of lemon juice

Salt and pepper

50g/ 2oz of grated Cheddar cheese

150ml/ ¼ pint of fresh single cream

A few drops of Tabasco sauce

Accompaniments

Peeled whole prawns

A selection of bit sized pieces of raw vegetables

Method

Rub the inside of your pan with cut garlic clove

Melt the butter in the pan, add the onion and sauté until soft but not brown

Stir in the flour and cook for 2 minutes, then remove from the heat

Remove the stone and skin the avocado. Mash or liquidise and add to the pan together with the lemon juice and seasoning

Heat gently, stirring continuously, for 5 minutes but make sure not to boil

Add the cheese and stir until melted. Then stir in the cream and Tabasco sauce- serve immediately.

Stilton Cheese Fondue

Serves 4 to 6 

Ingredients

1 clove of garlic

450ml/ ¾ pint of beer

50g/ 2oz of crumbled Stilton cheese

350g/ 12oz of grated Cheddar cheese

1 level tablespoon of cornflour

Accompaniments

Some crusty baguettes (or your choice of ‘dipper’)

Method

Rub the inside of your pan with cut garlic clove

Pour in the beer and heat gently. Gradually add the cheese and cornflour mixed together

Heat, stirring continuously, until all of the cheese has melted and the mixture is thick and creamy

Serve hot with cubes or slices of baguette.

Caerphilly Fondue

Serves 4 to 6

Accompaniments

Serve hot with cubes or slices of baguette.

Method

Follow the recipe and method for the Stilton Cheese Fondue but use Caerphilly cheese instead of stilton and stir in a pinch of ground nutmeg and freshly ground black pepper.

Serve hot with cubes or slices of baguette.

 

 

 

 

Next time we'll be introducing some sweet desert fondues, so stay posted!

For more fondue ideas make sure to see our previous blog Summertime Fondues: Part I

Also, don't forget our Springtime Garden Bites Mediterranean themed snack ideas are just as suitable for the summer months too!

We hope you enjoy these new recipes and are having a great summer:)

As always we love to hear your ideas and feedback so please get in touch!

 

 

 

 

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