Favorite fondue dips add to Super Bowl party festivities

Wednesday, January 28, 2004

There's a winter food group that nurtures sociability: fondues.

Given a reason besides hunger for which to gather -- say a sporting special on TV -- fondue dippers are going to get along extremely well together, with both food and entertainment.

Here are three very easy recipes for new versions of this popular dish using different varieties of cheese; one includes the classic Swiss cheeses.

Fondue Verde

3 cups Monterey Jack cheese, shredded

3 tablespoons grated Parmesan cheese

1 tablespoon flour

1/2 cup dry white wine

4 teaspoons hot green pepper sauce

1/4 cup scallions, chopped

1 tablespoon green bell peppers, minced

1 tablespoon scallions, chopped, for garnish

Toss Monterey Jack and Parmesan cheese with flour. Heat white wine and green pepper sauce in fondue pot or 3-quart saucepan over medium heat; bring to a boil. Add cheese mixture, 1 cup at a time, stirring constantly, until cheese is melted and smooth. Stir in scallions and peppers.

To serve, remove pot from heat and place on lighted burner on top of table. Adjust flame as necessary. Garnish fondue with scallions, if desired. Serve with Italian or French bread cubes, cooked shrimp, cooked chicken or pork cubes, or assorted vegetables.

Makes 6 servings.

Spicy Cheese Fondue

2 cups Emmentaler cheese, or American Swiss cheese, shredded

2 cups Gruyere cheese, or American Swiss cheese, shredded

2 tablespoons flour

1/2 cup dry white wine

1 tablespoon hot pepper sauce

Toss cheeses with flour. Heat white wine and hot pepper sauce in fondue pot or 3-quart saucepan over medium heat; bring to a boil. Add cheese mixture 1 cup at a time, stirring constantly, until cheese is melted smooth.

To serve, remove pot from heat and place on lighted burner on top of table. Adjust flame as necessary. Serve fondue with Italian or French bread cubes.

Makes 6 servings.

Chipotle Cheddar Fondue

1 clove garlic, halved

3/4 cup water

4 teaspoons chipotle pepper sauce

1/4 teaspoon chili powder

2 cups Cheddar cheese, shredded

2 cups Monterey Jack cheese, shredded

Red jalapeno peppers, sliced, for garnish

Rub cut garlic inside fondue pot or 3-quart saucepan. Heat water, chipotle pepper sauce and chili powder over medium heat; bring to a boil. Add cheese, 1 cup at a time, stirring constantly, until cheese is melted and smooth.

To serve, remove pot from heat and place on lighted burner on top of table. Adjust flame as necessary. Garnish fondue with peppers, if desired. Serve with Italian or French bread cubes, cooked shrimp, cooked chicken or pork cubes, or assorted vegetables.

Makes 6 servings.

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