Nutritional Facts 1/3 cup fondue with 2 slices of bread equals 395 calories, 19 g fat (12 g saturated fat), 65 mg cholesterol, 433 mg sodium, 30 g carbohydrate, 1 g fiber, 21 g protein.
1. Rub the saucepan with the garlic clove.
2. Add Chardonnay and cornstarn, warm over a low heat. Do not let boil.
3. Add cheese one handful at a time while slowly increasing the heat. Do not let boil.
4. Turn off heat and finish with the kirsch.
5. Using a pencil or a sharpie, mark your pumpkin around the top.
6. Carefully carve out the top.
7. Scoop out all of the pumpkin seeds and the stringy flesh so that only the meat of the pumpkin is left intact.
8. Fill the pumpkin with baguette slices and fondue. Think of it like French Onion Soup, you want enough bread so that it pokes out a bit.
9. Place the pumpkin in a baking dish and bake it in a pre-heated oven at 375 degrees for about a half hour. you want the top to form a crust but the pumpkin should still have structure to it.
This seafood fondue recipe page includes a hot oil fondue recipe with lots of seafood and links to several other fish fondue, lobster fondue, crab fondue or shrimp fondue recipes.
Fondue bourguignonne or hot oil fondue is a delicious way to enjoy fish and seafood but you must be careful with the fondue pot that is filled with hot oil! If you want to enjoy seafood fondue with fewer calories, you can also try seafood fondue in broth.
|250 g||(1/2 lb)||Salmon|
|250 g||(1/2 lb)||Swordfish|
|250 g||(1/2 lb)||Shrimp|
|250 g||(1/2 lb)||Scallops|
|500 ml||(2 cups)||Peanut Oil|
1. Rinse the fish and seafood and cut into bite-size pieces.
2. Arrange the seafood and fish on separate serving plates and keep refrigerated until fondue time.
3. Carefully pour enough oil to fill up to 1/2 or 2/3 of your fondue pot. Make sure that your pot can withstand the high temperatures associated with hot-oil fondue.
4. Carefully light the fondue burner and adjust the heat.
5. Place your dippers on a fondue fork, then fry in the fondue pot for about 1 minute or so.
6. Let it cool on your plate for a few seconds.
7. Transfer onto a regular fork and dip into one of the seafood dips.
8. Enjoy and repeat!
You can serve this hot-oil fondue with a side salad and rice. There are more seafood fondue recipes for you to choose from on the left of this page and here:
What's not to love? A crab fondue recipe that contains cheddar cheese, seafood and beer! This beer and cheese fondue combined with crab fondue will please every seafood and cheese lovers in your circle of friends.
Give it a try and see. Vary the type of beer for an interesting change in flavor and you can also add other spices such as cayenne pepper or caraway seeds if you want to be a bit bold and experiment with your spice rack!
|15 ml||(1 tbs)||Lemon Juice|
|2 ml||(1/2 tsp)||Brown Sugar|
|250 ml||(1 cup)||Beer|
|0.5 kg||(1.1 lb)||Aged Cheddar Cheese, Shredded|
|15 ml||(1 tbsp)||Corn Starch|
|0.25 kg||(0.5 lb)||Crab Meat, Shredded|
|To Taste||Salt and Pepper|
|To Taste||Hot Sauce|
|Pieces of French Bread or Italian Bread as Dippers|
1. In a pot over low heat, mix the lemon juice, brown sugar and beer.
2. Gradually add the cheese (handful at a time) and mix thoroughly until it's all melted.
3. Once all the cheese is melted, add the corn starch.
4. Transfer the mixture into your cheese fondue pot.
5. While you keep stirring the cheese fondue, warm the crab meat in the microwave and add it to the mixture with salt and pepper and hot sauce to taste.
6. Carefully light the fondue burner and adjust the heat to maintain the cheese fondue warm but not too hot.
7. Dip your pieces of bread into the delicious crab and cheese mixture.
8. Enjoy and repeat but no double-dipping!
Fish fondue recipes don't have to be high in calories and fat to be high in flavor! Try this bouillabaisse fondue with a variety of fish such as halibut or trout and add some seafood too.
You'll find the fondue broth recipe as well as an assortment of recommended seafood fondue dippers on this page.
You can also turn it into a shrimp fondue recipe if you are not a big fan of fish.
|10 ml||(2 tsp)||Olive Oil|
|250 ml||(1 cup)||Fennel, Chopped|
|250 ml||(1 cup)||Onion, Chopped|
|2||Garlic Cloves, Thinly Sliced|
|1000 ml||(4 cups)||Chicken or Vegetable Stock|
|1 Can||Diced Stewed Tomatoes|
|250 ml||(1 cup)||Dry White Wine|
|To Taste||Salt and Pepper|
|To Taste||Worcestershire Sauce|
|250 g||(1/2 lb)||Scallops|
|250 g||(1/2 lb)||Shrimp, De-veined and Shelled|
1. In a large pot over medium heat, heat the oil and stir-fry the fennel, onion and garlic for about 3 to 5 minutes.
2. Add the chicken stock, stewed tomatoes, wine, salt and pepper and Worcestershire sauce.
3. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes.
4. Rinse the scallops, shrimp and fish.
5. Pat the fish and seafood dry and cut into bite-size pieces. Cut the scallops into thin coins about 3 mm (1/4 inch thick).
6. Arrange seafood and fish on serving plates and keep refrigerated until fondue starts.
7. In a medium pot, bring water to a boil and cook the potatoes into bite-size pieces until tender.
8. Remove the potatoes from the water and arrange on serving plates. Keep refrigerated until fondue time.
9. When you are ready to get started, light the fondue burner and adjust the heat.
10. Strain and transfer the broth into your fondue pot. Keep the extra broth in a pot on the stove top on low heat to replenish as needed.
11. Adjust the heat to maintain the broth to the right temperature. If it's too hot, it will evaporate quickly, and if it's not hot enough, your food will take a long time to cook.
12. Put a piece of potato, fish or seafood onto your fondue fork and cook it into the bouillabaisse broth.
13. Transfer the cooked dipper onto your plate and use a regular fork to dip it into one of the seafood fondue dips.
14. Enjoy and repeat! Refill the fondue pot with more broth as it evaporates or gets absorbed by the dippers.
Prep: 5 minutesCook: 5 minutes
It only takes ten minutes and two ingredients to make this elegant and tasty dessert. Be creative with your dippers...the recipe gives you lots of ideas.
2 cups semi-sweet chocolate pieces 1 stick (1/2 cup) butterDippers: Pepperidge Farm® Cinnamon Swirl Bread, toasted and cut into strips Pepperidge Farm® Chessmen® Butter Cookies Pepperidge Farm® Gingerman Cookies Pepperidge Farm® Milano® Cookies
Cook and stir the chocolate and butter in an 8-inch heavy skillet over low heat for 5 minutes or until the chocolate is melted and smooth. Pour the chocolate mixture into a fondue pot or a serving bowl. Serve warm with the Dippers.Recipe Note: You can also use this chocolate mixture to make festive, chocolate and candy-coated puff pastry strips: Thaw 1 sheet Pepperidge Farm® Puff Pastry. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface and roll into a 12-inch square. Cut into 72 (4x1/2-inch) strips and place onto baking sheets. Bake for 20 minutes or until golden brown. Dip the pastry strips in the warm chocolate mixture and sprinkle with crushed candy canes. Place on wax paper-lined baking sheets. Refrigerate or let stand at room temperature until chocolate is firm.
Classic fondues may be ooey, gooey, and oh-so-tasty, but calorie-wise, they’re kind of scary. Traditional recipes for fondue savoyarde (cheese fondue) recommend preparing the dish with one-third to one-half pound of cheese per person (thatï¿½??s about 800 calories and more than 40 grams of saturated fat without the addition of bread and other dippers). Dessert fondues made with chocolate and heavy cream aren’t much better.
It doesn’t have to be that way. By lightening up serving sizes (a half-pound is a lot of cheese), cleverly replacing full-fat dairy products, and offering an assortment of dippers that include fruits and veggies, you can serve meltingly delicious fondues that don’t overdo it on fat and caloriesï¿½??as the following recipes show.
Savory Dippers Baguette, country bread, or rye bread Sliced apples or pears Soft pretzel pieces Steamed asparagus Steamed potatoes Cauliflower and broccoli florets Cherry or teardrop tomatoes Baby gherkins
Sweet Dippers Angel food or pound cake cubes Plain or peanut butter-filled pretzels Strawberries Fresh or dried pineapple cubes Fresh or frozen (thawed) mango cubes Banana slices Candied fruit strips Clementine, orange, and grapefruit segments Biscotti or ladyfingers