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More keeppies by Tanya
Simple Fondue recipes by Tanya ,  Jan 9, 2013

Simple Swiss Cheese Fondue Recipe


  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground mustard
  • Dash ground nutmeg
  • 1/4 cup half-and-half cream
  • 1/4 cup beeror nonalcoholic beer
  • 4 slices French bread (1 inch thick), cut into 1-inch cubes


  • In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of saucepan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir for 1-2 minutes or until combined and smooth.
  • Transfer to a small fondue pot and keep warm. Serve with bread cubes. Yield: 2/3 cup.

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 small pie pumpkin
  • 1 garlic clove
  • 1 cup dry Chardonnay
  • 2 cups Brie cheese, outer crust removed and cubed
  • 1 tablespoon cornstarch
  • 2 tablespoons kirsch
  • 1 baguette of French bread

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.

Goat Cheese and Pumpkin Fondue Recipe for Halloween

  • 1/2 cup pumpkin puree
  • 2 tablespoons brown sugar
  • 1/2 teaspoon freshly ground cardamom
  • 1/4 teaspoon freshly ground nutmeg
  • 6 ounces goat cheese
  • 2 tablespoons half and half.
  • 1. Whisk together the pumpkin puree, brown sugar, cardamom and nutmeg. Now, this is quite a bit of brown sugar in my opinion but the goat cheese will cut down on the sweetness of it. You can use less but I don't think the dish will be as balanced but please experiment with it and see what you like. If anything, it's just another reason to keep making this dish over and over again, right?
    2. Heat the half and half over a low heat and add in the goat cheese.
    3. Whisk the half and half with the goat cheese, until creamy, adding more liquid if needed.
    4. Pour the goat cheese mixture into a ramekin and swirl in the pumpkin.

    Beef and Chicken Fondue

    • Ingredients 
    • Creamy cucumber souse
    • 2 packages (3 oz) cream cheese, softened
    • 2 cups sour cream
    • 1/4 cup milk
    • 1 cup finely chopped peeled cucumber
    • 2 tablespoons finely choped onion
    • 1/2  teaspoon salt
    • Fondue
    • 1  lb boneless beef sirloin steak
    • 1  lb boneless skinless chicken breasts
    • Lettuce
    • 1  package (8-oz size) whole fresh white mushrooms
    • 2  medium bell peppers (any color), cut into 1-inch pieces
    • 2  medium carrots, cut into 1/4-inch slices
    • 2  cups small fresh broccoli florets (about 24)
    • 4  cans (14 oz each) chicken broth
    • 2  cans (14 oz) beef broth
    • 4  cloves garlic, peeled
    • 4  teaspoons parsley flakes
    • 2  teaspoons dried thyme leaves
    • 1/2  teaspoon salt
    • 1/2  teaspoon pepper
    • Other Purchased Dipping Sauces, if desired
    • Barbecue sauce
    • Horseradish sauce
    • Sweet-and-sour sauce
    • Teriyaki sauce


    1. 1To make creamy cucumber sauce, in medium bowl, beat cream cheese with spoon until creamy. Stir in remaining sauce ingredients. Cover; refrigerate until chilled, about 2 hours.
    2. 2Cut steak and chicken across grain into 1x1/2-inch pieces. Blot dry with paper towels; arrange on lettuce-lined platter. Cover; refrigerate until serving time. Arrange vegetables on separate platter; set aside.
    3. 3At serving time, divide broth between two 3-quart electric fondue pots; add half of garlic, parsley, thyme, salt and the pepper to each fondue pot. Heat at 375°F until boiling.
    4. 4With long-handled fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness and chicken is no longer pink in center. (Because fondue forks become very hot, transfer meat and vegetables to plate and use table fork for eating.) Serve with sauces for dipping.

    Seafood Fondue Recipe
    In Hot Oil

    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.

    Fish and Shrimp Fondue in Hot Oil

    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:

    Crab Fondue Recipe ...With Beer!

    cheese fondue pot

    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!

    Seafood Cheese Fondue with Crab

    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 TasteSalt and Pepper
    To TasteHot 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 Recipesin Broth or Bouillon

    electric fondue pot

    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.

    Seafood Fondue Recipe with Fish and Shrimp

    10 ml(2 tsp)Olive Oil
    250 ml(1 cup)Fennel, Chopped
    250 ml(1 cup)Onion, Chopped
    2Garlic Cloves, Thinly Sliced
    1000 ml(4 cups)Chicken or Vegetable Stock
    1 CanDiced Stewed Tomatoes
    250 ml(1 cup)Dry White Wine
    To TasteSalt and Pepper
    To TasteWorcestershire Sauce
    250 g(1/2 lb)Scallops
    250 g(1/2 lb)Shrimp, De-veined and Shelled
    250 g(1/2 lb)Halibut or Other Firm-Flesh Fish15Baby Red Potatoes2 or 3Seafood Fondue Dips

    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.

    Chocolate Fondue

  • 1 cup whipping cream
  • 3 (4-ounce) semisweet chocolate bars, chopped
  • 2 tablespoons coffee liqueur or other flavored liqueur
  • Assorted cookies, pretzel sticks, fruit, marshmallows
  • Preparation

    1. Microwave whipping cream and chocolate in a microwave-safe glass bowl at HIGH 1 1/2 to 2 minutes, stirring every 30 seconds. Stir in liqueur.
    2. Transfer to a fondue pot; keep warm, stirring occasionally. Serve with cookies, pretzels, fruit, and marshmallows


    Prep: 5 minutesCook: 5 minutes

    Serves: 12

    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.

    The New Fondue

    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 (that�??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 calories�??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