Traditional Cheese Fondue
- 300 gram of Emmentaler
- 400 gram of Gruyère
- 1 clove of garlic
- 300 ml. of dry white wine
- a splash of lemon juice
- one small glass of brandy
- 1 teaspoon of cornstarch
- freshly ground pepper
- ham hock
- cherry tomatoes
Grate the cheeses. Rub the pan with a clove of garlic. Pour the wine and lemon juice into the pan and turn on the heat. While stirring, add the cheese a handful at a time and let it melt. Dilute the corn starch with the brandy and add the mixture to the cheese. Bring the fondue to a boil while stirring and add pepper to taste. Place the fondue on a heating element at the table. Serve with bread, celery, ham hock and cherry tomatoes.
Fondue works better with bread that is a little bit stale. Cut the bread into slices in advance so that it will be a bit drier by the time it is served.
Summer Fruit Dip
- 3.5oz cream cheese at room temperature
- ½ teaspoon vanilla extract
- 1 tablespoon orange zest (preferably organic)
- 1/3 cup icing sugar
- 2ox ml orange juice
- 2oz ml whipping cream
- blue berries
- apple slices
1. Whip the cream cheese, vanilla extract and the orange zest together in a mixer until the mixture has a creamy consistency.
2. Mix the icing sugar in with the cream cheese mix with a spoon or spatula.
3. Add the orange juice and mix until smooth.
4. Finally, add the whipping cream and mix for 1-2 minutes, until the texture is thick and creamy.
5. Serve the fruit dip stylishly in one of our Fondues pots and present the dippers on a Friends Oak serving board.
This recipe shows just one of the many taste variations possible for this dip, a nice variation we like is using blackcurrant juice.
Mr. Big's Sangria
Ingredients (serves 30)
- 8 apples, diced into chunks
- 4 oranges, rind removed and diced into chunks
- Juice of 8 lemons (about 8 tablespoons)
- 4 standard bottles medium-bodied red Spanish wine, like Tempranillo
- 1 cup brandy
- 1 cup triple sec
- 6 cups orange juice
- Option: sparkling water
1. Place all the ingredients in the Mr. Big, and stir to combine.
2. Refrigerate sangria for 3 to 4 hours, up to overnight, before serving.
3. When ready to serve, give the sangria one last stir and pour over a glass of ice. 4. Top with sparkling water for some bubbles if desired.
Goat's Cheese Fondue 400 ml
- 300 g old goat's cheese
- 200 g soft goat's cheese
- 230 ml dry white wine
- 1 clove garlic
- 1 teaspoon fresh thyme leaves
- 80 ml whipping cream
- 1 teaspoon cornstarch
- Bell pepper, cut into strips
- Apple, cut into wedges
- Rustic brown baguette
Remove the rind from the goat's cheese and then grate it. Crumble the soft goat's cheese too.
Next, bring a pan containing the wine, thyme and clove of garlic to the boil. Turn down the heat and use a wooden spoon to gradually stir the grated old goat's cheese into the wine. Once all of the cheese has melted, the soft goat's cheese can be added gradually too. As soon as all of the soft cheese has melted too, stir the whipping cream into the mix as well.
Dissolve the cornstarch in two tablespoons of water and mix the resulting paste into the cheese mix. Next, leave the fondue to cook at a low heat for another 2-3 minutes until you have achieved a consistent texture. Finally, season with salt and freshly ground pepper.
Nacho Cheese Fondue Dip
- 3 slices of cheddar cheese
- 3 spoonfuls of crème fraîche
- 1 to 2 garlic cloves
- 1 jalapeño pepper (fresh or canned)
- Optional: milk
- Tortilla chips
1. Melt the cheddar cheese in a Boska Tapas Fondue pot in the microwave, then mix in the crème fraîche and pressed garlic.
2. Add the finely chopped jalapeño to the cheese mixture.
3. If the cheese sauce is too thick, add a splash of milk to thin it out slightly.
4. Serve the nacho cheese dip in the Tapas Fondue. The tea light will keep the dip warm & delicious.
2-Person Chocolate Fondue
- 100 ml. whipped cream
- 350 gram of chocolate (milk or dark)
- 2 tablespoons of (almond) liqueur
- Fruit (i.e. strawberries, banana, grapes, cherries)
Arrange the sliced fruit on a tray. Next, quickly prepare the fondue. Otherwise, the fruit may start going brown (lemon juice can prevent apples and pears from going brown, but we do not recommend doing that when serving with fondue, as the lemon juice is too prominent).
Use a fireproof fondue pot or sauce pan. Heat up the whipped cream until it is near boiling. Reduce heat and let the cream cool down slightly (chocolate melts at 98 degrees Fahrenheit and should not be heated up beyond that). Crumble the chocolate into the cream and mix it well until the chocolate melts and becomes smooth.
Pour the chocolate into the fondue set and mix in the liqueur. Light a tea light to keep the chocolate fondue warm and set the fruit tray on the table.