Fondue Recipes

Fondue Recipes

Recipes for fondue

Traditional Cheese Fondue 

BOSKA Traditional Cheese Fondue Recipe
Fondue on the photo: Fondue Set Pro L

Ingredients

  • 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

Serving suggestions

  • bread
  • ham hock
  • celery
  • cherry tomatoes

Preparation

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.

Tips

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.

Goat cheese fondue with truffle tapenade

A delicious recipe by Kees Kromhout, a highly respected cheese specialist from the Netherlands.

Geitenkaasfondue met Truffeltapenade recept - Boska recept
Fondue on the photo: Fondue Set Nero

Ingredients for 800 g (28 oz) of fondue

  • 600 g (21 oz) mature Dutch goat cheese (grated)
  • 1 Crottin Sevre et Belle (grated/sliced)
  • 320 ml (11 oz) dry white wine such as Sauvignon Blanc
  • 1 tbsp truffle tapenade (fresh)
  • 1 tsp cornstarch

Serve with...

  • Sweet apple wedges
  • Ciabatta
  • Other dippers like grilled or raw vegetables or cured ham

Preparation

1. Pour the wine into a fondue pot or other heat-resistant pan/caquelon and bring to a boil. Set aside a small amount of wine for later.
2. Switch to low heat and gradually add the grated cheese.
3. Stir constantly until it starts to thicken. Switch to high heat and bring to a boil.
4. Dissolve the cornstarch in the wine that was set aside and add to the creamy cheese mixture. Keep warm. Don't worry if the fondue becomes slightly grainy. 5. This is due to the texture of the goat cheese.
6. Stir the truffle tapenade through the cheese fondue to taste.


- Prefer to make 1000 g (35 oz) of cheese fondue? Use the following amounts of cheese and wine: 800 g (28 oz) of mature Dutch goat cheese, 2 packages of Crottin Sevre et Belle and 400 ml (13.5 oz) of Sauvignon Blanc.
- Or want to make 400 g (14 oz) of cheese fondue? No problem! Cut all ingredients in half.

Skylger organic farm cheese with seaweed

A delicious recipe by Kees Kromhout, a highly respected cheese specialist from the Netherlands.

Skylgerkaasfondue met zeewier - Boska recept
Fondue on the photo: Fondue Set Pro

Ingredients for 800 g (28 oz) of fondue

  • 800 Skylger (organic farm cheese from Terschelling) (grated)
  • 320 ml (10.80 oz.) white wine
  • 1/2 lemon (squeezed)
  • 2 tsp cornstarch
  • 2 capfuls Kirsch
  • Seaweed salad/Wakame (to taste)

Serve with....

  • Day-old baguette
  • Mini pootatoes
  • Nachos
  • Other dippers like grilled or raw vegetables or cured ham

Bereidingswijze

1. Pour the wine into a fondue pot or other heat-resistant pan/caquelon and bring to a boil.
2. Set to low heat and add the lemon juice. Gradually stir in the cheese and continue stirring until a smooth, creamy mixture forms.
3. Heat to almost a boil.
4. Dissove the cornstarch in the Kirsch and add to the cheese mixture. Keep warm.
5. Stir the seaweed salad through the cheese fondue to taste.

- Prefer to make 1000 g (35 oz) of cheese fondue? Use the following amounts of cheese and wine: 1000 g (35 oz) of farm cheese and 400 ml (13.50 oz) of dry white wine.
- Or want to make 400 g (14 oz) of cheese fondue? No problem! Cut all ingredients in half.
- Unable to find organic farm cheese? You can also use spicy mature cheese. But Skylger cheese is highly recommended!

Kees' Special Cheese Fondue

A delicious recipe by Kees Kromhout, a highly respected cheese specialist from the Netherlands.

Kees' Special Kaasfondue
Fondue on the photo: Tapas Fondue Nero L

Ingredients for 800 g (28 oz) of fondue

  • 200 g (7 oz) Emmentaler kaltbach (grated)
  • 200 g (7 oz) Gruyère kaltbach (grated)
  • 200 g (7 oz) Appenzeller Surchoix (grated)
  • 100 g (3.5 oz) (Vacherin) Mont d'Or (grated)
  • 100 g (3.5 oz) spicy Gorgonzola (grated)
  • 2 cloves of garlic
  • 320 ml (10.80 oz.) white wine
  • 1/2 lemon (squeezed)
  • 2 tsp cornstarch
  • 2 capfuls Kirsch
  • Dash of nutmeg and pepper

Serve with....

  • 2 mini baguettes or 1 day-old baguette
  • Other dippers like grilled or raw vegetables or cured ham
    en

Preparation

1. Crush the garlic into a fondue pot or other heat-resistant pan/caquelon.
2. Add the wine. Heat the wine and garlic to almost a boil while stirring.
3. Set to low heat and add the lemon juice. Gradually stir in the cheese and continue stirring until a smooth, creamy mixture forms.
4. Heat to almost a boil.
5. Dissove the cornstarch in the Kirsch and add to the cheese mixture. Keep warm.
6. Season the fondue to taste with the nutmeg and pepper.

- Prefer to make 1000 g (35 oz) of cheese fondue? Use the following amounts of cheese and wine: 250 g (8.80 oz) Emmentaler, 250 g (8.80 oz) Gruyère, 250 g (8.80 oz) Appenzeller Surchoix, 125 g (4.40 oz) Mont d'Or, 125 g (4.40 oz) spicy Gorgonzola and 400 ml (13.50 oz) dry white wine
- Or want to make 400 g (14 oz) of cheese fondue? No problem! Cut all ingredients in half.
- Got a tight budget? You can also use "regular" Emmentaler, Gruyère and Appenzeller cheese. Both the Kalbach and Surchoix versions are aged longer, giving them a stronger taste and making them more expensive than the regular versions.
- Note: The (Vacherin) Mont d'Or is a seasonal cheese and not available all year round. The quintessential winter cheese!

Fondue Moitié-Moitié


Perfect for the Fondue Set Pro L

Ingredients (for 1200 grams of fondue)

  • 600 g Gruyère, grated
  • 600 g Vacherin Fribourg, grated
  • 1 clove garlic
  • 1.5 tablespoons cornstarch, diluted in 3 tablespoons of water
  • 525 ml white wine
  • 1 teaspoon lemon juice
  • Pepper and salt

Preparation

1. Rub the inside of the pan with half a clove of garlic. You can then leave the left-over garlic to cook with the other ingredients in the fondue if you like.
2. Mix the two cheeses together in a big bowl.
3. Pour the wine into the pan and heat it up until it starts to bubble, but not boil. Add a splash of fresh lemon juice now too. This will help the cheese to melt and give the fondue a beautiful smooth texture.
4. Next, gradually add the cheese to the wine one handful at a time. Only add the next handful once the last one has melted completely. Do not allow the cheese to come to the boil.
5. Dilute the cornstarch in the water and stir the resulting paste through the cheese fondue. Keep stirring until the fondue starts to thicken up.
6. Finally, add salt and pepper to taste, keep the fondue hot on a base and dip into it with bread and vegetables!

Dutch Cheese Fondue


Fondue on the photo: Fondue Set Bianco

Ingredients (for 800 grams of fondue)

  • 1 clove garlic
  • 400 ml dry white wine
  • 800 g freshly grated mature Gouda chees
  • 1 tbsp corn flour
  • 2 tbsp dry white wine
  • Salt & pepper
  • 2 tbsp kirsch (optional)
  • Bread
  • Raw vegetables

Preparation

1. Cut the clove of garlic in half and rub the cut sides along the inside of a fireproof cheese fondue pot or a saucepan. Pour 400 ml of white wine into the pan. Heat it until it’s just at the boil. Turn down the heat and stir in the grated cheese. Keep stirring until the cheese is fully melted.
2. Mix the corn flour with two tablespoons of white wine and pour the mixture into the melted cheese, stirring continuously until the fondue thickens. Salt and pepper to taste. Add the kirsch if desirable.
3. Serve the fondue in a cheese fondue pot and place it on a heating base to keep it warm at the table. Then get to dipping with slices of fresh white or whole wheat bread and/or raw vegetables.

Salted caramel fondue (tapas)

Salted caramel fondue - Boska recipe

Fondue on the photo: Tapas Fondue Bianco

Ingredients

  • 14 oz. soft caramel fudge
  • 1 splash of cream (not whipped)
  • 8 marshmallows (cut into small pieces)
  • Coarse sea salt

Serving suggestions

  • Strawberries
  • Crackers
  • Raspberries
  • Pretzels
  • Marshmallows
  • Apples and other types of fruit

Preparation

1. Put the soft caramel fudge, the liquid cream and finely cut marshmallows into a saucepan.
2. Allow the mixture to melt slowly on low heat for approx. 15 minutes, stirring continuously,
3. Take the plan from the heat and pour the mixture into a tapas fondue pan. The tea light keeps the fondue warm.

4. To finish, add a little coarse sea salt to taste. Serve in a Boska Tapas Fondue with sweet and savory dippers.

Vegan cashew fondue (tapas)

Vegan cashew fondue recipe - Boska Tapas Fondue Nero
Fondue on the photo: Tapas Fondue Nero

Ingredients

  • 10 ounces cashew nuts (unroasted, soaked for at least 2 hours)
  • 10 oz. oat milk
  • 1 clove garlic
  • 4 tablespoons nutritional yeast
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • Juice of 1 lime

Serving suggestions

  • French bread
  • Nachos
  • Vegetables such as carrot, cucumber, bell pepper or roasted eggplant/zucchini

Preparation

1. Leave the cashew nuts to soak in water for at least 2 hours.
2. Drain the cashew nuts and put them in the food processor. Add the garlic, salt, cayenne pepper, lime juice and nutritional yeast, and process everything to a fine mixture. Scrape the sides of the food processor occasionally to make sure that all the ingredients are thoroughly mixed.
3. Slowly add the oat milk to the cashew mixture with the food processor turned on until you get a creamy fondue.
4. Pour the fondue in a saucepan and put on low heat. Stir the fondue regularly to keep it from burning.
5. Pour the fondue into a Tapas Fondue pan. The tea light keeps the fondue warm for you.
6. This quantity is enough to be able to refill the tapas fondue pan.
7. Serve with vegetables, French bread and nachos.

Spicy Farmer’s Cheese Fondue

Spicy Farmers Cheese Fondue recipe - Boska Fondue Set Copper

Fondue on the photo: Fondue Set Copper

Ingredients

  • 300 gram of farmhouse cheese
  • 400 gram of Gruyère
  • 1 clove of garlic
  • 300 ml of Chardonnay
  • 1 splash of lemon juice
  • 1 small glass of sherry
  • 1 teaspoon of cornstarch
  • Freshly ground chili flakes

Serving suggestions

  • Baguette
  • Carrots (roasted)
  • Edible mushrooms (roasted)
  • Broccoli (roasted)
  • Cauliflower (roasted)

Preparation

1. Grate the cheeses and rub the pan with a clove of garlic.
2. 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.
3. Dilute the corn starch with the sherry and add the mixture to the cheese. Bring the fondue to a boil while stirring and add chili flakes to taste.  
4. Place the fondue pot on a fondue base at the table.
5. Serve with baguette, roasted vegetables and other dippers.

Tips: how to roast vegetables

Preheat the oven to 200° C (400° F) . Drizzle the vegetables all well with olive oil and add some salt and pepper. Spread them on a lightly-oiled baking sheet. Turning the vegetables as they roast helps them to cook evenly. It depends on the type of vegetable when it’s ready: broccoli 15/20 minutes, cauliflower 20 minutes, edible mushrooms 20 minutes and carrots 30 minutes.

Peanut Butter Cream Fondue (tapas)

Peanut Butter Cream Fondue - Boska recipe

Fondue on the photo: Tapas Fondue Bianco

Ingredients

  • 2 tsp olive oil
  • 1 small onion
  • 125 ml white wine
  • 125 ml chicken broth or vegetable stock made from a stock cube
  • 2 tsp Dijon mustard
  • 100 g Whole Earth Smooth Peanut Butter
  • 2 tbsp maple syrup
  • ½ tsp sea salt
  • 50 g Greek yogurt
  • Freshly ground pepper to taste

Serving suggestions

  • Baby carrots
  • Broccoli, grilled in the oven with olive oil and pepper
  • Chicory
  • Radishes
  • French bread
  • Potato wedges, briefly boiled and baked in olive oil
  • Red bell pepper
  • Shrimp chips
  • Other types of bread that work well: olive bread, brioche, rye bread

Preparation

1. Heat the olive oil in a medium-sized pan and fry the onions in it for 3-4 minutes. Add the remaining ingredients excluding the yogurt, and simmer for 5 minutes. Stir constantly until the mixture becomes thicker. 
2.
Puree the mixture with a stick blender to get a smooth texture.  
3. 
Stir the Greek yogurt through the peanut butter mixture and season with some pepper.
4. 
Serve in a Boska Tapas Fondue with vegetables and the other side dishes.

Goat's Cheese Fondue (tapas)


Fondue on the photo: Tapas Fondue Nero

Ingredients

  • 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

Dip Suggestions

  • Figs
  • Dates
  • Bell pepper, cut into strips
  • Apple, cut into wedges
  • Broccoli
  • Blueberries
  • Rustic brown baguette

Preparation

1. Remove the rind from the goat's cheese and then grate it. Crumble the soft goat's cheese too.
2. 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.
3. 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.
4. Dissolve the cornstarch in two tablespoons of water and mix the resulting paste into the cheese mix.
5. Next, leave the fondue to cook at a low heat for another 2-3 minutes until you have achieved a consistent texture.
6. Finally, season with salt and freshly ground pepper.

Summer Fruit Dip Fondue (tapas)

Fondue on the photo: Tapas Fondue Bianco

Ingredients

  • 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

Serving Suggestions

  • strawberries
  • cookies
  • blackberries
  • raspberries
  • grapes
  • blue berries
  • apple slices

Preparation

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.

Tips

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


Fondue on the photo: Party Fondue Mr. Big

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

Preparation

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.

 

Recipes for warm sauces

Warm cranberry sauce (tapas)

Boska Warm Cranberry Sauce Recipe
Fondue on the photo: Tapas Fondue Bianco

Ingredients

  • 12 oz (340 grams) cranberries
  • 7 oz (200 grams) granulated sugar
  • 1 cup (250 ml) water
  • 1 tsp lemon or orange zest

Delicious on

  • Baked/grilled meat
  • Baked camembert

Preparation

1. Rinse the cranberries well. 
2. Place a heat-resistant pan on the stove and pour in the water and sugar. Heat on medium while stirring until the sugar has dissolved completely.
3. Add the cranberries and slowly bring to a boil. 
4. Set the cooker to low and continue heating for 10 minutes while stirring. The heat will cause the cranberries to pop open. Remove the pan from the heat before all the cranberries pop.
5. Add the lemon or orange zest and stir well.
6. Your warm cranberry sauce is now ready to serve. Pour it into the Tapas Fondue and the tea light will keep it warm for hours.

Nacho Cheese Fondue Dip


Fondue on the photo: Tapas Fondue Nero

Ingredients

  • 3 slices of cheddar cheese
  • 3 spoonfuls of crème fraîche
  • 1 to 2 garlic cloves
  • 1 jalapeño pepper (fresh or canned)
  • Optional: milk

Serving suggestions

  • Nachos
  • Tortilla chips

Preparation

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.

Indonesian Satay Sauce

Boska Tapas Fondue Bianco Recipe - Indonesian Satay Sauce

Fondue on the photo: Tapas Fondue Bianco

Ingredients

  • 1 tablespoon oil
  • 1 shallot (finely chopped)
  • 1 garlic clove (minced)
  • 2 teaspoons ginger (finely grated)
  • 1/2 cup coconut milk
  • 1/2 cup chunky peanut butter
  • 1/4 cup fresh lime juice
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1/2 teaspoon red pepper (crushed)
  • 1/2 teaspoon coriander (ground)
  • 1/8 teaspoon cinnamon (ground)
  • 3 dashes of Worcestershire sauce
  • Salt and pepper

    Preparation

    1. Heat the oil in a saucepot.
    2. Add the shallot, garlic and ginger and cook over moderately low heat. Stir occasionally until softened for about 3 minutes.
    3. Reduce the heat to low. Add the coconut milk, peanut butter, lime juice, soy sauce and 1/4 cup plus 2 tablespoons of water and whisk until blended.
    4. Whisk in the sugar, crushed red pepper, coriander, cinnamon and Worcestershire sauce; if a thinner sauce is desired, add a little more water.
    5. Season with some salt and pepper.
    6. Transfer the sauce to the Tapas Fondue and light the tealight to keep the sauce warm.

      Nacho Cheese Dip Sauce - version 2

      Boska Tapas Fondue Bianco Recipe - Nacho Cheese Dip

      Fondue on the photo: Tapas Fondue Bianco

      Ingredients

      • 2 tablespoons of butter
      • 2 tablespoons of flour
      • 1 cup whole milk
      • 6 oz. or 1.5 cups cheddar (shredded)
      • 1/4 teaspoon salt
      • 1/4 teaspoon chili powder

        Preparation

        1. Heat the oil in a saucepot.
        2. Add the shallot, garlic and ginger and cook over moderately low heat. Stir occasionally until softened for about 3 minutes.
        3. Reduce the heat to low. Add the coconut milk, peanut butter, lime juice, soy sauce and 1/4 cup plus 2 tablespoons of water and whisk until blended.
        4. Whisk in the sugar, crushed red pepper, coriander, cinnamon and Worcestershire sauce; if a thinner sauce is desired, add a little more water.
        5. Season with some salt and pepper.
        6. Transfer the sauce to the Tapas Fondue and light the tealight to keep the sauce warm.

          Creamy Mushroom Sauce

          Boska Tapas Fondue Bianco Recipe - Creamy Mushroom Sauce

          Fondue on the photo: Tapas Fondue Bianco

          Ingredients

          • 2 tbsp unsalted butter
          • 1/2 tbsp olive oil
          • 10 oz mushrooms sliced
          • Pinch of salt and pepper
          • 2 garlic cloves minced
          • 1/4 cup dry white wine or rose 
          • 1/2 cup chicken or vegetable broth
          • 1 cup heavy cream 
          • 1/2 cup grated parmesan grated
          • 2 tsp fresh thyme leaves

            Preparation

            1. Heat oil and melt butter in a saucepan over medium high heat. Add mushrooms and slowly cook until golden brown for about 4 minutes
            2. Add the garlic and a pinch of salt and pepper. Cook for about 1 minute
            3. Add the white wine. Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
            4. Add the cream and parmesan. Stir and lower the heat to medium so the sauce is simmering, do not boil.
            5. Stir occasionally and simmer for 2 - 3 minutes until it thickens. Add the thyme and season with some salt and pepper.
            6. Transfer the sauce to the Tapas Fondue and light the tea light to keep the sauce warm.

              Homemade Pesto Sauce

              Boska Tapas Fondue Bianco Recipe - Homemade Pesto

              Fondue on the photo: Tapas Fondue Bianco

              Ingredients

              • 4 cups fresh basil (from about 3 large bunches)
              • 1/2 cup olive oil
              • 1/3 cup pine nuts
              • 2 garlic cloves
              • 1/4 cup Parmesan cheese (freshly grated)
              • 1/4 cup Pecorino Sardo or Parmesan cheese (freshly grated)
              • 1 teaspoon coarse kosher salt

                Preparation

                1. Combine the fresh basil leaves, olive oil, pine nuts and garlic cloves in the blender.
                2. Blend until paste forms. Stop every now and then to push the basil down.
                3. Add both cheeses and salt. Blend until it’s a smooth mixture.
                4. Pour the mixture into a Tapas Fondue pan.
                5. Top with ½ inch olive oil. The tea light keeps the pesto warm.

                  Buffalo Wing Sauce

                  Boska Tapas Fondue Bianco Recipe - Buffalo Wing

                  Fondue on the photo: Tapas Fondue Bianco

                  Ingredients

                  • 1 (12 fluid ounce) can/bottle hot pepper sauce (such as Frank’s RedHot)
                  • ¼ cup unsalted butter
                  • 1 tablespoon apple cider vinegar
                  • 1 teaspoon white sugar

                    Preparation

                    1. Combine the hot sauce, butter, vinegar and sugar in a saucepan.
                    2. Bring to a slow boil and cook until smooth (about 5 minutes).
                    3. Pour the mixture into a Tapas Fondue pan. The tea light keeps the sauce warm.

                      Red Wine Sauce

                      Boska Tapas Fondue Bianco Recipe - Red Wine Sauce

                      Fondue on the photo: Tapas Fondue Bianco

                      Ingredients

                      • 4 tablespoons butter
                      • 1 1/2 cups onion (finely chopped)
                      • 2 cups dry red wine
                      • 1 teaspoon fresh thyme (chopped)
                      • 1 teaspoon honey
                      • 2 cups low-salt chicken broth
                      • Salt and pepper

                        Preparation

                        1. Cook 2 tablespoons butter and onion in a large skillet over medium-high heat until onion is golden (about 6 minutes).
                        2. Add red wine, thyme, and honey to skillet and boil until mixture is reduced by 2/3 (about 10 minutes).
                        3. Add chicken broth to the skillet; boil until reduced to generous 1 cup (about 1 minute).
                        4. Whisk in the rest of the butter, salt and pepper.
                        5. Pour the mixture into a Tapas Fondue pan. The tea light keeps the sauce warm.