It may not be the first thing that comes to mind when the conversation switches from sun rays to snow flakes, but when it comes to enjoying the holidays with friends and family, it’s okay to be a little cheesy – melted cheesy that is.
A staple of house parties in the 1970s, the fondue craze rekindled its fire a few years back, and continues to be a hot choice as the 2009 holiday season approaches.
But there is more to the fondue than just a boiling pot of broth, oil, cheese, chocolate or caramel – it’s almost a religion to the folks in Switzerland.

Mint Chocolate Fondue
1/2 cup heavy cream
2 tbs peppermint liqueur
8 oz semisweet chocolate
Warm the heavy cream over medium low heat. Add liqueur. Grate the chocolate or break into small pieces and slowly add to mixture while stirring. Stir until the chocolate is melted.

Milk Chocolate Chip Fondue
150 ml (2/3 cup) very light cream (half and half)
500 ml (2 cups) chocolate milk chocolate baking chips
30 ml (2 tbs) liqueur (brandy or orange flavored)
         
In a double boiler over medium heat, heat the half and half and chocolate chips while stirring. Keep stirring until all chocolate chips have melted and the mix is smooth. Remove the fondue mix from the heat source and add the liqueur of your choice.

Spicy Soya Sesame Dip
2 tbs soy sauce
1.5 tbs lemon juice
2 green chili peppers (chopped)
1 clove garlic
2 tsp sesame oil

Chimmy Churra Dip
2oz parsley
2oz dill
2oz basil
2oz chives
2oz coriander
2oz rosemary
6oz olive oil
Buzz season with s/p chili and a touch of star anise

Classic Cheese Fondue
1/2 lb Thunder Oak GudaCheese (shredded)
1/2 lb Goat cheese (shredded)
1 clove Garlic
2 cups Dry White Wine
1 tbs Lemon Juice
2 tbs Flour
3 tbs Kirsch
1/4 tsp White Pepper
Nutmeg and/or Paprika to taste

Rub the inside of the fondue pot with the garlic clove; add clove to pot and flour. Deglaze with white wine and lemon juice. Reduce heat to low, and slowly add cheese while stirring. Slowly add remainder of ingredients while stirring. If fondue is too loose, add more cheese. If fondue is too stiff add more wine.
To Dip:
Italian Bread (or any crusty bread), cut into bite-sized cubes
Vegetables: broccoli, cauliflower, bell peppers, etc.

Fondue Tips & Techniques from Kraft

Fondue is fun and delicious! The word “fondue” means “melted” in French and is cooked communally at the table in one pot. Here are a few tips and will that will help you have fun with fondue!
Fondue Equipment
Fondue pot (or pots, if you are making more than one kind). A fondue pot typically ranges in capacity from 2 cups to a quart. It stands on legs and includes a burner underneath the pot to keep the contents of the pot hot. It may or may not include a tray.
Metal or ceramic? Both! A metal (usually stainless steel) pot is used for meat and seafood while a stoneware or ceramic pot is for cheese and chocolate fondues.
Fondue forks. These stainless steel, two-pronged forks feature long handles that are usually color-coded in some way so that guests don’t get them mixed up. Bamboo skewers can be used instead of special fondue forks. (If using with meat or seafood fondue, soak the skewers in water about 20 minutes before using so as to prevent burning.)
Optional accessories. Fondue plates are compartmentalized to hold dunking items (such as meat, bread, veggies or fruit) and dipping sauces. Condiment holders are designed to hold various dipping sauces or other ingredients (such as nuts for dessert fondue).

Fondue How-To’s
Heat fondue (cheese mixture, oil or savory broth, or chocolate mixture) in a heavy saucepan on the stovetop before carefully transferring to a fondue pot to keep warm.
Use fondue forks for dipping purposes only. Transfer dunked or cooked food to a plate before eating with a table fork. (Do not eat directly from the fondue fork.)
Provide a selection of dunkables, dipping sauces and dessert dip-in’s. Part of the fun of fondue is customizing each bite. With cheese fondue, offer bread sticks, pretzels, even thick vegetable slices as well as the traditional bread cubes. If making a main course fondue, provide a variety of meats like beef, lamb, pork or chicken and seafood such as peeled shrimp and sea scallops. Also offer a variety of savory dipping sauces. When serving chocolate fondue, offer dip-in’s such as nuts, toasted coconuts, chocolate chips, and sprinkles so that guests can add even more sweetness to their chocolate-coated piece of cake or fruit.

– courtesy of www.kraftfoods.com