Fondue or FUN-DUE?

Video Courtesy of KSL.com

My hubby and I are having some friends over for dinner. I kind of freak out as what to make when people come over. Not because I'm afraid that I won't make something good enough. I'm afraid it might be too exotic..."What if they don't like Saag Paneer?". Also, I already have a reputation of throwing fun dinner parties, so I don't want to disappoint. When I saw these recipes from the Melting Pot Restaurant, online (at Studio 5 none-the-less) I knew my worries were over. This is going to be FUN!

Awesome Dinner Party Menu:

Avocado Egg Rolls
Garden Green Salad
Spinach and Artichoke Swiss Cheese Fondue and Fondue Bourguingon
Flaming Turtle or White Chocolate Raspberry Fondue
(click on items for recipes)

Posted below are four types of Fondue: Traditional Swiss Cheese, Spinach and Artichoke with Swiss or Cheddar, and Fondue Bourguingon (oil base, that I added on my own)...all recipes have a non-alcoholic version for those of you who are wary of cooking with wine.

Traditional Swiss Cheese Fondue

Ingredients:
4 oz White Wine, white grape juice, or vegetable broth
8 oz 50% Gruyere Swiss Cheese 50% Emmenthaler Swiss Cheese
1 tsp minced Garlic
1/2 Lemon
1 tablespoon Kirschwasser Cherry Liquor, or additional grape juice
1 1/4 tsp Nutmeg
Ground Pepper
Method:
Using a double boiler. Place White Wine in top half of double boiler once it starts steaming. Then add minced garlic and squeeze the lemon into the liquid base. Then whip, or stir in cheese slowly until warm honey consistency. Add Kirschwasser and fold into cheese until blended. Add Nutmeg and a couple grinds of ground pepper. If desired, transfer to a fondue pot that has a ceramic bowl set over a pot of boiling water. Light the heating element under pot and enjoy!

Spinach and Artichoke Cheddar Cheese Fondue
Ingredients:
4 oz vegetable broth, or beer
7 oz 80% Sharp Wisconsin Cheddar Cheese 20% Emmenthaler Swiss Cheese
1 tsp minced Garlic
3 oz cooked artichoke hearts
3 oz cooked spinach
grated Parmesan cheese
Ground Pepper
Method:
Using a double boiler. Place vegetable broth in top half of double boiler once it starts steaming.Then add minced garlic, artichoke heart and spinach into the liquid base.
Then whip, or stir in cheese slowly until warm honey consistency (consistency will appear lumpier because of artichoke and spinach).
Add a couple grinds of ground pepper blend, then garnish on top a little parmesan cheese.

Spinach and Artichoke Swiss Cheese Fondue
Ingredients:
4 oz vegetable broth
8 oz 50% Gruyere Swiss Cheese 50% Emmenthaler Swiss Cheese
1 tsp minced Garlic
3 oz cooked artichoke hearts
3 oz cooked spinach
grated Parmesan cheese
Ground Pepper

Method:
Using a double boiler. Place vegetable broth in top half of double boiler once it starts steaming.Then add minced garlic, artichoke heart and spinach into the liquid base.
Then whip in cheese slowly until warm honey consistency (consistency will appear lumpier because of artichoke and spinach).
Add a couple grinds of ground pepper blend, then garnish on top a little Parmesan cheese

Dippers for Cheese Fondue:
French Bread (the traditonal and 1st condiment)
Broccoli Florets
Mushrooms
Roasted New Potatoes
Asparagus cut into bite sized peices
Sugar Snap Peas
Cherry Tomatoes
Baby Carrots
Zucchini cut into disks
Pita chips
Cooked shrimp
Cooked mini smoked sausages
Cut up rotissere chicken

Fondue Bourguingon (oil based fondue)
3 lbs. beef tenderloin, cut into bite size cubes, or thin slices
1 ½ cups vegetable, canola, or peanut oil

Place the saucepan over a high heat. Pour in the oil and allow it to heat up until it's hot enough to cook the meat (test with a piece of meat or potato). Very carefully transfer oil to fondue pot. Light the flame and let the party begin.

Season the meat with salt and pepper.(optional). Skewer a piece of meat with fondue fork and dip into the sizzling oil. Cook it individual preference. Accompany the beef with your favorite sauces and condiments. Such as Creamy Mustard Sauce, Bearnaise Sauce, BBQ or Teriyaki Sauce.

* You can also substitute scallops, large shrimps, or pork fillet for the beef. Choose the dipping sauces accordingly.