Wednesday, December 2, 2009
Perfect Fondue (for cheaters)
This fondue is delicious! This fondue is easy! This fondue gets oooh's and ahhh's whenever it is served and this fondue makes a fun holiday get-together. I have taught this fondue in classes and I promise you... you're gonna love it.
3T olive oil
1 minced garlic clove
1 large can cream of mushroom soup (yeah, that's right!)
1/3C beef broth
8-10 ounces shredded fontina cheese
1T kirsch (cherry liqueur)
salt and pepper to taste
Heat oil and add garlic. Saute' slightly and add soup, stir and add milk and broth. Bring to a boil, turn down the heat and stir the cheese in 4 parts, whisking thoroughly after each addition. Add kirsch and season.
You are done! The sauce should be thick so it will cling to your food and if you are using an electric pot, transfer the sauce from the pan to the pot now. If you are using a pan set, place the pan over heat now.
I like to serve seared beef and chicken along with raw zucchini, carrots and mushrooms. Tear up a french loaf and you have a complete fondue dinner in less than 45 minutes.
Cream of Mushroom: I know, I know... it seems strange but it is incredible in this fondue! It replaces corn starch and butter.
Kirsch: Kirsch is a cherry liqueur and is used in most fondue (dessert and non).