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Tips for Fondues
•
By setting the cooktop to "Low,"
you can keep prepared fondue
warm without the risk of scorching
or burning.
•
Prepare all fondue food dippers
before melting fondue sauce.
•
Remove cheese from refrigerator
and let it warm to room
temperature before melting on
the PIC. This also lessens the
amount of time the cheese will be
exposed to heat.
•
Cheese is optimally melted on
Medium/Low (175°F), but can differ
depending on the type of cheese.
•
The temperature at which
chocolate melts ranges between
110˚F -120°F. Once chocolate has
melted, reduce heat to 110°F to
Fondues
80 • NuWave
PIC
Platinum Complete Cookbook
™
®
hold at the perfect temperature for
fondue dipping.
•
If chocolate should become
separated, add warm heavy
whipping cream or 1 teaspoon
melted butter per 4 ounces of
chocolate, then stir to reintegrate.
•
Water or any cold liquid should
never come into contact with
chocolate. It may harden and
become grainy.
•
When using a double boiler, make
sure no steam or condensation
seeps into chocolate.
•
Get creative when coming up with
ideas for dipping. Fruit, cakes,
fresh coconut, mini cream puffs,
mini donuts, and vanilla wafers are
all delicious, and there are many
more possibilities out there!
Chocolate Fondue
Serves: 4-6
12 ounces milk, semi-sweet
or sweet cooking chocolate
½ cup half-and-half
¼ teaspoon cinnamon
4 cups of assorted dippers
Directions:
1. Heat chocolate and half-and-half
in medium sauce pot/pan on
Medium-Low (175°F), stirring
constantly, until chocolate is
melted and smooth.
2. Set PIC to low (100°F)
and push "+" button twice.
3. Hold fondue at 120°F and
add cinnamon.
4. If the chocolate becomes too thick,
add more half and half to thin it out.
Cheddar Cheese Fondue
Yield: 2 cups
¾ cup chicken broth (or ¾ cup water)
2 tablespoons Dijon mustard
1 tablespoon cornstarch
2 cups shredded Cheddar cheese
Directions:
1. In medium sauce pot/pan, bring
broth to boil on High (425°F).
2. Once broth is boiling, reduce heat to
Medium (275°F).
3. In separate small bowl, mix mustard
and cornstarch thoroughly.
4. Add mustard, cornstarch and cheese
to hot broth; stir with wire whisk until
well blended.
5. Cook for 10 minutes, or until cheese
is completely melted and mixture is
well blended, stirring constantly.
6. Pour cheese into fondue pot and
place on Low (100°F).
7. Serve with bell peppers, cauliflower
florets, apple chunks, pretzels
and broccoli.
S'Mores Fondue
Yield: 4 cups
1½ cups milk
1 (12-ounce) bag semisweet
chocolate chips
1½ cups marshmallow crème
1 cup graham cracker crumbs
3 red apples, sliced
3 green apples, sliced
Directions:
1. Heat milk in medium sauce pot/pan
on Medium-Low (175°F) until
just simmering.
2. Remove milk from heat.
3. Add chocolate chips and let stand
for 1 minute; stir until melted.
4. Whisk in marshmallow crème.
5. Pour mixture into fondue pot and
return to PIC on Low (100°F)
to keep warm.
6. Place graham cracker crumbs in
serving bowl.
7. Dip apple slices into warm chocolate
mixture then dip apples in graham
cracker crumbs.
Cheddar Chipotle Fondue
Yield: 2-3 cups
2 cups shredded sharp Cheddar cheese
½ cup dry white wine
½ cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chipotle peppers in
adobo sauce, pureed
Directions:
1. Mix all ingredients in medium
sauce pot/pan.
2. Cook on Medium–Low (175°F),
stirring constantly.
3. Serve in fondue pot over Low
(100°F) heat.
4. Serve with bread, meat or vegetables.
• 81
Fondues
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