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Chocolate Fondue
Serves: 4-6
12 ounces chocolate (milk, semi-sweet
or sweet cooking)
½ cup half-and-half
¼ teaspoon cinnamon
4 cups of assorted dippers
Directions:
1. Heat chocolate and half-and-half
in heavy saucepan 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 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 heavy saucepan, bring broth to
boil on High (425°F).
2. Once broth is boiling, reduce heat to
Medium (275°F).
3. In separate 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 or
broccoli.
52 • NuWave
PIC2 Complete Cookbook
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S'Mores Fondue
Yield: 4 cups
1 ½ cups milk
1 (12-ounce) bag semisweet
chocolate chips
1 ½ cups marshmallow crème
1 cup graham cracker crumbs
3 red apples, sliced
3 green apples, sliced
Directions:
1. Heat milk in saucepan 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, puréed
Directions:
1. Mix all ingredients in medium, heavy
bottom saucepan.
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.
Brie & Sun-Dried Tomato
Fondue
Serves: 4
3 tablespoons dry packed sun-dried
tomatoes
8 ounces Brie cheese, trimmed of rind
and cubed
1 tablespoon cornstarch
1 tablespoon butter
1 shallot, minced
½ cup dry white wine
1 tablespoon granulated sugar
Directions:
1. Soak sun-dried tomatoes in boiling
water and cover for 10 minutes.
2. Drain tomatoes and pat dry.
3. Chop tomatoes into small pieces;
set aside.
4. In bowl, toss cubed Brie with
cornstarch until well coated;
set aside.
5. In large saucepan, melt butter over
Medium (275°F).
6. Add shallots and sauté until
softened.
7. Add wine and heat until just
simmering.
8. Reduce heat to Medium-Low
(175°F).
9. Add Brie mixture by handfuls to
saucepan, stirring constantly until
cheese is melted.
10. Stir in sun-dried tomatoes and
sugar; mix well.
11. Transfer to fondue pot and serve
immediately.
Shabu-Shabu
Serves: 4-6
6 cups vegetable stock
5 green onions, thinly sliced
1 tablespoon grated ginger
2 cloves garlic, crushed
1 whole red chili pepper, seeded and
thinly sliced
4 tablespoons soy sauce
6 cups assorted vegetables, cleaned
and cut
Salt and pepper to taste
Directions
1. In large pot, warm the vegetable
stock over Medium (275°F) heat.
2. Add chopped green onions, ginger,
garlic and chili pepper, bring to
boil on High (425°F).
3. Reduce heat to Medium-Low (175°F)
and let simmer for 30 minutes.
4. Arrange vegetables on plate and
keep refrigerated until fondue stock
is ready.
5. Strain and transfer stock to fondue
pot and keep on Medium-Low
(175°F) heat.
6. Dip vegetables using fork or skewer.
7. Serve with your favorite dip.
Tip: Shiitake mushrooms, green
onions, firm tofu, tomato wedges
and leafy dark green lettuce are
ideal vegetables to dip.
Tip: Change up the recipe by adding
beef, chicken, pork, lamb and
seafood.
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Fondues
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