Cream cheese, jack, basil, oregano and garlic make up this pizza flavored fondue. Recipe from the Viking Range folks by online chef Karin Calloway.
I've always loved fondues but they can be a little rich. Here's a version that cuts down on the fat but still provides all of the flavor. I love the goat cheese *Teleme from Redwood Hill Farm. It melts wonderfully in the bath of the tomatoes. Serve with good crusty peasant style bread, which you can use to dip. and scoop up the cheesy mixture. By Chef John Ash
This fondue recipe combines Hoch Ybrig, emmenthaler and Beaufort cheese.
A creamy combination of Fontina cheese and delicate crab meat.From Source: Modern Parties - an elegant guide instructs readers on the basics of stylish get-togethers, from conception to after-dinner cigars and dessert wine. Learn to create floral arrangements, devise table settings, serve trendy drinks and combine simple ingredients for spectacular results. Available at Cooking.c...
Our favorite fondue is still the Classic Cheese Fondue. The traditional ingredients include Emmental and Gruyere cheese, dry white wine and Kirsch. Crusty bread is a typically served. We love cheese fondue with apple slices and cauliflower which saves us a lot of carbs.