West Bend 88533 - Fondue Pot Manuel Du Propriétaire

8

 

 

1 garlic clove, halved  

 

 

2¼ cups dry white wine 

6 cups (1½ lbs.) shredded Swiss cheese 

¾ teaspoon baking soda 

2 tablespoons flour 

 

 

¼ teaspoon cayenne pepper 

2 dashes garlic salt 

 

 

 

3 tablespoons Kirshwasser or brandy 

 

1.  Rub the inside of the Fondue Pot with garlic clove halves.  Discard garlic. 
2.  Pour wine into the Fondue Pot.  Heat at “SIMMER” setting until wine bubbles, 

about 4 to 5 minutes.  Do not allow wine to boil. 

3.  In a bowl, toss the cheese with baking soda and flour. 
4.  Add the cheese mixture, ¼ cup at a time, to the hot wine.  Stir in a figure-eight 

motion until evenly blended and melted. 

5.  Add cayenne pepper, garlic salt and Kirshwasser or brandy.  Stir until blended.  

Heat 5 minutes to develop the flavors.  Keep setting at “SIMMER.” 

6.  For serving, spear cubes of rye or French bread with the fondue forks.  Dip into 

the fondue and swirl in a figure-eight motion.  Makes 6 to 8 servings. 

 
Cheddar Cheese Fondue 
½ cup flour  

 

 

 

1 tablespoon dry mustard 

3 cups half & half  

 

 

3 drops hot pepper sauce 

3 cups (¾ lb.) shredded sharp Cheddar cheese 
1½ teaspoons Worcestershire sauce 

 

 
1.  In the Fondue Pot, combine the flour and mustard. 
2.  Set heat at the “SIMMER” setting and gradually add half & half.  Stir constantly 

until thickened. 

3.  Add the shredded cheese, ¼ cup at a time, and stir until melted. 
4.  Add Worcestershire sauce and hot pepper sauce; stir.  Heat 5 minutes to 

develop the flavors.  Keep setting at “SIMMER.” 

5.  For serving, spear rye or French bread cubes with fondue forks or dip with 

crackers.  Makes 6 to 8 servings. 

 
Taco Fondue 
3 15-ounce cans prepared chili, without beans 
2 8-ounce packages cream cheese, cut into cubes 
½ cup diced tomato 

 

 

 

½ cup diced green pepper 

½ cup shredded Cheddar cheese   

 

¼ cup sliced pitted ripe olives 

 

1.  In the Fondue Pot, combine the chili and cream cheese cubes.   Heat at the 

“SIMMER” setting, stirring frequently until the cream cheese is melted. 

2.  Garnish with tomato, green pepper, Cheddar cheese and ripe olives.  Reduce 

heat to “WARM.” 

3.  For serving, use taco chips.  Makes 6 to 8 servings or use as an appetizer.