Two Delightful Fondues

Fondue is wonderful for parties and entertaining. It always gives your party an elegant touch, I think it’s just the word fondue. Here are a couple fondue recipes from the National Honey Board. One is a sweet and spicy chocolate fondue with cayenne peppers, the other is a savory champagne fondue with cheese.

Either recipe would be wonderful for a wedding, or a special dinner.

Hot ‘n’ Honeyed Chocolate Spice Fondue
- Makes 6 to 8 servings –
Ingredients

• 8 oz. unsweetened chocolate, chopped
• 1-1/4 cups pure honey
• 1 cup evaporated milk
• 1/4 cup Frangelico liqueur or hazelnut flavored syrup
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 to 1 teaspoon cayenne pepper, depending on heat preference
• 1 large pound cake loaf, cut into 1-inch cubes

Directions
In medium saucepan, combine all ingredients (except cake) on medium-low heat, stirring until melted. Place pound cake cubes on fondue skewers and toast until lightly browned on hot grill, then dip in chocolate mixture. Pound cake cubes can also be toasted ahead of time on a large cookie sheet in the oven.

Honey Champagne Fondue
- Makes 2 servings –
Ingredients

• 16 oz. Swiss or Gruyère cheese, shredded
• 4 teaspoons cornstarch
• 1 teaspoon dry mustard
• 1 Tablespoon butter
• 1/4 cup shallot, minced
• 1 clove garlic, minced
• 1-1/4 cups brut (dry) champagne, or sparkling wine
• 1/3 cup pure honey
• 2 Tablespoons lemon juice
• Pinch nutmeg
• 1/2 teaspoon white pepper

Directions
Toss cheese with cornstarch and dry mustard to coat; reserve. In a heavy pan or fondue pot, over medium heat, melt butter. Sauté shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil.

Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2 to 3 minutes more. Season with nutmeg and pepper.

Serve immediately; keep warm.

Serving Suggestions
Dipping suggestions: Crusty bread cubes (French, Rye, Pumpernickel), Granny Smith apple slices, carrots, and steamed broccoli.

Enjoy!

Image and recipes via National Honey Board