A quick and easy treat that is sure to please. This recipe features Camembert, garlic, and an onion jam (or similar) to create a ready-made cheese fondue.
This dish can be enjoyed with toasted baguettes, Grissols/Melba toast, bread sticks, and/or crackers. Guests can either scoop the cheese directly, or use a spoon for a more cultured experience!
For a fondue, cheese is one of the better known variants. White wine and cheese slowly melted into a thick dipping sauce. I prefer to use a french baguette to dip, since the hard crust will give you a surface for the forks to bite into.
Be careful not to let the cheese come to a boil, that will cause it to curdle. If your fondue is too thick add some wine. Alternatively add more cheese or cornstarch to thicken the fondue.
A fondue bourguignonne is oil-based and the oil is often infused with flavour using ingredients such as bay leaves, garlic and rosemary. Guests dip in bite-sized cubed beef into the pot to cook the meal.
Given the popularity of deep-fried pepperoni here at local pubs, I have taken to serving up sliced pepperettes in addition to beef and shrimp. This addition adds some spice to the dish and is delicious with the honey-mustard dip.
While this recipe recommends grapeseed oil, my fondue pot’s manual recommends the use of peanut oil instead.
A Fondue Chinoise is a French Canadian meal that features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork. Once cooked, the meat is placed on the plate and dipped in a variety of sauces.Guests can savour the meat while more slices are being cooked.
