Fondue Recipes

Fondue Recipes

Recipes for fondue

Cheese fondue traditional



Ingredients

  • 300 gram of Emmentaler
  • 400 gram of Gruyère
  • 1 clove of garlic
  • 300 ml. of dry white wine
  • a splash of lemon juice
  • one small glass of brandy
  • 1 teaspoon of cornstarch
  • freshly ground pepper

Serving suggestions

  • bread
  • ham hock
  • celery
  • cherry tomatoes

Preparation

Grate the cheeses. Rub the pan with a clove of garlic. Pour the wine and lemon juice into the pan and turn on the heat. While stirring, add the cheese a handful at a time and let it melt. Dilute the corn starch with the brandy and add the mixture to the cheese. Bring the fondue to a boil while stirring and add pepper to taste. Place the fondue on a heating element at the table. Serve with bread, celery, ham hock and cherry tomatoes.

Tips

Fondue works better with bread that is a little bit stale. Cut the bread into slices in advance so that it will be a bit drier by the time it is served.

Spicy Farmer’s Cheese Fondue

Spicy Farmers Cheese Fondue recipe - Boska Fondue Set Copper

Ingredients

  • 300 gram of farmhouse cheese
  • 400 gram of Gruyère
  • 1 clove of garlic
  • 300 ml of Chardonnay
  • 1 splash of lemon juice
  • 1 small glass of sherry
  • 1 teaspoon of cornstarch
  • Freshly ground chili flakes

Serving suggestions

  • Baguette
  • Carrots (roasted)
  • Edible mushrooms (roasted)
  • Broccoli (roasted)
  • Cauliflower (roasted)

Preparation

1. Grate the cheeses and rub the pan with a clove of garlic.
2. Pour the wine and lemon juice into the pan and turn on the heat. While stirring, add the cheese a handful at a time and let it melt.
3. Dilute the corn starch with the sherry and add the mixture to the cheese. Bring the fondue to a boil while stirring and add chili flakes to taste. 
4. Place the fondue pot on a fondue base at the table.
5. Serve with baguette, roasted vegetables and other dippers.

Tips: how to roast vegetables

Preheat the oven to 200° C (400° F) . Drizzle the vegetables all well with olive oil and add some salt and pepper. Spread them on a lightly-oiled baking sheet. Turning the vegetables as they roast helps them to cook evenly. It depends on the type of vegetable when it’s ready: broccoli 15/20 minutes, cauliflower 20 minutes, edible mushrooms 20 minutes and carrots 30 minutes.

Peanut Butter Cream Fondue (tapas)

Peanut Butter Cream Fondue - Boska recipe

Ingredients

  • 2 tsp olive oil
  • 1 small onion
  • 125 ml white wine
  • 125 ml chicken broth or vegetable stock made from a stock cube
  • 2 tsp Dijon mustard
  • 100 g Whole Earth Smooth Peanut Butter
  • 2 tbsp maple syrup
  • ½ tsp sea salt
  • 50 g Greek yogurt
  • Freshly ground pepper to taste

Serving suggestions

  • Baby carrots
  • Broccoli, grilled in the oven with olive oil and pepper
  • Chicory
  • Radishes
  • French bread
  • Potato wedges, briefly boiled and baked in olive oil
  • Red bell pepper
  • Shrimp chips
  • Other types of bread that work well: olive bread, brioche, rye bread

Preparation

1. Heat the olive oil in a medium-sized pan and fry the onions in it for 3-4 minutes. Add the remaining ingredients excluding the yogurt, and simmer for 5 minutes. Stir constantly until the mixture becomes thicker.
2.
Puree the mixture with a stick blender to get a smooth texture. 
3.
Stir the Greek yogurt through the peanut butter mixture and season with some pepper.
4.
Serve in a Boska Tapas Fondue with vegetables and the other side dishes.

Salted caramel fondue (tapas)

Salted caramel fondue - Boska recipe

Ingredients

  • 14 oz. soft caramel fudge
  • 1 splash of cream (not whipped)
  • 8 marshmallows (cut into small pieces)
  • Coarse sea salt

Serving suggestions

  • Strawberries
  • Crackers
  • Raspberries
  • Pretzels
  • Marshmallows
  • Apples and other types of fruit

Preparation

1. Put the soft caramel fudge, the liquid cream and finely cut marshmallows into a saucepan.
2. Allow the mixture to melt slowly on low heat for approx. 15 minutes, stirring continuously,
3. Take the plan from the heat and pour the mixture into a tapas fondue pan. The tea light keeps the fondue warm.

4. To finish, add a little coarse sea salt to taste. Serve in a Boska Tapas Fondue with sweet and savory dippers.

Goat's Cheese Fondue (tapas)

Ingredients

  • 300 g old goat's cheese
  • 200 g soft goat's cheese
  • 230 ml dry white wine
  • 1 clove garlic
  • 1 teaspoon fresh thyme leaves
  • 80 ml whipping cream
  • 1 teaspoon cornstarch

Dip suggestions

  • Figs
  • Dates
  • Bell pepper, cut into strips
  • Apple, cut into wedges
  • Broccoli
  • Blueberries
  • Rustic brown baguette

Preparation

Remove the rind from the goat's cheese and then grate it. Crumble the soft goat's cheese too.

Next, bring a pan containing the wine, thyme and clove of garlic to the boil. Turn down the heat and use a wooden spoon to gradually stir the grated old goat's cheese into the wine. Once all of the cheese has melted, the soft goat's cheese can be added gradually too. As soon as all of the soft cheese has melted too, stir the whipping cream into the mix as well.

Dissolve the cornstarch in two tablespoons of water and mix the resulting paste into the cheese mix. Next, leave the fondue to cook at a low heat for another 2-3 minutes until you have achieved a consistent texture. Finally, season with salt and freshly ground pepper.

Vegan cashew fondue (tapas)

Vegan cashew fondue recipe - Boska Tapas Fondue Nero

Ingredients

  • 10 ounces cashew nuts (unroasted, soaked for at least 2 hours)
  • 10 oz. oat milk
  • 1 clove garlic
  • 4 tablespoons nutritional yeast
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • Juice of 1 lime

Serving suggestions

  • French bread
  • Nachos
  • Vegetables such as carrot, cucumber, bell pepper or roasted eggplant/zucchini

Preparation

1. Leave the cashew nuts to soak in water for at least 2 hours.
2. Drain the cashew nuts and put them in the food processor. Add the garlic, salt, cayenne pepper, lime juice and nutritional yeast, and process everything to a fine mixture. Scrape the sides of the food processor occasionally to make sure that all the ingredients are thoroughly mixed.
3. Slowly add the oat milk to the cashew mixture with the food processor turned on until you get a creamy fondue.
4. Pour the fondue in a saucepan and put on low heat. Stir the fondue regularly to keep it from burning.
5. Pour the fondue into a Tapas Fondue pan. The tea light keeps the fondue warm for you.
6. This quantity is enough to be able to refill the tapas fondue pan.
7. Serve with vegetables, French bread and nachos.

Summer fruit dip fondue (tapas)


Ingredients

  • 100 gr cream cheese at room temperature
  • ½ teaspoon vanilla extract
  • 1 tablespoon grated orange rind (preferably organic)
  • 60 gr icing sugar
  • 60 ml orange juice
  • 60 ml whipping cream

Serving suggestions

  • strawberries
  • digestives, stroopwafels or amaretto cookies
  • blackberries
  • orange
  • raspberries
  • grapes
  • blue berries
  • apple

Preparation

1. Beat the cream cheese, vanilla extract and the grated orange rind together in a mixer until the mixture has a creamy consistency.
2. Mix the icing sugar through the cream cheese mix in batches with a spoon or spatula.
3. Add the orange juice and mix until the mixture is smooth.
4. Finally, add the whipping cream and beat for 1-2 minutes, until the mixture is thick and creamy.
5. Serve the fruit dip stylishly in one of our Tapas Fondues and present the dippers on a separate serving board.

Tips

This recipe shows just one of the many taste variations possible for this dip. Why not try making it with blackcurrant juice?

Mr. Big's Sangria


Ingredients (serves 30)

  • 8 apples, diced into chunks
  • 4 oranges, rind removed and diced into chunks
  • Juice of 8 lemons (about 8 tablespoons)
  • 4 standard bottles medium-bodied red Spanish wine, like Tempranillo
  • 1 cup brandy
  • 1 cup triple sec
  • 6 cups orange juice
  • Option: sparkling water

Preparation

1. Place all the ingredients in the Mr. Big, and stir to combine.
2. Refrigerate sangria for 3 to 4 hours, up to overnight, before serving.
3. When ready to serve, give the sangria one last stir and pour over a glass of ice. 4. Top with sparkling water for some bubbles if desired.

 

Recipes for warm sauces

Warm cranberry sauce (tapas)

Boska Warm Cranberry Sauce Recipe

Ingredients

  • 12 oz (340 grams) cranberries
  • 7 oz (200 grams) granulated sugar
  • 1 cup (250 ml) water
  • 1 tsp lemon or orange zest

Delicious on

  • Baked/grilled meat
  • Baked camembert

Preparation

1. Rinse the cranberries well.
2. Place a heat-resistant pan on the stove and pour in the water and sugar. Heat on medium while stirring until the sugar has dissolved completely.
3. Add the cranberries and slowly bring to a boil.
4. Set the cooker to low and continue heating for 10 minutes while stirring. The heat will cause the cranberries to pop open. Remove the pan from the heat before all the cranberries pop.
5. Add the lemon or orange zest and stir well.
6. Your warm cranberry sauce is now ready to serve. Pour it into the Tapas Fondue and the tea light will keep it warm for hours.

Nacho cheese dip (tapas)


Ingredients

  • 3 slices of cheddar cheese
  • 3 spoonfuls of crème fraîche
  • 1 to 2 garlic cloves
  • 1 jalapeño pepper (fresh or canned)
  • Optional: milk

Serving suggestions

  • Nachos
  • Tortilla chips

Preparation

1. Melt the cheddar cheese in a Boska Tapas Fondue pot in the microwave, then mix in the crème fraîche and pressed garlic.
2. Add the finely chopped jalapeño to the cheese mixture.
3. If the cheese sauce is too thick, add a splash of milk to thin it out slightly.
4. Serve the nacho cheese dip in the Tapas Fondue. The tea light will keep the dip warm & delicious.

Indonesian Satay Sauce

Boska Tapas Fondue Bianco Recipe - Indonesian Satay Sauce

Ingredients

  • 1 tablespoon oil
  • 1 shallot (finely chopped)
  • 1 garlic clove (minced)
  • 2 teaspoons ginger (finely grated)
  • 1/2 cup coconut milk
  • 1/2 cup chunky peanut butter
  • 1/4 cup fresh lime juice
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1/2 teaspoon red pepper (crushed)
  • 1/2 teaspoon coriander (ground)
  • 1/8 teaspoon cinnamon (ground)
  • 3 dashes of Worcestershire sauce
  • Salt and pepper

    Preparation

    1. Heat the oil in a saucepot.
    2. Add the shallot, garlic and ginger and cook over moderately low heat. Stir occasionally until softened for about 3 minutes.
    3. Reduce the heat to low. Add the coconut milk, peanut butter, lime juice, soy sauce and 1/4 cup plus 2 tablespoons of water and whisk until blended.
    4. Whisk in the sugar, crushed red pepper, coriander, cinnamon and Worcestershire sauce; if a thinner sauce is desired, add a little more water.
    5. Season with some salt and pepper.
    6. Transfer the sauce to the Tapas Fondue and light the tealight to keep the sauce warm.

      Nacho Cheese Dip Sauce - version 2

      Boska Tapas Fondue Bianco Recipe - Nacho Cheese Dip

      Ingredients

      • 2 tablespoons of butter
      • 2 tablespoons of flour
      • 1 cup whole milk
      • 6 oz. or 1.5 cups cheddar (shredded)
      • 1/4 teaspoon salt
      • 1/4 teaspoon chili powder

        Preparation

        1. Heat the oil in a saucepot.
        2. Add the shallot, garlic and ginger and cook over moderately low heat. Stir occasionally until softened for about 3 minutes.
        3. Reduce the heat to low. Add the coconut milk, peanut butter, lime juice, soy sauce and 1/4 cup plus 2 tablespoons of water and whisk until blended.
        4. Whisk in the sugar, crushed red pepper, coriander, cinnamon and Worcestershire sauce; if a thinner sauce is desired, add a little more water.
        5. Season with some salt and pepper.
        6. Transfer the sauce to the Tapas Fondue and light the tealight to keep the sauce warm.

          Creamy Mushroom Sauce

          Boska Tapas Fondue Bianco Recipe - Creamy Mushroom Sauce

          Ingredients

          • 2 tbsp unsalted butter
          • 1/2 tbsp olive oil
          • 10 oz mushrooms sliced
          • Pinch of salt and pepper
          • 2 garlic cloves minced
          • 1/4 cup dry white wine or rose 
          • 1/2 cup chicken or vegetable broth
          • 1 cup heavy cream 
          • 1/2 cup grated parmesan grated
          • 2 tsp fresh thyme leaves

            Preparation

            1. Heat oil and melt butter in a saucepan over medium high heat. Add mushrooms and slowly cook until golden brown for about 4 minutes
            2. Add the garlic and a pinch of salt and pepper. Cook for about 1 minute
            3. Add the white wine. Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
            4. Add the cream and parmesan. Stir and lower the heat to medium so the sauce is simmering, do not boil.
            5. Stir occasionally and simmer for 2 - 3 minutes until it thickens. Add the thyme and season with some salt and pepper.
            6. Transfer the sauce to the Tapas Fondue and light the tea light to keep the sauce warm.

              Homemade Pesto Sauce

              Boska Tapas Fondue Bianco Recipe - Homemade Pesto

              Ingredients

              • 4 cups fresh basil (from about 3 large bunches)
              • 1/2 cup olive oil
              • 1/3 cup pine nuts
              • 2 garlic cloves
              • 1/4 cup Parmesan cheese (freshly grated)
              • 1/4 cup Pecorino Sardo or Parmesan cheese (freshly grated)
              • 1 teaspoon coarse kosher salt

                Preparation

                1. Combine the fresh basil leaves, olive oil, pine nuts and garlic cloves in the blender.
                2. Blend until paste forms. Stop every now and then to push the basil down.
                3. Add both cheeses and salt. Blend until it’s a smooth mixture.
                4. Pour the mixture into a Tapas Fondue pan.
                5. Top with ½ inch olive oil. The tea light keeps the pesto warm.

                  Buffalo Wing Sauce

                  Boska Tapas Fondue Bianco Recipe - Buffalo Wing

                  Ingredients

                  • 1 (12 fluid ounce) can/bottle hot pepper sauce (such as Frank’s RedHot)
                  • ¼ cup unsalted butter
                  • 1 tablespoon apple cider vinegar
                  • 1 teaspoon white sugar

                    Preparation

                    1. Combine the hot sauce, butter, vinegar and sugar in a saucepan.
                    2. Bring to a slow boil and cook until smooth (about 5 minutes).
                    3. Pour the mixture into a Tapas Fondue pan. The tea light keeps the sauce warm.

                      Red Wine Sauce

                      Boska Tapas Fondue Bianco Recipe - Red Wine Sauce

                      Ingredients

                      • 4 tablespoons butter
                      • 1 1/2 cups onion (finely chopped)
                      • 2 cups dry red wine
                      • 1 teaspoon fresh thyme (chopped)
                      • 1 teaspoon honey
                      • 2 cups low-salt chicken broth
                      • Salt and pepper

                        Preparation

                        1. Cook 2 tablespoons butter and onion in a large skillet over medium-high heat until onion is golden (about 6 minutes).
                        2. Add red wine, thyme, and honey to skillet and boil until mixture is reduced by 2/3 (about 10 minutes).
                        3. Add chicken broth to the skillet; boil until reduced to generous 1 cup (about 1 minute).
                        4. Whisk in the rest of the butter, salt and pepper.
                        5. Pour the mixture into a Tapas Fondue pan. The tea light keeps the sauce warm.