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Polite Society Recipe Book

How do I feed thee?
Let me count the ways.
Whether entertaining for two
Or quite a few…
Fondue is the perfect food
To set a festive, romantic mood.

Entertaining

Cheddar Cheese Fondue

1 – 8 oz. block of sharp cheddar cheese (cubed)
1 – 4 oz. block of Swiss cheese (cubed)
2 Tablespoons of flour
2 – fresh garlic cloves (chopped)
1/2 cup of white cooking wine (the alcohol will burn off)
1/2 cup of milk
Dash of nutmeg
Your choice of bread cubed into bite-sized pieces

Cube cheeses (Swiss and cheddar) and chop garlic. Place cubed cheese in a bowl and add flour just enough to lightly coat the cheese. Spray fondue pot or pan with cooking spray and add the chopped garlic. Cook on med. heat until the garlic just begins to brown, then add the wine. Turn heat up to med. High, and wait for the wine to start to boil. When the wine begins to boil, reduce heat back to med., and slowly add the flour coated cheese and ˝ cup of milk a little at a time, always stirring so it will not burn. As the cheese melts, continue to add the rest of the cheese ALWAYS stirring so it will not burn. When the cheese is fully melted, add the nutmeg and you are ready to eat. If you are not using a fondue pot, you may have to reheat to prevent it from thickening too much as it cools.

 

Pesto Cheese Fondue

1 – 12 oz. block of Swiss cheese (cubed)
2 Tablespoons of flour
2 – fresh garlic cloves (chopped)
1/2 - 3/4 cup of white cooking wine (the alcohol will burn off)
1/2 cup of milk
2-3 Tablespoons of jarred prepared pesto
Your choice of bread cubed into bite-sized pieces

Cube cheeses and chop garlic. Place cubed cheese in a bowl, and add flour just enough to lightly coat the cheese. Spray fondue pot or pan with cooking spray and add the chopped garlic. Cook on med. heat until the garlic just begins to brown, then add the wine. Turn heat up to med. high, and wait for the wine to start to boil. When the wine begins to boil, reduce heat back to med., and slowly add the flour coated cheese and ˝ cup of milk a little at a time, always stirring so it will not burn. As the cheese melts, continue to add the rest of the cheese ALWAYS stirring so it will not burn. When the cheese is all fully melted, add the pesto and you are ready to eat. If you are not using a fondue pot you may have to reheat to prevent it from thickening too much as it cools.

 

Vegetable Broth Fondue

1500 ml (6 cups) - Vegetable Stock
4 - Green Onions, Thinly Sliced
1 - Small Onion, Diced
1 - Tomato, Diced
15 ml (1 tbs) - Fresh Ginger, Grated
2 - Garlic Cloves, Crushed
30 ml (2 tbs) - Fresh Cilantro Leaves, Thinly Sliced
45 ml (3 tbs) - Japanese Soy Sauce
To Taste - Salt and Pepper
To Taste - Hot Sauce
Assortment of Dippers


  1. In a large pot over medium heat, warm up the vegetable stock.
  2. Add the chopped green onions, onion, tomato, ginger, garlic, cilantro, and soy sauce and bring to a boil.
  3. Reduce the heat, and let it simmer for about 20 minutes.
  4. Arrange dippers and dips on serving plates and bowls and keep refrigerated until fondue starts.
  5. When you are ready to get started, add salt and pepper and hot sauce to taste.
  6. Strain the fondue broth to remove all solid particles.
  7. Transfer the vegetable fondue broth into your fondue pot. Keep the extra broth in a pot on the stove top on low heat to replenish as needed.
  8. Light the fondue burner and adjust the heat.
  9. Put a piece of vegetable or tofu onto your fondue fork and cook it into the delicious seafood broth. You can also let items float in the pot and pick them up with chopsticks or a slotted spoon.
  10. Transfer the cooked dipper onto a regular fork and dip into one of your fondue dips.
  11. Enjoy and repeat but no double-dipping!
 

Chicken Broth Fondue

200 g (1 lb) - Chicken breast, skinless and boneless, per person
2 L (8 cups) - Chicken broth
250 ml (1 cup) - White wine, dry
30 - White mushrooms, medium
4 - Tomatoes, cut in quarters
  1. Cut the chicken in 2.5 cm cubes (1 inch cubes) and refrigerate until fondue time.
  2. Wash the mushrooms and set them on the table for your guests.
  3. Wash the tomatoes and cut them in quarters in such a way that a fork can be pierced through them.
  4. In a pot, bring the chicken broth and wine to a boil.
  5. Transfer to the fondue pot when the broth is boiling.
  6. Place the chicken, mushroom or tomato on a fork and cook in the broth.
  7. Dip the cooked meat or vegetables in the sauces.
 

Fondue Au Chocolat’

9 oz. Swiss milk chocolate, broken into pieces
1/2 cup whipping cream

Combine ingredients in a fondue pot or chafing dish. Stir over very low heat until chocolate is melted and mixture is smooth. Serve with a variety of “dippers”.

Cookies and Cream Chocolate Fondue

9 oz. semi-sweet chocolate chips
1/2 cup whipping cream
Crushed Oreo cookies

We use a microwave to melt our chocolate. Start off with about ˝ of your chocolate and melt in a microwave safe dish for about 20 secs. Take out, stir, and add a little cream and more chocolate. Continue to melt at 20 sec. intervals and stir, stir, stir. Add the rest of the cream and chocolate. Microwave strength will vary, so you will want to watch the mixture closely to make sure it doesn’t burn. When your chocolate mixture is smooth and creamy, add crushed Oreos and transfer into your fondue pot.

 

Culinary Fare

Chocolate Croissant Bread Pudding

  • 8 regular-sized croissants, torn into bite-sized pieces
  • 1 12 oz. bag semisweet chocolate chips
  • 1 cup sugar
  • 6 eggs
  • Pinch of salt
  • 2 tsp. pure vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups half and half
  • 2 cups heavy cream

Set oven to 350 degrees. Pour croissants into a 9x13 inch pan and set aside.

In double boiler over simmering water, melt 1 1/4 cups semisweet chocolate chips until smooth. Remove from heat and allow to cool slightly.

In a medium bowl, combine sugar, eggs, salt, vanilla, cinnamon, and nutmeg and whisk until the eggs are light in color. Set aside.

In a medium saucepan over medium heat, add half and half and heavy cream. Once mixture is steaming and slightly simmering, remove from heat. Whisk in melted chocolate. With a liquid measuring cup, pour out 2 cups of the cream mixture and slowly pour it into the eggs while whisking. Once incorporated, slowly pour in the rest of the cream mixture and whisk well.

Pour cream and egg mixture over the croissant pieces until the croissants are covered. You may not need the all of the mixture. Sprinkle the remaining chocolate chips over the top. Bake for 40-45 minutes or until the liquid is set. Allow to cool for 10 minutes before serving. Serve with a scoop of vanilla ice cream or whipped cream.

Yields 8 servings.