Baked Fondue

This baked fondue is a winter show stopper. Simple, yummy, and the kids love it. The original recipe can be found HERE.

Madeleine's Baked Fondue

It didn't take me much longer than a trip to the market to make Hi-Ho's Baked Fondue. I even went out on a limb and didn't exactly follow the directions. That is a big deal for me as a cook that likes to follow recipes and tends to not 'wing it'. By the way, this is much less like a bread pudding but much more a souffle like

I decided to use a baguette and then doubled the wet ingredients. It worked perfectly. The picture below is after I made my first layer.


















Ingredients
1 baguette, cut into three equal lengths, and then each piece is cut in half lengthwise.
 4 eggs beaten
tub of Old English cheese to spread on baguette lightly
cheddar cheese slices
tomato slices
Lots of dry mustard
Lots of Worcestershire sauce
salt and pepper
1 teaspoon chopped onion
3 cups milk

Directions
 *Below are additional pictures of my assemblage.*

1. Place bread, cheese, and tomatoes in layers in a round baking dish.




















2. Beat eggs, add milk and seasonings. Stir. I add a lot of seasoning and it ended up a light tan color.

3. Pour over bread and cheese. 
 
















4. Top with a layer of slices cheese.
 
















5. Let stand on hour. Stare at it and drool.

6. Preheat oven to 325.

7. Bake for one hour.

8. Cut like a pie and serve.

This served my family of five with left overs.

Baked Cheese Fondue

Oh my oh my this makes me think of fondue married to Welsh Rarebit served as a cake pop in heaven. Oh Hi-Ho why did you never make this for me! Oh SP? Honey? Can you run out to store please?

(silence)

oh darn he is at hockey. Gasp!

Ingredients
6 slices bread without the crust
2 eggs beaten
1/2 package sliced Old English or any cheddar cheese
tomato slices
dry mustard
herbs
worcertershire sauce
1 teaspoon chopped onion
1 and 1/2 cups milk

Directions

1. Place bread and cheese in layers in a baking dish.
2. Beat eggs, add milk and seasonings. Stir. 
3. Pour over bread and cheese. 
4. Let stand on hour. Stare at it and drool. 
5. Preheat oven to 325. 
6. Bake for one hour. 

Makes 3 to 4 servings. 

Chocolate Fondue

Compliments of William Sonoma. This, accompanied by a mimosa, made the perfect brunch today. It's important to maintain moderately low heat (no more than 120°F) under your fondue pot so the chocolate stays melted and just warm to the touch. Too much heat can ruin the chocolate. And make sure that the chafing pot is dry, as water will make your chocolate seize.

Ingredients:

• 1/2 cup heavy cream
• 8 oz. semisweet chocolate, finely chopped
• 1 tsp. vanilla extract
• 1 pound cake, cut into 1-inch cubes
• 2 pints strawberries, rinsed and hulled

Directions:

1. Fill the fondue pot with 2 cups warm water and place the pot on the stand. Fill the fuel burner with oil according to the manufacturer's instructions and set it on the stand.
2. In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 minutes. Remove from the heat, add the chocolate, and stir until melted, smooth and creamy. Add the vanilla and stir until blended. Pour the chocolate sauce into the porcelain insert and place the insert in the fondue pot. Set the splatter guard on the top.
3. Set the fondue pot on the table and light the fuel burner, following the manufacturers instructions. Serve with pound cake, strawberries and individually marked fondue forks for dipping.

• Serves 6.
  Adapted from The Fondue Cookbook, (Hamlyn, 1999).

Chocolate fondue

This recipe is awesome! Please maintain a low heat so that you do not scald or even burn the chocolate. Too much heat will ruin it, whether on or off the stove.

Ingredients
1/2 cup heavy dream
8 ounces semisweet chocolate, finely chopped in food processor
1 teaspoon vanilla extract
1 pound cake cut into 1 inch pieces
2 pints strawberries; rinsed, trimmed and cut in halves or quarters

Process

1. In a small saucepan over medium-low heat, warm the steam until steam begins to rise.
   
2. Remove from heat and add the chocolate and stir until melted, smooth and creamy.
   
3. Add the vanilla and stir until blended. Sometimes I will put it back over medium heat if I think it needs a little extra umph.
   
4. Pour the chocolate sauce into your fondue pot and put over heat as directed.
   
5. Serve with pound cake and strawberries on individual fondue forks for dipping.
   

Cheese Fondue

Ingredients
1 clove garlic -peeled and halved
1.5 cups dry white wine
1 Tablespoon cornstarch
2 teaspoons Kirsch
1/2 pound Emmentaler - grated
1/2 pound Gruyere - grated
* option: combine your grated cheeses and toss with a teaspoon of corn starch
1 baguette, cubed

Process

1. Rub inside of saucepan with garlic clove.
   
2. Add wine to saucepan and bring to a simmer over medium heat.
   
3. Stir cornstarch and Kirsch together in a small bowl.
4. Gradually add cheese to pot, stirring constantly in a zig-zag or figure 8 motion. (Do NOT stir in circles)
5. When melted, keeping care to not let it boil, add Kirsch mixture and continue stirring until creamy.
   
6. Bring to a simmer and continue stirring until thickened.
   
7. Pour into fondue server, following directions for your particular set, and serve by dipping into it with cubed baguette.