fondue was so popular in the seventies. in fact, i purchased my first fondue pot in 1977. since then, i have served fondue many times over the years and have found several favorite recipes. the style of fondue pots has changed, and i seem to always go back to this classic stainless pot that i have used for 20 years.
i really love that fondue breaks the routine and it really is fun. i prepare a dish of things to dip into the cheddar fondue, and suddenly it seems more like a party. my usual list of things for fondue include: celery sticks, crusty bread, bread sticks, apple slices, and often some type of meat or sausage. my fondue recipe is very simple, and comes together on the stove top in minutes.
to make the cheddar fondue: heat two cans of Campbell’s cheddar cheese soup with about 8 ounces of shredded sharp cheddar cheese in a double boiler. thin with white wine or apple juice. i usually don’t add much liquid to thin. i wait until i bring the ingredients up to a boil and then look at the consistency, adding only a few tablespoons at a time to reach a nice dipping thickness.
another recipe that is much higher in calories, would be to begin with one cup of apple cider brought to a boil, add in 8 ounces of cheddar and 8 ounces of Monterey jack cheese, with 2 tablespoons of cornstarch to thicken. season with nutmeg to taste.
that’s it. easy, quick, and oh so good. be sure to keep the fondue warm during the meal over a candle or sterno pot. otherwise, the cheese thickens and cools quickly.