You are here: Seasoned Cooking » All Issues » January 2002 Issue » This Article » Page 1
January 2002 Issue
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Spinney Kitchen

We are a family run, business based in rural North Lincolnshire, Selling a wide range of Olive Oils, vinegars, herbs, spices and teas as well as pr...

CookenPro Home Page

Recipe software that allows a cook or chef to import/export, sort, view, search, print, web publish and nutritionally analyze recipes. Keep nice p...

The Cheese Wizard

The Online Guide to the Art of Cheesemaking ... By following simple steps, anyone can make great tasting homemade cheeses. The site contains direc...

Russian cuisine and Russian cooking recipes

Collection of most popular Russian cuisine cooking recipes with comments and step-by-step instruction of cooking.

Gramp's Lamps - Gone With the Wind Lamps

Gramp's Lamps offers the finest hand painted "Gone With the Wind" hurricane lamps & night lights.
There's something inherently festive about fondue. You've got this crock of bubbling cheese and those gathered together dip everything from crispy apples to chunks of hearty bread into it and you just can't help but feel a sense of community and closeness. It's wonderful.

However, the fun doesn't need to end that night. If you find yourself with leftover fondue, you've got the makings of some great meals ahead of you. You can begin by using some of the creamy cheese as a great topping for a favorite breakfast treat. Then, for dinner, Cheesy Broccoli Casserole can take advantage of leftover fondue and any steamed broccoli that wasn't used with the fondue. Both are great ways to enjoy fondue a second time around.

Feel free to try this month's selection of recipes as is or add some touches of your own. I also encourage you to share your leftover recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Basic Cheese Fondue

You can keep your leftover fondue in great shape by pouring ice cold water over the top of the crock and refrigerating until you're ready to use it again. Then just pour the water off the top and gently reheat it!
  • 10 oz. apple cider
  • 2 oz. cider vinegar
  • 1 T. lemon juice
  • 5 oz. swiss cheese
  • 5 oz. canterphilly cheese (or another nicely-melting cheese of your choice)
  • 2 oz. smoked gouda
  • 2 T. cornstarch
  • Salt and pepper to taste
In a medium saucepan, heat the apple cider, vinegar and lemon juice until simmering. Meanwhile, grate the cheeses and toss with the cornstarch. Maintaining a simmer, carefully add the cheese by handfuls, mixing to melt each addition before adding the next. Once all of the cheese has been incorporated, add the salt and pepper and taste the fondue. If the fondue is very stringy, add another tablespoon of lemon juice.

Transfer the fondue to a fondue pot with a heat source beneath. Serve with your choice of dippers such as broccoli, apple slices, chunks of bread, asparagus spears, mushrooms, strips of red pepper, cocktail sausages and the like. Mix the fondue periodically while enjoying to avoid burning the cheese to the bottom of the pot.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes


Cheatin' Eggs Benedict

Topping a simple meal inspired by eggs benedict with leftover fondue allows you to enjoy the taste of cheese without much AM fuss.
  • 2 English muffins, toasted
  • 2 slices of smoked turkey
  • 2 poached eggs
  • 1/2 c. basic cheese fondue
  • Chopped parsley
Set each of the English muffins on a small serving plate. Top with the smoked turkey and poached eggs. Spoon half of the fondue over each of the eggs. Sprinkle with chopped parsley and serve immediately.
  • Yields: 2 servings
  • Preparation Time: 15 minutes


Cheesy Broccoli Casserole

This hearty casserole is great for quick entertaining -- especially if you have leftover fondue and broccoli!
  • 1 can cream of mushroom soup
  • 2 c. basic cheese fondue
  • 1 c. shredded carrot
  • 3 c. broccoli, chopped
  • 1/4 c. chopped onion
  • 2 T. melted butter
  • 3/4 c. seasoned stuffing mix
Preheat the oven to 350 degrees.

In a 1 1/2 quart casserole, combine the soup, fondue and shredded carrot. Fold in the broccoli and onion. Combine the stuffing mix and butter and sprinkle it over the vegatables. Bake the casserole for 25-30 minutes or until heated.

  • Yields: 6 servings
  • Preparation Time: 40 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.