Favorite Fondue Recipes

Our sister magazine, Cuisine at home, prepared the fondue for our Chalkboard Lazy Susan photo shoot. It was so good, we had to share the recipe ... plus a few extras!

Swiss Cheese Fondue

Makes about 2½ cups; Total time: 20 minutes

• 2 cups shredded Gruyere cheese (8 oz.)
• 2 cups shredded Swiss or Emmental cheese (8 oz.)
• 1 Tbsp. cornstarch
• 1 cup dry white wine (such as sauvignon blanc)
• 1 Tbsp. fresh lemon juice, strained
• 1 clove fresh garlic, crushed
• 1 Tbsp. brandy or Cognac (optional)
• Freshly ground white pepper and nutmeg to taste

Toss together cheeses and cornstarch in a mixing bowl.
Bring wine, lemon juice, and garlic to a simmer in a large, heavy saucepan over medium heat — bubbles should just break the surface. Remove garlic and discard.
Add handfuls of cheese (about 1 cup) to the simmering wine, stirring with a wooden spoon. Let cheese nearly melt before adding more. Increase heat slightly if cheese doesn’t seem to want to melt, but don’t let it boil.
Add brandy, white pepper, and nutmeg to melted cheese; transfer to a warm fondue pot.
Serve with anything from bread to veggies!

Tomato Fondue

Makes about 4 cups; Total time: 45 minutes

• ½ cup diced onion
• 2 Tbsp. olive oil
• 1 Tbsp. minced fresh garlic
• ½ tsp. red pepper flakes
• 2 Tbsp. tomato paste
• 3 cans diced tomatoes in juice (14.5 oz. each)
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. chopped fresh parsley
• Salt and black pepper to taste

Sweat onion in oil in a saucepan over medium-low heat until soft, 5 minutes.
Add garlic, pepper flakes, and tomato paste, stirring to distribute paste; cook until garlic is fragrant, about 1 minute.
Stir in tomatoes and simmer over medium heat until tomatoes start to break down, 30 minutes.
Add balsamic and transfer mixture to a blender.
Purée tomato mixture until smooth; transfer to a warm fondue pot. Stir in basil and parsley; season with salt and pepper.
Serve with anything you’d douse with ketchup or marinara!

Peppermint Pattie Fondue

Makes about 3⅓ cups; Total time: 15 minutes

• 8 oz. bittersweet bar chocolate
• 1¾ cups heavy cream
• 20 small peppermint patties, chopped (such as York)

Finely chop chocolate and place in a large bowl.
Whisk together cream and peppermint patties in a saucepan over medium heat until patties melt and cream comes to a boil.
Pour mixture over chocolate, cover, and let stand 5 minutes.
Whisk mixture until chocolate melts and is smooth; transfer to a warm fondue pot.
Serve with sweet and salty treats!

Enjoy!