Fondue Cheese- the Non-Chocolate Fondue of Choice

My first experiences with fondue were as a small child in the 70′s.   I come from a large family (nine kids) with a mother who was an amazing cook. Our fondue was just another notch in my mother’s endless and yummy repertoire.  And the fondue set was not fancy, but it’s contents were mouth-watering. I remember her fondue well; two pots full of heaven. Most often, we dipped into the twin pots of comfort, cheese and chocolate. The dipping selections were also premium–breads, meatballs, vegetables, and sausage for the cheese and bananas, strawberries, nuts and candies for the chocolate.

Perhaps fondue brings these same warm memories of family togetherness back to mind for you, too.   I am excited to explore the wonderful world of fondue cheese through this blog and hopefully educate you all about the many different cheese avenues we can discover for fondue and the dipping alternatives for cheese fondue, as well. It will be a warm memorable experience you can build upon in your own home.

My first recipes, below, are basic recipes I saved from my mother from our 70’s repertoire. This cheese fondue is a simple one that doesn’t use a roux (thickening agent, made of butter, flour and milk) and is still very delicious. In addition I am listing a battered hot dog recipe for dipping, too. Happy fonduing!

Mock Cheese Fondue

2 cans Campbell’s Cheddar Cheese Soup
2 cloves garlic, pressed
4 egg yolks, beaten
½ c. apple juice

Heat soup and garlic over low heat in a medium size sauce pan.
Just before it boils, remove the pan from the heat.
Separate the egg yolks in a separate medium sized bowl.
Stir half of the hot soup into the egg yolks.
Blend the mixture into the remaining soup in the sauce pan.
Stir in the apple juice and heat to your desired temperature, stirring constantly.
Transfer into fondue pot to keep warm and serve.

Suggestions for dipping: cooked hot dogs, cocktail weenies, cooked miniature meatballs, dill pickle chunks, cut up French bread or blanched cauliflowerettes.

Batter Franks

1 pkg. hot dogs or 2 cans Vienna sausages
1 egg
1/3 c. milk
1 c. Bisquick
2 T corn meal
½ tsp. dry mustard
¼ tsp. paprika
1/8 tsp. cayenne pepper
Canola or Vegetable Oil for frying– enough for 1-2” in frying pan

Beat egg slightly in mixing bowl.
Blend in milk.
Mix in remaining ingredients.
Dip hot dogs (dried slightly with a paper towel) or Vienna sausages into batter, allow excess to drip off. Place battered meat in hot oil and cook until brown–for 2 to 3 minutes.
Drain on several paper towels.
Dip in Cheese Fondue.