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| Batter-Dipped Fondue Meatballs 12 servings 1 1/2 pounds ground chuck 1 egg 1/4 cup bread crumbs 2 Tbsp beer or apple juice 1 tsp garlic salt 1 cup biscuit baking mix 1/2 cup beer or apple juice 1 egg 1/2 cup mayonnaise 2 Tbsp prepared mustard 1 Tbsp onion, minced 1/2 cup sour cream 1 Tbsp horseradish 1/8 tsp Worcestershire sauce Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the batter by combining baking mix, beer and egg. Heat oil in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in hot oil to the desired doneness, about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be cooked without the batter. For mustard sauce, combine mayo, mustard and onion. Refrigerate. For horseradish sauce, combine sour cream, horseradish and Worcestershire. Refrigerate. |
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| Blue Cheese Fondue 4 oz blue cheese, crumbled 1/2 cup dry white wine 8 oz pkg cream cheese, cubed 8 ounces monterey jack cheese, cubed 1 tablespoon kirsch (cherry brandy) Heat wine and cream cheese, stirring until cheese melts. Add monterey jack cheese, a little at a time, stirring constantly. Blend in blue cheese. When smooth, add kirsch. Serve with dippers of French bread, fresh fruit or vegetables. Yield: 5 cups. |
| Cheese Fondue 4 oz. Gruyere cheese 8 oz. Swiss cheese 1+ tbsp. cornstarch 1 clove garlic 3/4 to 1 cup white wine 1 tbsp. kirsch French bread cut into 1" cubes Grate cheese and mix with cornstarch. Cut garlic clove in half. Rub 1/2 of garlic over inside of fondue pot. Cut the other 1/2 clove up finely and add to pot. Add wine to pot and heat slowly until it just bubbles. Slowly add the cheese mixture, stirring as it melts. When smooth, add kirsch and serve with French bread. Serves 3-4. |
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