FoNduE nIghT!

Here are the yummy recipes from our fondue night post!

DIPPING SAUCES:

Rouille
PREP TIME: About 5 minutes
MAKES: About 1 cup
In a small bowl, mix:
1 cup reduced-fat or regular mayonnaise
1 tablespoon minced garlic
1 tablespoon lemon juice
1/2 teaspoon cayenne
Combine and Chill! Can be made a day ahead of time. This is a great dip for chicken and veggies cooked in Coq au Vin.

Sour Cream Mustard Sauce
1/2 pint sour cream
1/2 mayonnaise
1/4 cup prepared mustard
1 tablespoon finely chopped onion
Dash of Hot Pepper Sauce, such as Tabasco
Combine all the ingredients, mix well and chill.

Horseradish Cream Sauce
A good accompaniment to beef fondue
1 cup sour cream
3 tablespoon prepared horseradish
2 teaspoons lemon juice
2 scallions, finely chopped
1/4 teaspoon Worcestershire sauce
Salt and pepper to taste
Mix all ingredients in a small bowl.
This sauce is best if prepared at least an hour in advance. Cover and chill.
Other dipping sauces we used were: Spicy Peanut Sauce, Teriyaki Sauce, A1 Steak Sauce, Barbecue Sauce (straight from Salt Lick in TX!), Honey Mustard, Garlic Aoili Sauce...

Creamy Veggie Fondue
WOW! Even if you don't have a fondue pot, cook this up on the stove and serve it up for dinner with veggies, crusty bread, green apples, etc. YUM!

• 1/4 cup milk
• 1/4 cup white wine (substitute grape juice or broth)
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup chopped green onions
• 1/4 cup frozen chopped spinach, thawed and drained
• 1 teaspoon ground dry mustard
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon coarsely ground black pepper

1. In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.

2. Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.3. Transfer mixture to a double boiler or fondue pot to keep warm while serving.

NOTE: The wine keeps the cheese from seperating and becoming grainy, so if you choose not to add wine, you will have to add some lemon juice to whatever you are subsituting. Squeeze a few teaspoons of juice into the broth or grape juice and this should keep it from seperating!

Coq Au Vin Fondue (from The Melting Pot)
15 min 15 min prep

• 3 1/2 cups vegetable stock
• 1/2 cup burgandy wine (I added grape juice)
• 1/2 cup sliced mushrooms
• 1 tablespoon garlic, minced
• 2 green onions, sliced

Heat vegetable stock in fondue pot until it begins to simmer. Add all other ingredients, bring to simmer. Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.

Chocolate Fondue

• 32 ounces milk chocolate, grated
• 1 1/4 cups heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon white sugar
• 1/3 cup hot water

In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth. (I halfed this recipe since it makes so much! This is another recipe that is easy to make without a fondue pot and would make a great FHE treat!)

Caramel Fondue
1 14 oz package carmels
1 14 oz. can sweetened condensed milk (i used Lowfat)
Optional: 1 cup coconut or 1/2 c chopped nuts

Place unwrapped caramels into slow cooker or fondue pot and add condensed milk and coconut or pecan pieces if you choose. Cook on low for 1 hour, stirring occassionally. Serve with sliced apples, bananas, mini marshmellows, pound cake cubed, nuts, pretzels, rice krispy treats, brownie bites, etc. You can also have chopped nuts, mini chocolate chips, toffee bits, mini M&M's or whatever else on the side to dip items into, after they have been dipped in caramel.