Crock Pot Cream Cheese Garlic Fondue - Recipes That Crock! (2024)

FAQs

Can you use a crock pot as a fondue pot? ›

Yes! You can either make the Chocolate Fondue in the slow cooker and then keep it on the warm setting for several hours OR make the Chocolate Fondue up to 3-4 days ahead and refrigerate.

If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.

3. Add a generous pinch each of pepper and nutmeg, and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.

No fondue pot? Then just use a heavy bottomed pan. You should really keep some heat under the pan whilst enjoying your feast, perhaps try to rig up a trivet to stand the pan on with a couple of tealights underneath. Just make sure that you make the actually fondue on a hob and that it is hot when it reaches the table.

When making fondue, the first thing to consider is what type of ingredients you want to use; if you are a vegetarian, you may prefer the oil. The oil is also a healthier option because it contains no fat or calories. However, if you like meat and cheese, the broth is better because it has more flavors.

Oil or broth fondue Oil fondue is also called Bourguignon fondue. It can use any type of oil: peanut, vegetable, canola, olive. You will need to get oil at 375F (just below boiling) to cook meats and vegetables that you will use.

Fondue etiquette: spear a piece of bread, dip into the cheese fondue, coat well, remove, eat. Repeat. For fondue bourguignonne, spear a piece of meat (or veg), dip into the hot oil and leave it there until it's “done” to your satisfaction. Remove, dip into your choice of condiments, eat.

The cornstarch protects the proteins and the fat in the cheese from breaking down and becoming clumpy and lumpy. Some recipes use flour, but I think that changes the taste of the fondue, making it more starchy. That being said, if you don't have cornstarch you can substitute flour.

"The key with fondue is to keep the temperature very low once you start adding the cheese." In the double boiler, the heat was gentle enough that even with prolonged exposure, the fondue never got hot enough to break.

Don't: Double dip. Fondue etiquette suggests avoiding much mouth contact with your fondue fork since it goes back into the public pot. Overly conscious fondue-rs will remove their morsel from the fondue fork and eat from a separate plate and fork.

Do you cook veggies before fondue? ›

Plan on cooking, steaming and blanching veggies and potatoes an hour or so before the party. Don't serve damp veggies.

Vegetables. The rule of thumb for vegetables: If you like it raw, you'll like it dipped in cheese. Fondue makes getting your daily serving of veggies as easy as can be! Fresh veggies like broccoli, snap peas, and carrots add a satisfying crunch, and blanching these ahead of time is perfect.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

The Classic Alpine Fondue is a premium blend of fresh aged Gruyère, Raclette, & Fontina cheese, frozen fresh and imported. Smooth and creamy perfection with flavor that compliments any of your favorite dippers.

Cheese Fondue

Served with artisan breads and seasonal fruits & veggies. Choose one cheese fondue per cooktop. Gluten-free dipper plate available upon request. Ask your server about vegan cheese fondue options.

If you don't have a fondue pot, you can improvise with. your slow cooker, double boiler, and more.

Enameled cast iron adds a smooth coating that makes the pot easier to clean and makes it work a lot like ceramic, another heavy, dense material that's popular for fondue pots. Stainless steel and aluminum are cheaper, lighter, and often have a nonstick coating for ease of cleaning.

Our answer. Cheese fondues, such as Nigella's (from Nigella Express and on the Nigella website) can be made in most heavy-based pots or saucepans. Something like a small to medium sized cast-iron saucepan/casserole pan/dutch oven is ideal and you could use regular forks for dipping.