FOOLPROOF CHEESE FONDUE FOR FRIENDS
2 large garlic cloves, minced\n2 tablespoons butter\n2 teaspoons Dijon mustard\n1 14-ounce can evaporated milk \n4 cups (2 8-ounce packages) Italian or 4-cheese blend shredded cheese\n1 tablespoon cornstarch
STOVETOP VERSION: In top part of a double boiler set over simmering water (or metal bowl set over saucepan simmering water), combine garlic, butter, Dijon and 1 cup of the evaporated milk. Heat until hot to the touch but not boiling. Add cheese and sprinkle with cornstarch. Cook and stir until cheese is melted and fondue is smooth. If too thick, gradually stir in up to 1/4 cup more of the evaporated milk.
MICROWAVE VERSION: In a large microwavable bowl that will hold at least 8 cups, combine garlic, butter, Dijon and 1 cup of the evaporated milk. Microwave uncovered on high power for two minutes, stopping microwave twice to stir. Add cheese and sprinkle with cornstarch. Stir well, then microwave again uncovered on medium power for six to eight minutes, stirring every two minutes until hot. If too thick, gradually stir in up to 1/4 cup more of the evaporated milk.\nTransfer mixture to a ceramic fondue pot or crock pot and keep warm. Serve hot with savory dippers. Makes four servings.
SUGGESTED SAVORY DIPPERS:\nBREAD: Crusty French or Italian bread, focaccia or baguette cut into bite-size cubes\nMEAT: Salami cubes, pepperoni wedges, smoked sausage slices, mini sausages or cooked chicken pieces \nVEGETABLES: Frozen (thawed), canned or marinated artichoke hearts, raw bell pepper pieces, zucchini wedges, mushrooms, broccoli crowns, cauliflower crowns or asparagus spears\nTOFU: Baked tofu, cut into cubes.\nTIRAMISU FONDUE
1 tablespoon instant espresso or coffee powder\n1/2 cup heavy whipping cream or canned evaporated milk\n2 8-ounce packages cream cheese, softened to room temperature, cut into pieces\n1/4 cup powdered sugar\n2 tablespoons sweet (not dry) Marsala wine OR coffee liqueur (e.g., Kahlua)\n2 teaspoons cornstarch\n2 large egg yolks, room temperature\n6 ounces bittersweet chocolate, finely chopped for serving
In top part of a double boiler set over simmering water (or metal bowl set over saucepan simmering water), combine the espresso powder and cream; heat until warm to the touch. Add cream cheese, powdered sugar, Marsala and cornstarch, mixing with spoon until cream cheese has melted and mixture is smooth. Leave over heat.\nIn a medium bowl, whisk egg yolks with fork until blended. Gradually whisk in about 1/2 cup of the warm cream-cheese mixture. Whisk the egg-yolk mixture into double boiler with remaining cream-cheese mixture. Whisking constantly, cook until the fondue is hot and has thickened about four to five minutes.\nTransfer mixture to a ceramic fondue pot or crock pot and keep warm. Place chopped chocolate in a small bowl. Serve fondue immediately with the dipping ingredients of your choice. Dip fruit or cake into fondue, then dip in chopped chocolate to coat. Makes four servings (may be doubled).\nEASY, ELEGANT CHOCOLATE FONDUE
2 cups (1 12-ounce package) semisweet or milk chocolate chips\n1/4 cup heavy whipping cream or canned evaporated milk\n3 tablespoons coffee liqueur (or other spirit, e.g., orange liqueur, whiskey or rum) or 3 tablespoons more cream or evaporated milk\n1/8 teaspoon ground cinnamon
FONDUE POT: Combine chocolate, cream, liqueur, coffee and cinnamon in a fondue pot over a low flame (or in a saucepan over low heat). Heat until melted, stirring occasionally. Serve at once.
MICROWAVE: Combine all ingredients in a medium, microwavable bowl. Microwave on high for five to six minutes, stopping every 30 seconds to stir, until chocolate is melted. Serve immediately from bowl or transfer to fondue pot). Makes four servings.\nSUGGESTED DESSERT DIPPERS:
*CAKES & BROWNIES: Purchased, homemade or made from a packaged mix. Cut into cubes or other small shapes (e.g., hearts).\n*COOKIES: Italian lady fingers (look in the freezer section of the grocery store) or soft cookies of your choice.\n*FRUIT: Large, whole strawberries, pineapple chunks, mango chunks, frozen (thawed) peach slices, banana slices, grapes, raspberries, apple slices, or dried apricots.\n*MARSHMALLOWS: The big ones work best.
