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Monday, October 29, 2012

Easy dinner for a cool night.

Normally one doesn't think of fondue as easy, but this recipe is totally easy ('cause it cheats) and is easy to vary.

Here's the original recipe, from an old Campbell's Soup Cookbook:

Technically this serves 4, but mi esposo and I barely manage to have any left over.

1 clove garlic cut in half crosswise
1 cup white wine
1 can Campbell's Cheddar Cheese soup
2 cups of fairly well packed grated cheddar cheese (we use Tillamook Extra Sharp)
3 tablespoons cornstarch

1 small round of sourdough bread, cut into "mouth-sized" squares, making sure there's crust on one side.

Special equipment:  fondue pot and fondue forks (not essential, but it makes it official), small can of sterno.

Rub the garlic over the inside of the pot and discard.

Stir the cornstarch into the grated cheddar cheese and set by the stove.

Add the wine and the can of soup to the pot, whisk to combine and bring to a simmer.  Once you see little bubbles around the edge of the liquid, stir in handfuls of the cheddar cheese-cornstarch combination, using a wooden spoon (or a heatproof spatula).  Let each handful melt into the soup-wine mixture before adding the next.

When everything is combined and smooth, remove the pot from the heat and set on the fondue stand.  Light the sterno and keep a low flame under the pot.

Pierce a cube of bread through the crust with the fondue fork and swirl through the fondue; let drip back into the pot, letting the fondue cool a bit on the bread.  Insert into mouth, let eyes roll into the back of your head, and repeat.


Other yummy things to dip into the fondue:  tart apples, cubed; just fork-tender pieces of broccoli and cauliflower.

If there is any leftover fondue, it easily reheats.  You may need to add a bit of wine to thin it.  It also makes a tasty spread on crackers in its chilled state.

CTF's variation:

2 cloves of garlic, minced or put through a garlic press
1 cup white wine
1 can Campbell's Cheddar Cheese soup
2 cups of fairly well packed grated cheddar cheese (we use Tillamook Extra Sharp)
3 tablespoons cornstarch
Minimum of 1 small can of chopped green chiles (or about 1/4 cup of diced freshly roasted green chiles) 
                  OR
2-3 chipotle chiles in adobo sauce, finely minced.

1 small round of sourdough bread, cut into "mouth-sized" squares, making sure there's crust on one side.

Special equipment:  fondue pot and fondue forks (not essential, but it makes it official), small can of sterno.


Stir the cornstarch into the grated cheddar cheese and set by the stove.

Place the garlic, wine and the can of soup to the pot, whisk to combine and bring to a simmer.  Once you see little bubbles around the edge of the liquid, stir in handfuls of the cheddar cheese-cornstarch combination, using a wooden spoon (or a heatproof spatula).  Let each handful melt into the soup-wine mixture before adding the next.

When everything is combined and smooth, add the green chiles (or chipotle chiles) and heat through.  Remove the pot from the heat and set on the fondue stand.  Light the sterno and keep a low flame under the pot.

Pierce a cube of bread through the crust with the fondue fork and swirl through the fondue; let drip back into the pot, letting the fondue cool a bit on the bread.  Insert into mouth, let eyes roll into the back of your head, and repeat.

Other yummy things to dip into the fondue:  tart apples, cubed; just fork-tender pieces of broccoli and cauliflower.

If there is any leftover fondue, it easily reheats.  You may need to add a bit of wine to thin it.  It also makes a tasty spread on crackers in its chilled state.

Leave a comment and let me know if you tried the recipe.

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