Tomato and Herb Fondue

Yield: Makes 3 cups

Ingredients
FONDUE:
1 tablespoon butter
1/4 cup chopped sweet onion
2 garlic cloves, minced
2 (14.5-oz.) cans fire-roasted tomatoes
1 teaspoon tomato paste
1/2 teaspoon lemon zest
1/4 cup chopped fresh basil

SERVE WITH:
Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped, cooked chicken tenders; meatballs; tortellini
Preparation
1. Melt butter in a large saucepan over medium heat; add onion and garlic, and sauté 3 minutes or until vegetables are tender.

2. Add tomatoes, tomato paste, and lemon zest, and cook, stirring occasionally, 8 to 10 minutes. Remove from heat, and stir in basil. Transfer to fondue pot; keep warm. Serve with desired accompaniments.

Southern Living, NOVEMBER 2009

Two Cheese and Honey Fondue

Yield: Makes 2 3/4 cups

Ingredients
FONDUE:
1 cup heavy cream
1 cup chicken broth
1 tablespoon honey
2 cups (8 oz.) freshly shredded Jarlsberg cheese
1/2 cup (2 oz.) freshly shredded Swiss cheese
1/4 cup all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon freshly cracked pepper

SERVE WITH:
Cubed ciabatta bread, sliced pears, sliced apples
Preparation
1. Bring heavy cream, chicken broth, and honey to a boil over medium-high heat; reduce heat to medium-low, and simmer.

2. Meanwhile, combine cheeses, flour, mustard, and pepper in a large bowl. Slowly whisk cheese mixture into simmering broth until melted and smooth. Transfer to fondue pot; keep warm. Serve with desired accompaniments (apple slices, cubed bread).

Southern Living, NOVEMBER 2009

Mississippi Mud Fondue

Yield: Makes 4 cups

Ingredients
FONDUE:
1 cup heavy cream
1 (12-oz.) package dark chocolate morsels
1 (7 1/2-oz.) jar marshmallow crème
1/2 teaspoon vanilla extract

SERVE WITH:
Brownies, biscotti, graham crackers, marshmallows, chopped toasted pecans, chopped candied ginger
Preparation
1. Bring cream to a boil in a large heavy-duty saucepan over medium-high heat; reduce heat to low, and simmer. Add chocolate morsels, and stir until melted and smooth. Stir in marshmallow crème and vanilla, stirring constantly until smooth. Transfer to fondue pot. Keep warm. Serve with desired accompaniments.

Southern Living, NOVEMBER 2009

Chili Cheese Dog Fondue

Let the festivities begin with fondue just for kids. "Pigs in a blanket" make tasty tidbits for dipping into a hot chile-cheese fondue.

1 (11-oz.) can Pillsbury® Refrigerated Breadsticks
24 cocktail-sized smoked link sausages (from 16-oz. pkg.)
1 (1-lb.) pkg. pasteurized prepared cheese product, cubed
2 (15-oz.) cans chili without beans

1 . Heat oven to 375°F. Unroll dough; separate into strips. Cut dough strips in half crosswise. Wrap 1 breadstick half around center of each sausage; pinch ends of dough strip to seal. Place seam side down and about 1 inch apart on ungreased cookie sheet. Bake immediately, or cover and refrigerate up to 4 hours.
2 . Bake at 375°F. for 13 to 15 minutes or until golden brown.
3 . Meanwhile, in fondue pot or medium saucepan, combine cheese and chili. Cook over medium heat until cheese is melted, stirring frequently.
4 . Serve hot fondue with warm wrapped sausages to be speared with fondue forks for dipping.

Source: pillsbury.com