Pussyfoot Fondue Recipes

Steps:

• Grate the cheese. Rub the fondue pot with the garlic clove. Warm 2 cups of wine in the pot and add the cheese, one handful at a time, stirring while it melts. Keep stirring or the cheese may clump.
• Stir the flour into the Kirschwasser, then add it slowly to the pot. Even if the cheese is clumping a bit, this addition should help smooth it out. Add a little lemon juice (less than a tablespoon) and add pepper and freshly grated nutmeg to taste. Add more wine as necessary, to thin the fondue until it coats a piece of bread, but doesn't take half the pot with it.
• Take the fondue pot to the table and place in on its stand with a lighted Sterno can under it.
• Eat the fondue by stabbing the bread cubes or vegetables with a fondue fork (a long handled, 2-prong, skinny fork with barbs so the bread doesn't fall into the pot). Dip the bread into the cheese and swirl a bit to coat. Let it cool a few seconds before eating.

Steps:

• Grate both cheeses Rub fondue pot with the garlic.
• Add apple juice and heat until it begins to bubble Stir in both the cheese by the handful.
• When cheese is melted mix together cornstarch with lemon juice, stir into cheese mixture until thickened.
• Season with paprika and nutmeg.
• Transfer fondue pot to tabletop burner.

Steps:

• In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Steps:

• Pour grapefruit juice and orange juice into a pitcher and then add grenadine - watching it all fire up like a tequila sunrise. Add the lime juice and stir to mix. Keep chilled in the fridge until needed.

Steps:

• In large saucepan, sauté onion in butter with bouillon, stirring to dissolve; add flour. Whisk together until smooth.
• Cook stirring constantly, until butter and flour mixture bubbles and looks fluffy.
• Slowly whisk milk in; cook over medium heat until mixture thickens.
• Add cheeses gradually and stir until melted. Keep warm while serving. A fondue pot is best.
• Things to dip in fondue include: French bread (cut or torn into bite-size chunks, day old bread is best), apple slices, carrot sticks, celery sticks, broccoli flowerettes, chunks of fried hot dog, cooked ham, Vienna sausage, etc. Use your imagination.

Steps:

• Melt butter in heavy saucepan over low heat. Add shallots and cook until soft.
• Add wine and bring to boiling to reduce by half. Add whipping cream; simmer 5 minutes.
• Combine cornstarch with cheese and add to saucepan, stirring constantly until melted. Do not boil. Season with salt to taste. Pour mixture into fondue pot. Serve with bread cubes or raw vegetables.

Steps:

• Put some crushed ice in a blender and add the rum, cream and juices.
• Blend at high speed for 15-20 seconds.
• Pour into a hurricane glass.
• Decorate with a slice of pineapple and a cherry.
• Enjoy!