Rose Fondue Recipes

Steps:

• In a heavy saucepan, melt the butter over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until it becomes golden brown around the edges. Be careful not to overcook the garlic, or it will become bitter. Add the wine.
• In a bowl, toss the cheeses with the cornstarch to coast. Add the cheese to the pan, 1 cup at a time, stirring frequently, until the cheese melts before adding the next cup. Add the spinach and the cream. Stir until the mixture becomes creamy and smooth. Season with salt and pepper.
• Transfer the mixture to a fondue pot over low heat, or pour into a warmed ceramic ramekin. Sprinkle with minced chives. Serve immediately with your choice of dippers.

Steps:

• Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
• Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.
• Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.

Steps:

• Cut the garlic clove in half lengthwise and rub the inside of the pot with one of the halves. Save the remaining half for another use, or discard. In a medium bowl, combine the cheeses. Sprinkle the cornstarch on top of the cheeses and toss to mix; reserve. In a medium heavy saucepan over medium heat, combine the wine and lemon juice. When the liquid simmers, add the cheeses. Continue to cook, stirring, until the cheeses melt. Stir in the remaining ingredients. Taste for seasoning. Pour into a heated fondue pot. Serve fondue with cooked sausages such as kielbasa, cubed French bread, raw vegetables, or cooked potatoes. If you have time, wrap thin slices of proscuitto around fresh sage leaves and fresh basil leaves for delicious Italian-inspired "dip." Accompany fondue with cornichons and pickled pearl onions. These are not dipped but serve as a complement to fondue's richness.;