Fun-do Fondue Recipe
Fun-do Fondue Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Fondues are a hit at our gatherings. The younger crowd dips bread cubes, and the adults like fall fruits and veggies. Judy Batson, Tampa, Florida
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cups (8 ounces) shredded Jarlsberg cheese
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon freshly ground pepper
  • 1 cup heavy whipping cream
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • Cubed French bread, sliced pears and assorted fresh vegetables

Directions

In a small bowl, combine the first five ingredients; toss to combine. In a saucepan, combine cream, broth and honey; bring just to a boil, stirring occasionally. Reduce heat to medium-low. Add 1/2 cup cheese mixture; stir constantly until almost completely melted. Continue adding cheese, 1/2 cup at a time, allowing cheese to almost melt completely between additions. Continue stirring until thickened and smooth. Stir in lemon juice.
Transfer mixture to a heated fondue pot; keep fondue bubbling gently. Serve with bread, pears and vegetables for dipping. If fondue becomes too thick, stir in a little additional broth. Yield: 3 cups.
Originally published as Fun-do Fondue in Taste of Home September/October 2014, p82

Nutritional Facts

1/4 cup (calculated without bread and pears): 166 calories, 13g fat (8g saturated fat), 43mg cholesterol, 151mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 7g protein.

  • 2 cups (8 ounces) shredded Jarlsberg cheese
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon freshly ground pepper
  • 1 cup heavy whipping cream
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • Cubed French bread, sliced pears and assorted fresh vegetables
  1. In a small bowl, combine the first five ingredients; toss to combine. In a saucepan, combine cream, broth and honey; bring just to a boil, stirring occasionally. Reduce heat to medium-low. Add 1/2 cup cheese mixture; stir constantly until almost completely melted. Continue adding cheese, 1/2 cup at a time, allowing cheese to almost melt completely between additions. Continue stirring until thickened and smooth. Stir in lemon juice.
  2. Transfer mixture to a heated fondue pot; keep fondue bubbling gently. Serve with bread, pears and vegetables for dipping. If fondue becomes too thick, stir in a little additional broth. Yield: 3 cups.
Originally published as Fun-do Fondue in Taste of Home September/October 2014, p82

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MY REVIEW
Beema User ID: 446601 260827
Reviewed Feb. 5, 2017

"This is my own recipe and I made it again this past weekend. I could not get any Jarlsberg cheese so I used all Swiss, which was a good substitute. And knowing that this particular crowd liked things a bit more spicy, I added some hot sauce to the mix, and it was a huge hit. By the way, if you have any leftover, it makes a really good pasta sauce, in a recipe that usually calls for Alfredo. Judy Batson (aka Beema)"

MY REVIEW
gucci65 User ID: 7131119 126753
Reviewed Sep. 8, 2014

"This is so delicious !!!! I added white wine instead of chicken broth only because I did not have anymore chicken broth !!! The whipping cream and honey really makes this fondue !"

MY REVIEW
toolbarsco User ID: 6725667 189241
Reviewed Sep. 1, 2014

"This was a big hit at our Oktoberfest style dinner. The only thing I changed was to add some white wine instead of honey and lemon. Absolutely delicious-we dunked cubes of rye and sourdough bread as well as cut up bread pretzels."

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