3 Cheese Fondue

2 teaspoons olive oil


1/2 cup chopped onion

1 cup plus 2 tablespoons whipping cream

1 8-ounce package cream cheese, room temperature

1 cup freshly grated Parmesan cheese (about 2 ounces)

1/2 cup (packed) grated Gruyère cheese (about 1 1/2 ounces)

1/4 teaspoon ground nutmeg





1 pound unpeeled large red-skinned potatoes, cut into 1-inch pieces

6 cups water

1 teaspoon salt

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh parsley





48 (about) 6-inch skewers

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PreparationHeat oil in heavy medium saucepan over medium heat. Add onion; sauté until soft, about 4 minutes. Reduce heat to low. Add cream, cream cheese, Parmesan, and Gruyère. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat.



Combine potatoes, 6 cups water and salt in large saucepan. Bring to boil over high heat. Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain. Transfer potatoes to bowl. Add olive oil and parsley; toss to coat. Season to taste with salt and pepper. (Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.)



Place potatoes on platter. Spear each with skewer. Serve with warm fondue

For Dipping - bread, potatoes, fingerling potatoes, cauliflower,

Beer & Cheese Fondue

This recipe comes from the Round Barn Winery in Baroda, Michigan.

1 8oz. block of cream cheese (softened)
1 jar of Kraft Old English cheese (you might have to ask for this one)
Garlic Powder to taste

Whip in a food processor or blender and add up to 1/4 cup of Moersch Amber Ale until you reach desired consistency. (This is one of their beers).

Serve with cubed bread, sliced apples or pears.

Crockpot Chocolate Fondue

Serves 4
Ready in: 1-2 hrs

* 20 ounces fine quality sweet milk chocolate, broken into pieces
* 1 cup heavy cream
* 1 teaspoon vanilla
* Pound cake or Angel food cake and fruit (such as strawberries, bananas, apples, and plums), cut into bite sized pieces

Place chocolate pieces in slow cooker and cook on high setting until chocolate melts, stirring constantly. Turn slow cooker to low setting.

Incorporate the vanilla and heavy cream, until smooth. Continue to keep warm on low setting while serving. Serve with cake, strawberries, bananas and other fruit as dippers.

Old English Pub Fondue

1 pound red Cheshire or sharp Cheddar, grated

2 tablespoons all-purpose flour

1 cup English or Scottish ale

1 teaspoon kosher salt


Toss the cheese with the flour in a bowl and set aside. In a fondue pot, add the ale and salt and bring to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture, 1/2 cup at a time, stirring until melted after each addition. Serve Immediately.

Serve With: Irish soda bread cubes • toasted whole grain and rustic bread cubes • assorted crackers • apple chunks • pear chunks • cooked British bangers (sausages), cut into bite-sized chunks • boiled red or Yukon gold potatoes