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    Jazz Up Your Basic Cheese Fondue


    Source of Recipe


    From Fondues & Hot Pots, Susan Fuller Slack

    Add a zesty flavor to a basic cheese fondue by mixing in one or more of the following seasonings. Amounts are approximate; vary them according to your own taste.

    2 teaspoons curry paste
    Freshly ground pepper
    Red (cayenne) pepper, to taste
    2 or 3 dashes of hot pepper sauce
    Finely grated sapsago ( Swiss green herb cheese), to taste
    2 to 3 teaspoons of grainy mustard
    1 tablespoon of dry fine herbs with 1 tablespoon minced fresh garlic.
    1 to 2 tablespoons minced fresh herbs (tarragon, basil, sage, chives, chervil, marjoram)
    4 to 6 oz. Sautéed, chopped fresh mushrooms.
    Dried mushrooms, rehydrated
    1 to 2 tablespoons roasted garlic paste
    6 shallots, sliced and caramelized
    1 to 2 tablespoons olive paste, such as olivada San Remo
    3 anchovy fillets, rinsed dried and mashed into a paste.
    ¼ cup brine-cured or spicy hot olives pitted and chopped.
    3 to 4 oz minced ham, prosciutto, capicola, salami or pepperoni
    6 to 8 pieces crumbled bacon
    1/3 cup minced, rehydrated sun dried tomato

 

 

 

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