1/2 cup whipping cream

1 8 oz. package cream cheese, softened

16 ounces frozen mixed berries

1/2 cup sugar

2 tablespoons lemon juice

1/4 cup cornstarch, dissolved in 1/2 cup cold water

1/4 cup creme de casis, or berry liqueur

Dippers: Pound cake squares, brownie squares, strawberries, chocolate truffles

Heat the whipping cream and cream cheese in a saucepan, whisking until smooth; set aside.

In a microwaveable bowl, mix the berries, sugar, lemon juice and cornstarch mixture; microwave 3 minutes. Whisk, then microwave 3 more minutes, or until boiling. Whisk until smooth. Put the mixture through a fine sieve, then add it to the cream cheese mixture.

Blue Cheese Dipping Sauce

6 Servings

1 3/4 cups packed brown sugar

1/2 cup water

1 tablespoon rum

6 tablespoons butter

1/2 cup heavy cream, gently warmed

2/3 cup peanuts, chopped

Dippers: popcorn, firm bananas cut into bite-sized pieces, sliced apples, brownies

Place the sugar and water in a heavy bottom pan over medium heat and stir until the sugar has dissolved. Bring to a boil, then let bubble for 6-7 minutes. Stir in the rum and cook for an additional minute.

Remove from the heat and carefully stir in the butter until melted. Gradually stir in the cream until the mixture is smooth. Finally, stir in the chopped nuts.

Pour the mixture into a warmed fondue pot, then transfer to a lit tabletop burner.

Arrange the dippers on a serving platter. To serve, spear dippers onto fondue forks and dip them into the fondue.

Cheese and Sour Cream Fondue

6 Servings

1/2 pound bacon, cut crosswise into 1/2" pieces

1/3 cup finely chopped onions

1/4 cup milk

4 cups finely grated cheddar cheese

2 cups sour cream

4 drops Tabasco pepper sauce

1/2 teaspoon Worcestershire sauce

1 tablespoon chopped chives

Dippers: broccoli flowerettes, cooked until crisp-tender in boiling salted water. cauliflower, broken into flowerettes, cooked in salted boiling water, potatoes, baked until tender and cut into 1" chunks, steamed fresh mushrooms,

In a saucepan, fry the bacon until crisp; drain on paper towels, reserving 1 tablespoon of the drippings. Cook the onion in the drippings in the same pan until tender. Stir in the remaining ingredients, stirring constantly until smooth and the cheese is melted; add the bacon.

Transfer to a fondue pot and place over the fondue burner.

To serve, spear vegetables with fondue fork; dip into fondue.

Classic Chocolate Fondue

6 Servings

In a large microwaveable bowl, microwave the chocolate chips and whipping cream for 3 minutes. Let sit 5 minutes, then whisk until smooth. Place in a fondue pot and serve with dippers.

Leftovers may be refrigerated and used as hot fudge sauce for ice cream.

Note: Stir the fondue often and if necessary, thin with more heated whipping cream.

Dippers: Strawberries, Drained mandarin oranges, Red or Green Seedless Grapes, Fresh or canned Pineapple, Pears (soaked in orange or pineapple juice), Apples (soaked in orange or pineapple juice). Bananas (soaked in orange or pineapple juice), Pound cake squares, Angel Food Cake Squares, Miniature coconut macaroons, Miniature Brownie Squares, Marshmallows, Soft cookies of any kind, Miniature Rice Krispie Treats, Gummy Bears, Swedish Fish, Pretzels

Creamy Parmesan Fondue

6 Servings

2 cups whole milk

2 8 oz. packages cream cheese

1 clove garlic, pressed

1 teaspoon onion flakes

1 teaspoon parsley flakes

1 cup freshly grated parmesan cheese

1/2 teaspoon coarsely ground black pepper

Dippers: 12 ounces fresh tortellini, cooked in boiling salted water and drained, Crisp bread sticks, 2 boneless skinless chicken breast halves, cooked and cut into 1" chunks

Heat the milk and cream cheese in a saucepan over medium low heat, stirring constantly; add the garlic and onion flakes and stir until smooth. Stir in the parsley flakes and Parmesan cheese and continue stirring until the Parmesan cheese is melted and the fondue is hot. If the mixture is too thick, add a little more milk.

Transfer to a fondue pot and keep hot over low heat.

To serve, spear tortellini, bread, and chicken and swirl in the fondue.

Fondue Bourguignonne

4 Servings

2 pounds Beef Tenderloin, cut into 3/4" cubes

vegetable oil for frying

1 batch SHOYU AND GINGER STEAK SAUCE

1 batch BLUE CHEESE DIPPING SAUCE

1 batch MUSTARD AND TARRAGON SAUCE

Arrange the beef cubes on a lettuce-lined platter.

Heat the oil to 375 degrees. Transfer to a fondue pot over a lit burner adjusted to the highest setting.

To serve, place the beef cubes on the fondue forks and cook in the hot oil. Serve with sauces.

Fondue Italiano

4 Servings

1/2 pound ground pork

2 cups marinara sauce, preferably homemade

2 cups grated cheddar jack cheese

2 cups grated mozzarella cheese

1 tablespoon cornstarch

1/2 cup dry marsala

2 teaspoons granular beef bouillon

1 loaf Italian bread, cut into bite size pieces (each piece with part of the crust)

In an electric fondue pot brown the ground pork, breaking up the bits. Add the marinara sauce and bring to a simmer, stirring constantly. Gradually add the cheese, stirring over low heat until melted. Whisk together the cornstarch, red wine, and beef bouillon. Gradually stir into the fondue, stirring until hot and bubbly.

To serve: each guest spears a piece of bread with the fondue fork and dips into the sauce.

Japanese Chicken and Noodle Hot Pot

6 Servings

4 cups chicken stock, (May use bouillon)

1 piece fresh ginger, (1") finely chopped

1/4 teaspoon white pepper

1 piece kombu, (4" square)

2 pounds boneless skinless chicken breast halves, thinly sliced

1 head Napa cabbage, cut into 2-inch squares

10 ounces fresh spinach, tough stems removed

1 bunch watercress, thick stems removed

4 ounces sliced daikon radishes

8 fresh shiitake mushroom, stems removed, caps cut into 1/2-inch wide strips

6 scallions, cut into 1 1/2 inch lengths

2 carrots, cut on the bias into thin slices and blanched for 1 minute

8 ounces firm tofu, cut into bite-sized cubes

In a medium saucepan bring the chicken broth, ginger, and scallions to a boil; simmer 10 minutes. Add the Kombu and cook 1 minute. Immediately strain and transfer to a hot pot or metal fondue pot and keep at a simmer over a flame.

Arrange the remaining ingredients except the noodles on a platter. Add about 1/4 of the chicken and vegetables on the platter and allow guests to scoop out of the pot as soon as the items are finished cooking; repeat until chicken and vegetables have been cooked.

Pour the Ponzu Dipping Sauce into individual dipping bowls for each guest.

Add the udon noodles to the pot and cook through, about 2 minutes; divide between the guests bowls and serve.

Mustard and Tarragon Sauce

8 Servings

2 cups whipping cream

2 minced shallots

1 tablespoon fresh tarragon, or 1 teaspoon dried tarragon

2 tablespoons grainy dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Put the cream, shallots, and tarragon into a medium saucepan. Simmer over medium heat just until the cream reduces to 1 1/4 cups, 10 to 12 minutes. Pour the cream through a fine strainer into a bowl, discarding the solids. Stir in the mustard salt, and black pepper. Spoon the sauce into small bowls for dipping.

Oriental Citrus Fondue

6 Servings

1 12 oz. can orange juice concentrate

2 1/2 cups water

4 whole star anise

1 piece fresh ginger, (1") finely grated

1 tablespoon lime zest

1 tablespoon butter

1 cup ricotta cheese

2 tablespoons honey

4 tablespoons cornstarch, dissolved in 1/2 cup water

Dippers: Mandarin orange sections, fresh pineapple chunks, bananas cut in chunks, fresh strawberries, miniature brownie squares, pound cake squares, angel food cake squares

In a saucepan, mix the orange juice, water, star anise, ginger, and lime peel. Bring to a boil, then simmer 15 minutes. Strain and return to saucepan. Add the butter, ricotta, and honey; whisk in the cornstarch mixture. Bring to a boil, whisking constantly,.

Transfer to a fondue pot and serve with dippers.

Pesto Fondue

4 Servings

1 1/4 ounces fresh basil, finely chopped

2 cloves garlic, finely chopped

2 1/2 cups grated Fontina or Jarlsberg cheese

1 1/8 cups ricotta cheese

1/2 cup freshly grated parmesan cheese

2 tablespoons lemon juice

1 3/4 cups chicken broth, or vegetable broth

1 tablespoon cornstarch

salt and freshly ground pepper, to taste

Dippers:

1 loaf Italian bread, cut into bite-size pieces (each with a crust)

1 pound fresh vegetables, lightly cooked (broccoli, carrots, cauliflower, brussels sprouts, etc.

Place the basil and garlic in a large bowl. Add all the cheeses and stir together well. Place the lemon juice and all but 2 tablespoons of the stock in a large pan and bring to a gentle simmer over low heat. Add a small spoonful of the cheese mixture and stir constantly until melted. Continue to add the cheese mixture gradually, stirring constantly after each addition. Repeat until all the cheese mixture has been added and stir until thoroughly melted and bubbling gently. Mix the cornstarch with the remaining stock, then stir into the pan. Continue to stir for 3-4 minutes, or until thickened and bubbling. Season to taste with salt and pepper.

Pour the mixture into a fondue pot and transfer to a lit tabletop burner. To serve, spear pieces of bread and vegetables onto fondue forks and dip them into the fondue.

Ponzu Dipping Sauce

6 Servings

Combine all ingredients, stirring to dissolve the sugar. Cover and set aside. When ready to serve, transfer the sauce to individual small bowls for dipping.

Poor Man's Fondue

8 Servings

1/4 cup butter

1/4 cup flour

1 cup milk

6 drops Tabasco pepper sauce

5 cups cheddar jack cheese, grated

1 12 oz. bottle high quality beer

1 loaf French bread, cut into cubes with crust on each cube

In a large saucepan, melt the butter; stir in the flour and cook over medium heat for a minute or two. Whisk in the milk and cook until very thick. Add the cheese (the mixture will be as thick as cookie dough), and stir. Begin adding beer to thin out, whisking constantly. When the fondue is thinned to a dipping consistency, transfer it to a fondue pot. Serve with the bread cubes.

Note: You may use other dippers such as tiny sausages or hot dogs and assorted cooked vegetables

Shoyu and Ginger Steak Sauce

6 Servings

1 cup ketchup

3 tablespoons Shoyu (Japanese Soy Sauce)

2 tablespoons sugar

2 tablespoons dry sherry

1 tablespoon Worcestershire sauce

1 tablespoon fresh ginger, finely minced

2 cloves garlic, finely minced

Combine all the ingredients in a small bowl. Cover and let stand at room temperature at least 30 minutes or refrigerate overnight. If refrigerated, bring back to room temperature before serving.

Variation: Stir in 1/2 cup mayonnaise into the steak sauce for a creamy sauce.

Spanish Manchego Fondue

4 Servings

1 clove garlic, peeled and halved

2 cups dry white wine, preferably Spanish

1 tablespoon granular chicken bouillon

2 teaspoons finely grated lime or lemon zest

1 1/2 pounds unaged manchego cheese, grated

2 tablespoons cornstarch

salt and freshly ground pepper, to taste

Dippers:

1 pound chorizo (Hi Grade—not the gooey, greasy kind)

1 loaf crusty bread, cut into bite-size pieces (each piece with some crust)

whole black olives and whole green olives

Rub the inside of an electric fondue pot with the cut sides of the garlic; discard the garlic. Pour in the wine and add the lime zest; bring to a gentle simmer over low heat. Toss the cheese in the cornstarch, then gradually stir the cheese into the heated liquid and stir constantly until melted. Continue to add the cheese gradually, stirring constantly, until all the cheese has melted and the liquid is bubbling gently. Stir until thick and creamy. Season to taste with salt and pepper.

Meanwhile, remove the casing from the sausage and cut into bite-size pieces. Place in a skillet and add enough water to barely cover. Turn the heat to high and bring to a boil; boil until the liquid has evaporated, then lightly brown. Keep warm.

To serve, spear pieces of sausage, bread, and olives with fondue forks and dip them into the fondue.

Note: There are two kinds of Manchego cheese--aged and unaged. The cheese turns more yellow in color as it is aged. This recipe works best with Manchego that has been aged about 6 months.

Symphony Bar Fondue

6 Servings

Dippers: Rice Krispies Treats, Brownies, Strawberries, Bananas, Pound Cake

Pour the whipping cream into a microwaveable bowl with the broken candy bars. Microwave 3 minutes on high. Let sit 5 minutes, then stir until smooth. Add liqueur.

Cut the Rice Krispies Treats in 3/4" squares; cut the brownies into 3/4" squares and arrange on a platter with the strawberries, bananas, and pound cake cubes.

To serve, spear dippers with fondue forks and swirl in the fondue.

Thai Hot Pot

6 Servings

5 ounces fresh spinach

1 pound large shrimp, peeled, deveined, with tails intact

1/2 pound cod fillets, cut in 1" squares

2 boneless skinless chicken breast halves, cleaned and cut in thin strips

1 pound top sirloin steaks, 1" thick, sliced thinly across the grain

1/2 pound fresh mushrooms, cut in halves or quarters so they are bite sized

4 green onions, cut into 2" lengths

1/4 pound snow peas, blanched in salted, boiling water 30 seconds & rinsed in ice water

1 red bell pepper, cut in 1" Squares

Sambal Oelek

If using a Chinese hot pot, heat the charcoal briquettes outdoors on a grill about 40 minutes before time to cook.

Bring the water, bouillon, lemon grass, kaffir lime leaves, and ginger to a boil; simmer 10 minutes. Add the coconut milk, brown sugar, lime juice, Thai fish sauce, and Sambal Oelek. Simmer over low heat 5 minutes; strain and place in the hot pot.

Line a large platter with the spinach. Arrange the shrimp, cod, chicken, steak, and vegetables on the spinach-lined platter. Drain the noodles.

Bring a large pot of water to boil; add the noodles and cook 2-3 minutes Drain and rinse with tepid water. Divide between 6 soup bowls and place them on the table at each guest's place.

Place the platter of fish, meat, and vegetables on the table as well as the condiments. Provide a small plate, a sauce bowl, a Chinese soup spoon, a wire basket spoon, and chopsticks for each diner.

Bring the broth to a boil in the kitchen; pour it into the hot pot bowl; add the cover. With tongs, place the briquettes into the fire chamber.

Carry the hot pot to the table; set into a shallow pan of water. Add a portion of the fish, meats, and vegetables to the broth. After 1 or 2 minutes, everyone can scoop out the foods, placing them into the noodle bowls. Ladle in some of the broth. Each diner may season with the condiments to taste. Continue adding the foods to the pot.

Note: It is a good idea to double the broth recipe so that there is plenty to add as diners ladle it in their soup bowls.

Thai Meatball Fondue

8 Servings

1/2 pound unseasoned ground pork

1/2 pound lean ground beef

1 stalk lemon grass, finely chopped

4 scallions, finely chopped

1 tablespoon fresh cilantro

1 tablespoon red curry paste

1 tablespoon lemon juice

1 tablespoon Thai fish sauce

1 egg

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

rice flour, for dusting (optional)

oil for deep frying

1 batch THAI PEANUT DIPPING SAUCE

Combine all the meatball ingredients except the rice flour and oil for deep frying. Mix thoroughly and shape into small balls the size of a walnut (a small scoop works well). Dust with rice flour. Refrigerate until serving time.

Heat the oil to 375 degrees. Carefully transfer to a fondue pot.

To serve, spear a meatball with a fork and fry until crispy and brown. Serve with Thai Peanut Dipping Sauce.

Thai Peanut Dipping Sauce

8 Servings

1 tablespoon vegetable oil

1/2 tablespoon red curry paste

2 tablespoons peanut butter

1 tablespoon palm sugar, or brown sugar

1 tablespoon lemon juice

1 14 oz. can unsweetened coconut milk