Cafe Fondue Four Course Dinners Dinners include: Cheese fondue appetizer, cafe fondue salad, an assortment of fresh vegetables, classic dipping sauces ranch, spicy mustard, barbeque, teriyaki, cocktail, orange ginger and butter & garlic, cafe fondue's spoonable chocolate flambe dessert fondue.
Full Answer
How to make the perfect fondue?
Ingredients
- Gruyere – 14 ounces, freshly grated
- Fontina – 3 ounces – freshly grated
- Flour – 2 tablespoons, all-purpose
- Butter – 2 tablespoons, unsalted
- Shallots – ¾ cup, ¼” diced
- Thyme – 1 teaspoon, finely minced, fresh
- Garlic – 4 cloves, thinly sliced
- Nutmeg – ⅛ teaspoon, freshly grated
- Sea Salt – ¾ teaspoon
- Black Pepper – 1 teaspoon, freshly cracked
How to serve a fondue dinner?
Method:
- Using an electric fondue pot, heat the wine on high until it comes to a boil. Add a whole clove of garlic (optional).
- With a wooden spoon, slowly stir in the cheese one cup at a time until melted.
- Serve with sliced baguette, roasted vegetables, baby potatoes, and tortellini on skewers. Serves four.
What is the best cheese for fondue?
The Best Melting Cheeses For Fondue
- Swiss Cheese Fondue — The Best Combination. A combination of three types of Swiss cheese is our favorite fondue choice. ...
- Gouda. Gouda cheese is the next best cheese for fondue. ...
- Gruyere. Gruyere cheese is a yellowish Swiss cheese that is hard to cut and comes in large blocks. ...
- Comte Cheese. ...
- Fontina. ...
- Emmental. ...
- Cheddar. ...
How to cook vegetables for fondue?
- Prepare all the dipping sauces a few hours before meal time and refrigerate.
- Prepare the meats and place on their own plate as to avoid cross contamination with other foods.
- Prepare the veggies and place in bowls.
- Prepare the broth.
SALAD
Romaine, carrots, mozzarella cheese, chef rolls, cucumbers, tomatoes, mushrooms
LE FREAK
Chicken Japonaise, Polynesian Chicken, Swiss Chicken, Turkey Breast, Japanese Kurobuta, Teriyaki Sirloin, Wild Turkey, Mahi Mahi, Chicken Breast, Filet Mignon, Louisiana Alligator, Antelope, Wyoming Buffalo, Ostrich, Wild Boar, Texas Venison, Australian Lamb, SRF American Wagyu, Colossal Shrimp, Tuna Saku, Pacific White Shrimp, Swordfish, Sea Scallops, Black Tiger Shrimp, Cajun Spiced Mahi, Snow Crab, Shrimp Japonaise, Lobster Tail, Chinoise Cheddar, Assortment of Vegetables.
FONDUE BOURGIGNON
12 oz portions | Select one meat with any cooking method 4 oz portions | Select any additional meats with combination dinner
