Fondue connoisseurs: recipes?

[danaeris]

Over the next two weeks I expect to make a traditional swiss-garlic fondue, a cheddar fondue, and maybe also a chocolate fondue.

Any connoisseurs have a favourite recipe they'd be willing to share?

(I have to say, looking at Fondue recipes, especially ones with really nice pictures accompanying them, sure does something for my appetite.)

Comments

[thespian.livejournal.com]

this is non-traditional, but great when a non-cheese person is around, or you want to veer.
2 oz Butter.
1 lb Mushrooms, finely chopped.
2 x Cloves garlic, crushed.
5 fl oz Chicken stock.
5 fl oz Double cream.
3 teaspoons of Cornflour.
Salt and pepper.
Pinch Cayenne pepper.

To Serve:
Cubes of cheese and garlic sausage.
Instructions for Mushroom Fondue:

1. Melt the butter in a saucepan. Add the mushrooms and garlic then cook gently for 10 mins.
2. Add the stock and simmer for 10 minutes. Cool slightly and puree.
3. Put a little cream into the fondue pot. Blend in the cornflour smoothly, then add the remaining cream and mushroom puree. Heat to simmer and cook over a gentle heat until thickened, stirring frequently.
4. Season with cayenne pepper, salt and pepper.
5. Serve with the cubes of cheese and sausage

from http://www.fonduerecipes.org/

[werenerd.livejournal.com]

Mmmm... Fondue. Spent a week in Zermatt the summer before last. Goodness but the Fondue was yummy.

For me, it's the flavorings (especially the wine) that make it good. I've done it like this:

1 clove garlic, rubbed into the fondue pot before heating.
1/2 pint dry white wine
1 tsp lemon juice
250g emmental cheese grated
250g gruyère cheese grated