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Everyone loves a fondue party and they are without a doubt the easier methods of entertaining. Thank goodness for the serve yourself style party, where you aren’t run ragged trying to keep up with filling plates and pots to keep the party eats rolling.

With a fondue party, you simply add the heat, and the ingredients, and stack the bowls fiull of fresh fruit, bread cubes or a variety of meats and sit down with your guests to enjoy your own party.

Equally, these recipes, featured on the Tupperware site, and featuring some of the products that are available from that company could also be used to fondue for your own family while you enjoy a quiet break from the normal dinner rush. You will enjoy the quiet time and the conversation that a small intimate family party invokes, and the kids will love the novel dinner idea.

Asian Hot Pot
Yield: 6 servings
For the Broth
1 lb. boneless chicken breast cut in thin bite-size pieces
1 qt. carton chicken broth
1 inch piece ginger root, cut into thin strips
1 clove garlic, finely sliced
4 tbsp. Chinese rice wine
2 tbsp. Thai fish sauce
1 cup chopped cilantro
1 cup chopped green onions
4 cups spinach leaves
1 cup rice vermicelli noodles (rice noodle bowl mix 2.4 oz.)

Combine chicken broth, ginger root, garlic, wine and fish sauce in Chef Series™ Fondue Pot. Add half of the vegetables and bring to a boil on the stove top, reduce heat and simmer 10 minutes. While broth is heating, prepare dipping sauce and set aside.

Dipping Sauce
3 tbsp. soy sauce
2 tbsp. sesame oil
2 tbsp. crunchy peanut butter
2 tbsp. chili sauce (Asian style)
1 clove garlic, pressed
1 tsp. grated ginger root

Combine all sauce ingredients in a small bowl and set aside.

When broth is ready to serve, spear chicken pieces on fondue forks and cook in broth until done. Dip in sauce. After eating chicken add the remaining noodles and half of the vegetables to the broth heat over fondue burner 5-10 minutes until noodles are tender.

Note: Each Asian culture has its’ own version of ‘fondue.’ The Chinese call it the ‘hot pot,’ Japanese, nabermono, Vietnamese, bo nung dam, and Koreans sin-seon-lo.

Caramel Fondue
Dulce de Leche Fondue
Yield: 2 cups
½ cup butter
2 cups brown sugar
1 cup dark corn syrup
14 ounces sweetened condensed milk
1 teaspoon vanilla
2 tablespoons water

Dipping Foods
Sliced apples, bananas and pound cake.

In ceramic insert, melt the butter 1 minute in microwave on high power or until melted. Add the brown sugar, corn syrup, condensed milk, and water, stir to combine with Saucy Silicone Spatula. Continue heating in microwave for 1-2 minutes until smooth and thick. Add vanilla. Transfer ceramic insert to fondue pot that has been filled with 3 cups of hot water. Serve warm.

Cherries Jubilee
Yield: 3 cups
2 (15-oz. cans) Bing cherries in heavy syrup, drained
½ cup cherry preserves
½ cup sugar
1 tbsp. lemon juice
¼ cup water
1 tbsp. cornstarch
Optional: 2 tbsp, kirsch, cherry schnapps or Cognac

Dipping Foods
Serve with chocolate cake cubes, pound cake or over ice cream.

In Chef Series™ 2 ½ Qt. Nonstick Saucepan, bring cherries, cherry preserves, sugar, and lemon juice to a simmer over medium heat, stirring with Saucy Silicone Spatula. Simmer 5 minutes over low heat. In 2 cup Micro Pitcher, combine water and cornstarch stirring to dissolve cornstarch. Stir into the fondue and cook until thickened. Transfer to ceramic fondue insert and keep warm over a burner.

Chili Con Queso Fondue
Yield: 4 cups
2 (10-oz.) cans diced tomatoes and green chilies, drained
8 oz. pkg. cream cheese, cubed
16 ounces processed cheese, cubed
1 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend
Dipping Foods
Tortilla chips

In a Chef Series™ 2 Qt. Saucepan, combine tomatoes, cream cheese, processed cheese, and seasoning blend. Heat over medium heat until hot and bubbly, stirring constantly until cheese is melted and fondue is creamy. Transfer to ceramic insert placed in fondue pot and keep warm over burner.

Note: Lighten up recipe using fat-free cream cheese and light processed cheese.

Chocolate Almond Coconut Fondue
Yield: 2 cups
2/3 cup sliced almonds
2/3 cup coconut
1 cup cream of coconut
½ cup heavy whipping cream
11.5 oz. bag (2 cups) milk chocolate chips
Dipping Foods
Pound cake, angel food cake, strawberries or banana slices
Frozen Ice Cream Balls (see recipe)

Preheat oven to 350°F. Spread almonds and coconut on a baking sheet in two separate areas. Toast 4-6 minutes until toasted, tossing occasionally. Cool and chop almonds finely.

In a Chef Series™ 2 Qt. Saucepan, bring cream and cream of coconut to a simmer over medium heat. Remove from heat and add chocolate chips, whisk until smooth.

Transfer to ceramic insert in fondue pot and keep warm over burner. Serve with pound cake, angel food cake, whole strawberries or banana slices. Dip food into chocolate fondue and sprinkle dipped food with almonds and coconut before eating.

Ice Cream Balls
Yield: 6 servings
1 pint vanilla ice cream
½ cup toasted coconut
½ cup toasted chopped almonds
½ cup biscotti or cookie crumbs
Chocolate Almond Coconut Fondue

Using a small ice cream scoop, scoop out balls of ice cream and place on a cold baking sheet; roll balls in almonds, cookie crumbs or coconut. Freeze until hard, and store in Rock ’N Serve™ Medium Shallow container in freezer until serving time. To serve, dip ice cream balls in Chocolate Almond Coconut Fondue.

Easy Cheesy Fondue
Yield: 2 cups
2 cans (11 oz.) condensed cheddar cheese soup
½ cup milk, dry white wine or apple juice
2 cups shredded cheddar cheese
1 tsp. Simple Indulgence™ Simply Garlic Seasoning Blend

Dipping Foods
French bread cubes or broccoli florets

In Chef Series™ 2 ½ Qt. Nonstick Saucepan, heat soup, wine, cheese
and garlic over medium heat until cheese are melted. Transfer to ceramic insert and place in fondue pot; keep warm over burner. Serve with bread cubes or vegetables. If fondue becomes too thick, stir in a small amount of milk, wine or apple juice to thin.

Pizza Fondue
Yield: 3 cups
2 tbsp extra-virgin olive oil
1 medium onion, chopped
1 cup finely chopped sun-dried tomatoes (not oil packed)
1 clove garlic, minced
1 tsp. Simple Indulgence™ Italian Herb Seasoning Blend
2 cups white wine or apple juice
16 oz. Shredded Italian Cheese Blend
1 tbsp. cornstarch

Dipping Foods
French bread cubes, pepperoni slices, and pretzels.

In Chef Series™ 2 ½ Qt. Nonstick Saucepan, heat the oil over medium heat. Add onion, tomatoes, garlic and Italian Herb seasoning and cook until onion is translucent, about 4 minutes. Add the wine and bring to a simmer.

In medium bowl, toss cheese with the cornstarch. Stir cheese into saucepan,
a handful at a time, stirring until cheese is completely melted before added another handful. Once cheese is completely melted, transfer to ceramic insert and place in fondue pot; keep warm over burner.

Southwest Chili con Queso
1 clove garlic, minced
1 small onion, chopped
1 tbsp. Southwest Chipotle Seasoning Blend
1 (10 oz.) can diced tomatoes with chili, drained
1 lb. Brick Processed Cheese, cubed, approximately 3 cups

Dipping Foods
Tortilla Chips, Cubed French bread and pretzels

Combine garlic, onion, Seasoning Blend and tomatoes in Stainless Steel Pot and simmer on stovetop medium heat for 10 – 15 minutes. Gradually add cheese cubes; stir with Saucy Silicone Spatula until smooth and cheese is completely melted.
Carefully place Pot in Stainless Steel Stand; light fuel source

Tupperware® products
Chef Series™ Fondue Pot

Classic Cheese Fondue
1 clove garlic, halved
1½ cups dry white wine
1 tbsp. cornstarch
8 oz. Swiss or Emmental cheese, coarsely grated (2 cups)
8 oz. Gruyere cheese, coarsely grated (2cups)


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