Make it: NYE Fondue

What could be more fun than a fondue to see in the new year? Even Martha says its the thing to do... But there'll be no double dipping!
Chocolate Fondue
(serves 4)
300ml thickened cream
1/4 cup Cointreau liqueur
300g dark chocolate, finely chopped
fresh fruit, such as strawberries, orange segments, banana, raspberries and kiwifruit, to serve
250g packet marshmallows

1. Heat cream in a saucepan over medium heat until almost boiling. Stir in Cointreau.
2. Place chocolate in a heatproof bowl. Pour hot cream mixture over chocolate. Stir with a metal spoon until melted and smooth. Pour into a warm bowl or small ceramic fondue.
3. Serve chocolate fondue with fruit and marshmallows.

Swiss cheese fondue
Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients (serves 8)
1 garlic clove
60ml (1/4 cup) brandy
1 1/2 tbs cornflour
375ml (1 1/2 cups) fruity white wine, such as riesling
1 tbs fresh lemon juice
750g Australian Gold Swiss Cheese, coarsely grated

1.25kg Baby Coliban (Chat) potatoes, halved (see note)
200g thin salami slices
200g thin prosciutto slices
1 x 350g jar Always Fresh Baby Cucumbers (Cornichons)

1. To prepare the accompaniments, cook the potato in a saucepan of salted boiling water for 8 minutes or until tender. Drain. Transfer to a warm serving bowl. Arrange the salami and prosciutto on a serving platter. Place the cornichons in a bowl.
2. Cut the garlic clove in half. Rub the cut surface of the garlic over the base and side of a fondue pot.
3. Place the brandy and cornflour in a bowl, and stir until smooth. Combine the wine and lemon juice in a heavy-based saucepan over medium-high heat. Bring to a simmer. Add the cornflour mixture and cook, stirring constantly, until the mixture boils and thickens.
4. Reduce heat to medium-low. Add a large handful of cheese. Use a wooden spoon to stir constantly until the cheese melts. Repeat with the remaining cheese, in large handfuls, stirring constantly after each addition, until the cheese melts and the mixture is combined.
5. Heat the fondue pot over a low flame. Transfer cheese fondue to the pot. Serve with the accompaniments and walnut bread.

You can prepare this recipe to the end of step 1 up to 30 minutes ahead. Continue from step 2, 15 minutes before serving. The fondue will still be a little lumpy at the end of step 4. This is normal and doesn't affect the flavour.
Recipe Via Good Taste Image via Martha Stewart

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