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

Ingredients 

(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

Method

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.

Via Super Food Ideas

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

Accompaniments

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)

Method

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.

Notes

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