Quick and Easy Beef Fondue

Serves 4.

Note: The meat takes longer to cook when the beef broth is used, but there will be a lot less mess. From "Fondue and Hot Dips," by Joanna White.

1/2c. olive oil for marinade

• 3 tbsp. balsamic or red wine vinegar

• 1 tsp. salt

1/2tsp. ground pepper

• 1 tsp. dried marjoram

1/2c. finely chopped onion

• 2 lb. tender boneless beef (tenderloin or sirloin steak), visible fat removed and cut into 1-in. cubes

• Vegetable oil or beef broth, for cooking


In a large bowl, combine olive oil, vinegar, salt, pepper, marjoram and onion.

Pour marinade over meat, cover and refrigerate for at least 1 hour, or overnight.

Heat vegetable oil or beef broth in fondue pot and cook pieces individually for about 11/2 minutes.

Cheddar Cheese Fondue

Serves 4.

Note: If you have an electric fondue pot, you do not need to prepare this recipe first in a saucepan, as directed below. Instead, it can go directly into the electric pot -- and there's one less pan to wash! From "The New International Fondue Cookbook," by Ed Callahan.

• 3 tbsp. butter

• 3 tbsp. flour

• 1 tsp. dry mustard

• Freshly ground pepper to taste

• 1 c. milk

• 2 c. diced Cheddar cheese

• French or Italian bread, cubed


Melt butter in a saucepan over medium heat. Add flour, mustard and pepper; cook 1 minute. Remove from heat.

Slowly stir in milk; return to heat and cook, stirring, until mixture boils. Add cheese and stir until melted.

Transfer to a fondue pot and dip the bread cubes in it.

Choco-ButterScotch Fondue

Makes 21/2 cups.

From "Rival Stainless Steel Electric Fondue Pot Owner's Guide."

1/4c. milk

• 1 c. (6 oz.) butterscotch chips

• 1 c. (6 oz.) semisweet chocolate chips

• 1 (14-oz.) can sweetened condensed milk

• 1 tsp. vanilla

• Angel food cake, sponge or pound cake, marshmallows or fresh fruit, cubed


Combine milk and chips either in an electric fondue pot set at warm or in a saucepan. Stir until chips are melted. (If using the saucepan, move the mixture into the fondue pot.) Add sweetened condensed milk and vanilla. Stir to combine.

Serve with cubes of cake, marshmallow or fresh fruit.

Fondue À LA Crème

Serves 2 cups.

Note: You also can prepare this entirely in an electric fondue pot. From "The New International Fondue Cookbook."

• 1 c. powdered sugar

• 1 c. heavy cream

1/2tsp. flavoring, such as vanilla, almond, mint or lemon extract

• Fruit or cake pieces


Combine sugar and cream in a saucepan. Bring to a boil, stirring constantly. Boil about1/2minute. Add flavoring and pour mixture into a fondue pot. Keep heat as low as possible to prevent scorching. Serve with assorted fruit or cake pieces.

Curry Mayonnaise

Makes about 1 cup.

From "The New International Fondue Cookbook."

1/2c. mayonnaise

1/2c. sour cream

• 1 tsp. lemon juice

• 1 tsp. curry powder


Combine mayonnaise and sour cream. Blend in lemon juice and curry. Add more seasoning if desired. Chill.

Dijon Mustard Sauce

Makes about3/4cup.

From "Fondue and Hot Dips"

1/4c. Dijon mustard

1/2c. mayonnaise

• Pepper to taste


Mix mustard, mayonnaise, and pepper together in a bowl. Cover and refrigerate until ready to serve.