top of page

Cheese, Meat, and Chocolate Fondue for Christmas Eve

(after a recipe from BBC Good Food from March 2000)

Prep Time: 15-20 minutes

Serving Size: 6-8 people as part of main course


1 Tbsp. Cornstarch 2 Tbsp. Kirsch 1 large Garlic clove, peeled and cut in half 1 2/3 c. dry White Wine (I used Pinot Grigio) 1 tsp. fresh Lemon Juice 12 oz. Gruyère cheese, freshly grated 12 oz. Emmental cheese, freshly grated 1 pinch freshly ground Black Pepper 1 pinch freshly ground Nutmeg 1 Baguette, cut into 1-inch pieces

Assembly: Prep all ingredients and set out before putting everything together. Combine cornstarch and Kirsch and set aside.

With the fondue pot turned off, rub cut side of garlic along side the base and sides. Discard garlic clove. Pour the wine and the lemon juice into the fondue pot and turn on heat.

Bring mixture to a simmer over low heat and then start adding in cheese by the handful, stirring continuously with a wooden spoon. Stir until all the cheese is melted completely and the mixture bubbles slightly. Pour the cornstarch/Kirsch mixture into the fondue pot and add pepper and nutmeg.

Continue to stir so that the cheese does not stick to the bottom of the pot while the mixture is thickening. Once the mixture has become thick, which takes about 5 minutes or less, turn the heat to low and call everyone to the table. Dish up the bread cubes and start dunking them into the cheese fondue.

Prep Time: 5-10 minutes

Serving Size: 6-8 people as part of main course

Ingredients: 1 c. Vegetable Oil 1 ½-ish lb. Top Sirloin of Beef, sliced into thin pieces across the grain ¼ Yellow or White Onion, sliced (optional)

Assembly: Heat oil in fondue pot until it is very hot, which takes about 2-3 minutes. Test by putting a piece of meat on a fondue fork and letting it cook. Let oil continue to heat up if it is not cooking the meat fast enough.

When ready, call everyone to the table. Let everyone put one or two slices of meat onto fondue fork. Place in pot and cook 15-20 seconds for rare and around 45 seconds to a minute for well-done. If desired, place a piece of onion on the fork with the meat for additional flavor.

Prep Time: 5-10 minutes

Serving Size: 6-8 people

Ingredients: 2/3 c. Heavy Whipping Cream 2 4-oz. Chocolate bars, 60% cocoa (bittersweet) 1 Tsp. Chambord, Cognac or Brandy 2 Bananas, sliced into ¼-inch rounds 1 Apple, cut into ¼-inch slices 1 Pound Cake cut into 1-inch cubes

Assembly: Heat cream and chocolate together in fondue pot over low heat.  When thoroughly combined, add in Chambord, Cognac or Brandy.  Round up everyone and tell them to start digging in by dipping slices of banana, apple and pound cake into the chocolate.

*As compensation for allowing me to take photographs during the family meal, I was told that I needed to give an acknowledgement to my sister for her fabulous hand-modeling in the various dipping pictures.  Thank you, too, to the fondue equipment suppliers for the meal, including said sister as well as my brother’s best friend’s family.  Also, thank you to my father for chauffeuring me around to pick up all the ingredients for the meal, but that was mostly because he didn’t trust me with his car.  As he pointed out, “You drive, what, maybe once a year?”

Buon appetito e buona festa a tutti!

Related Posts

See All
bottom of page