For a fabulous New Year’s Eve holiday party option try fondue. Fondue recipes are perfect for festive gatherings and once the communal dishes are made your work is done. You can serve fondue with bread, crackers, or over meatballs.
Bring family and friends together with a New Year’s Eve fondue party. It’s delicious, fun and a neat way to stay connected with your family as you bring in the New Year.
Garlic Cheese Fondue
- 1 pound Swiss cheese, grated
- 1/2 Gruyere cheese, grated
- 3 Tablespoons all-purpose flour
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground white pepper
- 1-1/4 cups dry white wine
- 2 large garlic cloves, minced
- 1 (1-pound) crusty French bread or sourdough bread, cut into 1-1/2-inch cubes
Combine Swiss cheese, Gruyere cheese, flour, nutmeg, and white pepper in large bowl. Toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot. Set fondue over heat. Serve fondue with bread. Serves 8.
Easy Clam Fondue
- 2 cans minced clams
- 2 teaspoons oil
- 2 (15 ounce) cans tomato sauce
- 1/8 teaspoon garlic, chopped
- 2 tablespoons parsley
- 2 tablespoons cornstarch
- 1 teaspoon oregano
- dash of salt and pepper
- 1/4 cup Parmesan cheese
Brown garlic in oil. Add oregano, tomato sauce, cornstarch, clams and juice. Cook over low heat until it thickens, about 10 minutes. Add parsley, salt, pepper and Parmesan cheese. When cheese melts, it’s finished. Place in fondue pot. Serve with bite-size pieces of French bread.
Cheesy Meatball Fondue
- 1 1/2 pounds ground beef
- 1 tablespoon finely chopped onion
- 1/2 cup fresh breadcrumbs
- 4 ounces Cheddar cheese, diced
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 2 tablespoons honey
- 2 teaspoons dry mustard
- 1 tablespoon Worcestershire sauce
- 1 1/4 cups chicken stock
- 2 teaspoons flour
- Juice of 1 orange
- salt and pepper
Mix together beef, onion and breadcrumbs. Season meat mixture with salt and pepper and divide into 30 balls. Flatten each ball out. Place a piece of cheese in center then mold meat around cheese, sealing it well to enclose cheese completely.
To make the tangy sauce, put tomato paste, wine, vinegar, honey, mustard, Worcestershire sauce and stock into a saucepan and simmer for 10 minutes. Blend flour smoothly with orange juice then stir into the sauce and simmer for 1 minute, stirring constantly. Serve with the meatballs cooked in the hot oil.
For many more free southern recipes see my blog A Dash Of Salty