Give your taste buds a sweet and salty surprise by mixing up a batch of this not-so-traditional fondue!

CHEESY CHOCOLATE FONDUE

¼ cup Tillamook Unsalted Butter
2 tablespoons cocoa powder
½ cup powdered sugar, sifted
1/3 cup Tillamook Special Reserve Extra Sharp Cheddar Cheese, shredded
½ teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon almond extract
½ cup milk, as needed

In a saucepan, melt butter over low heat. Gradually add cocoa and sugar, and whisk until smooth. Add shredded cheese, and stir well. Stir in cinnamon, nutmeg, vanilla and almond extract. Gradually add milk until fondue is of desired consistency.

Serve with bite size pieces of brownie, pound cake, angel food cake, fruit, pretzels, graham crackers or any other delicious dippers you can think of.

Have any fun fondue flavor combinations in your recipe box?

Photo: Flickr/Wendi Kelly (Creative Commons)

By Candace

Looking for the perfect excuse to break out that fondue pot you got as a gift last holiday season? Here you go! The perfect tastes of fall to warm you up for winter.

CHEDDAR ‘N APPLE FONDUE

Ingredients: (makes 4 cups)

4 cups Tillamook Sharp Cheddar, shredded
1½ cups Provolone cheese, shredded
¼ cup flour
2¼ cups apple juice or cider
½ teaspoon nutmeg
apple, pear, and melon chunks

Preparation:

Mix cheeses with flour. Heat apple juice in saucepan to boiling. Gradually stir in cheese. Stir constantly until cheese melts and forms a smooth mixture. Add nutmeg. Transfer to fondue pot. Keep warm over low heat.  Serve with bites of apple, pear, and melon.

Any other delicious dippers we should try in this fondue?

Image: Flickr/apium (Creative Commons)

By Gillian

March is here and St. Patrick’s Day is on my mind. Since I have no connection to the Irish roots of this holiday, to me, it mainly means a day where I get to wear green, eat meat and potatoes, and drink some green beer. With this recipe, you can check all these diet requirements of the day off your list! Potatoes, sausage, beer, and cheese (of course!) make a dish that’s perfect for any St. Patrick’s day celebration. I don’t know how green beer would translate visually for this recipe, so maybe just have that on the side to wash everything down!

Cheddar and Beer Fondue

Ingredients:                                                                                                                      
3 cups cubed multigrain bread, (1 inch)                                                                                                                 
1 lb potatoes, cut into chunks and boiled until tender                                                                                    
4 links fresh Bratwurst (about 16 oz) or other mild pork sausage                                                                               
1½ cups (6 oz) Tillamook Monterey Jack Cheese, shredded                                                                                      
1½ cups (6 oz) Tillamook  Vintage White Medium Cheddar Cheese, shredded                                  
1½ cups (6 oz) Tillamook Vintage White Extra Sharp Cheddar Cheese, shredded                                             
1 tablespoon flour                                                                                                                          
1½ teaspoons dry mustard                                                                                                                         
1 cup amber ale, chilled                                                                                                                
1½ teaspoons Worcestershire sauce                                                                                                                      
½ teaspoons Tabasco sauce                                                                                                                    

Directions:
Heat oven to 375˚F         
                                                                                                                                
Gather special equipment: fondue pot and fondue forks

Cut Bratwurst links diagonally into thick slices.  Bake on foil lined cookie sheet for about 15 minutes until cooked.

In medium bowl, toss cheese with flour and mustard. In two-quart saucepan set over medium heat, whisk ale with Worcestershire and Tabasco® sauces. Add cheese, whisking constantly until cheese is melted and mixture is smooth. Bring to a simmer and continue to stir until fondue thickens. Pour immediately into heated fondue pot. Serve with prepared bread, potatoes, and sausage.

By Laura