Fondues for Fall

8 great recipes for dippin' into!


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Dulce de Leche Fondue

Another sweet fondue, this Dulce de Leche is perfect with delicious apples of the fall season, though it is also divine with strawberries or pound cake. Don't worry, we won't tell anyone if you decide to spoon it over your ice cream as well.

Get the recipe!

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  • Snooth User: Soulkeeper
    194063 10

    Reference: Japanese Beef Fondue (Shabu Shabu)

    The instructions state, " To make the broth, combine the stock, ginger, garlic, scallions, soy sauce, and sesame oil in a large saucepan and bring to a boil over high heat. Reduce the heat to medium..." What about the dry mustard, chives, wasabi, & sour cream?

    One of the ingredients listed is "7 cups chicken stock, preferably homemade (page 338)." Page 338 of what book?

    From what I see, this looks to be a poorly copied recipe from Sara Mouton.

    Oct 24, 2011 at 5:26 PM

  • Snooth User: Kate Statton
    Hand of Snooth
    853836 1,080

    Hi Soulkeeper - I have updated that slide with a link that should click through to a full recipe. Thanks for catching that! Hope you enjoy!

    Oct 24, 2011 at 5:49 PM

  • Snooth User: Soulkeeper
    194063 10

    Kate - this is now an entirely different recipe. The link I provided goes with the recipe that was originally posted. It was a fondue. The new recipe and the link now provided isn't a fondue, unless putting all the items a pot boiling water is considered a fondue. I would call the new recipe some kind of soup. This presentation was suppose to be different kinds of fondues, yes?

    Oct 24, 2011 at 10:57 PM

  • Snooth User: Kate Statton
    Hand of Snooth
    853836 1,080

    yes, this is an alternate recipe for the same type of fondue.

    Oct 25, 2011 at 7:39 AM

  • Snooth User: Soulkeeper
    194063 10

    I am sorry Kate, this isn't a fondue. Everything is tossed into a pot of boiling water.

    Oct 25, 2011 at 11:22 AM

  • Snooth User: kasia5791
    298122 2

    It's called shabu-shabu.....definately not fondue.

    Nov 02, 2011 at 2:49 PM

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