Parade of Fondues

Dinner and a show! This year for Parade of Homes you can pair the occasion with yummy fondues. In tribute to our 3 divisions, North Florida, East Florida and Central Florida, we have a parade of 3 fondue recipes compiled by Emily Ellyn, Food Network Star competitor.

Emily concocted a special ICI Homes fondue dessert recipe as a treat for our ICI parade goers! Make sure you stop by our models to see the variety of homes that ICI offers. You can find the upcoming dates for the Parade of Homes by clicking on our last blog entry The Parade is Coming! The Parade is Coming!


Cheesy Export Fondue

1 12 ounce chicken or beef stock
1 clove garlic, halved
1 teaspoons garlic Powder
8 ounces shredded sharp cheddar cheese
8 ounces shredded Swiss cheese
2 tablespoon of flour
Salt and black pepper to taste
Hot pepper sauce to taste

In a 2 quart slow cooker set to high rub cut side of garlic clove around bottom and sides of fondue pot. Then, add garlic powder and stock into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
Gradually stir cheese mixture into stock, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
Stir hot pepper sauce into cheese mixture.
Reduce slow cooker to low temperature and serve.
**If the mixture gets too thick, reheat and/or add a little more stock
Shipyard Shabu Shabu (“Swish Shish”)

3 cups chicken or beef stock
4 green onions, sliced thin on the bias
4 ounces shitake mushrooms
4 ounces button mushrooms
2 cloves garlic, minced
2 tablespoons kombu seaweed (substitute nori if cannot find in store)
1 tablespoons ginger, minced
1 tablespoons bonito flakes
Salt and Black Pepper to taste
Red Pepper Flakes to taste

Add all ingredients in slow cooker and cook on high for 1/2 hour. Taste, adjust seasoning, and then serve!

** Shabu shabu is one of Japan’s most popular dishes and is a glorified fondue. It consists of paper-thin slices of raw beef and raw vegetables, cooked by each diner at the table in a pot of hot broth. The name comes from the sound that is made as the meat is swished through the broth: ‘swish swish.’

Chocolate Hazelnut Porter Fondue

3-ounce of artisanal dark chocolate (no more than 62 percent cacao), broken in small pieces
3 tablespoons heavy cream
2 tablespoons Hazelnut Porter
1/4 teaspoon pure Mannix vanilla
pinch kosher salt

fresh berries, sliced pears and dried apricots
almond or hazelnut biscotti
pound cake cubed

Melt chocolate in a double boiler over simmering water, making sure the bottom of the bowl stays above water.
Heat cream in a small, heavy saucepan until simmering. Don’t boil.
Stir chocolate until smooth, then swirl in cream. Add stout, vanilla and salt; stir until blended.
Pour into a small, heatproof ramekin or serving dish; keep warm over a smaller bowl of steaming water. Serve alongside dipping items.

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