CHEESE FONDUE
Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
CLASSIC CHEESE FONDUE
Get together with friends around the ultimate sharing dish - a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles
Provided by Anna Glover
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
- Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.
Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 28 grams protein, Sodium 1.08 milligram of sodium
BASIC FONDUE
Your fondue party won't start hopping until the cheese starts melting. Get busy with this easy, basic Cheddar cheese fondue! It's perfect with pieces of bread or vegetables.
Provided by KATKRO
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 15m
Yield 64
Number Of Ingredients 6
Steps:
- In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
Nutrition Facts : Calories 48.6 calories, Carbohydrate 0.9 g, Cholesterol 11.7 mg, Fat 3.7 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 71.5 mg, Sugar 0.4 g
ALMOST INSTANT CHEESE FONDUE (REAL SIMPLE)
I found this on Real Simple's website, and it looks wonderful! Says realsimple.com, "The perfect cheese fondue is unctuously rich, nutty yet sweet, and as fun to eat as s'mores. Traditional recipes call for two or three kinds of cheese, such as Gruyère and Emmentaler, slowly and carefully melted together and thickened with cornstarch. This 21st-century recipe starts with shredded Swiss cheese and ready-to-eat Alfredo pasta sauce, eliminating the need to grate additional cheeses and whisk in cornstarch. And if you serve sliced fruit in addition to the cubes of bread, your fondue will not only be more up-to-date; it will be healthier too."
Provided by CorriePDX
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rub the garlic clove (if using) around the inside of a fondue pot or nonaluminum saucepan, then discard.
- Add the wine and heat to boiling.
- Reduce flame (or stovetop) to low and add the Alfredo sauce, Swiss cheese, and nutmeg.
- Stir constantly until the cheese is melted and very hot.
- Add the kirsch or brandy (if using).
- Serve with cubes of bread, sliced pears, and sliced apples.
Nutrition Facts : Calories 240.2, Fat 15.8, SaturatedFat 10.1, Cholesterol 52.2, Sodium 110.3, Carbohydrate 3.9, Sugar 1.1, Protein 15.3
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CHEESE FONDUE RECIPE - REAL SIMPLE
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4.3/5 (4)Total Time 15 mins
- Rub the inside of a fondue pot with the cut side of the garlic; discard garlic. Add wine to pot and bring to a simmer over medium heat.
- Slowly begin adding cheese to the fondue pot. Cook, stirring in a figure 8 motion and adding cheese one handful at a time after the previous handful has melted, until a smooth mixture forms. Stay below a simmer once you begin adding the cheese. Add lemon zest and juice, nutmeg, and cayenne and stir to combine. Season with salt and several grinds black pepper to taste. Lower heat to the warm setting, stirring occasionally. Add a splash of wine to loosen the fondue if it begins to thicken too much.
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- What cheese to use for Swiss fondue? Most Swiss cheese fondue is “moitié-moitié,” a 50/50 mix of Vacherin Fribourgeous AOP and Gruyère AOP. In Switzerland, there are many pre-shredded fondue mixes available, some incorporating other Swiss cheeses like Raclette or Emmental.
- Which wine to add to fondue? Fondue is typically made with a dry white wine that is high in acid, which helps keep the cheese smooth. In Switzerland, we would typically use Fendant, a Chasselas wine from the Valais region.
- What other ingredients should I add to fondue? Cornstarch. Cornstarch is an important ingredient in fondue, helping it maintain a smooth consistency and stable emulsion.
- Mixing method for fondue. I prefer the simplest method of simply tossing the cheese and cornstarch together in the fondue pot, then pouring the wine over the cheese.
- Troubleshooting fondue. The most common problem when making fondue is that the cheese clumps together and the solids separates from the oil, instead of melting into a smooth integrated sauce.
- What equipment do you need for cheese fondue? You’ll need a fondue pot, a portable stand with a burner, and fondue forks for dipper. In Switzerland, a fondue set costs about CHF 50-150, in a wide variety of designs.
- What is heat source for fondue? Fondue sets typically use a chafing dish burner filled with flammable gel paste. The burner container that comes with your fondue set usually has a rotating cover, which gives you a little control over how much heat comes out.
- How to make fondue outdoors? If you want to make fondue outdoors, I suggest getting a travel fondue kit that is much lighter and more compact than a standard fondue set.
- What kind of bread to dip in cheese fondue? Cheese fondue is typically served with small chunks of a crusty white bread. We would use a baguette or Halbweissbrot, the equivalent of American “French” bread.
- What other foods to dip in cheese fondue? Some fondue restaurants offer boiled potatoes as a side dish. Instead of dipping the potatoes in the fondue pot, you spoon fondue over the potatoes on your plate.
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