Big Night Cheese Fondue Recipes

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THREE CHEESE FONDUE



Three Cheese Fondue image

When you think "1970s Party" you think fondue. Still, it defies logic that a pot full of melted cheese has been out of fashion for over 40 years. In these Instagram-obsessed times, could there possibly be something more attractive than putting a pot of sexy cheese in a room full of sexy people? Absolutely not. Call your friends over immediately, because it's time to get your #cheesevibes on.

Provided by Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 9

2 cups shredded sharp Cheddar
2 cups shredded Gruyere
2 cups shredded Swiss cheese
1 tablespoon plus 1 teaspoon all-purpose flour
1 1/2 cups Sauvignon Blanc, or any other dry white wine
1 tablespoon unsalted butter
1 tablespoon malt vinegar
2 cloves garlic
Serving suggestions: sliced apples and pears, roasted potatoes and bread chunks

Steps:

  • Place the Cheddar, Gruyere and Swiss cheeses into a large zip-top bag along with the flour. Shake well to coat.
  • Bring the Sauvignon Blanc to a boil in a large saucepan, then reduce to a simmer. Whisk in the cheese 1/2 cup at a time, making sure the cheese melts before each addition. Add the butter and malt vinegar, then reduce the heat to the lowest possible setting to keep warm.
  • Using a chef knife, microplane zester or handheld press, crush the garlic into a paste, reserving the juices. Rub all over the inside of a fondue pot to coat well. If there is any excess garlic paste, toss it into the saucepan and whisk it in.
  • Pour the fondue into the prepared pot and serve immediately with sliced apples and pears, roasted potatoes, chunks of fresh bread or whatever else you feel like dunking in a big vat of melted cheese.

CHEESE FONDUE



Cheese Fondue image

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

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

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!

BIG NIGHT CHEESE FONDUE



Big Night Cheese Fondue image

Make any night a big night with this easy-to-make fondue. All you need is chicken broth, an Italian five-cheese blend, cornstarch and Italian seasoning.

Provided by My Food and Family

Categories     Cheese Appetizers

Time 20m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 4

1-1/4 cups fat-free reduced-sodium chicken broth
2 pkg. (8 oz. each) KRAFT Shredded Italian* Five Cheese Blend
2 Tbsp. cornstarch
1 tsp. dried Italian seasoning

Steps:

  • Bring broth to boil in large saucepan. Meanwhile, combine remaining ingredients.
  • Add cheese mixture gradually to broth, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
  • Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot.

Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 7 g

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