Cheddar Fondue With Chiles And Cumin Recipes
CHEDDAR FONDUE
"This cheesy blend, sparked with mustard and Worcestershire sauce, is yummy," relates field editor Norene Wright of Manilla, Indiana.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.
Nutrition Facts : Calories 77 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 101mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CHEDDAR CHEESE FONDUE (COURTESY OF THE MELTING POT)
Make and share this Cheddar Cheese Fondue (Courtesy of the Melting Pot) recipe from Food.com.
Provided by chicago gillott-i
Categories Cheese
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- start with 4 oz of base (beer, milk or broth).
- add garlic.
- add 3 shakes of mustard powder.
- stir.
- add small amount of cheddar cheese.
- mix thoroughly (using whipping motion until cheese is melted).
- add five turns of pepper grinder.
- add three to four shakes of worcestershire sauce.
- fold in pepper & worcestershire.
- remove mixing fork.
Nutrition Facts : Calories 247.3, Fat 18.8, SaturatedFat 12, Cholesterol 59.6, Sodium 354.5, Carbohydrate 2.4, Sugar 0.3, Protein 14.4
HAVARTI-CHEDDAR FONDUE
Dip into fun with a quick, foolproof double cheese fondue flavored with sun-dried tomatoes and green onions.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 20
Number Of Ingredients 9
Steps:
- In resealable food-storage plastic bag, mix cheeses and flour. Shake until cheese is coated with flour. In fondue pot, heat broth and milk just to a simmer over warm/simmer setting.
- Add cheese mixture, about 1 cup at a time, stirring with wire whisk until melted. Cook over warm/simmer setting, stirring constantly, until slightly thickened. Stir in tomatoes and onions.
- Keep warm over warm/simmer setting. Serve with breadsticks and vegetables.
Nutrition Facts : Calories 70, Carbohydrate 2 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g
CHEDDAR-BEER FONDUE
A great Cheddar-based fondue recipe for dipping cubed pieces of French bread, broccoli, cauliflower, baby carrots, or Granny Smith apples!
Provided by danzer19
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Mix Cheddar cheese and flour together in a bowl.
- Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 3 g, Cholesterol 59.6 mg, Fat 19 g, Fiber 0.1 g, Protein 14.6 g, SaturatedFat 12 g, Sodium 367.5 mg, Sugar 0.5 g
CHEDDAR FONDUE WITH CHILES AND CUMIN
At his restaurant, Tabla, the chef Floyd Cardoz used Aleppo pepper in a number of dishes, often blended with cayenne and chiles from India and New Mexico. Its mild, rich heat was in the pan-roasted lobster glazed with Goan curry and in the tomato curry sauce served with a raviolo of spinach and sheep's milk ricotta. It even found a place in this warm Cheddar fondue with cumin.
Provided by Amanda Hesser
Categories appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a heavy saucepan, heat oil and cumin until fragrant. Add butter and heat until melted, then stir in flour. Cook, whisking, until thickened. Slowly add milk and cream, whisking constantly until smooth, and bring to a boil. Slowly whisk in cheese, then chile and Aleppo pepper. Season with salt and pepper. Serve with flatbread or croutons.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 43 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 23 grams, Sodium 503 milligrams, Sugar 3 grams, TransFat 1 gram
CHEDDAR AND HARD CIDER FONDUE
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 servings (3 cups fondue)
Number Of Ingredients 11
Steps:
- Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
- Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
- Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
- Transfer to a fondue pot or double boiler and serve with desired dippers.
CHILI PEPPER JACK CHEESE FONDUE
Not all fondues are melty and mellow! Take this kicked-up version, for example-made with chili powder, Pepper Jack cheese and a splash of tequila.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
- Add cheese mixture gradually to juice mixture, 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 to serve.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 2 g, Protein 6 g
BEST FORMULA THREE-CHEESE FONDUE
We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.
Provided by AhLimP
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Bring the wine to a boil in a small saucepan.
- Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
- Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 0.7 g, Cholesterol 26.6 mg, Fat 8.3 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 119.8 mg, Sugar 0.2 g
CHEDDAR-CUMIN FONDUE
Make and share this Cheddar-Cumin Fondue recipe from Food.com.
Provided by KathyP53
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat cream in medium saucepan until hot. Do not boil. Add remaining ingredients. Heat until cheese is melted and mixture is smooth.
- Pour into warming dish or fondue pot. Serve hot with tortilla chips.
Nutrition Facts : Calories 505.9, Fat 46.4, SaturatedFat 28.7, Cholesterol 156.1, Sodium 463.6, Carbohydrate 3.7, Fiber 0.5, Sugar 0.6, Protein 19.6
BEER & CHEDDAR FONDUE
This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. -Amanda Wentz, Virginia Beach, Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.
Nutrition Facts : Calories 221 calories, Fat 16g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 341mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
CLASSIC CHEESE FONDUE
This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram
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