Cheese Fondue With A Twist Recipes

SWISS CHEESE FONDUE

Steps:

• Rub the inside of the fondue pot with cut clove of garlic.
• Pour in wine and lemon juice and heat gently until bubbling.
• Reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently.
• (This stage can take a looooong time.) In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently.
• Do not allow fondue to boil.
• Serve with the bread.

PLOUGHMAN'S CHEESE FONDUE

Steps:

• Heat together the beer, cheese and crushed garlic in a fondue pot.
• Cook gently, stirring, over a low heat until the cheese has melted. Stir in the butter.
• Blend the cornflour with a little water and add to the fondue pot. Add the mustard. Continue cooking until the fondue has thickened, stirring constantly. Season with pepper to taste.
• Transfer the pot to the burner and serve at the table with cubes of onion bread, chicken, ham and a little dish of chutney.

CRAB AND CHEDDAR FONDUE

Steps:

• in a douple boiler over simmering water, heat the cider or beer, lemon juice and sugar.
• In a seperate bowl, toss cheasse with the flour.
• When liquid is hot reduce heat, gradually stirl in cheese, and let i melt slowly. about 5 minutes.
• MEeanwhile, heat crabmeat in am icrowave on medium high until warm, about 30 seconds. (this helps cheese from curdling later!).
• Add crabmeat, caraway seed, salt, and cayenne to the melted cheese. Sprinkle with red pepper flakes for color. Transfer to a warm fondue pot and serve with the bread cubes alongside.