Cheese Fondue With A Twist Recipes

CHEESE FONDUE

Cheese Fondue image

Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruyï¿½re; 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

Ingredients

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!

CLASSIC CHEESE FONDUE

Classic Cheese Fondue image

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

Ingredients

1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

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

CHEESE FONDUE

Cheese Fondue image

Everyone will want to dip into this classic cheese fondue. It's made with three Swiss cheeses (raclette, Emmental, and Gruyere), and is rich, gooey, and delicious. We use cubed French bread and pickled vegetables for dipping.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 11

Ingredients

1 clove garlic, halved crosswise
1 1/2 cups apple cider or dry white wine
8 ounces Gruyere cheese, grated (3 cups)
8 ounces Emmental cheese, grated (3 cups)
8 ounces raclette cheese, grated (3 cups)
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
Freshly grated nutmeg
Freshly ground white pepper
1 loaf French bread, cut into one-inch cubes
Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms

Steps:

Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.
Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.

CHEESE FONDUE WITH A TWIST

Cheese Fondue with a Twist image

A nice, tasty Swiss-inspired fondue is yummy with all different kinds of dippers.

Provided by Katy Rowan Natt

Categories Cheese Fondue

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

1 large clove garlic
1 cup white wine
1 teaspoon lemon juice
8 ounces Gruyere cheese, shredded
4 ounces Emmentaler cheese, shredded
4 ounces Jarlsberg cheese, shredded
2 ounces smoked Gouda cheese, shredded
1 tablespoon cornstarch
½ teaspoon ground nutmeg
2 tablespoons balsamic vinegar
1 loaf French bread, cubed

Steps:

Heat a ceramic fondue pot over medium-low heat. Once the pot is warm, rub the inside of the pot with the garlic clove. Pour the white wine and lemon juice into the pot. Mince the remainder of the garlic clove and add it to the pot. Stir in the Gruyere cheese, Emmentaler cheese, Jarlsberg cheese, and smoked Gouda cheese, a handful at a time, stirring constantly until all the cheeses are melted and the sauce is smooth.
Whisk together the cornstarch, nutmeg, and balsamic vinegar, and stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Keep fondue warm over low heat. Serve with French bread.

Nutrition Facts : Calories 448 calories, Carbohydrate 35.8 g, Cholesterol 65.2 mg, Fat 20.3 g, Fiber 1.4 g, Protein 24.8 g, SaturatedFat 12 g, Sodium 615.1 mg, Sugar 2.8 g

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