Cheeseandguinnessfondue Recipes
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!
GUINNESS® CHEESECAKE
This light and fluffy cheesecake is not too sweet, has a hint of Guinness® flavor and is awesome topped with chocolate ganache for a black and tan look!
Provided by lauracg
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 5h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix graham cracker crumbs and melted butter in a bowl; press into an 8-inch springform pan.
- Combine cream cheese, brown sugar, eggs, vanilla extract, and cinnamon in a bowl until smooth; stir beer into cream cheese mixture until batter is thin and smooth. Pour batter over graham cracker crust.
- Bake in the preheated oven until cheesecake is puffed and set in the middle, 40 to 60 minutes. Cool completely.
- Melt chocolate chips and cream in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour over cooled cheesecake. Cover with plastic wrap and refrigerate 4 hours to overnight.
Nutrition Facts : Calories 370 calories, Carbohydrate 28.8 g, Cholesterol 94.5 mg, Fat 27.5 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 16.3 g, Sodium 208.4 mg, Sugar 20.8 g
CHEESE FONDUE
I've been making this fondue since the early 70's. Always so good!
Provided by Sheila
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
Nutrition Facts : Calories 669.8 calories, Carbohydrate 56.9 g, Cholesterol 91.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 36.5 g, SaturatedFat 17 g, Sodium 939.8 mg, Sugar 3.6 g
CHEESE AND GUINNESS FONDUE
A fun Swiss dish with a Celtic twist, this conversational dish is perfect for those cold winter nights. Cooking time is approximate.
Provided by Molly53
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put grated cheese into a fondue dish or enameled iron casserole and melt slowly over medium heat, stirring continuously so as not to scorch.
- Add remaining ingredients and stir until the fondue thickens slightly.
- For dipping use chunks of French bread or toast.
Nutrition Facts : Calories 618.2, Fat 37.6, SaturatedFat 23.9, Cholesterol 119.1, Sodium 760.3, Carbohydrate 15.9, Sugar 1, Protein 29.9
CHEESE FONDUE
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whatever else you wish to dip
- Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the stove, by which time the cheese should have melted.
- Turn the pot down to a simmer. Whisk together the cornstarch with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
- Season with the pepper and nutmeg and move the fondue pot onto a flame at the table. Serve with various vegetables to dip.
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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