Cheesefonduetylerflorence Recipes

CHEESE FONDUE (TYLER FLORENCE)

Cheese Fondue (Tyler Florence) image

I know that Fondue orginated from the Swiss, but this recipe was listed under Scandanavian at the other site when I used "scandanavian" as a search word. Either way, it sounds delish! I think I will add one more clove of garlic since we are such garlic fiends. From Food Network, Tyler Florence. Posted for ZWT 2010.

Provided by Scoutie

Categories Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb imported swiss cheese, shredded
1/2 lb 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
1 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 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!

CHEESE FONDUE

Cheese Fondue image

Provided by Food Network

Categories appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1/2 pound sharp white Cheddar, grated
1/2 pound blue cheese
1 cup beer
Coarse kosher salt and ground pepper
1/4 loaf cubed French bread, for dipping
1 quartered fig, for dipping
3 stalks blanched asparagus, for dipping
1 cut and cored apple, for dipping
1 cut and cored pear, for dipping

Steps:

Mix the cheddar and blue cheeses with the beer in a fondue pot or crock pot. Add seasoning to taste. Once melted, keep warm over a small flame and dip any variation of the following: cubes of bread, figs, grapes, blanched asparagus, apples, and pears.

HASH BROWNS - TYLER FLORENCE

Hash Browns - Tyler Florence image

This is a recipe from Tyler's Ultimate tv show, from Food Network, I haven't tried it yet but wanted to post for use later.

Provided by Cricketcanada

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs russet potatoes
1 cup bacon, chopped
1 medium shallot, sliced
1 egg white
4 green onions, roughly chopped
2 sprigs thyme, leaves picked
kosher salt & freshly ground black pepper
extra virgin olive oil
2 tablespoons chopped flat leaf parsley

Steps:

Preheat oven to 425 degrees F.
Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment to finely shred potatoes. Place in a kitchen towel and squeeze dry.
Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.

Nutrition Facts : Calories 142.6, Fat 0.2, SaturatedFat 0.1, Sodium 27.6, Carbohydrate 31.4, Fiber 4.2, Sugar 1.8, Protein 4.7

BEER AND CHEESE FONDUE

Beer and Cheese Fondue image

Fondue is the magic molten goodness that brings a dinner party together. What else could make chunks of bread and slices of fruit so enticing? Two kinds of cheese and beer are the foundation of this recipe.

Provided by Allrecipes Member

Time 20m

Yield 16

Number Of Ingredients 7

Ingredients

1 (12 ounce) can lager-style beer (non-alcoholic, if desired)
½ pound Archer Farms® Havarti cheese, shredded or finely chopped
½ pound Gruyere cheese, shredded or finely chopped
2 tablespoons flour
1 teaspoon Archer Farms® Dijon mustard
½ teaspoon hot pepper sauce
⅛ teaspoon garlic powder

Steps:

Heat beer to boiling in medium saucepan. Reduce heat to simmer.
Meanwhile, toss shredded cheeses and flour in large bowl. Add cheese to beer, by the handful, stirring until melted after each addition. When all cheese has been added, heat 1 minute longer to thicken slightly. Stir in remaining ingredients.
Keep warm while serving, using fondue pot or heatproof dish on candle warmer. Serve with chunks of French bread, slices of apples, cubes of ham and chunks of dill pickle for dipping

Nutrition Facts : Calories 72.1 calories, Carbohydrate 1.7 g, Cholesterol 15.6 mg, Fat 4.6 g, Fiber 0 g, Protein 4.4 g, SaturatedFat 2.7 g, Sodium 60.2 mg, Sugar 0.1 g

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