CHEESE FONDUE
A classic cheese fondue recipe that is easy and sure to impress guests. Includes tips for making smooth fondue, the best cheeses, dippers and more!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 25m
Number Of Ingredients 19
Steps:
- Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
- In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
- Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
Nutrition Facts : ServingSize 1 of 6, not including dippers, Calories 343 kcal, Carbohydrate 5 g, Protein 20 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 86 mg, Sugar 2 g
CHEESY SPROUT FONDUE
This versatile recipe can be altered to transform your leftover cheese into a help-yourself starter - perfect served with crusty bread
Provided by Cassie Best
Categories Buffet, Starter
Time 50m
Yield Serves 6-8 as a starter
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the sprouts on a large baking tray, drizzle with oil and season, then roll around the tray to help the seasoning stick. Tear each slice of pancetta in half and wrap each piece around a sprout - you won't have enough to wrap each one. Roast for 20 mins.
- Meanwhile, whizz the cheese (only 1 tbsp of the Parmesan), milk and cornflour together in a food processor. Stir through the mustard, then transfer to a shallow baking dish or an ovenproof pan (ours was 15cm across and 3cm deep) and scatter with the remaining Parmesan. Reduce oven to 160C/140C fan/gas 3 after the sprouts have had their initial cooking time. Place the cheese dish on the top shelf of the oven and bake for 15 mins, with the sprouts on the tray below.
- Remove the sprouts and turn on the grill. Cook the fondue under the hot grill for 2-3 mins until golden brown. Serve the fondue with skewers for dunking the sprouts and chunks of bread.
Nutrition Facts : Calories 291 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
CLASSIC CHEESE FONDUE
Steps:
- Toss the Gruyere and Emmental with the flour in a medium bowl.
- Combine the wine and garlic in a fondue pot or medium saucepan and bring to a simmer. Gradually add the cheese mixture while stirring constantly, simmering until the cheese is incorporated and thoroughly melted. Stir in the mustard, nutmeg and cherry brandy if using.
- If you are using a fondue pot, set it over its burner. Otherwise, pour the mixture into a slow cooker and set it to "warm." Serve with an assortment of dippers such as baguette cubes, sliced vegetables and sliced fruit.
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!
CHEESE LOVER'S FONDUE
French bread cubes and apples are the perfect cheese fondue dippers for this classic fondue, made with white wine and Swiss and Gruyere cheeses. It's a crowd-pleaser. -Linda Vogel, Elgin, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon wine; set aside. Combine cheeses and remaining cornstarch; set aside. , Rub sides of a large saucepan with cut sides of garlic; discard garlic. Add remaining wine to the pan and heat over medium heat until bubbles form around sides of pan. Stir in lemon juice. , Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir cornstarch mixture; gradually add to the pan. Cook and stir until mixture is thickened and smooth. Keep warm. Serve with miniature smoked sausages, dill pickles and pretzels.
Nutrition Facts : Calories 196 calories, Fat 12g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
BASIC FONDUE
Your fondue party won't start hopping until the cheese starts melting. Get busy with this easy, basic Cheddar cheese fondue! It's perfect with pieces of bread or vegetables.
Provided by KATKRO
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 15m
Yield 64
Number Of Ingredients 6
Steps:
- In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
Nutrition Facts : Calories 48.6 calories, Carbohydrate 0.9 g, Cholesterol 11.7 mg, Fat 3.7 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 71.5 mg, Sugar 0.4 g
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