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
CHIPOTLE CHEESE FONDUE
Steps:
- To make the fondue:
- In a bowl toss together cheeses and cornstarch.
- Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. Bring liquid just to a boil and stir in cheese mixture by handfuls. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste. Transfer fondue to a fondue pot and set over a low flame.
- Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.)
- To make the fried shallots:
- In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown. Transfer shallots with a slotted spoon to paper towels to drain and season with salt. Makes about 2/3 cup.
CHARCUTERIE AND CHEESE FONDUE
Steps:
- Melt the butter in a medium saucepan over medium-high heat. Add the shallot and garlic and cook, stirring, until softened, about 2 minutes. Add the tomatoes and chipotle and cook, stirring, until slightly dried out, about 1 minute.
- Add the cheeses and milk and heat at a bare simmer, stirring, until melted. Transfer to a bowl and serve immediately with your favorite dippers.
CHIPOTLE CHEESE SAUCE
Steps:
- Combine 2 tablespoons each butter and flour, 1/2 teaspoon kosher salt and a few grinds of pepper in a saucepan; whisk over medium heat until foamy, about 2 minutes. Gradually whisk in 1 cup milk; cook, whisking, until thick, about 4 minutes. Add 3/4 cup grated Colby cheese, 1/4 cup chopped canned green chiles (drained), 1 diced plum tomato and 1 to 2 tablespoons chipotle hot sauce; stir until creamy.
CHEDDAR CHIPOTLE FONDUE
Add a little heat to your next fondue night with Cheddar Chipotle Fondue! This one features Dijon mustard and a bit of pureed chipotle peppers in adobo sauce. Serve this Cheddar Chipotle Fondue with chicken, potatoes, veggies or bread.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Mix all ingredients in medium saucepan. Cook on low heat until process cheese is melted and mixture is heated through, stirring constantly.
- Serve in fondue pot with toasted bread cubes, roasted cubed potatoes, cut-up grilled chicken or cut-up grilled vegetables.
Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CHIPOTLE CHEESE FONDUE
Make and share this Chipotle Cheese Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the fondue: In a bowl toss together cheeses and cornstarch.
- Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice.
- Bring liquid just to a boil and stir in cheese mixture by handfuls.
- Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste.
- Transfer fondue to a fondue pot and set over a low flame.
- Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping.
- (Stir fondue often to keep combined.) To make the fried shallots: In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown.
- Transfer shallots with a slotted spoon to paper towels to drain and season with salt.
- Makes about 2/3 cup.
Nutrition Facts : Calories 476.6, Fat 32, SaturatedFat 12.5, Cholesterol 62.5, Sodium 202.5, Carbohydrate 15.8, Fiber 0.1, Sugar 1.1, Protein 18.6
CHIPOTLE CHEESE FONDUE
A Gourmet recipe. Accompaniments: assorted cooked vegetables such as broccoli, carrots, pearl onions, and potatoes, bread sticks cubes of day-old French, Italian, or sourdough bread.
Provided by English_Rose
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl toss together cheeses and cornstarch.
- Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice.
- Bring liquid just to a boil and stir in cheese mixture by handfuls.
- Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste.
- Transfer fondue to a fondue pot and set over a low flame.
- Stir in scallions and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.).
Nutrition Facts : Calories 314.3, Fat 18.4, SaturatedFat 10.7, Cholesterol 62.4, Sodium 195, Carbohydrate 5.9, Fiber 0.1, Sugar 1.1, Protein 17.1
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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