SIMPLE SWISS CHEESE FONDUE
While growing up, a friend's mother would make this fondue when I spent the night. Every time I make it, it brings back fond childhood memories. I love the rich flavor. Happy dipping! -Tracy Lawson, Farr West, Utah
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.
Nutrition Facts : Calories 280 calories, Fat 20g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
SWISS FONDUE
Provided by Food Network
Number Of Ingredients 7
Steps:
- In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes -- either Swiss peasant bread or French or Italian.;
SWISS FONDUE
My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.
Provided by Diana Moutsopoulos
Categories Cheese Fondue
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
- Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
- Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.
Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g
SWISS FONDUE
Steps:
- Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
- Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.
AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)
Make and share this Authentic Original Traditional Swiss Fondue (Old World Recipe) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
- In a medium sized bowl, combine the three cheeses and toss with the flour.
- Rub the inside of the fondue pot with the garlic halves.
- Add the wine and heat over medium heat until hot, but not boiling.
- Stir in lemon juice and kirsch.
- Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
- Remove the pot from the heat and place over an alcohol safety burner on the table.
- Adjust the burner flame so the fondue continues to bubble gently.
- Serve with plenty of crusty bread cubes.
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
CHEESE FONDUE
Intimidated by fondue? Shake it off, and follow this cheese fondue recipe to add one more party skill to your already impressive repertoire. With this easy cheese fondue recipe, the possibilities are endless and oh-so-tasty! It's a new, fun way to bring the family around the table as fall approaches.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
- Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
- Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
- Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
- Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.
Nutrition Facts : Calories 610, Carbohydrate 50 g, Cholesterol 90 mg, Fiber 3 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 1 1/2 g
GARLIC SWISS FONDUE
I've been making this recipe for years-everyone flips over the wonderful flavors. When cooled, this cheesy appetizer is also fantastic as a cracker spread. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a 1-1/2-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 2 to 2-1/2 hours or until cheese is melted, stirring every 30 minutes. Serve warm with bread cubes and fruit.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 326mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.
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- Rub the garlic clove all over the bottom and sides of a heavy-bottomed pot (this avoids garlic chunks in your smooth fondue). Discard the garlic. Heat the wine mixture over medium low heat, until thickening and bubbling. Add a tablespoon of wine if it seems too thick – you want it to resemble a smooth gravy.
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