Fetaandricottacheesefondue Recipes

FETA CHEESE FONDUE WITH WALNUTS AND PARSLEY

Steps:

• In a 2 quart saucepan over medium heat, melt butter the stir in the flour. Stir the 2 together into a paste. Whisk in the milk to create what the French call a bechamel sauce. Drop the temperature a little and simmer the sauce for about 10 minutes so it thickens and the flour taste cooks out. After that it's easy, just fold in the crumbled feta, scallions, and parsley. Season it with salt and a little cracked pepper.
• Once the cheese melts it is officially fondue, you can either use a fondue pot with a candle or just leave it in the pot and have everyone eat from there.
• Finish it with the walnuts tossed on top. I like to cut up bite size pieces of bread and melon or maybe pitted olives and prosciutto, either way this is always a holiday hit.

FETA AND RICOTTA CHEESE FONDUE

Steps:

• Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper.
• Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.
• Stir in lemon juice, and garnish with the parsley if desired.
• Serve at once. As the fondue cools, it loses flavor. Or put into crock pot or fondue pot to keep it warm if you can't serve it right away.
• Variations: Substitute fontina cheese for the feta cheese or you can substitute cottage cheese for the ricotta. Or do both!

CHEESE FONDUE

Steps:

• Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
• Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.
• Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.