GRUYERE FONDUE DINNER
Provided by Molly Yeh
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the dippers: Preheat the oven to 400 degrees F.
- Lay the carrots, potatoes and cauliflower on a rimmed baking sheet and drizzle with half the olive oil, some salt and pepper and 1 teaspoon caraway seeds. Toss to coat. Bake for 15 minutes. Remove from the oven and push the vegetables over to one side. Lay the green beans, bread cubes, salami and grapes on the empty side and drizzle those with the remaining olive oil, some salt and pepper and the remaining teaspoon caraway. Return to the oven and roast until starting to brown on the edges and the vegetables are tender, an additional 7 to 10 minutes. Serve hot or at room temperature with fondue.
- For the fondue: Bring the white wine to a low simmer in a fondue pot. Toss the cheeses, cornstarch, mustard and nutmeg together in a large bowl. Add in handfuls to the simmering wine, whisking to melt before adding more. Continue to add until all of the cheese has melted and the fondue is thick and smooth, 2 to 3 minutes. Whisk in the kirsch and serve with the dippers.
20 BEST FONDUE RECIPE COLLECTION
Take a trip down nostalgia lane with these easy and delicious fondue recipes. From cheese to chocolate and even caramel, they're are too good to miss.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
HOW TO FONDUE WITH OIL
Hot oil fondue is a classic recipe for deep frying your favorite meats and breaded foods at the table!
Provided by The Creative Bite
Categories Recipe
Time 15m
Number Of Ingredients 4
Steps:
- Place your electric fondue pot on the dinner table where it will be served. Add oil to our fondue pot, being sure not to fill it pass the max fill line. Secure the electric cord so no one trips over it!
- Plug the pot in and turn the pot to 375°F.
- Meanwhile, add the raw meats and frozen items to individual bowls.
- When the oil is hot, begin cooking food in the pot. Allow each guest (up to 5) to add one raw item to their colored fondue fork directly from the serving bowl and set in the pot. (Do not have guests transfer raw meat to their dinner plates.)
- Each dinner guest can keep an eye on their own food as it cooks, paying attention to what color fondue forks they have. Don't allow too many foods in the oil at one time or it will bring the temperature of the oil down too low. When their food is done, carefully place it on their dinner plate and enjoy with dips or sauces.
FIRST DAY OF SCHOOL FONDUE SUPPER
This has been a tradition ever since my son started kindergarten. The first day of school is always exciting and filled with stories to tell. Serving fondue for supper prolongs the meal and lets everyone get their stories told as we slowly cook and enjoy our family time together. Best of all, the prep can be done the night before and so supper can be ready to serve as soon as you are ready. Any extra wieners can be dipped, cooked, cooled, and frozen for school lunches.
Provided by Pamela
Categories Onions
Time 35m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Cut each wiener into 6 pieces. Chop onion and peppers into bite sized pieces (not too small or they will fall of the fondue fork!).
- Preheat oil in saucepan over the stove to 190 degree Celsius Transfer to fondue pot over the sink to catch any drips. Wipe fondue pot to be sure there is no oil on the bottom before placing on the fondue pot stand above the flame. For safety reasons, the fondue pot should never be more than 2/3 full of oil.
- Spear wiener or vegetable with a fondue fork and dip into batter to coat completely.
- Cook, a few at a time, in hot oil in the fondue pot, until the batter becomes puffy and golden. This will take less than 2 minutes.
- Suggested dipping sauces: Copy Cat Heinz Ketchup Recipe #28412, Bobbie Q Sauce Recipe#59772, Sweet Mustard Sauce Recipe#280453, McDonald's BBQ sauce Recipe#167876,Utah Style sauce Recipe#67023, Chipotle southwest sauce Recipe#82591, Honey Dill Sauce Recipe#66212,.
Nutrition Facts : Calories 540.7, Fat 38.8, SaturatedFat 14.6, Cholesterol 105.5, Sodium 1443.7, Carbohydrate 29.4, Fiber 1, Sugar 5.7, Protein 17.7
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- Cheddar Beer Fondue. Fans of beer and cheese dip will love this fragrant beer and cheddar fondue. Instead of the classic brandy that gives traditional fondue its texture, add a mild beer like lager, kölsch, or bock.
- Cheese Fondue with Cognac or Brandy. This classic Swiss fondue pairs perfectly with snowy days. This traditional recipe calls for Kirschwasser, a cherry-based brandy.
- Easy Chocolate Fondue. Use either high-quality semisweet chocolate chips, chopped chocolate bars, or chocolate melting discs for this simple chocolate fondue.
- French Onion Soup Fondue. With a flavor profile similar to French onion soup, this warming fondue tastes fresh and exciting. Gruyere cheese has the same melty texture as your favorite soup topper.
- Vegan Mushroom Fondue. Lovers of plant-based cheese get their fondue fun, too. Nutritional yeast, soy sauce, and miso give this vegan fondue its signature cheesy flavor, while mushrooms add an umami element.
- Halloween Candy Fondue. Use up that leftover Halloween (or Christmas, or Easter, etc.) candy by turning it into a sweet fondue. For a twist, melt each candy variety separately for a different varieties of fondues.
- Hot Crab Fondue. Choose a demure cheese like mild cheddar for hot crab fondue to keep the flavors balanced. Cream cheese keeps this melt silky, while dry white wine, dijon mustard, shallots, and Old Bay seasoning give it a taste that's similar to your favorite chowder.
- Italian Cheese Fondue. Fontina, mozzarella, and Parmesan cheeses give Italian fondue that assertively funky flavor that cheese-lovers go for. Serve it with cubes of bread, vegetables, breadsticks, or cubes of salami for a fun communal spread or to kick off a special feast.
- Fondue Savoyarde. The various cheeses used in different types of fondue give each its own distinct flavor. This Fondue Savoyarde, which hails from the Savoie region of the French Alps, uses Comté, Beaufort, Reblochon, or Abondance.
- Slow Cooker Swiss Fondue. Turn your slow cooker into a fondue pot with this simple Swiss and cheddar cheese version that uses both kirsch and dry white wine to keep it gooey.
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