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.
GARLIC HERB FONDUE
Make and share this Garlic Herb Fondue recipe from Food.com.
Provided by kzbhansen
Categories < 60 Mins
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Puree garlic, anchovies, herbs and zest in a food processor.
- Heat butter and oil until the butter melts.
- Stir in the garlic mixture and chili flakes and cook gently for 5 minutes.
- Add pepper.
- You can store in covered in refridgerator until ready to use 2-3 days.
- Before serving reheat in fondue pot over low heat.
- Stir in cream and heat. Do not allow to boil.
Nutrition Facts : Calories 227.8, Fat 24.7, SaturatedFat 10.1, Cholesterol 42.8, Sodium 96, Carbohydrate 1.4, Fiber 0.2, Sugar 0.1, Protein 1.2
GARLIC AND HERB PULL APART BREAD
Provided by Katie Lee Biegel
Categories appetizer
Time 6h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
- In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
- Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
- Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
- Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
- Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
- While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.
MELTING POTS CREAMY GARLIC AND HERB CHEESE FONDUE RECIPE
Provided by A_Liebmann
Number Of Ingredients 6
Steps:
- Cook the thyme and garlic in the buter over medium heat for 2 minutes or until the garlic is soft but do not brown the garlic. Add the cream and increase the heat to medium high Bring to a simmer. Decrease the heat and simmer until the cream is reduced by one-third, stirring frequently. Stir in the cheese using the fork. Cook until the cheese is melted, stirring constantly. Stir in the pepper. Keep warm over low heat.
GARLIC CHEESE FONDUE
Make and share this Garlic Cheese Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat.
- Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat.
- Add cheese mixture by handfuls, whisking until melted and smooth after each addition.
- Mix in more wine by tablespoonfuls to reach desired consistency.
- Transfer to fondue pot.
- Set fondue over candle or canned heat.
- Serve fondue with bread.
Nutrition Facts : Calories 532.2, Fat 26.8, SaturatedFat 15.9, Cholesterol 83.3, Sodium 551.6, Carbohydrate 36.3, Fiber 1.9, Sugar 1.4, Protein 29.1
GARLIC CHEESE FONDUE
Categories Cheese Garlic White Wine Winter Swiss Cheese Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.
- Set fondue over candle or canned heat. Serve fondue with bread.
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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2.9/5 (12)Total Time 30 minsServings 6Calories 200 per serving
- In large bowl, toss together OKA L' Artisan Cheese, OKA Cheese, Cheddar and cornstarch; set aside.
- In heavy-bottomed medium saucepan, combine beer, garlic and thyme. Set over high heat and bring to a boil; immediately reduce heat to low. Using a fork, remove and discard the garlic and thyme. Gradually add cheese mixture, whisking until cheese is completely melted between additions. Cook 4 to 5 min., or until thickened (if cheese starts to stick to bottom of saucepan, turn off heat). Stir in chives, mustard and pepper.
- Pour mixture into heated fondue pot. Sprinkle with walnuts. Serve with baguette slices for dipping.
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